Pan-Fried Breaded Pork Chops

Pan-Fried Breaded Pork Chops

Look for beautiful good-quality pork, such as Berkshire, and ask for center-cut loin chops with bone. For the bread crumbs, use day-old firm white sandwich bread or French loaf, cubed and whirled in a food processor, for about three cups of soft, fluffy crumbs. Dry, fine store-bought crumbs will not yield the same result. Make sure to fry these chops very gently over medium-high heat, to allow the bread-crumb coating to brown slowly, creating a crisp, golden crust. Serve with a tart salad or braised greens, such as broccoli rabe.
  • Total:
  • Serves: 4 persons



  1. Step 1

    Lay pork chops on a baking sheet, and season well on both sides with salt and pepper.
  2. Step 2

    Combine eggs and milk in a low, flat bowl. Season with salt, pepper and the small pinch of cayenne.
  3. Step 3

    Sprinkle flour generously over the chops on both sides, then shake off excess.
  4. Step 4

    Submerge the floured chops in the egg mixture, and turn them over several times to coat well. Leave chops in egg mixture for 5 minutes.
  5. Step 5

    Use your left hand to remove a chop from the batter and drain off excess liquid. Place chop on a baking sheet and, with your right hand, heavily sprinkle with bread crumbs on both sides. Repeat with remaining chops.
  6. Step 6

    Sprinkle each chop again with crumbs, patting with your hand to make sure crumbs adhere and coat well. Refrigerate, uncovered, until ready to fry.
  7. Step 7

    Set a wide cast-iron or other heavy skillet over medium-high heat. Add clarified butter to a depth of 1/2 inch. When butter is hot, lay in the chops without crowding, and let them fry very gently, about 4 to 5 minutes per side, until beautifully golden brown. (Turn down heat if they seem to be browning too fast.) If your pan is small, cook in 2 batches and keep finished chops warm in a 250-degree oven.
  8. Step 8

    Blot cooked chops on paper towels. Transfer to a warm platter or individual plates. Serve with lemon wedges.