Add your own special touch to the breading seasoning by incorporating other spices like paprika, onion powder, garlic or cayenne pepper. For extra crispy breading, use Japanese Panko-style bread crumbs. [2] X Research source
Use 2% milk fat or higher so that the egg wash is thick enough to cling to the chops.
The egg will also enhance the texture of the pork chops and help cook the outside.
As an alternative, soak the chops in the egg wash and then place them in a gallon Ziploc bag containing the breading mixture. Shake the bag to get a nice, mess-free coating on the chops. [6] X Research source
For added flavor and crispier breading, melt about a tablespoon of butter into the oil. [8] X Research source
Thicker chops may need to fry for longer than 3-4 minutes, while thin chops may get done before then. Use your best judgment. The hot oil will splatter as the pork chops cook. Keep a safe distance away from the skillet, or make sure to minimize the amount of exposed skin on the arms.
Eating undercooked pork can be a health hazard. A little pink is okay, but use a meat thermometer to make sure the internal temperature is at least 145 degrees. [11] X Research source
Remove the paper towels and transfer the pork chops to a separate serving dish before serving.
If you’re worried about burning the breading on the chops before they are completely cooked, set the oven to a lower temperature around 350 degrees and cook for an extra 20-30 minutes. [13] X Research source
Use aerosolized canola oil or another similar cooking spray.
Place particularly thick chops near the center of the baking sheet to expose them to more constant heat while cooking.
Turning the pork chops is optional, but can provide a more consistent finish to the breading. Use a meat thermometer to take a reading of the internal temperature of the pork chops before eating. They should be around 145-160 degrees once they’re done. [17] X Research source
