Basic Pork Chops

Basic Fried Pork Loin

Basic Pork Chops

Basic Fried Pork Loin

Mike Nadelman
Thick or thin, pork loin makes the best chop but is easily over cooked. Watch to video to make a thick chop or follow our recipe for 1/4" chops.
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Total Time 20 minutes
Course Main Dish
Cuisine American, Pork
Servings 3 Servings


  • 1 ⁄2 cup all-purpose flour
  • 1 Tablespoons smoked paprika
  • 1 Teaspoon Kosher salt
  • 1/4 Tablespoon black pepper
  • 1/2 Tablespoon brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper
  • 1 pounds 1/4" thin boneless pork loin chops
  • 1 ⁄4 cup vegetable oil


  • Combine the flour, and seasonings in a large shallow bowl. Dredge each pork chop into the flour mixture to coat evenly. Shake off excess flour.
  • (if your pork chops are a little dry, rinse and shake off then dredge no egg needed).
  • Place oil in a large, heavy skillet and heat over high. When hot, add chops to skillet and cook 1 minute each side, until browned and crisp, working in batches as to not overcrowd the pan. Do not overcook! Makes a great pan-sear.


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