Pan-Fried Pork Chops Wrapped in Ham

Fried pork chops are beautiful things.

Fried pork chops wrapped with deli ham (or bacon) and coated in Parmesan bread crumbs are beyond beautiful.

Pure, indulgent decadence are just a few of the words that come to mind.

After wrapping thinly sliced black forest deli ham around pork chops and dredging them in a parmesan cheese-flour-bread crumb mixture they are gently dropped into a cast-iron skillet filled with a generous amount of hot, sizzling oil.

They emerge completely encased in a crunchy coating that traps the juiciness of the meat inside making them tender and succulent. The ham adds a salty pop of extra flavor that can only be beat, and just slightly, by using bacon instead.

I tested both thin and thick pork chops with ham and bacon. They were all crazy delicious.

This is really more method than recipe – use whatever chops you like (even boneless) and any type of thinly sliced deli ham or bacon. I used black forest ham and regular sliced bacon.

I like to serve them with cole slaw and pickles. The coolness and bite from the vinegar balances out the richness of the fried pork chop in a way that is completely unforgettable.

Pan-Fried Pork Chops Wrapped in Ham

Rating: 51

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Yield: 4 servings

Pan-Fried Pork Chops Wrapped in Ham

Pork chops wrapped with deli ham (or bacon) and coated in Parmesan bread crumbs are pan-fried to complete and utter decadence.


4 pork chops
sea salt and fresh black pepper
4 thin slices deli ham or 8 slices bacon
2 eggs, beaten
1/2 cup milk
1 + 1/2 cups all-purpose flour
1/2 cup seasoned bread crumbs
1/2 cup Parmesan cheese
canola oil, for frying


  1. Season the pork chops with salt and pepper on each side. Wrap the ham or bacon around the pork chop, securing it on the side with a toothpick if desired. Once you dredge them in the egg the ham will stick to the chop.
  2. Set up a dredging station by whisking the egg and milk together in a wide, shallow bowl and combining the flour, bread crumbs and Parmesan together in another.
  3. In large cast-iron skillet heat 1/2 inch of canola oil over medium-high heat. Dredge the chops one at a time in the egg then the flour mixture, coating evenly all over. Fry in batches of 2, about 6 minutes on each side depending on thickness. Remove to drain on a paper towel lined platter. Allow to rest 5 minutes before serving. Don't forget to remove the toothpicks!


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  1. Faith says

    Oh my, does this sound fantastic!  Mike and I don’t eat pork but I could easily see myself re-making this recipe into a halal-friendly version with chicken breast and turkey bacon — yum!  Wishing you a very Happy New Year, darling!

  2. Catherine says

    Dear Reeni,  A perfect way to start the New Year! These pork chops are very delicious looking. I wish you and your family the very best for a Happy New Year! Blessings, Catherine xo

  3. Joanne says

    I need to recommend that my brother make this the next time he’s even the slightest bit hungover…I think he’d feel better stat with all that salt and fatty deliciousness!

  4. Amy (Savory Moments) says

    Oh my goodness… My husband would want me to make these ASAP! Decadence for sure :-)

  5. mia xara says

    What a nice recipe to start off the New Year,Reeni!The pork chops have an amazing color and they look sooo crunchy!!!Best wishes for a Happy New Year, health and happiness!XO

  6. Words Of Deliciousness says

    These pork chops look so delicious. I love the crispy coating on them. Happy New Year!

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