By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 6
84 cal · 24 min
Lemony Pork Chops
Recipe GLPR1999a966e2510e
Crispy, golden-crusted pork chops seasoned with crab boil spices and served with bright lemon garnish. These thin, tender chops are breaded and pan-seared until cooked through, making for a quick and elegant weeknight dinner with bold, savory flavor.
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Ingredients
1/3 cup unbleached all-purpose flour
1 egg
1/4 cup seasoned dried bread crumbs
1 tablespoon crab boil seasoning, such as Old Bay
4 boneless pork chops, trimmed of all visible fat and pounded to 1/4 inch thickness
1 tablespoon olive oil
lemon slices, for garnish
Directions
Prepare three shallow bowls or dishes. In the first bowl, combine the flour. In the second bowl, beat the egg with 1 tablespoon water until well blended. In the third bowl, mix together the bread crumbs and crab boil seasoning.
Pat the pork chops dry with paper towels. Working one chop at a time, dredge each in the flour, shaking off excess, then dip into the egg mixture, and finally coat thoroughly with the seasoned bread crumb mixture, pressing gently so the coating adheres.
Heat the olive oil in a large skillet over medium-high heat until shimmering, about 1 minute. Carefully place the breaded pork chops in the hot oil, working in batches if needed to avoid crowding.
Cook for 6 to 7 minutes without moving them until the underside is golden brown and crispy. Flip the chops and cook the other side for 6 to 7 minutes more until the internal temperature reaches 160F and the coating is golden brown.
Transfer the cooked pork chops to a serving plate and garnish with fresh lemon slices. Serve immediately while hot.
Comments
This is a straightforward breaded pork chop recipe that checks most boxes for a Charlotte weeknight. Flour, egg, bread crumbs, pork chops, olive oil, and lemon are all standard stock at Harris Teeter, Food Lion, Kroger, and Walmart; crab boil seasoning (Old Bay or a store brand) is also widely available at these chains. The stated 24 minutes is honest for browning six pork chops in batches, though you'll want to add a few minutes if the meat is thick or cold from the fridge. At roughly two dollars per pound for bone-in pork chops, plus pennies for pantry items, you're looking at about three dollars per serving, which is solid for a protein-centered meal. The main limitation is that breaded pork doesn't reheat beautifully—it's best eaten the same night, and it requires active stovetop time, so it won't work if you need a hands-off dinner.
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