30-Minute Pan-Fried Breaded Pork Chops
Tender boneless pork chops get the chicken-fried treatment with a crispy triple-dipped coating of seasoned flour, milk, and Italian breadcrumbs. The pounding technique ensures even cooking and maximum tenderness, while the golden crust delivers satisfying crunch in every bite. Perfect for weeknight dinners when you want comfort food that feels special but comes together quickly.
Ingredients
- 4 boneless pork loin chops, 4-oz each
- ¼ cup all-purpose flourcornstarch1:1gluten-freegluten-free
lighter coating
- ½ teaspoon seasoned salt
- ¼ teaspoon garlic powder
- 2 tablespoons milk, to 3 tablespoons
- ½ cup Italian-style dry bread crumbs
- 2 tablespoons vegetable oil
Instructions
- 1
Place each pork chop between plastic wrap or waxed paper and pound with flat side of meat mallet or rolling pin until 1/4 inch thick, working from center outward
- 2
Combine flour, seasoned salt and garlic powder in shallow bowl and mix well
- 3
Place milk and bread crumbs in separate shallow bowls
- 4
Dip each pork chop in flour mixture, then in milk, then coat well with bread crumbs
- 5
Heat oil in 10-inch skillet over medium heat until hot
- 6
Add pork chops and cook 6 to 8 minutes or until slightly pink in center
Tips
Pound pork chops evenly to ensure uniform cooking and prevent thick spots from staying undercooked while edges overcook.
Let breaded chops rest 5 minutes before cooking to help coating adhere better and prevent it from falling off in the pan.
Good to Know
Refrigerate cooked pork chops up to 3 days in airtight container
Bread chops up to 4 hours ahead and refrigerate on plate
Serve immediately while coating is crispy with mashed potatoes and gravy
Common Mistakes
Don't skip pounding step to avoid uneven cooking and tough texture
Use medium heat to avoid burning coating before pork cooks through
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use bone-in pork chops instead?
Yes, but increase cooking time to 8-10 minutes and check internal temperature reaches 145°F for food safety.
What if I don't have a meat mallet?
Use a heavy rolling pin, the bottom of a heavy pan, or even a heavy knife handle to pound the chops.
How long will leftovers keep?
Store refrigerated up to 3 days, but coating will lose crispiness. Reheat in 350°F oven for best results.