Bug’s Favorite Fried Pork Chops

My 30-pound daughter is a big eater for sure, but when she ate 3 of my pork chops last night (along with a big heaping helping of green beans and some corn), I posted it on FB of course, and was asked repeatedly for my recipe.  I figured I would just post it here, and share it there. As with all of my cooking, these are very low sodium and pretty low in carbs as well.  Kind of messy to make (or maybe that’s just me, I’m a really messy cook), but everyone around here just loves them.  Hope you and yours enjoy them too!

What You’ll Need (I don’t really “measure” my ingredients, so these are estimates, but should be pretty accurate):

1 Cup Vegetable or Canola Oil
10-12 Thin Boneless Pork Chops (I use the really thin ones, better cooking)
1 Tbsp Mrs. Dash Garlic & Herb Blend
1 Tbsp Mrs. Dash Tomato, Basil, Garlic Blend
1 Tsp Onion Powder (NOT onion salt please)
1 Tsp Ground Red Pepper (you could probably substitute black if you’d prefer)
1/3 Cup Lactose-Free Milk (again, you can use regular milk)
2 Eggs
1 Cup All Purpose Flour
1 1/2 Cups Seasoned Bread Crumbs (we use a store brand Zesty variety)


Set up “stations” in the following order:
1. Put all of the seasonings in a bowl and mix well.   
2. Beat the 2 eggs and milk in a bowl.
3. Pour the flour onto a plate and spread out.
4. Pour the bread crumbs onto a plate and spread out.

Prepare the Chops:
1. Dredge chop in seasoning (both sides).
2. Dip seasoned chop in egg. 
3. Dredge in flour (only lightly coat, just helps keep all of the ingredients on). 
4. Dip back in egg.
5. Dredge in bread crumbs making sure to get full coverage of the entire chop.
6. Place on plate and repeat until all of them are done.
7. Place the plate of chops in the freezer (not covered) for at least half an hour (this helps solidify the coating so it doesn’t fall off when you fry them).

Cook the Chops:
1. Pour Canola Oil in deep frying pan and heat until hot (when sprinkled water sizzles).
2. Depending on the size of your pan, cook 4 to 5 chops at a time until both sides are golden, crispy brown.  (Since I use the thin chops, once they are browned, they are cooked all the way through.  If you use thicker chops, I would make sure to check before serving).
3. Continue until all are cooked, and serve.

That’s it!  Let me know if you try them and if so, if y’all like them!  I hope you do as much as my family does!


About Christy

Christy Gossett, managing editor of SoFabFood and creator of the healthy living blog, Insanity Is Not An Option, is a WAHM of 6 kids ranging in age from 27 to 8. She enjoys sharing her heart-healthy, low sodium recipes to help others with dietary restrictions enjoy a flavorful life while maintaining a healthy diet.

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