I liked the original version of this post better. It had its hands on its hips and was sort of doing that head shaking side-to-side thing. 
But then I realized there was more than one way to make breaded pork chops.
Coat with flour, let them sit for a while, dip in eggs, flour again,* let them sit again*.
I usually cover a cutting board or sheet pan with plastic wrap, then let them sit on that. The initial flour coating has too thicken with moisture absorbed from the meat so it doesn’t fall off in the egg. After the eggs, both flour coatings need time to absorb the egg and form a dense coating that won’t fall off. Use plenty of oil. If it’s hot enough when you put the chops in, very little will absorb into the coating. Brown both sides quickly, then remove them, remove excess oil, make your gravy, and return to the pan to simmer.
ETA: Looks like letting them sit was covered.
IIRC the Cook’s Illustrated folks said that’s because the flour starts to form gluten and thus makes a stronger bond. Anyone else remember that, or am I thinking of something else?
Ah, okay. Funny, I think here we would refer to what they suggested as a pan-fried pork chop, which, to be honest, makes absolutely no sense.
Eh, I was just offering my version, which is quick and simple. To be fair, the OP did refer to “fried” pork chops in the thread title.
Thanks for the advice and I’ll take it to heart, but in profesional kitchens don’t they just drop it in one of the deep fryer basket thingies?
Why don’t they have problems?
(Just curious)
I’ve seen that done with fried chicken. My theory is that breading sticks better to skin than meat.
It’s tricky to make pork chops that way, the meat is fairly dry, so it doesn’t conduct heat well, which can result in all the fat draining out before it’s properly browned, and ending up tough and dry. It can be done, but restaurants are more likely to broil or bake the pork chops and not fry them at all. Deep frying chicken works well, but usually with plenty of time for the breading to firm up before hand, and sadly often starting in frozen form.
The OP has it right. Deep frying works just as well with pork chops as it does with chicken. It’s a very common method in restaurants.
It’s no different than country fried steak, or veal and chicken parmigiana.
Those are much thinner cuts than a real pork chop. A thin, lean, slice of pork can be cooked that way since it will be done in very little time.
If you’re coating a pork chop in flour, egg wash and bread crumbs, you’re not going to use a thick chop. Ever. Fried pork chops are traditionally done with thin chops.
Besides which, it’s perfectly easy to deep fry a thick chop to 150-155 degrees. Bone-in chicken breasts aren’t much different.
In what universe is a thin pork chop traditional. If it’s not an inch thick it’s not worth the trouble of cooking it to start with.
If you likes 'em that way, knock yourself out.
You have obviously never had a Spanish style breaded pork chop. Man, that’s good stuff-- and they pound it thin.
The universe in which pork chops are fried. Thicker is better for grilled.
If you’ve never seen thin fried pork chops cooked along side fried chicken, then there isn’t much I can tell you.
The texture of the chop will be virtually identical to one cooked in 1/2 inch of oil in a cast iron skillet. The crust won’t be quite as dark, though.
That’s just crazy talk. I pan fry thick breaded porkchops and finish them off in the oven all of the time. Mmmmmmmmm porkchop sandwiches.
I’m not Spanish, but I flatten my fried pork chops too. Kind of like Wiener-schnitzel, but I’m not Austrian either.
Oh yeah, and there is this:
Katsu!
I, too, do breaded pork chops thin, sometimes as flat as possible a la Weiner Schnitzel or the pork tenderloin sandwiches of the Midwest. Thick chops I prefer to grill or roast.
OK, what the hell is side fried chicken? Is this one of those southern things that require a drawl?
Yeah, pork tenderloin sandwiches are wonderful, and those fit what Labrador Deceiver is describing.
This thread has gotten me all sorts of confused. “frying pork chops” I understand… You are frying them because I assume your grill is broken… fair enough. Pork Chops have a bone in them… like porky T-bones. Breading does not enter into the equation at all unless you are making a “breaded boneless pork chop” which is an entirely different thing.
I started reading things about “pounding” the chop and my first thought is “there will be bone chips in it!”
Anyway, the correct way is to let them get to room temperature. Season them as you prefer, but the best is with Lawrey’s and pepper. Toss them on a hot grill (sorry, forgot yours is broken) lightly oiled pan that is nice and hot. Let it sear, flip, let the other side sear, remove and let rest for a few minutes… serve with some kind of a potato dish (scalloped is good) and my the favorite part is to have Worcestershire sauce at the ready.
Breaded and pounded… you’re talking about a tenderloin. Serve it on a way too small bun with Mustard, Onions, and Pickles and you are set.