6 boneless pork chops (approx 3/4″ thick)

avocado oil for frying

1/2-3/4 tsp parsley, for garnishing


6 oz Pork Panko

1/2 tsp pepper

1 1/2 tsp paprika

1 tsp garlic powder

1 tsp onion powder

Egg Wash

2 eggs

1 cup heavy whipping cream


3 tbsp reserved grease/drippings from pan

3/4 cup chicken or vegetable broth

1/2 cup + 1 tbsp heavy whipping cream

3 oz cream cheese

1/2 tsp pepper

1/4 tsp garlic powder

3/4 tsp parsley, for garnishing



How To Fry Pork Chops

Add enough avocado oil to a skillet so that it coats 1/2 the way up to the pork chops. Turn heat to medium-high.

Mix pork panko and seasonings together on a plate.

In a shallow bowl, add eggs and heavy cream whisking until combined.

Dredge your pork chops in the egg wash and then coat both sides with the pork panko. Set aside for 20 minutes before frying for the crispiest result!

When the oil reaches approximately 350°F, carefully add your pork chops. Let fry for 3-5 minutes per side. Use a digital cooking thermometer to test for doneness. The internal temperature should reach 145°F.

*Do not overcrowd your skillet, or the oil temp will drop, causing your pork chops to be soggy instead of crispy! Fry in multiple batches if needed.

Place cooked pork chops onto a wire rack with paper towels underneath to absorb the oil. Let them rest for 2-3 minutes before cutting/serving. Garnish with parsley.

How To Make Creamy Gravy

Discard most of the oil from the same skillet leaving 3 tbsp left.

Keeping your heat on medium-high, deglaze the pan with 3/4 cup chicken broth.

Add heavy cream, cream cheese, garlic powder, and pepper and whisk until combined.

Bring to a boil then reduce heat to medium (a low boil) for approximately 5 minutes so the gravy can reduce and thicken. Whisk every minute or so.

Remove from heat once it starts to thicken. Note that it will thicken more as it cools. If it gets too thick, add a touch more of broth.

Pour gravy over pork chops and garnish with more parsley!


The nutritional information provided in this recipe is only an estimate as it is impossible to properly calculate exactly how much avocado oil, heavy whipping cream, and eggs to include since much is left behind in the breading and frying process.

How To Prepare and Tenderize Your Pork Chops

Cooking pork chops can be tricky. They are very easy to overcook and can be dry and tough if not prepared properly. Here are some tips for ensuring your pork chops come out tender, juicy, and full of flavor!

Purchase quality fresh pork chops that are bright pink in color

Choose bone-in pork chops if you want a more tender chop

Use a quick brine for extra juicy pork chops

Use a meat mallet to tenderize your pork chops even more

Use a digital meat thermometer when frying, so you cook your chops no more than 145 degrees F.

Tips For Making Your Pork Chops Extra Crispy

After dipping pork chops in breading, letting them sit for 20 min or so before frying helps the “breading” to stick.

Make sure oil is good and hot before adding to the pan, or the “breading” will get soggy.

Set pork chops on a wire rack after frying for 2-3 minutes to allow the crust to cool off and air out without trapping moisture.

Do not overcrowd your pan when you fry your pork chops. Try frying in 2-3 batches.

Fry in a cast-iron skillet. Cast iron holds heat better and will maintain the oil temperature better.


Serving: 1pork chop | Calories: 577kcal | Carbohydrates: 3g | Protein: 50g | Fat: 40g | Saturated Fat: 16g | Cholesterol: 217mg | Sodium: 769mg | Potassium: 599mg | Fiber: 1g | Sugar: 1g | Vitamin A: 893IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 1mg

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