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pan-fried breaded pork chops in pan

Pan-fried breaded pork chops

  • Author: Amélie
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 3 1x
  • Category: Dinner
  • Method: Pan-frying
  • Cuisine: French


Make the best out of a cheap and delicious cut by making pan-fried breaded pork chops for dinner. They’re flavorful, juicy and so irresistible coated in crispy breadcrumbs with a drizzle of lemon juice on top.


  • 3 pork chops, bone-in preferably
  • 1 tbsp all-purpose flour, heaped
  • 1 egg 
  • 100g breadcrumbs (1 cup)
  •  ¾ tsp dried oregano
  • ¼ tsp garlic powder
  • 1 tbsp frying oil 
  • 30g butter, cubed (2 tbsp)
  • 1 lemon, cut in quarters


  1. Prepare for breading. Take the pork chops out of the fridge 30 min before cooking. Pat off the pork chops with a paper towel until they are as dry as possible. Season generously with salt and black pepper on both sides. Place the flour on a plate. Beat the egg in a deep plate. Combine the breadcrumbs, dried oregano and garlic powder and place on another plate. 

  2. Bread the pork chops. Working with one pork chop at a time, dredge the chop in flour on both sides, then soak it entirely in the beaten egg and finally coat it thoroughly with the breadcrumbs. Set it aside and repeat with the remaining pork chops.
    steps to bread pork chops

  3. Cook the pork chops. Heat the oil in a large nonstick frying pan over medium-high heat. Add the butter when the pan is hot. Wait for the butter to start foaming (it shouldn’t darken) and lay the pork chops in the pan. Cook for 4 to 5 min on each side, the breadcrumbs should be golden brown and crispy. If you have a meat thermometer check the internal temperature at the thickest point. For well-done pork chops without any pink (but still juicy) aim for 62°C (145°F). 
    steps to pan fry pork chops

  4. Rest. Remove from the pan and drain on a cooling rack. Leave to rest for a couple of minutes. Garnish with a sprinkle of sea salt and serve with lemon on the side. 


While the meat rests I usually fry the leftover beaten egg in the pan, so as not to waste it. Spread it very thinly like if it was a crepe (it doesn’t have to be a perfect circle) and cook for 30 seconds. Then roll it up and cut it into thin ribbons. Serve with the pan-fried breaded pork chops.

You can keep any leftover in the fridge in an airtight container or tightly wrapped with plastic wrap or aluminum foil for up to 3 days. 


  • Serving Size: 1
  • Calories: 531
  • Fat: 35.9g

Keywords: pork chops recipes, french dinner, quick pork recipes