Porkchop Recipe

Trim and pound

Pat pork chops dry with paper towels. If chops are unevenly thick, cover with plastic wrap and gently pound with a meat mallet to an even thickness of about 3/4 inch to 1 inch. This ensures even cooking.

Season

Brush both sides of each chop with olive oil. Mix kosher salt, black pepper, garlic powder, and smoked paprika in a small bowl and sprinkle evenly over both sides of the chops, pressing gently so the seasoning adheres. Add a sprig of thyme or rosemary on top if using. Let rest at room temperature for 20–30 minutes, or refrigerate up to 2 hours (bring to room temperature before cooking).

Preheat grill

Preheat a gas or charcoal grill to medium-high heat (about 400–450°F / 200–230°C). Oil the grates lightly to prevent sticking.

Grill chops

Place pork chops on the grill over direct heat. For 3/4–1 inch thick chops grill for about 4–5 minutes per side with the lid down, flipping once. Use an instant-read thermometer: target internal temperature is 140–145°F (60–63°C) for slightly pink but safe, or 150°F (66°C) if you prefer no pink. Thicker chops may need a few more minutes or a finish over indirect heat.

Rest and finish

Transfer chops to a plate and tent loosely with foil. Let rest 5–7 minutes (carryover cooking will raise temperature a few degrees). While resting, optionally melt butter with minced garlic and chopped parsley and spoon over the chops. Squeeze a little lemon juice over each chop if using before serving.

Prepare breading station

Set up three shallow bowls: (1) flour mixed with cornstarch, paprika, onion powder, salt, and pepper; (2) beaten eggs with milk; (3) an empty plate for the breaded chops. Pat seasoned pork chops dry again if needed.

Bread the chops

Dredge one chop first in the seasoned flour mixture, shaking off excess. Dip into the egg-milk mixture, then press back into the flour mixture for a second coating. Place on the plate and repeat with remaining chops.

Heat oil

Pour neutral oil into a large skillet to a depth of about 1/4–1/2 inch and heat over medium-high until shimmering and a small pinch of flour sizzles on contact (about 350°F / 175°C). If using a thermometer, maintain 325–350°F while frying.

Fry chops

Carefully place breaded chops in the hot oil without crowding. Fry 3–5 minutes per side until golden brown and internal temperature reaches 145°F (63°C). Adjust heat as needed so the crust browns without burning before the center cooks. For very thick chops, finish in a 350°F oven for 5–8 minutes after browning.

Drain and rest

Transfer fried chops to a wire rack set over a baking sheet or to paper towels to drain briefly. Rest 5 minutes before serving. Squeeze lemon over the top if desired.

While chops rest (grilled option) or just before serving, melt butter in a small skillet over medium heat, add minced garlic and cook 20–30 seconds until fragrant (do not burn). Remove from heat and stir in chopped parsley. Spoon over pork chops.