Tender and Juicy Fried Pork Chops: How to Tenderize Before Frying

Pork chops often get a bad rap for being dry. Heres how to fry pork chops so theyre tender and juicy every time.

Pan-fried pork chops were a dinner staple for us growing up. Served with mashed potatoes, gravy and green beans, few meals represent Mom’s best comfort foods more. Despite its popularity, it’s a dish that many home cooks struggle with. Cooked right, pork chops are tender, juicy and full of flavor. Overcooked, and they can be used as a hockey puck. Yikes!.

But this common mistake is 100% avoidable with a few simple tips and tricks. Follow this step-by-step guide to learn how to fry pork chops the right way.

Editor’s Tip: The best pork chop for frying doesn’t start in the kitchen. It starts at the grocery store or butcher. Make sure you know which cut of pork is best for your recipe.

Fried pork chops can be a delicious and comforting dinner option. However the chops must be properly tenderized beforehand. Otherwise they can end up tough, chewy, and dry.

The good news is tenderizing pork chops before frying is easy with a few simple tricks. Read on to learn all the secrets to preparing the most mouthwateringly tender fried pork chops ever.

Why Tenderize Pork Chops Before Frying

Tenderizing pork chops before frying achieves several important goals

Makes meat more tender – Tenderizing breaks down tough muscle fibers and connective tissue in the meat. This leaves the pork tender, easy to chew, and enjoyable to eat.
Enhances flavor – Tenderized meat better absorbs marinades, rubs, and any added flavors. Your seasoned coating will permeate the chops rather than just coating the surface.
Speeds cooking – Pre-tenderized pork cooks faster. You avoid overcooking the exterior trying to get the inside done.
Retains moisture – Tender chops retain more natural juices and added moisture during frying. The meat stays succulent rather than drying out.
Improves texture – Tenderizing produces an evenly smooth, tender texture throughout each chop. No more battling tough sections during bites!

How to Tenderize Pork Chops 3 Easy Ways

You can tenderize pork chops using mechanical or chemical methods. Here are three of the simplest and most effective options:

1. Use a Fork

Pricking the pork all over with a fork helps break down tough muscle fibers. It’s easy to do and doesn’t require any special tools.

Take a sharp fork and poke the pork chops multiple times on both sides. Aim for at least a dozen stabs per side.
Make sure to penetrate deep into the thicker parts of the meat. This helps tenderize the interior areas most prone to toughness.

2. Pound with Meat Mallet

A meat mallet quickly flattens and tenderizes thick pork chops. The impact breaks down connective tissues.

Place chops between wax paper or plastic wrap to avoid shredding the meat’s surface.
Use the mallet’s flat side to gently pound the pork to an even 1/4-inch thickness.
Take care not to overdo it, or chops can become too thin and lose structural integrity for frying.

3. Marinate in Acidic Ingredients

Acids chemically tenderize pork chops for super tender texture.

Soak chops for 30 minutes up to overnight in acidic marinades. Think citrus juice, vinegar, wine, yogurt or buttermilk.
Enzymes from pineapple, papaya, ginger, or figs also help break down tough proteins.
Rinse off excess marinade before frying to prevent burning or unpleasant flavors.

Cooking Tenderized Pork Chops

Frying is a quick and easy cooking method that seals in flavor. Follow these tips:

Pat chops dry before frying for optimal browning. Wet meat won’t achieve that crispy crust.
Season generously with salt, pepper and spices for enhanced flavor. Cajun seasoning gives a bold kick.
Use a skillet over medium-high heat. Cast iron is ideal but any skillet will work.
Don’t crowd the pan or pork won’t fry properly. Cook in batches if needed.
Pan fry for 2-4 minutes per side until chops are just cooked through. Aim for an internal temperature of 145°F.
Let rest 5 minutes before serving so juices can redistribute through the meat.

Fried Pork Chop Recipes

Now that you know how to make pork chops tender before frying, try these delicious recipes:

Buttermilk Fried Pork Chops

Marinate chops for 1-2 hours in buttermilk, salt, pepper and spices of choice.
Coat in seasoned flour or cornbread batter.
Pan fry in vegetable oil for 2-3 minutes per side.

Ranch Fried Pork Chops

Marinate chops for 2 hours in ranch dressing.
Coat in panko breadcrumbs mixed with ranch powder and spices.
Pan fry in vegetable oil for 3-4 minutes per side.

Cajun Blackened Pork Chops

Rub pork chops with Cajun seasoning blend.
Sear in cast iron skillet with butter/oil for 2 minutes per side.
Finish in a 425°F oven for 10 minutes until cooked through.

Make The Most Of Pork Chop Meals

Store uncooked marinated chops in the refrigerator up to 24 hours.
Refrigerate leftover fried pork chops 3-4 days. Reheat in a skillet until hot.
Pair fried pork chops with classic sides like mashed potatoes, green beans, coleslaw or cornbread.

With the right prep, pork chops can become for favorite cut for fried homestyle dinners. Don’t settle for tough pork again. Use these simple tricks to enjoy the most delectable fried chops possible. Your taste buds will thank you!

how to tenderize pork chops before frying

Pan-Fried Pork Chops with Breading

Pork Milanese on a plate TMB studio

Rub pork chops with a simple panko crumb mixture for extra color and crunch. Fry them until they are golden brown.

