Crispy Skillet-Fried Pork Chops
A seasoned flour coating goes craggy in the skillet. Underneath, you still get a juicy pork chop.
A recipe from Eat Different: Safe Foods for Neurodivergent Minds, my cookbook in progress.
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The recipe · 4 servings
Crispy Skillet-Fried Pork Chops
From my cookbook in progress, Eat Different: Safe Foods for Neurodivergent Minds.
Cooking battery 3/3. More hands-on work.
- Hands-on
- 25 min
- Total
- 25 min
- Makes
- 4 servings
Times are estimates. Hands-on time is included in the total.
Tools: Heavy skillet, two shallow bowls, rack, thermometer
Texture and flavor: A seasoned flour coating goes craggy in the skillet. Underneath, you still get a juicy pork chop.
Ingredients
- 4 boneless pork chops, ½–¾ inch thick
- ¾ cup flour
- 1 tsp paprika
- ½ tsp garlic powder
- ¾ tsp fine salt
- ½ tsp pepper
- 1 egg
- 2 tbsp milk
- ½ cup neutral oil
How to make it
- Mix flour with seasonings. Beat egg with milk. Pat chops dry, dip in egg, then press into seasoned flour.
- Heat oil in a heavy skillet over medium heat to about 350°F. Fry in batches, 3–5 minutes per side, until golden and the centers reach 145°F.
- Drain on a rack and rest at least 3 minutes.
Make it work for you
Easier: Ask for chops of an even thickness.
Sensory swap: Keep the chops on a rack until serving so the bottoms stay crisp.
Storage: Refrigerate leftovers within 2 hours in a covered container. Use within 3–4 days.
Ingredients and allergens: Wheat, egg and milk.
At the counter
Set the rack beside the stove before you heat the oil. That gives every chop somewhere to land and helps keep the underside crisp.
More food that fits your day
Find your next doable meal in Eat Different.
My first Eat Different cookbook brings together 60 recipes for neurodivergent adults. Start with a meal that fits your energy, then use the texture notes and swaps to make it work for you.
See the book and editions →Try another recipe
Read about safe foods and changing food preferences.
Food handling: USDA: Handling leftovers safely.