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Fried Pork Chops
How to make perfect fried pork chops! This easy recipe requires minimal prep and just 5 minutes of cooking. So juicy with a yummy golden crust!
Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 4 servings
Calories: 393 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 4 thin, bone-in pork chops about 1 3/4 to 2 pounds
- ¾ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ cup all-purpose flour
- 2 teaspoons paprika
- 1 teaspoon ground dry mustard
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper optional
- 3 tablespoons canola oil
- 2 tablespoons unsalted butter divided
- 1 lemon cut into wedges
- Chopped fresh herbs or green onions optional for serving
Instructions
- Remove the pork from the refrigerator. Immediately pat dry, then season on both sides with 1/2 teaspoon salt and the black pepper. Let stand at room temperature for at least 15 minutes before cooking; if time allows, let stand 30 minutes (the extra time with the salt on the outside will help make the chops more juicy).
- In a wide, shallow bowl (a pie plate works well), stir together the flour, paprika, mustard, garlic powder, onion powder, and cayenne pepper.
- Working one at a time, dredge each pork chop in the flour mixture, shaking off any excess. Transfer to a clean plate.
- Heat the oil in a large, deep skillet (cast iron is great here!) over medium-high heat. Add 1 tablespoon of the butter. Once the butter is melted, carefully lower in two of the pork chops, working away from you so the oil doesn't spatter. Make sure the chops are not touching.
- Cook 3 minutes on the first side without disturbing, until the pork is deeply golden and releases easily from the pan. Flip and cook an additional 45 to 90 seconds on the other side, until it reaches 135°F degrees on an instant read thermometer (per the FDA, pork is cooked at 145°F, but its temperature will continue to rise as it rests).
- Transfer the fried pork chops to a plate or cutting board and cover to keep warm. Add the remaining 1 tablespoon butter to the skillet, the repeat with the remaining two chops. Cover and let rest for 5 minutes. Enjoy warm with a squeeze of lemon juice and sprinkle of herbs.
Cup of Yum
Notes
- TO STORE: Refrigerate leftover fried pork chops in an airtight storage container for up to 3 days.
- TO REHEAT: Gently rewarm pork chops in the air fryer or oven at 350°F, in the microwave, or in a skillet on the stove.
- TO FREEZE: Freeze leftover pork chops in an airtight freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- TO STORE: Refrigerate leftover fried pork chops in an airtight storage container for up to 3 days.
- TO REHEAT: Gently rewarm pork chops in the air fryer or oven at 350°F, in the microwave, or in a skillet on the stove.
- TO FREEZE: Freeze leftover pork chops in an airtight freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition Information
Serving
1(of 4)
Calories
393kcal
(20%)
Carbohydrates
10g
(3%)
Protein
30g
(60%)
Fat
26g
(40%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
4g
Monounsaturated Fat
12g
Trans Fat
0.4g
Cholesterol
105mg
(35%)
Potassium
583mg
(17%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
732IU
(15%)
Vitamin C
14mg
(16%)
Calcium
24mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 393
% Daily Value*
| Serving | 1(of 4) | |
| Calories | 393kcal | 20% |
| Carbohydrates | 10g | 3% |
| Protein | 30g | 60% |
| Fat | 26g | 40% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 105mg | 35% |
| Potassium | 583mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 732IU | 15% |
| Vitamin C | 14mg | 16% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.