Main Page
Homemade dinner
Juicy pork chops in a frying pan, tender and soft

Juicy, Tender Pan-Fried Pork Chops

Irresistible and so easy to make! These pan-fried pork chops come out so juicy and tender they're downright addictive! Serve them at a holiday spread, or surprise your sweetheart with a romantic dinner!

Pearl

Recipe author

Juicy pork chops in a frying pan, tender and soft

Watch the video

Composition / ingredients

Servings:

Pork

500

Milk

200

Salt

0.5

Sugar

Ground black pepper (or allspice)

0.5

Egg

Flour

100

Vegetable oil

Fresh herbs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 26 % 11 g

Fats 52 % 22 g

Carbohydrates 21 % 9 g

274 kcal

GI: 11 / 0 / 89

Cooking method

Step 1:

How do you make juicy chops? Which cut is best? Pork loin is ideal — it's not too fatty and has no gristle. Get the rest of your ingredients ready, too.
Step 2:

Rinse the pork under running water, pat it dry with paper towels, and cut it into slices about ⅜ inch (1 cm) thick.
Step 3:

Cover a piece of loin with a plastic bag and pound it on both sides. Why cover the meat with plastic? It keeps things from splattering as you pound and leaves your kitchen as clean as possible.
Step 4:

Repeat with all the pieces.
Step 5:

In a small bowl, mix the salt and sugar. I used Adyghe salt (a herb-infused seasoning salt), which adds dried herbs and definitely boosts the flavor of the finished meat.
Step 6:

Rub each piece of loin with the salt-and-sugar mix on both sides.
Step 7:

Transfer the meat to a deep bowl.
Step 8:

Pour the milk over it.
Step 9:

Gently press the loin down and let it sit for about an hour, stirring the pieces a couple of times along the way. The chops soak up the milk, which makes them very tender.
Step 10:

Wash the egg well. Crack it into a deep dish and beat it with a fork. Add a pinch of salt and some ground pepper (I also added a little dry meat seasoning). Mix again.
Step 11:

Dip each piece of loin in the egg on both sides.
Step 12:

Then dredge it in flour.
Step 13:

Heat the vegetable oil in a skillet. Fry the chops over medium heat, starting on one side (three to four minutes is enough).
Step 14:

Then flip and cook the other side until done (again, about three minutes).
Step 15:

Sprinkle the chops with fresh herbs, if you like.
Step 16:

Done! Serve hot!

Serve the chops with fresh vegetables or a salad, and offer pickles and various sauces alongside. The meat pairs wonderfully with mashed potatoes, boiled rice, buckwheat, or pasta. This hearty, simple dish is sure to please your family and friends. Enjoy!
Wash the meat and be sure to pat it dry with a paper towel — leftover moisture will keep it from searing and make it steam instead.
Always wash eggs before using them — even a shell that looks clean can carry harmful bacteria. A food-safe wash and a brush work best.
If you use a store-bought spice blend, check the label — these mixes often already contain salt, so keep that in mind or you may over-salt the dish.
Use an oil with a high smoke point for frying. Every oil is only healthy up to a certain temperature — its smoke point — beyond which it starts to burn and forms toxic compounds, including carcinogens. Unrefined oils, with few exceptions, have a low smoke point: they're full of unfiltered organic particles that scorch quickly. Refined oils stand up to heat better and have a higher smoke point. Whenever you're cooking in the oven, in a skillet, or on the grill, make sure you reach for a high-smoke-point oil. The most common ones are refined sunflower, olive, and grapeseed oil.