Chicken-Fried Pork

In this simple recipe from Atlanta chef Ford Fry, thinly pounded pork chops cook in just minutes, resulting in supercrispy, juicy meat.

  • Total Time:
  • Servings: 4
KEY: Dinner, Frying, Fast, American, Southern/Soul Food, Kids' Party

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  • 2 large eggs
  • 1 tablespoons whole milk
  • 1 cup all-purpose flour
  • 2 cups panko (2 1/2 ounces)
  • Four 6-ounce boneless pork loin chops, pounded 1/3 inch thick
  • Kosher salt
  • Pepper
  • 4 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • Lemon wedges, for serving

How to make this recipe

  1. Preheat the oven to 300°. In a shallow bowl, beat the eggs with the milk. Put the flour and panko into 2 separate shallow bowls. Season the pork with salt and pepper; dredge in the flour, then dip in the eggs and coat with the panko, pressing lightly to help it adhere.
  2. Set a rack on a baking sheet. In a large skillet, melt 1 tablespoon of the butter in 1 tablespoon of the olive oil. Add 2 pieces of pork and cook over moderately high heat until golden, about 2 minutes. Flip the pork, add another tablespoon of butter to the skillet and cook until the pork is golden brown and cooked through, about 3 minutes. Transfer to the rack and keep warm in the oven. Wipe out the skillet and repeat to fry the remaining 2 pork chops. Transfer the chops to plates and serve with lemon wedges.

Suggested Pairing

Serve this pork dish with a ripe, full-bodied German Riesling.

Contributed By Published May 2015

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1031170 recipes/chicken-fried-pork 2015-04-15 Ford Fry weeknight-dinner|frying|4|fast|american|southern-soul-food|kids-party may-2015 recipes,chicken-fried-pork 1031170