These are the most flavorful and easy pan-fried breaded pork chops you’ll ever have! Made with thin-cut, bone-in pork chops, they're coated with a super crispy panko breading, seasoned with Italian herbs for bold flavor, and cooked to perfection in just 10 minutes. This quick and easy recipe is perfect for a weeknight dinner and will surely be a family favorite!
These pan-fried thin pork chops are kid-approved and incredibly easy to make. We love them for so many reasons:
- They’re made with thin-cut pork chops, which means they cook faster—perfect for busy weeknights.
- Each bite is juicy and moist on the inside, with a golden, crispy panko breading on the outside.
- There’s no need to brine or soak them in buttermilk—just season, bread, and pan-fry!
- They’re flavorful using simple pantry staples ingredients.
Table of contents
Ingredients
- Thin-Cut Pork Chops — Bone-in or boneless about ½ inch thick, are great to use. Thin cuts allow for quick cooking without the need for oven baking, preventing dryness.
- Panko Breadcrumbs — My go-to for crispy fried foods. Feel free to use seasoned bread crumbs.
- Seasoning:
- Salt
- Pepper
- Garlic powder
- Italian seasoning (omit if using Italian seasoned bread crumbs).
- Egg and Flour: this is important for that stick-on breading. The flour ensures the breading adheres well, while the egg locks it in place during frying.
Instructions
Prep the bone in pork chops
- Pat dry both sides of each pork chop to remove excess moisture.
- Season evenly with salt, pepper, and garlic powder.
Breading
Dredge each chop in flour, shaking off any excess.
Dip into the egg mixture, ensuring full coverage.
Press firmly into the panko breadcrumbs, coating both sides thoroughly. For a mess-free option, you can add the breadcrumbs to a large ziplock bag, place each pork chop inside individually, and shake until evenly coated.
Pan-Frying
Heat a large skillet with oil over medium heat. When the oil is hot but not smoking, add the pork chops. 1-2 at a time (dependent on how big your pan is).
Fry for about 2 to 2 ½ minutes per side.
Use a spatula or tongs to press down the bone area to ensure even and thorough cooking.
Tips for Pan-Frying Bone-In Pork Chops (Thin Cut)
- The meat next to the bone does not cook as evenly as the rest of the chop. To avoid undercooked spots, use a spatula to gently press down on the bone during frying. This helps it make better contact with the hot oil.
- For a slightly pink center, cook for 2 minutes per side. For well-done, 2 ½ minutes per side.
Tips to prevent pork chop breading from falling off
- Keep the Meat Dry: Excess moisture can cause the breading to slide off during cooking.
- Use Flour as a Base Layer: this soaks up additional moisture to prep for the egg wash.
- Dip in the Egg Mixture: The egg mixture acts as a glue for the breadcrumbs.
- Firmly Press into the Panko Breadcrumbs: To ensure the final coating sticks on well.
- Avoid Overcrowding the Pan: When frying, avoid adding too many pork chops at once. Overcrowding the pan reduces the oil temperature and creates steam, causing the breading to become soggy and fall off. Fry 1–2 pork chops at a time for best results.
Sides to serve with crispy pork chops
Instant Pot Mashed Potatoes - The most delicious and convenient way to whip up a rich and creamy side dish.
Rice Cooker Butter Garlic Rice – Perfect earthy and savory, garlic butter rice.
Orzo pasta salad - bright and flavorful cold orzo pasta salad made with crunchy broccoli, cherry tomatoes, kalamata olives, feta crumbles and fresh mint, then dressed with a light and zesty lemon vinaigrette.
Crispy Roasted Air Fryer Broccoli - Easy and crispy air fryer roasted broccoli in just 15 minutes.
Variations to try
- Parmesan-Crusted Pan-Fried Pork Chops: Add more Parmesan to the breadcrumb mix.
- Spicy Fried Thin Pork Chops: Add cayenne pepper or chili flakes for a kick.
- Herb-Crusted Pan-Seared Pork Chops: Toss in fresh thyme or rosemary with the panko for a more aromatic flavor.
- Lemon-Pepper Pan-Seared Thin Pork Chops: Replace Italian seasoning with lemon pepper for a zesty twist.
Reheating pork chops to keep them crispy
Avoid using a microwave, this will steam the breading and make it soggy.
Air Fryer Method:
- Place the pork chops in a single layer, ensuring they are not overlapping and Air fry for 8-10 minutes at 350°F.
Toaster Oven or Convection Oven Method:
- Preheat the oven to 375°F.
- Place the pork chops on a wire rack over a baking sheet .
- Reheat for 8-10 minutes until heated through and crisp.
Frequently Asked Questions
For bone-in pork chops, thin cut (about ½ inch thick), pan-fry them for 2 to 2.5 minutes per side over medium low to medium heat. This ensures a golden, crispy crust and tender, juicy meat.
Yes, pork chops can be slightly pink when cooked to the proper temperature. According to Healthline's guidelines, the safe internal temperature for pork is:
Medium-Rare: 145–150°F (63–66°C)
Medium: 150–155°F (66–68°C)
Medium-Well: 155–160°F (68–71°C)
Well Done: 160°F (71°C)
Yes, it's crucial to pat the pork chops dry before seasoning. Removing excess moisture allows the seasoning to stick better and ensures a crispy, golden crust when pan-fried. This step also prevents the breading from sliding off during cooking.
Yes, you can use boneless, thin cut (½ inch thick) pork chops. They cook slightly faster than bone-in cuts, so adjust the frying time to about 2 minutes per side.
More Easy Weeknight meals
Did you try this recipe? Leave a comment and let me know! And if you’re craving more easy dinner recipes, check out my one - pot rice cooker recipes
Crispy Breaded Pan-Fried Pork Chops (Bone-In, Thin Cut)
Equipment
Ingredients
- 4 pork chops, thin cut (½ inch thick) Bone in or boneless
- 1 cup vegetable oil for frying. Add more as needed
- 1 cup panko breading plus 2 tablespoon as needed. Or use Italian seasoned breadcrumbs
- 2 eggs, lightly beaten
- ¼ cup flour
- 1 tablespoon Italian seasoning Omit if using flavored breadcrumbs
- 1 teaspoon salt Morton
- ½ teaspoon garlic powder
- ¼ teaspoon pepper
Instructions
- With a paper towel, pat dry both sides of each pork chop to remove excess moisture.
- Season each pork chop generously on both sides with salt, pepper, and garlic powder, ensuring an even coating
- Prep your breading station by setting up three separate bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with Italian seasoning.
- Dredge each chop in flour, shaking off any excess.
- Dip into the egg mixture, ensuring full coverage.
- Press firmly into the panko breadcrumbs, coating both sides thoroughly. For a mess-free option, you can add the breadcrumbs to a large ziplock bag, place each pork chop inside individually, and shake until evenly coated.
- Heat a large skillet with oil over medium heat. When the oil is hot but not smoking, add the pork chops.
- Cook each pork chop for 2 to 2½ minutes per side over medium-low to medium heat for well-done. For a slight pink center, cook for about 2 minutes per side.
- Use a spatula to press down the bone area to ensure even cooking.
Notes
- Fry 1–2 pork chops at a time for best results.
- The meat next to the bone does not cook as evenly as the rest of the chop. To avoid undercooked spots, use a spatula to gently press down on the bone during frying. This helps it make better contact with the hot oil.
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