Pan-Fried Breaded Pork Chops (Crispy Outside, Juicy Inside!)
No boring dried out pork chops here, instead these panko breaded pork chops are super juicy with an extra crispy coating everyone will love. Buttermilk makes all the difference in this simple skillet pork chop recipe that you can have on the table in 15 minutes. The crispy coating is amazing!
Ingredients
- 4 pork chops (bone-in)
- 1 cup buttermilk
- ¼ cup canola oil
- 1 cup Panko bread crumbs
- 2 tablespoons parmesan cheese (grated)
- ½ teaspoon cayenne pepper
- ½ teaspoon salt
Instructions
- Marinate the pork chops in buttermilk overnight or for at least 2 hours.
- Stir together Panko crumbs, parmesan cheese, salt, and cayenne pepper in a shallow dish, such as a pie pan.
- Heat oil in a large skillet over medium heat until hot.
- Take pork chops out of the buttermilk and place them in the Panko mixture, pressing them to coat both sides.
- Place the pork chops in the hot skillet and cook, turning occasionally to avoid over-browning, for about 8 minutes, depending on the thickness. Remove when a meat thermometer reads 135º and let rest for 5 minutes. They will continue to cook once removed from the heat and will reach 145º in just a couple of minutes while they rest.
Barbara's Notes + Tips
- Remove the pork chops from the fridge 20 minutes before cookingt o allow them to warm up a bit.
- Add the breaded pork chops to a hot skillet. Otherwise, the breading ends up soaking up oil instead of quickly searing to trap in the moisture.
- Keep a close eye on your pork chops while they cook so they don't dry out. The best way is to use a meat thermometer and remove when they're 135°F. You want the outside to get golden brown but not burn, so turn down the heat if it seems like your bread crumbs are getting too dark.
- If your skillet won't comfortably hold all 4 pork chops, cook in batches instead. You might need to add a touch of oil between each batch.
- You can occasionally flip these pork chops, but make sure you don't flip them until the bread crumbs are beautifully golden browned or you'll lose them in the pan. If that happens, just spoon it over the chops when you serve them, the crispies taste great!
Nutrition
Calories: 439kcal | Carbohydrates: 14g | Protein: 34g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 568mg | Potassium: 618mg | Fiber: 1g | Sugar: 4g | Vitamin A: 228IU | Vitamin C: 0.2mg | Calcium: 136mg | Iron: 1mg
