You’ll usually deep fry pork chops for about 4–8 minutes, depending mostly on thickness, in oil around 350–365°F (175–185°C), but you should always cook them to an internal temperature of 145°F with a rest afterward for safety and juiciness.

Quick Scoop

  • Thin chops (about 1/2 inch): 4–5 minutes total in 350–365°F oil, flip once halfway if using a pan-style fryer basket.
  • Standard chops (about 3/4 inch): 5–7 minutes total in the same temperature range, start checking internal temp at the 5‑minute mark.
  • Thick chops (about 1 inch): 6–8 minutes total, great for keeping the inside juicy if you don’t overcook.
  • Very thick (around 1.5 inches): 8–10 minutes, watching closely so the crust doesn’t burn before the center is done.

The most important rule: time is just a guide. Use a meat thermometer and pull the pork chops from the oil when they read about 140–142°F; they will rise to the target 145°F as they rest for a few minutes, which the USDA recognizes as a safe internal temperature for pork.

Simple step-by-step

  1. Preheat your oil to 350–365°F (175–185°C) in a deep fryer or heavy pot, with enough depth to fully submerge the chops without overflowing.
  1. Pat the pork chops dry, season, and bread or batter them if you want a crispy coating.
  2. Lower the chops carefully into the hot oil (do not crowd the pot).
  3. Fry according to thickness (4–8+ minutes total), and start checking internal temperature near the earliest time in the range.
  1. Remove once internal temp hits about 140–142°F, let rest 3–5 minutes so they coast up to 145°F and the juices redistribute.

If you remember one thing: keep the oil near 350–365°F and cook by internal temperature (145°F after resting), not just by the clock.

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Wondering how long to deep fry pork chops? Learn ideal times by thickness, the best oil temperature, and the safe internal temperature so your chops come out crispy outside and juicy inside. Information gathered from public forums or data available on the internet and portrayed here.