American
Breaded Pork Chops
Thin boneless chops are dry-brined, coated in a seasoned flour-egg-panko system, and shallow-fried at controlled temperature. The crust stays crisp because it rests before frying and drains on a rack;
4 servings · 20 minutes prep · 16 minutes cook
Ingredients
Pork
- 4 boneless pork loin chops, 5 to 6 ounces (140 to 170 g) each and 1/2 inch (1.25 cm) thick
- 1 teaspoon Diamond Crystal kosher salt (3 g)
- 1/2 teaspoon freshly ground black pepper
Breading
- 1/2 cup (60 g) all-purpose flour
- 2 large eggs
- 1 tablespoon (15 ml) Dijon mustard
- 1 1/2 cups (90 g) panko
- 1 ounce (28 g) finely grated Parmesan
- 1 teaspoon sweet paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
Frying and serving
- 3/4 cup (180 ml) neutral oil, plus more as needed
- 1 lemon, cut into wedges
Directions
Bread the chops
- Pound any thick areas so each chop is an even 1/2 inch. Season with salt and pepper; refrigerate uncovered 30 minutes.
- Put flour in one shallow dish. Whisk eggs and Dijon in a second. Mix panko, Parmesan, paprika, garlic powder, and thyme in a third.
- Coat each chop in flour, shake off excess, dip in egg, then press firmly into panko. Set on a rack for 10 minutes so the coating hydrates and adheres.
Fry and rest
- Heat 1/4 inch (6 mm) oil in a 12-inch (30-cm) skillet to 350°F (175°C).
- Fry two chops at a time for 2 to 4 minutes per side, until deeply golden and the center reaches 145°F (63°C). Adjust heat to keep oil between 325°F and 350°F (165°C and 175°C).
- Drain on a clean rack, season lightly, and rest 5 minutes. Let oil recover before the second batch. Serve with lemon.
