Crispy Pork Chops in Sage Brine – Delicious & Quick Recipe

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Is there a better winter meal? These crispy pork chops marinated in sage brine and cooked to perfection in coconut oil are a great option for sandwiches, chopped into salads, or served with roasted vegetables.

7 Delicious Sunday Dinner Recipes

crispy pork chops

Ingredients for the perfect crispy pork chops

I love this fried boneless pork chops recipe because it is easy, doesn’t require a lot of ingredients, and comes together in less than an hour. Here is all you need to make these crispy pork chops just perfect!

For the Sage Brine:

  • Pork chops
  • Fresh Sage Leaves
  • Salt – it’s a brine so make sure you have at least 1/4 of a cup.
  • Water + Maggy Boulion (or your favorite stock or broth).
  • Ice – this is used to chill the brine.

For the breading:

  • Flour
  • Eggs
  • Salt & Black Pepper
  • Cayenne Pepper
  • Breadcrumbs
  • Coconut oil – I know this is not a common oil for frying but I love the slightly sweet taste it adds to the breading. Feel free to use any vegetable oil if you feel more comfortable with it.


  • Mixing bowls
  • Several Plates
  • Paper Towels
  • Food Thermomether
  • Plastic Wrap
fried boneless pork chops

How to make the best fried pork chops for dinner?

To make these delicious crispy pork chops is so easy. All you have to pay attention to is the heat of your oil and the temperature of the meat. I strongly advise you to work with a food thermometer if you are not used to frying meat.

First, make the pork chop brine. Combine the brine ingredients (except the pork chops and ice) in a small pot. Bring the mix to a boil and make sure the Maggy bouillon is completely dissolved. Simmer for about 5 minutes and remove from heat.

Add the ice cubes to the brine so it reaches room temperature quicker. Submerge the pork chops in the chilled brine and cover with plastic wrap. Keep in the fridge for about two hours.

Next, arrange the plates next to each other. Beat the eggs in one, mix the flour, cayenne pepper, and salt in another, and the breadcrumbs with the black pepper in the last one.

Pat the pork chops dry and cover with the flour mix. Shake off the access and submerge in the egg. Last, cover with the breadcrumbs. Preheat your pan well so the oil is hot. Right before smoking hot, add the pork chops and cook for about 3-4 minutes.

Boneless pork chops are thin so they cook quickly. Turn over to the other side and cook for additional 3 -4 minutes. Check with the food thermometer the inner temperature of the crispy pork chops. If it is above 146 F you are good to go.

More: Plum Glaze Bone-in Pork Chops

What to pear with fried boneless pork chops?

I love making these into BLTs but use the pork chops instead of the bacon. I also like to chop them and add them to lettuce salads with olive oil and lemon dressing. So good! You can eat them as they are paired with these sweet and salty Roasted Pumpkin Wedges.

Not feeling the Pork Chops? Try These Alternatives.

Barbacoa Style Beef Tacos are a great option for dinner and are done in the crockpot which is awesome! Hearty Beef & Cranberry Stew is a healthy and meaty alternative as well. Or try this Harissa Chicken Orzo Pasta with Feta & Mint Salad.

fried boneless pork chops

Crispy Boneless Pork Chops

These delicious crispy pork chops are perfect for sandwiches, salad, or paired with roasted vegetables. Easy to make, inexpensive, and eveyone's favorite.
Prep Time 15 minutes
Cook Time 15 minutes
Marinating in the brine 2 hours
Total Time 2 hours 30 minutes
Course Dinner, Lunch, Main
Cuisine American
Servings 4 servings
Calories 415 kcal


  • Cast Iron Skillet
  • Mixing bowls


For the Brine:

  • 1 1/2 Cup Water
  • 1 Package Mabby Boulon
  • 1/4 Cup Salt
  • 1 Tsp Dried Sage
  • 1 Tsp Red Pepper Flakes
  • 2 1/2 Cups Ice Cubes
  • 6 Boneless Por Chops

For the breadding:

  • 2 Cups All Purpose Flour
  • 1 Tsp Cayenne Pepper
  • 1 Tsp Salt
  • 3 Large Eggs
  • 3 Cups Panko Breadcrumbs



  • To make the brine, combine the water, boulion, sage, salt and pepper in a pot and bring to boil. Remove from the heat and add the ice. Add the pork chops and keep in the fridge for about 2 hours.

To make the pork chops:

  • Mix the flour, cayenne pepper, salt & pepper and put in a shallow plate. Do the same with the breadcrumbs. Beat the eggs in a large bowl.
  • Remove the pork chops from the brine and pat dry with a paper towel. Season with salt and pepper on both sides.
  • To bread the pork chops, smother in the flour on both sides, then dip in the egg. Place on top of the bread crumbs and scoop some on top so the pork chop is all covered in breadcrumbs. Repeat with the rest.
  • Heat 1/4 cup oil at a time to almost smoking point on medium heat. Add the pork chops, two or three at a time, and fry for about 5-6 minutes per side.
  • Remove from heat and place on a plate lined with paper towel. Serve with roasted vegetables or a salad.
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pork chop brine