Last time I tried this it didn’t turn out so well.
What I did:
Seasoned the chops.
Dredged in egg batter.
Dredged in flour.
Threw it in the fry pan.
My problem is that the breading fell off the chops. Not sure why. Was it my dredging technique?
Too much oil in the fry pan? I don’t have a deep fryer but I put enough oil in as to completely submerse the chops. Was that a bad move?
Thanks for any input.
It’s because you touch yourself at night.
Joe
Dredge in flour, dredge in egg, dredge in flour again. Even better-- dredge in flour, dredge in egg, dredge in bread crumbs.
It may not be what you’re going for, but I don’t use a batter. I season my chops, dredge in flour, and pan fry in about 1/2 inch of oil. Sometimes I brine first, but not always.
Shouldn’t the flour come first - makes the egg stick? When I breadcrumbs something that’s how I do it
Yep - you’re doing it wrong.
As others have said, flour first - shake off the excess, then egg wash then either flour again or breadcrumbs.
OK, I’m going to assume this is a serious question about food, not something about what you actually do to yourself at night. That’s between you and your, uh, self.
Try dredging in flour, then egg mixture, then breading. (I don’t see in your post when you actually put the breading on but I’m assuming, since you mention it fell off. The breading, I mean.) Put the chop on a wire rack for 10 minutes for the coating to set up (that’s a Cook’s Country tip, BTW) before frying.
That sounds like way too much oil to me. You only need a couple of tablespoons.
Also, in my experience, the coating sticks better when it’s allowed to rest a bit before going into the oil.
ETA: Sorry, just noticed Sudden Kestrel’s recommending a rest, too.
Maybe, I’m out of the loop but where the heck in my post are people inferring I’m talking about masturbation? Is pork a dirty word now? 
Just so we’re clear guys, yes I am talking about cooking.
Thanks for the input.
That’s what I do, too. For thin, boneless chops, I’ve found that once you get a good sear on both sides, it’s done. Bonus points if you stir some sliced onions around the pan while they’re cooking and resting.
And yes it was too much oil. You want to allow excess steam to vent off.
But what you guys are talking about is a completely different entree. One is a fried pork chop and the other is breaded pork chop. It’s like answering someone’s question about how not to have their waffle batter stick to the iron by telling them to pour the batter in the frying pan and make pancakes because it’s better that way.
Around here, we fry our breaded pork chops. What do you do with them?
Fry them or bake them. Depends.
As mentioned above: for breaded pork chops, it goes seasoning, flour, eggs, crumbs. For regular fried pork chops, it goes seasoning, flour, fry.
Try adding a bit of cayenne to your flour, too.
It’s wheresgeorge04’s fault. You’ll have to ask him. I have no idea what he was talking about, but I assume it’s some meme I’ve missed along the way.
Isn’t that what most of us suggested? (Frying them, I mean.)
Yup. Works great added to corn meal for fried okra, as well.
Most yes. However purplehorseshoe and Lacuna both suggested to cook a different meal.
But the OP is obviously trying to make a breaded pork chop, hence the relevant answers.
I use cornstarch as the first dredge, add your spices like pepper, curry powder (AWESOME!!!), or fresh/dry herbs to the cornstarch.
Then dip in egg, make sure you get an even coat then let it drip a bit before your put it into the panko crumbs. I set the pork chop down, then scoop crumbs on top and pat into the top and sides.
Make sure you are cooking at medium hot heat AT MOST. Add 2 tablespoons of oil and swirl to coat pan evenly. You want it to sizzle when you put the chop in but not shoot water and oil up at your hand and eyeballs. (or other bits depending on whether you are cooking naked)
Cook the first side for 4-5 minutes for 3/4" pork chops, a bit more if thicker. Wait until you have cooked these successfully a few times before you try thinner - they are much harder to gauge doneness when thin.
Lift gently to make sure breading has hardened then flip. You should get a nice deep brown on the first side. Don’t try to get the second side that brown, you’ll overcook it. Cook to 145 degrees internal temp then remove to a wire rack and loosely cover for ten minutes.
The reason you add the spices to the cornstarch is that they can burn if they are in the bread crumbs.
I’ve also added Dijon mustard to the egg mix to good effect but with herbs and garlic, not the curry.