Simple Pan Fried Pork Chops in lemon butter sauce are crunchy on the outside and perfectly tender and delicious on the inside!
Although it’s fairly simple to make, these fried pork chops are quite the impressive dinner entrée! Serve with arugula salad, baked zucchini, and french bread, and you’ll really please your dinner guests!
a new way to cook Pork Chops
I’ve grown to love it over the years, but especially fell in love with today’s southern Fried Pork Chops because they were so easy and delicious. They are a new favorite! Serve topped with sliced lemon and fresh herbs, or a side of green beans and potatoes, maybe even top with some gravy!
These pork loins are 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)!
How to Fry Pork Chops
PREP. Season boneless pork chops with salt and pepper.
Add flour to a shallow dish. Add eggs and water to another shallow dish. Add bread crumbs and cheese to a third shallow dish.
Heat vegetable oil in large skillet over med-high heat until shimmering.
DREDGE. Prepare each pork chop while oil is heating up. Dredge chops in flour mixture, then egg mixture then bread crumb/cheese mixture.
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 or on a rack. Fry remaining pork chops the same way.
LEMON BUTTER SAUCE. 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.
SERVE. Add chops back to the pan and coat in the sauce cooking an additional 5 minutes or until fully cooked through. Serve warm. ENJOY!
How to “Clean out the Skillet”
In Step 6 you are instructed to “clean out the skillet”. You do not need a perfectly clean skillet, but you will need to remove the oil from frying.
- Pour the oil into a glass or metal bowl to cool.
- Use a paper towel to wipe the remaining oil out of the skillet. Any browned bits left behind will just add flavor to the lemon butter sauce.
- You can also use a separate pan to bake the sauce.
Sometimes when frying meat the breading doesn’t stick as well as it should. Here are a few tips to help you keep the crumbs on:
- Pat the pork chop dry before dredging in flour. (Note- Use cornstarch to toss the pork in instead of flour.)
- Shake off excess flour before dipping it in the egg mixture.
- Be sure to cover the entire chop with panko.
- Gently press the final coating against the chop.
- Flipping too much can cause the breading to loosen or come off.
recipe tips + STORING
Cast iron skillet. 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!
Moist & tender. Choosing the right cut will help keep these fried pork chops tender. Prime center cut loin chops are ideal for a high heat sear and a medium to medium well doneness. The outside crust will be nice and crispy while the inside remains tender and juicy.
Don’t overcook. Choosing a thin cut will allow for the outside to get crispy and the inside to cook to a light pink to white. A thicker cut will take longer to cook and the crust will burn before the center is done.
Using a meat thermometer will help you get the best cook:
- Medium Rare pink center 145-150°F
- Medium ribbon of pink in the center 150-155°F
- Medium Well a light pink hugh 155-160°F
- Well light white 160°F
Air Fryer. Preheat the airfryer to 380°F. Coat the pork chops as directed in the recipe. Spray both sides with cooking spray and place 2-3 in the airfryer basket. (Make sure they do not touch.) Fry for 6 minutes. Flip and fry for another 4-6 more minutes. *See your airfryer manual for more specific fry times.
Spice. Add some spice to the dish by mixing black pepper or cayenne pepper to the flour mixture. (add to taste)
How to store?
STORE leftover pork chops in an airtight container or wrap in foil and place in the fridge. Properly stored, they can last for 3-4 days in the refrigerator.
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°F for 8 minutes or so on each side.
For more great pork recipes, check out:
- Parmesan Crusted Pork Chops
- Loaded Pulled Pork Cups
- BBQ Pork Chops
- Slow Cooker Kalua Pork
- Smothered Pork Chops
- Ranch Pork Chops
Fried Pork Chops Recipe
- 4 thinly sliced center cut pork loin chops
- Salt and pepper, to liking
- ½ 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
- Season pork chops with salt and pepper.
- Add flour to a shallow dish. Add eggs and water to another shallow dish. Add bread crumbs and cheese to a third shallow dish.
- Heat oil in large skillet over med-high heat until shimmering.
- Prepare each pork chop while oil is heating up. Dredge chops in flour, then egg mixture then bread crumb/cheese mixture.
- 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.
- 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.
- Add chops back to the pan and coat in the sauce cooking an additional 5 minutes or until fully cooked through. Serve warm. ENJOY!
Adapted from Renee’s Kitchen Adventures