These amazing Southern fried pork chops have a delicious coating of hemp hearts, herbs, and almond flour. They’re a protein-packed version of a comfort food classic.
Southern fried pork chops are one of my ultimate comfort foods!
Especially with a crispy crust on the outside, juicy and tender inside, they’re the perfect accompaniment to some Steamed Veggies and Stovetop Mac and Cheese. Add some Homemade Applesauce and this just might be my new favorite meal!
PERFECT PAN FRIED PORK CHOPS RECIPE
Now, before you start thinking that pan fried pork chops are no better for you than deep-frying pork chops, hear me out.
- First, they’re pan-fried in one of the most delicious oils on the planet: coconut oil. Coconut oil is a source of healthy saturated fats, and it’s a way better choice than canola oil, which I try to avoid. Go ahead, let that be an excuse to make pork chops for dinner. I won’t stop you.
- Second, coconut oil makes the pork chops taste even better! There’s something about the slightly sweet goodness of the coconut oil mixed with the nutty goodness of hemp hearts that is so darn tasty that you’ll be doing yourself a disservice trying to cook them without it.
- Oh yes, and did I mention that these lovely pan cooked pork chops are gluten-free? I bypassed the traditional wheat flour this time and chose a very special flour to mix with the hemp hearts – one that complemented and enhanced the natural nutty flavor: almond flour.
So to recap, we’ve got coconut oil, almond flour, and hemp hearts all working together to create this crispy crust of YUM covering our pork chop.
INGREDIENTS FOR HEMP AND HERB CRUSTED PAN-FRIED PORK CHOPS
For these pan fried pork chops, the ingredients list is mostly pantry staples.
- Boneless Pork Chops
- Milk (or buttermilk or non-dairy substitute)
- Hemp Hearts
- Almond Meal OR Almond Flour
- Garlic Powder
- Sea Salt
- Italian Seasoning
- Ground Black Pepper
- Paprika
- Coconut Oil
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HOW TO MAKE FRIED PORK CHOPS IN SKILLET
Follow these simple instructions to make fried pork chops in skillets.
Step 1. Pat the pork chops dry with paper towels and set aside. Pour 2 Tablespoons of almond flour onto a plate.
Step 2. Pour milk into a shallow bowl.
Step 3. Combine hemp hearts, remaining almond flour, and spice seasonings in a separate shallow dish.
Step 4. Heat oil in a cast iron skillet on medium-low. The oil is ready for frying when you drop a drop of water, and it sizzles.
Note: You want a medium, steady sizzle. A weak sizzle means the oil isn’t hot enough, and a fast, hard sizzle means the oil is too hot.
Step 5. Working with one pork chop at a time, lightly coat both sides of the pork chop in the almond flour and brush off the excess.
Step 6. Quickly dunk both sides of the pork chops into the milk. Dredge the pork chop in the seasoned hemp heart mixture and thoroughly coat both sides of the pork chop.
Step 7. Add the pork chop to a large skillet and let the pork chops fry on medium-high heat until the sides turn a dark golden brown, about 3-5 minutes. Flip and cook on the other side to the same dark golden color. Cook pan fried pork loin chops until the internal temperature reaches 135F and no pink juices remain.
Cook thin pork chops for 2 to 3 minutes on each side. For thick pork chops, you will cook them for 5 to 6 minutes on each side.
Step 8. Remove fried pork chops to a cooling rack for a few minutes before serving (this helps to make the crust crispier). Repeat with the remaining pork chops, taking care not to overcrowd the pan with the next batch.
You might not think that one pork chop is very filling, but I found that each ¼ pound pork chop – when coated with protein-rich hemp hearts and almond flour AND healthy fats – was very satisfying.
Storage: Put leftover fried pork chops in an airtight container in the fridge for 3-4 days. Reheat in the oven or air fryer to keep the coating crispy.
BASIC BREADING IDEAS FOR FRIED PORK CHOPS
The frugal foodie in me loves the fact that fried pork chops can be an inexpensive main dish. And I love how the breading is versatile.
Hemp hearts add a delicious nutty flavor, but if you don’t have them or you want to try something different, you have plenty of options!
- Almond Crusted Breading
- Homemade Breadcrumbs
- Sweet Rice Flour
- Brown Rice Flour
- Coconut Flour
- Rolled Oats
- Shredded Coconut
- Crushed Nuts
- Pretzels
- Crackers
BASIC SEASONING IDEAS FOR SOUTHERN FRIED PORK CHOPS
You can also switch up the seasonings on your pan-fried pork chops for a totally different dish.
- Sea Salt
- Dried Oregano
- Dried Thyme
- Onion Powder
- Paprika
- Black Pepper
- Cayenne Pepper
- Seasoned Salt
SERVE WITH BREADED PORK LOIN CHOPS
I’ll stick with my veggies, mac and cheese, and applesauce, but if you need more ideas for your porkchop dinner, try these:
- Kale Caesar Salad
- Instant Pot Brown Rice
- Caramelized Onions and Swiss Chard
- Slow Cooker Baked Beans
- Smashed Sweet Potatoes
- Lemon Butter Asparagus
- Creamy Mashed Potatoes
- Make a pork tenderloin sandwich with Homemade Hamburger Buns
HIGH PROTEIN PORK CHOP RECIPE
If you’re looking to add more protein to your meals, these pan-fried pork chops are for you!
