Totally Classic, Totally Perfect Breaded Fried Pork Chops

Name: Totally Classic, Totally Perfect Breaded Fried Pork Chops
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 to 6
Cuisine: American
Ingredients: 8 (1/2-inch-thick) bone-in rib or center-cut pork chops (about 6 ounces; 170 g each); Kosher salt and freshly ground black pepper; 1/2 cup all-purpose flour (2.25 ounces; 64 g); 3 large eggs, beaten (about 2/3 cup); 2 cups panko bread crumbs (5 ounces; 145 g), roughly crushed by hand if very large; 1 ounce grated Parmigiano-Reggiano cheese (30 g; about 1/4 cup); 1 tablespoon (3 g) minced fresh sage leaves (about 6 large or 10 medium leaves); About 1 to 1 1/2 cups (240 to 360 ml) vegetable or canola oil, or clarified butter, for frying, see notes

35 min·American

Prep15 min

Cook20 min

Total35 min

Serious Eats

Ingredients

8 (1/2-inch-thick) bone-in rib or center-cut pork chops (about 6 ounces; 170 g each)
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour (2.25 ounces; 64 g)
3 large eggs, beaten (about 2/3 cup)
2 cups panko bread crumbs (5 ounces; 145 g), roughly crushed by hand if very large
1 ounce grated Parmigiano-Reggiano cheese (30 g; about 1/4 cup)
1 tablespoon (3 g) minced fresh sage leaves (about 6 large or 10 medium leaves)
About 1 to 1 1/2 cups (240 to 360 ml) vegetable or canola oil, or clarified butter, for frying, see notes

Instructions

4 steps

Season pork all over with salt and pepper. Set 3 wide, shallow bowls on a work surface. Add flour to the first one; beaten eggs to the second; and panko, Parmesan cheese, and sage to the third. Season panko and Parmesan with kosher salt and pepper and mix thoroughly.

Working with one chop at a time, dredge a pork chop in flour with your left hand, shaking off excess. Transfer to egg dish, then turn pork with your right hand to coat both sides. Lift with your right hand and allow excess egg to drip off, then transfer to bread crumb mixture. With your left hand, scoop bread crumbs on top of pork, then gently press, turning pork to ensure a good layer of crumbs on both sides. Transfer pork to a clean parchment-lined baking sheet with your left hand and repeat with remaining cutlets.

Fill a large cast iron skillet or straight-sided sauté pan with 1/4 inch oil or clarified butter. (To speed things up even more, use 2 skillets simultaneously.) Heat cooking fat over high heat until shimmering and just shy of smoking. A bread crumb dropped in it should sizzle and foam immediately.

Working in batches, gently lower chops into hot fat using tongs or your fingers, laying them down away from you to prevent hot fat from splashing toward you. Fry, gently swirling pan and rotating chops for even browning, and adjusting heat as necessary for a steady, vigorous bubble, until bottom sides are browned and crisp, about 2 to 3 minutes. Flip chops and fry until other sides are browned and crisp, about 2 to 3 minutes longer. Transfer to paper towel-lined baking sheet to drain and season lightly with salt right away. Repeat with remaining chops. Serve.

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