Fried Pork Chops

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These delicious Fried Pork Chops in a Lemon Butter Sauce are crispy on the outside and so delicious and tender on the inside! Everyone loves these pan fried pork loins that are so flavorful and simple.

Although it’s fairly simple to make, these fried pork chops are quite the impressive dinner entree! Serve it with some arugula salad, baked zucchini, and french bread, and you’ll really please your dinner guests!

Fried Pork Chops over arugula topped with lemon slices

a new way to cook Pork Chops

You guys – I am so excited to share this tried and true recipe with you today. When it comes to meat, chicken is my go-to. Having said that, pork chops are becoming another go-to meat for us. In fact, it’s my mom’s favorite.

I’ve grown to love it over the years, but especially fell in love with today’s fried pork chops because they were so easy and delicious.

Being in a lemon butter sauce and fried may have helped to make them so tasty, but I’m pretty much convinced that this dish could make a pork chop lover out of anybody. They were SO INCREDIBLY good and are my new favorite!

These pork loins were crunchy on the outside, super tender and juicy on the inside, so flavorful, and made in a pan. You’ve got to try it for yourself (along with our Parmesan Crusted Pork Chops and our Smothered Pork Chops)!

breaded pork chops in a frying pan

How to Fry Pork Chops

In the past we’ve made Slow Cooker Pork Chops and Baked Pork Chops, but hadn’t tried breading and frying them.  Here is what you’ll need to do to fry the pork loins.

Set up. Add flour to a shallow dish. Add eggs and water to another shallow dish. Add bread crumbs and cheese to a third shallow dish.

Prepare Chops. Heat oil in large skillet over med-high heat until shimmering. Prepare each pork chop while oil is heating up. Season pork chops with salt and pepper. Dredge chops in flour, then egg mixture then bread crumb/cheese mixture.

You can also fry the pork chops without breading them, but the breading is what helps make them so crispy and delicious.

Fry. Add pork chops to oil and cook for 5 minutes on each side (or until golden brown). Remove from pan and place on paper-towel lined plate.

Lemon Butter Sauce. Clean out the skillet, add chicken broth and bring to a boil. Add lemon slices and let liquid reduce by half. Turn heat to low and add the remaining broth and butter. Add chops back to the pan and coat in the sauce cooking an additional 5 minutes or until fully cooked through.

Serve. We served our meat over a bed of greens and drizzled some of the sauce over the whole plate. The result was amazing! In fact, we decided they tasted like something you’d be served at a fancy restaurant!

fried pork chops with lemon in a frying pan

TIPS and FAQ

TIP: If you have one, use a cast iron skillet for this dish. It’s ideal for frying because it holds and distributes heat so well. It also provides a naturally nonstick surface. Easy clean up is always appreciated!

Storing. We recommend placing the leftover fried pork chops in an air-tight container or wrapping in foil and placing in the fridge. Properly stored, they can last for 3-4 days in the fridge.

Reheating. The best way to reheat already fried pork chops is in the oven. Place them on a foil-lined baking sheet. Lightly brush with olive oil (or spray) and reheat at 350° for 8 minutes or so on each side.

Pan fried pork chops with lemon on a plate

We are so excited to have another great way to prepare pork chops. And even though this particular recipe may require a few more steps, it’s simple and well worth it, because it gives the dish so much crunch! 😉

For more great pork recipes, check out:

Fried Pork Chop Recipe

5 from 8 votes

These delicious Fried Pork Chops in a Lemon Butter Sauce are crispy on the outside and so delicious and tender on the inside! Everyone loves these pan fried pork loins that are so flavorful and simple.

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 474 kcal
Author Kristyn Merkley

Ingredients

  • 4 thinly sliced center cut pork loin chops
  • Salt and pepper, to liking
  • 1/2 to 3/4 cup all-purpose flour
  • 1 to 2 large eggs, beaten with 1 tbsp water
  • 1 cup unseasoned Panko breadcrumbs
  • 1/2 cup grated Romano cheese
  • 1-2 tbsp oil for frying

Lemon Butter Sauce

  • 1 cup chicken broth
  • 1 lemon sliced
  • 1/4 cup unsalted butter room temp

Instructions

  1. Season pork chops with salt and pepper.

  2. Add flour to a shallow dish. Add eggs and water to another shallow dish. Add bread crumbs and cheese to a third shallow dish.

  3. Heat oil in large skillet over med-high heat until shimmering.

  4. Prepare each pork chop while oil is heating up. Dredge chops in flour, then egg mixture then bread crumb/cheese mixture.

  5. Add pork chops to oil and cook for 5 minutes on each side (or until golden brown). Remove from pan and place on paper-towel lined plate.

  6. Clean out skillet and add ½ cup chicken broth and bring to a boil. Add lemon slices and let liquid reduce by half. Turn heat to low and add the remaining broth along with butter.

  7. Add chops back to the pan and coat in the sauce cooking an additional 5 minutes or until fully cooked through. Serve warm. ENJOY!

Recipe Video

Adapted from Renee’s Kitchen Adventures

Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative – from recipes to home decor to gifts and home decor ideas. Welcome!

More by Kristyn

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Comments

  1. I love pork chops! I haven’t tried a recipe like this one, though! We’re having friends over for dinner this Saturday and I hadn’t decided on a menu, but now I have! This is going to be great with some mashed potatoes!

  2. 5 stars
    This was delicious & very easy to make. I love pork chops, my sister hates pork chops. All she can remember was the way our mother made them( it wasn’t good). Can’t wait to send her the link to this. Thanks for a great recipe.

  3. 5 stars
    I just made. I followed your recipe to the dot. It came out Amazing!!! We have them for dinner right now. The pork chops are exactly as descrbed, crispy on outside and juicy and succulent on the inside. Perfect dinner, with roasted potatoes, sweet potatoes, broccoli, carrots and fresh tomatoes. Delicious. Thank you!

  4. 5 stars
    These pork chops were incredible!! the panko makes them so crispy & that lemon sauce was so good. It was the perfect amount of lemon. I also loved how they don’t take long to make, which makes my family happy!