This pork chop is so good you'll say it tastes like heaven!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large skillet over medium-high heat. Combine flour, seasoning salt, salt and pepper in a paper or plastic bag. Place pork chops into the bag, and shake to coat.

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  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

207 calories; 10.7 g total fat; 32 mg cholesterol; 284 mg sodium. 12.1 g carbohydrates; 14.6 g protein; Full Nutrition

Reviews (322)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/04/2007
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! Read More
(1269)

Most helpful critical review

Rating: 1 stars
01/26/2009
For those of you that make a ton of changes to a recipe and then rate it...You are not doing us any favors! I followed this recipe to the letter and ended up with chops with no breading. Bare, naked, chops. All of the flour came off as soon as I added the chops to the grease. I have always used milk or egg or both to bind the flour, but instead I followed the recipe. Use at your own risk! Read More
(349)
421 Ratings
  • 5 star values: 259
  • 4 star values: 105
  • 3 star values: 35
  • 2 star values: 11
  • 1 star values: 11
Rating: 5 stars
12/04/2007
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! Read More
(1269)
Rating: 5 stars
12/04/2007
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! Read More
(1269)
Rating: 5 stars
02/26/2006
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. Read More
(705)
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Rating: 5 stars
11/06/2006
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! Read More
(377)
Rating: 1 stars
01/26/2009
For those of you that make a ton of changes to a recipe and then rate it...You are not doing us any favors! I followed this recipe to the letter and ended up with chops with no breading. Bare, naked, chops. All of the flour came off as soon as I added the chops to the grease. I have always used milk or egg or both to bind the flour, but instead I followed the recipe. Use at your own risk! Read More
(349)
Rating: 5 stars
11/23/2006
FIRST TIME TO FRY pork chops, and they really were like grandmother's/Moma's!!! Who'd ever think it was that simple. I just added about 1 tbsp. of Lemon Pepper & a pinch or two of Parsley for a bit of color. STILL, I don't think anyone can mess up this recipe (Normally, I can). They were "tender" too, mine are usually tough... The only thing missing was the recipe for the gravy following, Which is my next project, MAKING GRAVY....lol BUT I GIVE THIS RECIPE A TRIPLE AAA+++ and then some.......Thanks for submitting it......YYYYYUUUUUMMMMM!!!!! Read More
(128)
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Rating: 5 stars
12/20/2006
I really enjoyed this recipe. The one thing I did differently was sprinkle Lawry's Seasoned Salt directly on the chop before dipping it in the flour-salt-pepper mix. This enhanced the seasoning salt flavor. Read More
(110)
Rating: 5 stars
10/20/2006
Really awesom pork chops. I used half butter half olive oil. Very flavorful and tender. Read More
(68)
Rating: 5 stars
04/13/2009
O.K. so let's put everyone's helpful hints together that make this dish really great! Number one add some bread crumbs garlic powder salt and maybe a little cayenne to the flour mixture. Number two-make sure you coat the pork chops in the flour mixture then dip in an egg/milk mixture then back in the flour mixture (at this point I just pour the flour mixture out of the ziplock bag onto a plate). Finally let the pork chops rest on a plate in the fridge. Use no bone in thin cut pork chops by the way. Really great recipe with some tweaks! Read More
(65)
Rating: 5 stars
10/13/2005
Fantastic I would do this recipe again. I didn't use the bag I used a flat plate added flour seasoning salt and chicken seasoning fried it taste great. My husband is very picky and he loved it. Thanks Read More
(60)