If you're looking for a new way to enjoy pork chops, this Herb-Crusted Fried Pork Chop recipe offers a crispy, flavorful twist. The combination of herbs and Parmesan cheese in the crust will elevate your dinner game effortlessly.
The star of the show, of course, is the boneless pork chops. They're perfect for soaking up all the flavors of the herbs and cheese. The all-purpose flour helps the egg adhere to the pork, while the eggs act as a sticky base for the breadcrumb coating. The breadcrumbs are what give the pork chops that satisfying crunch. Dried rosemary and dried thyme provide aromatic, earthy notes, while garlic powder and onion powder add depth of flavor. Black pepper and salt are essential for seasoning, and the Parmesan cheese brings a salty, nutty richness. Finally, vegetable oil is used for frying, giving the chops their beautiful golden crust.
These herb-crusted pork chops pair wonderfully with mashed potatoes or roasted vegetables. A simple green salad with a tangy vinaigrette can also balance the richness of the dish. For something a little different, try serving them with a side of homemade applesauce or a dollop of Dijon mustard for dipping.
Start by patting the pork chops dry with a paper towel. This helps the seasoning stick and ensures a good sear. Sprinkle both sides with salt and pepper to taste. Next, set up your breading station: grab three shallow bowls. In the first bowl, place the flour. In the second, beat the eggs until they're well combined. In the third, mix together the breadcrumbs, rosemary, thyme, garlic powder, onion powder, and Parmesan cheese.
Now you're ready to coat the pork chops. Start by dredging each chop in the flour, making sure it’s fully covered. Shake off any excess. Dip the floured chop into the egg mixture, letting any extra drip off. Then press it firmly into the breadcrumb mixture, ensuring a good, even coat.
Heat the vegetable oil in a large skillet over medium heat. You’ll know it’s ready when a breadcrumb dropped into the oil sizzles gently. Carefully place the coated pork chops into the skillet, cooking them for about 3–4 minutes on each side. You're aiming for a beautiful golden brown color and an internal temperature of 145°F. Once cooked, remove them from the skillet and let them rest for a few minutes before serving. This resting time allows the juices to redistribute within the meat, making each bite juicy and flavorful.
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