![Paprika-Rubbed Pork Chops](https://static01.nyt.com/images/2023/07/06/multimedia/06tanisrex2-pork-tqvk/05tanisrex2-pork-tqvk-mediumThreeByTwo440.jpg?width=1280&quality=75&auto=webp)
Pan-Fried Breaded Pork Chops
![Pan-Fried Breaded Pork Chops](https://static01.nyt.com/images/2021/04/07/dining/02Tanisrex-chops/merlin_185502030_36ff031d-6b9f-428d-b411-d93578929627-articleLarge.jpg?width=1280&quality=75&auto=webp)
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 4(8-ounce) center-cut pork chops, about ½-inch thick
- Kosher salt and black pepper
- 2eggs, beaten
- ½cup milk
- Small pinch of cayenne powder
- All-purpose flour, for sprinkling
- 3cups fresh bread crumbs (from 8 slices crustless day-old sandwich bread)
- 1cup clarified butter, extra-virgin olive oil or lard, plus more as needed
- Lemon wedges, for garnish
Preparation
- Step 1
Lay pork chops on a baking sheet, and season well on both sides with salt and pepper.
- Step 2
Combine eggs and milk in a low, flat bowl. Season with salt, pepper and the small pinch of cayenne.
- Step 3
Sprinkle flour generously over the chops on both sides, then shake off excess.
- Step 4
Submerge the floured chops in the egg mixture, and turn them over several times to coat well. Leave chops in egg mixture for 5 minutes.
- Step 5
Use your left hand to remove a chop from the batter and drain off excess liquid. Place chop on a baking sheet and, with your right hand, heavily sprinkle with bread crumbs on both sides. Repeat with remaining chops.
- Step 6
Sprinkle each chop again with crumbs, patting with your hand to make sure crumbs adhere and coat well. Refrigerate, uncovered, until ready to fry.
- Step 7
Set a wide cast-iron or other heavy skillet over medium-high heat. Add clarified butter to a depth of ½ inch. When butter is hot, lay in the chops without crowding, and let them fry very gently, about 4 to 5 minutes per side, until beautifully golden brown. (Turn down heat if they seem to be browning too fast.) If your pan is small, cook in 2 batches and keep finished chops warm in a 250-degree oven.
- Step 8
Blot cooked chops on paper towels. Transfer to a warm platter or individual plates. Serve with lemon wedges.
Private Notes
Cooking Notes
What about using Panko for the breading.
These pork chops were excellent! The most important thing I learned was to bread them early and let sit uncovered in the fridge for a couple of hours. It really made a difference. The crust sautéed beautifully without being greasy or falling off. After sautéing I let them finish cooking in a 300 oven for about 5 minutes. Rave reviews from both of us.
The purpose in using soft bread crumbs is that they will soak up the clarified butter before crisping, which is why the recipe calls for a 1/2" depth of ghee. I heat my cast iron frying pan over med-high heat, but as soon as I lay down the chops I lower it to medium to insure they don't brown too fast.
Meanwhile, mix 1 cup of milk with ½ cup whipping cream and ½ buttermilk. Heat the dairy in the microwave or a stove top pan until very hot but not quite boiling. When the rue has cooled, whisk in the hot dairy and bring the gravy to a slow boil and add fresh-ground black pepper to taste. More is better than less. Stir the gravy often, especially scraping the bottom and sides of the skillet, until the gravy is to the desired thickness. Taste and add salt as needed, stirring to incorporate.
When the chop are finished, carefully pour of all but three tablespoons of the butter leaving any brown crumbs in the skillet. Over medium-low heat, mix in three tablespoons of all-purpose flour and whisk together with the fat, being sure to not leave any lumps. Let the flour brown in the fat, stirring often with the whisk and a wooden spatula to keep the flour from browning unevenly. Continue until the rue is a dark tan in color. Then remove the skillet from the heat and let the rue cool.
Roux. Do not rue. The day or anything else...;-)
Serve the gravy over the chops or to the side for dipping. You will not be sorry!
How do you cook the chops slowly over medium-high heat?
If you're not wealthy and don't have three sticks of butter to put in one dish, you can just fry them in vegetable oil, they'll still be good. I've cooked them like this forever. Serve with Worcestershire sauce.
No, but the earth might start spinning in the opposite direction, which would interfere with proper water rotation in my limited flush toilet, so please follow the directions as written.
These are excellent. They do definitely want to sit in the fridge for at least a few minutes (although I have had just as good luck with a few minutes as with a few hours). To the gravy guy — I like a good roux as much as the next guy, but these chops just don’t need them. You would be missing all that delicious, buttery flavor the chops retain. Mmmm, butter.
I still have my mother’s 1920s recipe! One of the family favorites, going to the next generation. ESSENTIAL to use good chops with the bone in! The bone makes a pork chop! You will be happy you went to the trouble.
Per the recipe: "Dry, fine store-bought crumbs will not yield the same result. "
I sometimes use instant mashed potatoes as "breading". It's good. With some hot paprika in the mix, too.
Liked this recipe. My chops turned out more tender than usual. I used Panko and thought it worked well.
Very good. Resting in the fridge is necessary. Be sure not to turn it before a good crust is formed. I made that mistake on one and lost some of the breading. Next time I think I will add herbs or spices to the breading . It was great but a little plain
Made as is. No changes. Delicious!
5 minutes on each side turned out solid, but I bet 4 min on each side would be better next time.
I have made this several times now for my family and it’s a hit every single time. I follow the recipe as written and it comes out juicy every time!
Terrific recipe. Straight-forward, easy prep. The time in the fridge pays off - don't cut it short - the breading stays on during the frying and does crisp up. Took the advice of others who recommended seasoning the bread crumbs; otherwise, followed the recipe as written. Juicy, flavorful pork chops - some of the best I've eaten. This is a keeper - I'll be making it again.
As someone already noted, how do you “fry them gently over medium-high heat”?
How about putting some flour on a plate and some bread crumbs on a plate and just press the chops lightly onto it instead of the holding one hand and sprinkle with the other bit. You waste a lot that way and you don't get as much on as you need.
Would this work in an air fryer?
I used Italian seasoned panko, and a tablespoon of olive oil for two chops. Quite good.
These turned out great- crispy and juicy. I followed the recipe exactly. I cut the crust off 2 day old pulsed 2 day old ciabatta and pulsed in a bullet blender. Let them sit in the fridge for 3 hours so the bread crumbs stayed on nicely while frying. The only thing I might add next time is some hearty herbs to the breadcrumbs.
These are excellent. They do definitely want to sit in the fridge for at least a few minutes (although I have had just as good luck with a few minutes as with a few hours). To the gravy guy — I like a good roux as much as the next guy, but these chops just don’t need them. You would be missing all that delicious, buttery flavor the chops retain. Mmmm, butter.
Liked this recipe. My chops turned out more tender than usual. I used Panko and thought it worked well.
Omnivore, a fantastic old Berkeley restaurant made a variation on this recipe. The owner told me his secret: put the breaded pork chops into the refrigerator for at least a few hours if not a half day before frying them up. You’ll get a nice crisp shell.
What would happen if I held the chops in my right hand and sprinkled crumbs with my left? Would the earth stop turning?
No, but the earth might start spinning in the opposite direction, which would interfere with proper water rotation in my limited flush toilet, so please follow the directions as written.
I made this as directed. My husband and had a hard day and this was terrific comfort food for him. I served it with carrots. I think panko or dried bread crumbs would yield a much different result. I wouldn't make this very often but it was delicious and yielded a moist chop.
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