Fried pork chops leave you with a golden brown breading with a tender, perfectly cooked chop in the center. It's a quick and easy way to cook chops with plenty of flavor!
3poundsbone-in center cut pork chopseight chops at about 6 ounces each
1/2Tablespoongarlic salt
1/2Tablespoonsmoked paprika
1/2Tablespoonblack pepper
1/2Tablespoononion powder
1/2Tablespoonbrown sugar
2Tablespoonsolive oil
1cupall-purpose flour
vegetable oilfor frying
Instructions
Rinse and dry the pork chops with paper towels.
In a medium bowl combine garlic salt, smoked paprika, black pepper, onion powder, and brown sugar. Add olive oil and stir together.
With gloved hands, massage the oil and spice mixture into the meat covering both sides of all the pork chops.
Place flour in a gallon zipper bag. Place 3 chops into the bag with the flour. Close the zipper and shake until completely coated. Remove to a wire rack and repeat for remaining pork chops.
Add enough vegetable oil to the skillet so that it comes about 1-inch up the sides. Preheat oil over medium-high heat, should be hot but not smoking.
Working in batches, carefully place 2-3 chops into hot oil (depending on the size of your skillet). Place chops in gently, do not drop them in so as not to splatter the oil.
Cook for about 3-4 minutes per side, should be nice and browned when turned over. Remove chops to paper towels and repeat with remaining chops until all are cooked.
Video
Notes
You only need enough oil to cover the chops, usually about 1-inch up the sides. The amount of oil you use will depend on the size of your skillet.
Pork chops are finished cooking when they reach an internal temperature of 145F on an instant read thermometer.
Store leftovers in an air-tight container kept in the refrigerator for up to 4 days.