Seasoned fried pork chops

    20 min

    Pork chops tossed in a seasoned flour coating, then fried to golden brown, perfectly cooked perfection.

    333 people made this

    Serves: 4 

    • 235ml vegetable oil for frying
    • 60g plain flour
    • 1/2 teaspoon seasoning salt, or to taste
    • salt and pepper to taste
    • 4 (2cm thick) pork chops

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Heat oil in a large frying pan over medium-high heat. Combine flour, seasoning salt, salt and pepper in a plastic bag. Place pork chops into the bag, and shake to coat.
    2. When the oil is nice and hot, shake off excess flour from pork chops, and fry in the hot oil. Cook on each side for about 4 to 5 minutes, or until golden on the outside, and juices run clear.

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    Reviews in English (313)


    This has been a family fav for years. I sprinkle my chops with seasoning salt, onion and garlic powder prior to dipping in a milk/egg wash, then the seasoned flour with black pepper added. Then I let the chops sit in the fridge for about 30 minutes to an hour before frying to get the coating "gummy" looking, so the coating will not fall off while frying. After frying the chops, I keep them warm and use the same skillet to whip up milk gravy, using the rest of the seasoned flour, pepper a little chicken soup base, salt and milk. Serve with mashed potatoes, buttered corn and biscuits. YUMMY!  -  04 Dec 2007  (Review from Allrecipes US | Canada)


    Prior comments made it seem as though all that was needed here was a bit more flavor. I used (about 3/4 tsp) Goya Adobo seasoning instead of Seasoned Salt, added 1/2 tsp garlic powder and 1/2 tsp crushed rosemary, and used olive oil instead of vegetable oil. These truly were the most scrumptious fried pork chops I have ever had. I would suggest 8/9 min on each side for 1 inch thick chops.  -  26 Feb 2006  (Review from Allrecipes US | Canada)


    Great basic recipe; thank you for sharing. Cooks have to be creative! I used bread crumbs, seasoned to my taste since seasoning is a variable. Used much less oil and I prefer olive. After they were done, place on a paper towel to get any excess oil removed; I also dabbed the top side. They are very moist and tasty!  -  06 Nov 2006  (Review from Allrecipes US | Canada)

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