1-First, gather and prep your ingredients to set yourself up for success. Pat the 4 boneless pork chops dry, season them with the 1 teaspoon salt and 1 teaspoon fresh ground pepper, and mix the 1 cup flour with 1 1/2 tablespoons paprika and 1 1/2 teaspoons cayenne pepper in a shallow plate. Beat the 3 eggs with 1 tablespoon hot sauce in another shallow bowl for the egg wash, ensuring everything is ready before you start cooking.

2-Next, cover each pork chop with plastic wrap and flatten it to half its thickness using a meat hammer for even cooking. This step helps the chops cook uniformly and stay juicy. Heat enough canola oil in a heavy, high-sided pan to reach halfway up the pork chop, and let the coated chops dry on a rack for 5 minutes while the oil heats to 360°F.

3-Then, coat each pork chop in the flour mixture, dip it in the egg mixture, and coat it in flour again for that extra crispy layer. Fry one pork chop at a time for 5 minutes per side, keeping the oil temperature steady between 360°F and 375°F. Use tips like monitoring with an infrared thermometer to avoid greasy or burnt coatings, and always handle the process with care to prevent splatters.

4-Once fried, drain the pork chops on paper towels and keep them warm in the oven if you’re cooking multiple batches. Serve them with additional hot sauce for a spicy kick. This method, with its straightforward steps, makes homemade pork chops accessible for beginners while delivering that signature crispy coating everyone loves.