Pan Fried Pork Chops
User Reviews
5
Pan Fried Pork Chops
Description
The pork chops are seasoned with seasoned salt and ground black pepper, then dredged in flour before pan frying in a combination of butter and vegetable oil. The two fats help achieve a flavorful, browned crust and prevent burning. Cooking times depend on thickness, with thermometers advised to ensure the internal temperature reaches 140°F to 145°F for safe doneness while maintaining juiciness. Resting the chops tented in foil allows juices to redistribute.
This pan-fried preparation produces pork chops with a crisp exterior and tender interior. The recipe suggests garnishing with fresh herbs like parsley or sage for color and a hint of brightness. Pairing suggestions include sautéed apples or onions made in the same pan after cooking the chops.
For texture and moisture, bone-in thick chops are preferred, though boneless can be used with care to avoid dryness. Cooking in batches prevents overcrowding and promotes even browning.
Ingredients
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- 2 pork chops about 1 - 1 ¼ - inch thick, about 12 ounces each, thick-cut bone-in
- 2 teaspoons seasoned salt (such as Lawry's brand)
- ½ teaspoon black pepper ground
- ¼ cup all-purpose flour
- parsley or sage; optional garnish; chopped fresh
Instructions
- Place flour in a shallow dish. Pat pork chops dry and season liberally with seasoned salt and pepper on both sides.
- Dredge the pork chops in flour, shaking off the excess.
- Melt butter and oil in a large, heavy skillet over medium-high heat. Add chops to the hot skillet and cook until browned on both sides and a meat thermometer registers 140°F - 145°F (about 7-10 minutes per side). Smaller bone-in pork chops will cook in 5-6 minutes per side, so just keep an eye on your chops and use the thermometer to know when they’re done. The internal temperature of the pork chops will continue to rise after you remove them from the pan.
- Transfer pork chops to a plate, tent with foil, and allow to rest for about 5-10 minutes before serving. Note: Depending on the size of your pan (and pork chops), you might need to cook the pork chops in batches of two. Just make sure that you don't overcrowd your pan by trying to squeeze too many chops in at once!
Notes
- Bone-in thick pork chops retain moisture better; boneless can dry out if overcooked.
- Consider cooking chops in batches to avoid overcrowding and ensure even browning.
- Use a meat thermometer to check doneness; 140°F to 145°F is ideal internal temperature.
- Rest chops covered for 5-10 minutes after cooking to keep juices inside.
- Enhance the meal by sautéing thinly sliced apples or onions in the same pan while chops rest.
- Season chops with your preferred spices beyond the suggested seasoned salt and pepper.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2- 4 servings
Amount Per Serving
Calories 475 kcal
% Daily Value*
| Serving | 1(12 ounce) pork chop | |
| Calories | 475kcal | 24% |
| Carbohydrates | 4.5g | 2% |
| Protein | 50.1g | 100% |
| Fat | 26.3g | 40% |
| Saturated Fat | 10.4g | 52% |
| Cholesterol | 161mg | 54% |
| Sodium | 1978mg | 82% |
| Fiber | 0.1g | 0% |
| Sugar | 1.7g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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