Ingredients

The following ingredients have 8 Servings
  • 1 cup all-purpose flour
  • 1 teaspoon coarse sea salt
  • ½ teaspoon coarse black pepper
  • ½ teaspoon paprika
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 2 eggs
  • 4-6 boneless pork chops
  • 1 cup vegetable oil

Instruction

  • Whisk together flour, salt, pepper, paprika, garlic powder, and onion powder in a shallow bowl.
  • Beat eggs in a separate shallow bowl.
  • Place pork chops between two sheets of plastic wrap or parchment paper and pound with a meat mallet to thin them to about ½-¾” thick.
  • Heat oil (about ¾” deep) over medium-high in a cast-iron skillet.  Heat oil to 375°F.
  • Dip each pork chop in the flour mixture, coating both sides.  Then dunk each side into the beaten eggs and back into the flour mixture.
  • Carefully drop pork chop into heated oil and fry on both sides until cooked through (the center should reach 165°F).  Maintain an oil temperature between 350°F and 375°F for best results.
  • Continue dredging (dipping in flour, egg, flour mixtures) the remaining pork chops and cooking, taking care not to overcrowd the pan.
  • Place cooked pork chops on paper towels or brown paper bags to soak up excess oil.
  • Serve immediately.