Garlic Fried Chops


15 minutes prep20 minutes cook
Serves 4
Main Dish


  • 12" cast iron skillet
  • Mixing bowl
  • Tongs (a fork is okay)


  • 4–6 porkchops
  • 1 cup flour
  • 1/4 cup cornstarch
  • 4 tbsp or 6 cloves garlic, minced
  • 1 tbsp each garlic powder, onion powder, paprika
  • 3 eggs
  • To taste: salt, pepper, cayenne
  • 1/2 cup vegetable oil



  1. Heat vegetable oil in cast iron to medium.
  2. In shallow dish combine flour, cornstarch, garlic, onion powder, garlic powder, paprika, cayenne, salt and pepper.
  3. In bowl whisk eggs with salt and pepper.
  4. Pat porkchops dry with paper towels, season with salt and pepper.


  1. Dredge the chops in flour mix, then dip in egg mix, then coat again in the flour. Repeat until all chops are coated.
  2. Cook the chops 5–7 minutes each side, or until golden brown on each side.
  3. Set the chops on either a plate lined with paper towels or a wire rack to drain any excess grease.
  4. Slice into 1/2" slivers, and serve with either gravy, or a drizzle of blueberry apricot balsamic.

Optional: Gravy

  1. Heat non-stick skillet to medium heat and melt 2 tbsp butter.
  2. Add 2 tbsp of left over flour mix from above, whisk until well combined. Cook for 1 minute.
  3. Slowly mix in 1 1/2 cup milk, ensuring no clumps of flour are present. Bring to a simmer and cook for 3–4 minutes or until thickened. Salt and pepper to taste.


My personal favorite way to serve this dish is over a bed of 50/50 mix salad, with some roasty toasty broc and blueberry apricot balsamic dressing.

If a hearty meal is more your route, try it with twice-baked p’tots and garlic parmesan asparagus.

Other main dish recipes:

Teriyaki Kabobs

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Good Leftovers
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Yogurt Chicken

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