Breading is one of the tastiest ways to prepare chops.

How to Keep Flour on a Fried Pork Chop With Egg Whites

by Samantha Lowe

While some kids are allergic to eggs, some are just sensitive to the yolk itself. Whether just wanting to use up egg whites leftover from a previous recipe or consciously avoiding serving egg yolks for a loved one, fried pork chops are still an option when you only want to use egg whites. The flour that you dredge the meat in before coated in an egg wash will help keep any additional flour or bread crumbs on the chop, creating a crunchy and delicious crust after it is fried.

Rinse the pork chops under running cold water. Pat them dry with the paper towel and set to one side.

Fill one bowl with flour, one with the egg whites, and one with breadcrumbs, if desired. If wanting a simple flour crust, only fill the first two bowls.

Whisk the egg whites until they are slightly frothy. Add water in a ratio of one part water to every two part eggs. This allows the eggs to more easily coat the chop.

Dip one chop in the flour, coating it evenly, then removing and shaking off any excess. Dip it in the egg mixture, flipping it over several times to ensure the egg completely coats the meat. Remove quickly and place in the breadcrumbs, if using them for the crust, or back in the flour. Flip it over several times until the egg has completely been covered by crumbs or flour.

Remove the chop and proceed to follow the your frying recipe. If you aren't using the chops within several minutes of preparing them, leave them on a baking sheet that has been lined with parchment paper. Do not stack them while preparing the frying pan, as this will cause the flour to separate from one chop and stick to another.

Items you will need

  • Paper towel
  • 3 large bowls
  • Whisk
  • Water or milk
  • Breadcrumbs (optional)
  • Fried pork chop recipe


  • Egg whites are also available already separated from the yolks.
  • For added flavor, season the flour with salt, pepper and desired spices, such as oregano or basil, before dipping the pork chop in it.
  • This recipe can also be adapted for baking the chops. Bake at 425 degrees Fahrenheit, after breading the chops, for 17 to 25 minutes or until a meat thermometer inserted into the center of the thickest chop reads 150 F.


  • Never allow pork to come to room temperature. Do not leave the chops, after they have been breaded, for more than 30 minutes on the counter.


About the Author

Based in Kingston, Canada, Samantha Lowe has been writing for publication since 2006. She has written articles for the "Mars' Hill" newspaper and copy for various design projects. Her design and copy for the "Mars' Hill" won the Associated Collegiate Press Pacemaker award in 2008. Lowe holds an Honors BA from Trinity Western University, and a MSc in Occupational Therapy from Queen's University where she is currently doing her PhD.

Photo Credits

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