You really can't keep the crunch.....best bet is to get several pans going.
You can try by putting them into a slow oven with the door open, so the moisture escapes.
or you could just crisp thechops and finish cooking in the oven....
Linda C

That's a pretty good idea. I was going to fry them in my elec fry pan out on the patio to keep the "fried food" smell out of the house. I can borrow my friend's pan - that way I'll have two big pans going at once! Hopefully she's not using hers tomorrow night. Thanks Linda

If you have a cooling rack that you can safely put in the oven..I'd set them on that over a larger cookie sheet.

I always finish mine in the oven.

I find panko very hard to get to stick to most meats and very flavorless.

Shaun.
Cook all of them, set them on foil, in a Cookie Tin and put them in a 350 degree oven for about 3 or 4 minutes,
Before you serve them
Give one a test run, I'm sure it won't go to waste.
Lou

Or, just bake them instead of frying to start with!! You could do two full cookie sheets at once and all would be ready to serve, hot from the oven.
I like Panko for the crunch, but usually mix it with bread crumbs, parmesean, dry herbs, etc. for flavor.
Spray the outsides (after coating with crumbs) with some olive oil and bake on racks if available, otherwise crumple some foil into ridges and put the chops on that on the cookie sheet. Keeps 'em out of the grease and they crisp better. Turn over half way through cooking.

Deanna

I do them just like Deanna. They come out crunchy and flavorful without the mess of frying.

Lori

Speaking as someone who lives where they grow and eat lots of pork....baked is not the same as fried!
Heaven is a fried, breaded pork sandwich...with lettuce, tomato, onion and pickle!
Yeah...they offer it baked or grilled....but it's not the same as fried....grease! Remember Grease is the word!!

I'm with lindac -- get a LOT of pans going and fry them up at the same time and just before serving. Nothing better than a crispy fried pork chop right out of the pan.

Four pork chops will fit in a 12-inch skillet easily. That's four skillets.

Joe

Thanks for all the suggestions. I'm going to use 2 large electric skillets and try to fry them all at one time. I usually just dip them into egg and then into seasoned flour but I found a recipe online yesterday that sounds good:

Panko-Crusted Thin-Cut Pork Chops

2 lbs. center-cut, thin-cut pork chops
2 jumbo eggs
1/4 cup buttermilk
1 Tbls. garlic powder
1 tsp. kosher salt
1/4 tsp. white pepper
1 Tbls. dried parsley
2 cups panko breadcrumbs
pure olive oil
kosher salt for sprinkling

Whisk the eggs and buttermilk together to combine

Add the garlic powder, kosher salt, white pepper, and parsley flakes to the egg mixture
Coat the chops with the egg mixture

Put the panko in a gallon-size zip-top bag.Take one pork chop out of the egg and drop it into the bag with the panko. Seal the bag and shake it up until the pork chop is well coated with breadcrumbs.

Repeat the breading process with the rest of the chops.

Shallow fry the pork chops
Set a large frying pan on the stove. Fill it with about a quarter-of-an-inch of olive oil. Set the heat to high.

After a minute or two, check the oil to see if itÂs hot enough. Dip one end of a pork chop into the oil. If bubbles immediately start to form around it, the oil is hot enough.

Fry them for 2-3 minutes on this side.

Flip chops and fry them for 2-3 minutes on the other side, until the bottoms are equally browned and crispy.

When the bottoms of the pork chops are brown and crusty like the tops, transfer them to a plate. Sprinkle with a little kosher salt now if you like.

Here is a link to the site I found this recipe on - it includes pictures.

Here is a link that might be useful: Panko-Crusted Thin-Cut Pork Chops

Shawn :
I do them like this , sometimes, I'll add crushed Rice Crispies too,( even crispier ) .

but I swear I didn't have anything to do with this Recipe.
Lou

My favorite way to fry pork chops is to soak them in evaporated milk, dredge in crushed saltine crackers and fry in an electric skillet in peanut oil. They are so crunchy and good!

I put them in the warming drawer in a single layer on a rack and keep warm until I have them all fried. They stay warm and still as crunchy. When I didn't have a warming drawer I put them in 170 degree oven and worked perfect.

OK who am I to talk, since I've never had a pork chop, but jessicavanderhoff and I seem to like cornstarch as a 'crunchy' coating (standard Japanese dish - chicken karaage - marinated chicken pieces dredged in corn starch, fried - served over rice). Would that hold up better?

They came out delish! Used two electric fry pans but still had to do it in two batches.

Thanks all~

I tried Shaun's recipe the other night and they were very very good!