Pan Fried Pork Chops
User Reviews
5
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Prep Time
35 mins
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Cook Time
15 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
Description
This recipe recommends pounding center-cut pork chops under plastic wrap to tenderize before seasoning generously with salt, pepper, and Italian seasoning. After resting at room temperature for up to 45 minutes or seasoning immediately if short on time, the chops are dredged lightly in flour. They are then pan-seared in olive oil over medium-high heat until golden and crisp on both sides, with care taken not to overcrowd the pan. Searing the edges is advised to enhance texture.
The pan sauce, made by deglazing with dry white wine and chicken broth, incorporates crushed garlic, fresh thyme, and butter melted together with dried herbs and spices for a complex flavor profile. This sauce is served with the pork chops to complement their savory surface and tender interior.
Recommended side dishes include roasted or mashed potatoes and roasted vegetables like broccoli or green beans to balance the meal. Lemon wedges can add brightness when served.
Storage notes highlight that these chops refrigerate well for up to three days and can be frozen up to three months. The recipe also emphasizes dry brining when possible to improve seasoning depth and recommends specific wine choices for the sauce, though chicken broth can substitute if desired.
Ingredients
- 4 pork chops I use center cut. See notes.
- salt
- black pepper
- 2 teaspoons Italian seasoning
- 1/3 cup flour
- 1-2 tablespoons olive oil
Pan Sauce
- ½ cup white wine dry
- ¾ cup chicken broth
- 6 garlic crushed, cloves
- 4 thyme sprigs, fresh
- 3-4 tablespoons butter salted
Pan Sauce Seasonings
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon 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
- Center-cut bone-in pork chops provide better flavor and juiciness due to marbling and bone presence.
- Dry brining for 35-45 minutes enhances seasoning penetration and juiciness.
- Sear pork chops in batches to avoid overcrowding and achieve crisp edges; sear edges with tongs.
- Chardonnay, Pinot Grigio, or Sauvignon Blanc are recommended for the pan sauce; chicken broth can be substituted.
- Pairs well with roasted vegetables and various potato preparations; lemon wedges add brightness.
- Store cooked chops in airtight containers refrigerated up to 3 days or frozen up to 3 months.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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