Whenever I make a Costco run, I almost always pick up a bulk pack of thin-cut bone-in pork chops. They are budget-friendly and cook in minutes for busy weeknight dinners.
The tricky part with thin chops is keeping them from overcooking. An overcooked pork chop would be a sad pork chop. Dry and chewy. No one wants that.
My go-to hack to keep pork chops moist is using mayo. Specifically, Kewpie mayo, since I always have it on hand for sushi night. Not only does it keep the pork chops from drying out, but it also infuses them with great flavor. It also works as a great binder for my breading of choice, panko.
For this easy pan-fried pork chop recipe, I also included minced fresh garlic and five-spice powder in the seasoning. Five-spice creates that Asian/Vietnamese/Chinese flavor profile. And that mayo binder, combined with panko breadcrumbs, creates a crispy, golden crust.
The result? Quick and awesome. Exactly what I want for dinner.
What You Will Need
To make these easy crispy pork chops, gather the following ingredients:
- Pork Chops: Thin-cut bone-in pork chops (about 1/4-inch thick). The bone retains flavor and moisture during cooking.
- Kewpie Mayonnaise: Acts as the binder instead of an egg wash. The yolk-rich fat creates a protective seal that locks in juices, prevents thin chops from drying out, helps the panko stick tightly, and adds umami without leaving a heavy mayo taste. But feel free to sub with your favorite brand.
- Aromatics & Spices: Minced fresh garlic, garlic powder, five-spice powder, salt, and freshly cracked black pepper. This specific blend gives the chops a delicious Asian flavor.
- Breading: Japanese panko breadcrumbs. This provides maximum airy crunch. You can also substitute with corn starch, which works great in a pinch.
- Cooking Oil: A neutral cooking oil like vegetable, canola, or avocado oil, for shallow pan frying.
How to Make Crispy Five-Spice Pork Chops
Step 1: Prep and Season the Pork
Clean the pork chops and pat them dry on both sides with paper towels. Transfer them to a medium mixing bowl. Add minced fresh garlic, garlic powder, salt, black pepper, and five-spice powder.
Massage the seasoning evenly over both sides of the pork chops and set them aside to marinate for at least 30 minutes.
Step 2: Coat with Mayo
Squeeze the Kewpie mayonnaise onto the chops and spread a thin, even coat over both sides. You only need a light layer so the panko or cornstarch can stick.
Step 3: Bread the Chops
Place the panko breadcrumbs in a wide, shallow dish. Press each pork chop firmly into the panko, making sure the breading covers both sides evenly and along the edges.
Step 4: Pan-Fry
Heat neutral oil in a large skillet over medium-high heat. Working in batches if necessary, add the pork chops in a single layer.
Fry for 4 minutes on the first side, until deeply golden and crisp. Flip and cook for another 3 to 4 minutes, until cooked through and crunchy.
Transfer the pork chops to a wire rack to drain excess oil then serve. Enjoy as is for a tasty protein, or serve with rice or noodles with some vegetables of choice for a complete meal.
Leftover Storage & Reheating
Store cooled leftovers in an airtight container in the fridge for up to 3 days.
Reheat in an air fryer or toaster oven at 375°F (190°C) for about 4 minutes to restore the crunch. Avoid microwaving so the breading stays crunchy.
Pro Tips for Success
Pork chop curling: Pork chops may curl up while frying. To prevent that, I like using a heavy cast-iron press to weigh them down. It keeps the chops flat so they cook evenly and gives them an even crust. If you don’t have a press, use kitchen shears to snip through the muscle around the rounded edges of the chops.
Use a wire rack: Rest fried chops on a wire rack so steam does not make the bottom crust soggy. If you do not have one, a paper-towel-lined plate will also do.
Crispy Pan Fried Pork Chop with Mayo and Panko
- Total Time: 26 minutes
- Yield: 5 servings 1x
Description
Crispy and juicy, these thin bone-in pork chops are seasoned with five-spice powder and plenty of garlic, then coated with Kewpie mayo as a mess-free binder for a crunchy panko crust. Quickly pan-fried until golden and crispy, they’re perfect for busy weeknights.
Ingredients
- 10 pieces thin bone-in pork chops (about 3 lbs, 1/4″ thickness)
- 1 tablespoon minced fresh garlic (about 3 large cloves)
- 1 teaspoon garlic powder
- 2 teaspoons fine ground sea salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon five-spice powder
- 1/4 cup Kewpie mayonnaise (or your choice of mayo)
- 1 1/2 cups panko breadcrumbs or 1/2 cup corn starch
- Neutral cooking oil (for shallow frying)
Instructions
- Prep and Season the Pork: Clean the pork chops and pat them dry on both sides with paper towels. Transfer them to a medium mixing bowl. Add minced fresh garlic, garlic powder, salt, black pepper, and five-spice powder. Massage the seasoning evenly over both sides of the pork chops and set them aside to marinate for at least 30 minutes.
- Coat with Mayo: Squeeze the Kewpie mayonnaise onto the chops and spread a thin, even coat over both sides. You only need a light layer so the panko or cornstarch can stick.
- Bread the Chops: Place the panko breadcrumbs in a wide, shallow dish. Press each pork chop firmly into the panko, making sure the breading covers both sides evenly and along the edges.
- Pan-Fry: Heat a generous layer of neutral oil in a large skillet over medium-high heat. Working in two or more, add the pork chops in a single layer. Fry for 4 minutes on the first side, until deeply golden and crisp. Flip and cook for another 3 to 4 minutes, until cooked through and crunchy. Transfer the pork chops to a wire rack to drain excess oil then serve.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Category: Appetizer, Side Dish
- Method: Frying, Stovetop
- Cuisine: Asian
