Boneless Pork Chops Recipes: An easy pan-fried recipe that uses basic ingredients to cook up a favorite home cooked meal!
During one of my frequent trips to the local market the other day, I kept my eye out for something “different,” that I could make for dinner. It seems like we always have the same ole thing. Pasta, Chicken, Burgers, Pizza… you know, the staples. 😉
When I saw they were having a sale on boneless pork chops, I had no idea what I would do with those. “Oh heck,” I thought… “I can come up with something. I watch The Pioneer Woman every day, for Heaven sakes.”
I’m so glad that I gave it a whirl. I must say, my Boneless Pan Fried Pork Chops turned out pretty tasty. And you know me, if it’s not quick and easy, I’m not making it. So needless to say… you can add this recipe to your “quick & easy,” list, and consider this a fabulous weeknight meal. Then, don’t forget to head to my recipe archives to find more slightly homemade recipes, HERE!
Boneless Pork Chops Recipe – Pan Fried
- Heat your butter and vegetable oil in a pan, (I can’t tell you enough, how much I love using my cast iron skillet to cook stuff like this in.) over medium heat.
- While the butter & oil is heating up, prepare your pork chops…
- Whisk your eggs in a bowl, wide enough for your chops to fit in, to coat.
- Pour your breadcrumbs into another bowl, wide enough for your chops to fit. Add in the garlic powder, salt, and greek seasoning, and stir to evenly mix the spices in.
Hint: You’re going to be “double breading,” these chops.
- Grab your chops and one by one, dip each chop into the egg, coating it completely
- Then transfer your egg covered chop into the breadcrumb bowl, making sure the chop is evenly coated.
- Once both sides of the chop is covered in breadcrumbs, once again, take the chop back over to the egg and coat it again. Lastly, take it back over to the breadcrumbs and cover the chop completely and evenly.
- Once your oil is hot enough, take the chop to the oil in the pan!
- Once the bottom of the chops are turning to a nice golden brown, flip your chops over to the other side. (For me, I turned them to the other side after about 5 minutes. This will be different for everyone, depending on what kind of skillet you use.)
Aren’t they looking glorious!? Adding that butter to the pan really gives it a nice color.
- After about another 5 minutes, or until the center of your pork chops reaches 145 degrees, remove the chops from the pan, and put them on a paper towel covered plate. (To soak up any additional grease.)
(I also allow about 3 minutes of “rest,” time, once the center reaches that temperature, just to complete the cooking process.)
DONE! Yes… really. That simple!
Watch out, ladies. Your hubbies may love you even more for making these super delicious Pan-Fried Pork Chops. Mine did. 😉
More Pork Chop Recipes?
If you’re looking to add more pork chop recipes to your rotation, then you’ll love these other recipes waiting for you here:
Or Pork Steak Recipes?
Not Done? There are More Easy Recipes You’ll Love!
Don’t leave without browsing all of our simple homemade recipes! You’ll find tons of easy weeknight recipes that are simple, quick, and pretty tasty if I do say so myself!
Make sure you “pin,” these, so you can always come back and make them again & again!
Boneless Pork Chops Recipe
- 4 Tablespoons unsalted butter
- vegetable oil enough to fill about an inch in the bottom of the pan
- 3 boneless pork chops
- 3 eggs
- 2 cups plain breadcrumbs
- 1 teaspoon salt or to taste
- 1 Tablespoon garlic powder
- 1 Tablespoon Italian seasoning
- Heat butter and vegetable oil in a pan over medium heat.
- While the butter and oil are heating up, whisk eggs in a bowl wide enough for the pork chops to fit in.
- Next, pour the breadcrumbs into a separate bowl or shallow dish, wide enough for the pork chops to fit into. Add in the garlic powder, salt, and Italian seasoning. Stir until well mixed.
- Grab one pork chop and dip into the whisked eggs; coating it completely. Transfer pork chop to breadcrumb mixture, making sure the pork chop is evenly coated. Repeat steps with other pork chops.
- Dip the breaded pork chops into the egg then breadcrumb mixture for a second time.
- Once the oil is heated, place the pork chop into the pan. Cook for 1-2 minutes. Once it is a nice golden-brown, flip the pork chop and cook for an additional 1-2 minutes.
- After the center of your pork chops reaches 145 degrees, remove the chops from the pan, and put them on a paper towel covered plate. (To soak up any additional grease.)