1. Begin by patting the pork chops dry with paper towels to remove any excess moisture.
2. In a shallow dish, combine the flour, breadcrumbs, salt, pepper, paprika, and garlic powder.
3. In another bowl, whisk together the eggs and milk until well combined.
4. Dip each pork chop into the egg mixture, ensuring it’s evenly coated.
5. Next, dredge the pork chop in the flour mixture, pressing lightly to ensure the coating adheres well.
6. Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat.
7. Once the oil is hot, carefully add the pork chops. Fry for about 3-4 minutes on each side, or until golden brown and cooked through.
8. Remove the pork chops from the skillet and place them on a paper towel-lined plate to drain any excess oil.
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9. Let the pork chops rest for a few minutes before serving.
Variations & Tips
For a spicier version, add a pinch of cayenne pepper to the flour mixture. If you prefer a more herbaceous flavor, try adding dried thyme or rosemary. For those looking to reduce calories, the pork chops can also be baked in the oven at 400°F for about 20-25 minutes, flipping halfway through, until golden brown. To make this recipe gluten-free, substitute the flour with a gluten-free blend and use gluten-free breadcrumbs.
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