Between the pork chops themselves and the hemp hearts and almond flour in the coating, this is a high-protein pork chop recipe.
You’ll also get plenty of healthy fats from the pork itself and from the coconut oil and pork chop breading.
Pair the pork chops with a complex carbohydrate like a baked sweet potato or brown rice, and you have a balanced meal. Or opt for a lower-carb meal with a side salad or roasted broccoli.
PAN FRIED PORK LOIN CHOPS FAQS
How do you fry pork chops and keep them tender?
Having a properly heated pan helps sear the meat, locking in flavor and juices. Letting the fried pork chops rest after cooking helps redistribute the juices, giving you tender, juicy, moist pork chops.
How do you know when pork chops are done in the frying pan?
You will know your pork chops are done when they are golden brown. You can use a meat thermometer and check for a minimum temperature of 135 F.
Is it better to pan-fry pork chop recipes in butter or oil?
For this pan-fried pork chops recipe, we’re using coconut oil! Coconut oil is much healthier than canola oil or vegetable oil. There are so many health benefits, so you can feel guilt-free while eating this meal! Olive oil is not great for high heat, so I would avoid that as well.
MORE PORK RECIPES
- Maple Glazed Pork Chops
- Leftover Pork and Potato Soup
- Stretching One Pork Loin into Seven Meals
- Slow Cooker Carnitas
- Instant Pot White Bean and Sausage Soup
- Caramelized Onion Pasta with Greens and Bacon
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Hemp and Herb Crusted Pork Chops
These amazing Southern fried pork chops have a delicious coating of hemp hearts, herbs, and almond flour. They’re a protein-packed version of a comfort food classic.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Meal
- Method: Stovetop
- Cuisine: American
Ingredients
- 4 boneless pork chops, pounded to approximately ½” thick (approx 1 lb) (454g)
- ¼ cup milk (or non-dairy substitute) (62g)
- ½ cup hemp hearts (90g)
- ¾ cup almond meal OR almond flour, divided (84g)
- 1 tsp garlic powder (2g)
- ½ tsp sea salt (2g)
- 1 tsp Italian seasoning (2g)
- ¼ tsp ground pepper (1g)
- ½ tsp paprika (1g)
- ¼ cup coconut oil, for frying (56g)
Instructions
- Pat dry the pork chops with a towel and set aside.
- Measure 2 Tbsp of almond flour onto a plate.
- Measure ¼ cup of milk into a shallow dish.
- Combine ½ cup hemp hearts, ½ cup almond flour, and seasonings in a separate shallow dish.
- Melt coconut oil over a cast iron skillet on medium-low. The oil is ready for frying when you drop a drop of water and it sizzles. You want a medium, steady sizzle. A weak sizzle means the oil isn’t hot enough, and a fast, hard sizzle means the oil is too hot.
- Working with one pork chop at a time, lightly coat both sides of the pork chop in the almond flour and brush off the excess.
- Quickly dunk both sides of the pork chop into the milk.
- Place the pork chop in the seasoned hemp heart dish and thoroughly coat both sides of the pork chop.
- Add the pork chop to the frying pan and cook on medium heat until the sides turn a dark golden brown, about 3-5 minutes. Flip and cook on the other side for the same dark golden color.
- Remove pork chop to a cooling rack for a few minutes before serving (this helps to make the crust crispier).
- Repeat with the remaining pork chops, taking care not to overcrowd the frying pan.
Notes
You might not think that one pork chop is very filling, but I found that each 1/4 lb pork chop – when coated with protein-rich hemp hearts and almond flour AND healthy fats – was very satisfying.
So we had all the ingredients for this… except the pork chops. So we used flounder filets. OH EM GEE!! It was amazing. Crispy, flavorful.. perfection. Thanks for an awesome recipe 🙂
(We also used it on some broiled eggplant that we were frying.. just as delicious. Might try zucchini next time!)
Ooh – yum!! Good call on the fish and eggplant! I bet zucchini would be great too!
Curious to know what you think about subbing in coconut flour for almond flour in this recipe. You won my Midwestern heart over with the mention of a pork tenderloin!!! We have a surplus of coconut flour and 3/4 of a pig in our deep freeze. I’m excited to try out hemp hearts, too, but I would love to make this meal as economical as possible by using any ingredients I already have- one reason I love from scratch budget cooking – always a bit of a challenge 🙂
Hi Emalee! High five to another pork lover! I’m not too experienced with coconut flour, but if you’ve used it in other recipes in a hot oil type of situation (like a breading), then it should work here too. The flavor might be off though… but the same method, and basic seasonings should still be delicious!!