Pan Fried Pork Chops
User Reviews
5.0
105 reviews
Excellent
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Prep Time
35 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
4 people
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Calories
391 kcal
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Course
Main Course
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Cuisine
American
Pan Fried Pork Chops
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These Pan Fried Pork Chops are easy to make in a skillet on the stove top with a delicious pan sauce! They pair perfectly with potatoes and vegetables.
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Ingredients
- 4 pork chops I use center cut. See notes.
- Salt/Pepper
- 2 teaspoons Italian seasoning
- 1/3 cup flour
- 1-2 tablespoons olive oil
Pan Sauce
- ½ cup dry white wine
- ¾ cup chicken broth
- 6 garlic cloves crushed
- 4 sprigs fresh thyme
- 3-4 tablespoons butter salted
Pan Sauce Seasonings
- ½ teaspoon EACH: dried basil, dried oregano, onion powder
- ¼ teaspoon seasoned salt
- ⅛ teaspoon smoked paprika
Instructions
Prep Work
- Place saran wrap over the pork and use the textured side of a meat mallet to pound the meat on each side. This will make it more tender.
- Season each side of the pork chops with salt, pepper, and Italian seasoning. If possible, let them sit out at room temp for 35-45 minutes. This will give the salt a chance to penetrate through the meat and flavor it. It will also make the pork juicier. If you’re short on time, season the pork chops just before searing.
- Meanwhile, combine the seasonings and stir them into the chicken broth. Measure out remaining ingredients before beginning.
- Sprinkle each side of the pork with flour and rub it over the surface of each side.
Sear the Pork Chops
- Heat olive oil in a large skillet over medium high heat. Add the pork chops and sear them in batches for 2-3 minutes on the first side, and 1-2 minutes on the second side. Extra thick cuts can be seared a little longer. Set aside and let it rest.
Make the Pan Sauce
- Turn the heat off and add the wine. Set heat to medium and add the chicken broth/seasonings, crushed garlic, and thyme. Bring to a gentle simmer and let it reduce by half, 5-6 minutes. (Make sure you can no longer smell alcohol from the wine.)
- Add the butter and the pork along with any juices from the plate. Let the butter melt and tilt the skillet to transfer the pan sauce to one side. Use a spoon to baste the pork for 2 minutes, or until the pork is 145° F.
- Remove from heat and let the pork chops rest for 3-5 minutes, the internal temperature will increase a few more degrees and the juices will absorb. Serve with mashed potatoes and roasted broccoli. (See notes for other pairing options!)
Notes
- Best Pork Chops to Use:
- Pro Tips:
- Storage:
- Nutritional information is an estimate and is per serving. There are 4 servings in this recipe.
Center cut, Bone-in Pork Chops - pictured in this recipe
These are the best cut for this recipe as the bone adds more flavor to the meat and sauce. The thicker the cut, the juicier they'll be. Aim for nicely marbled meat.
- These are the best cut for this recipe as the bone adds more flavor to the meat and sauce. The thicker the cut, the juicier they'll be. Aim for nicely marbled meat.
Loin Chops
These may also be used, although they are a leaner cut.
- These may also be used, although they are a leaner cut.
Boneless Chops
These will work as well, although they are the leanest cut which makes them more prone to becoming dry.
- These will work as well, although they are the leanest cut which makes them more prone to becoming dry.
- Brining: If you're able to dry brine the pork chops for 35-45 minutes, you can salt the pork more liberally than you normally would, as the salt will penetrate through the surface and flavor it inside and out. The exact amount of salt will vary, as it depends on the cut and size of pork chops used.
- Searing: Sear the pork chops in batches, don't overcrowd the skillet. This allows the edges to get nice and crisp. Use kitchen tongs to prop the pork on it's side to sear the edges as well. Adjust heat up/down as needed while you sear.
- Wine: Chardonnay, Pinot Grigio, and Sauvignon Blanc are my go-to dry white wines for this recipe. My next recommendation would be non-alcoholic white wine, which is widely available. While the wine does really elevate this recipe, chicken broth can be used instead.
- Vegetable Pairings: Roasted Broccoli, Green Beans, and carrots are great with this recipe.
- Potato Pairings: Smashed, Mashed, Roasted, Scalloped, and Greek Potatoes are my go-to choices for this recipe. Check out all of my potato recipes here!
- Lemon Wedges are also great to serve with this dish!
- Chicken: I have Pan Fried Chicken and Chicken Bites recipes that are just as easy and delicious as well!
- Be sure to try my Garlic Parmesan Pork Chops and my Apple Pork Chops next!
- 📘 Find this recipe on page 171 of my 2nd cookbook, Let’s Eat!
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftover pork chops do freeze/reheat well.
Nutrition Information
Show Details
Calories
391kcal
(20%)
Carbohydrates
12g
(4%)
Protein
31g
(62%)
Fat
22g
(34%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
0.4g
Cholesterol
113mg
(38%)
Sodium
444mg
(19%)
Potassium
588mg
(17%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
400IU
(8%)
Vitamin C
3mg
(3%)
Calcium
51mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 391 kcal
% Daily Value*
| Calories | 391kcal | 20% |
| Carbohydrates | 12g | 4% |
| Protein | 31g | 62% |
| Fat | 22g | 34% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 113mg | 38% |
| Sodium | 444mg | 19% |
| Potassium | 588mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 400IU | 8% |
| Vitamin C | 3mg | 3% |
| Calcium | 51mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
105 reviews
Excellent
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