I love pork chops! Do you remember the commercials saying pork was the “other white meat”? I do! I have a tendency to forget all about making pork chops. But these crispy pork chops are inexpensive, cook quickly, and are so yummy. Every week when I plan my menu, I try to incorporate as much variety as I can. That way, you’re not eating chicken every day, which I could do very easily. I try to have at least one beef, pork, and another type of meat or even meatless option throughout the week. Who wants to eat the same thing every night? Not my family!
I planned to make this for Sunday night supper and I’m so glad that was my plan. This Sunday started Kids’ Christmas play practices. That means we have church in the morning, lunch, and then practice for one and a half to two hours. Then it’s supper time! By the time I got home, I was starving. This recipe for crispy pork chops was a perfect choice.
It took only a few minutes to put together and then only a few minutes to cook. It’s a simple Southern recipe that doesn’t take hours and still tastes great! They turned out so crispy and light, with a nice crunch to them. My son even told me he liked them. Now, he likes my cooking, but he doesn’t always say something is good, even if he likes it, so if he says he likes them, then that’s a stamp of approval!
Crispy Breaded Pork Chops
Crispy, crunchy breaded pork chops that only take minutes to cook with a gluten-free option.
Ingredients
- 1/3 cup all-purpose flour Feel free to replace with Gluten Free Flour Mix
- 1/3 cup instant potatoes
- 1 large egg
- 1/4 cup water
- 1/2 tsp onion
- 1/2 tsp salt
- 1/2 tsp pepper
- vegetable oil
- 1 pack thin boneless pork chops My pack had 8 pork chops
Instructions
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Salt and pepper both sides of the pork chops. Make a dredge station with one plate of flour with salt, pepper and onion powder. In another plate place the instant potatoes. In a third dish, mix the egg and water, sprinkle with a little salt and pepper, don’t go crazy!.
In a skillet, heat on medium high heat enough vegetable oil to coat the bottom. Dredge each pork chop first in flour, then the egg mixture and finally the instant potatoes. Place in skillet and cook 3-5 minutes per side depending on the thickness of the pork chops. Cook till golden brown on each side to a minimum of 145 degrees.
Recipe Notes
Feel free to substitute the all purpose flour with your favorite gluten-free flour for a gluten-free alternative.
This is a very simple recipe and I’ve found over the years that some of the best and most favorite, cherished recipes are the simplest. This is the same basic recipe that my grandmother and mother made, except I added the instant potatoes for extra crispiness. I’m so glad that I did, that one little change made a huge difference! My family loved it and I hope you do too. Let me know what you think in the comments below.
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