4 bone-in pork chops, about 1-inch thick
1 large egg, beaten
1/3 cup all-purpose flour
1-1/2 cups panko-style (Japanese) bread crumbs
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon rubbed sage
1/4 cup canola or vegetable oil

Editor’s Note: For this recipe, we use panko-style bread crumbs. You can also use crushed cornflakes, Ritz crackers, or your own homemade seasoned bread crumbs and get the same results.

Take thawed pork chops out of the fridge and let them rest at room temperature for 15 to 30 minutes before cooking. Then, generously season and massage all sides of the meat with sage, salt, and pepper.

Editor’s Tip: Cold chops require a longer cooking time to reach a safe internal temperature. As soon as you put cold meat into the pan, the chops’ outside will become dry and overcooked before the inside is done.

In a large, shallow bowl, beat 1 egg. Set aside. In a second shallow bowl, add the flour and season with additional salt and pepper, to taste. Finally, dump the panko bread crumbs on a large piece of parchment paper.

Pat the chops dry with a paper towel, then dredge them on all sides in the seasoned flour. Shake off the excess and then dip the chops in the beaten egg. Next, firmly press all sides of the pork chops into the panko, so they’re evenly coated.

Heat the oil in a cast-iron skillet over medium heat until the oil shimmers. Next, add the pork chops and fry for 4-5 minutes. When the chops are golden around the edges, turn them over once. Keep cooking until all sides of the chops and breading are golden.

Editor’s Tip: Here’s what to do if your breading falls off while cooking.

When the chops appear to be fully cooked, use an instant-read thermometer to check their internal temperature. Insert the thermometer into the thickest part of the meat, at least 1 inch away from the bone. When it reads 145°, the pork chops are done.

Remove the pork chops to a clean serving platter and cover loosely with foil. Let them rest for 5 minutes before serving. Next, learn how to make simple shake-and-bake pork chops.

pork chops TMB STUDIO

If you want to enjoy the taste of frying without the mess and spills, try baking pork chops that have been fried.

3/4 cup seasoned bread crumbs
3 tablespoons chili powder
1/2 teaspoon seasoned salt
1 large egg
1/4 cup fat-free milk
6 boneless pork chops (6 ounces each, 1 inch thick)

Preheat oven to 375°.

In a shallow bowl, combine the bread crumbs, chili powder and seasoned salt. In another shallow bowl, combine the egg and milk.

First, dip the pork chops in the egg mixture, followed by the bread crumb mixture. Take care to ensure the chops are coated evenly on all sides.

Transfer to a rimmed baking sheet coated generously with cooking spray. Bake for 15-20 minutes or until meat reaches the desired doneness. Let rest for 5 minutes before serving. Here are a few tips for baking pork chops.

For medium-rare pork chops, cook them until the internal temperature reaches 145°. For medium pork chops, cook them until the internal temperature reaches 160°. (FYI, it’s OK if pork is pink inside. ).

pork chop TMB STUDIO

Need a recipe for fast and easy fried pork chops? Look no further than your trusty air fryer.

1/3 cup panko-style (Japanese) bread crumbs
1/4 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon Creole seasoning
1 teaspoon paprika
4 boneless pork loin chops (6 ounces each)
Cooking spray

Preheat the air fryer to 375°.

In a shallow bowl, combine the bread crumbs, Parmesan, garlic powder, Creole seasoning and paprika.

Coat pork chops on all sides with the bread crumb mixture, shaking off any excess. Place the chops in a single layer in a greased air-fryer basket and spritz with cooking spray.

Cook for 12 to 15 minutes, or until a thermometer reads 145°, turning the food over halfway through and spraying it with more cooking spray.

Editor’s Tip: Depending on the size of your air fryer, you may need to work in batches. The chops will stay warm if you put them on a platter or sheet pan that can go in the oven and use the “keep warm” setting if you have one.

Pan-Fried Pork Chops Without Breading

Pork Chops With Parmesan Sauce Exps Sdam19 47698 C12 12 6b 10 TMB Studio

One of the easiest, no-fuss pork chop recipes requires nothing more than a skillet and four simple ingredients.

4 boneless pork loin chops (4 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter

Season the pork chops with salt and pepper. In a large nonstick skillet, cook chops in butter over medium heat, flipping once. Cook until the meat juices run clear, and the chops reach an internal temperature of 145°F. Remove and keep warm.

Editor’s Tip: Try these boneless pan-fried pork chops with an easy Parmesan sauce for a boost of flavor.

How do you tenderize pork chops before frying?

FAQ

How do you tenderize pork before frying?

Mix milk with first amount of salt (2 teaspoons) and allow pork chops to soak in this mixture for as long as you’d like, about an hour to maybe four works well. Overnight soaking will result in too much moisture & your breading will fall off.

What is the secret to making tender pork chops?

First, we sear one side of the chops until browned, flip them, turn the heat to low, and cover the skillet with a lid. The second side will slowly turn golden brown, and since we added the lid, the heat from the pan will gently cook the middle. By gently cooking the chops this way, they stay juicy and become tender.

What should I soak my pork chops in?

A simple brine was all it took. For about two large pork chops (you can use bone-in or boneless), this is how it’s done. You’ll mix about 2 cups of water with ¼ cup of kosher salt and ¼ cup of granulated sugar until everything is dissolved.

How do you make pork soft and tender?

How do you make pork soft and tender? Soak your pork in a salt-based brine before cooking it using your desired method. Pork chops need to soak between 12–24 hours, an entire pork tenderloin needs to soak for 6–12 hours, and an entire pork loin requires 2–4 days of soaking.

Why Tenderize Pork Chops Before Frying