Pan Fried Pork Chops
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5.0
21 reviews
Excellent
Pan Fried Pork Chops
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An easy 5-ingredient dinner that the whole family will love!
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Ingredients
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- 2 thick-cut bone-in pork chops (about 1 – 1 ¼ - inch thick, about 12 ounces each)
- 2 teaspoons seasoned salt (such as Lawry's brand)
- ½ teaspoon ground black pepper
- ¼ cup all-purpose flour
- Optional garnish: chopped fresh parsley or sage
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
- Thick-cut boneless pork chops will also work in this recipe.
- Season the meat with your favorite herbs and spices. Other good options include cayenne pepper, a BBQ rub, all-purpose house seasoning, or rosemary, thyme, parsley, oregano, and chives.
- Make pan fried pork chops with apples by frying thinly sliced apples in the same skillet while the pork chops rest. Just add extra butter to the pan and sprinkle sugar over the apples. Sauté until the apples are tender. These Southern Fried Apples would be great with the chops, too!
- Prepare pan fried pork chops with onions by frying thinly sliced onion in the same skillet while the pork chops rest. Just add extra butter to the pan and sauté the onion over low heat until soft and brown.
- Use thick, bone-in pork chops to keep the meat moist and tender. Pan fried thin pork chops or boneless pork chops tend to get dry or tough if slightly overcooked in a skillet.
- Depending on the size of your skillet and how many pork chops you're preparing, you may need to fry the chops in batches so that you don't overcrowd the pan.
- The total cooking time will vary depending on the size and thickness of your pork chops. Use a meat thermometer to know exactly when your pork chops are perfectly cooked. You're looking for an internal temperature of 140°F - 145°F.
- Let the meat rest for at least 5-10 minutes before serving. This will help to keep the pork chops nice and juicy!
- Garnish with fresh parsley or other fresh herbs for a bright, fresh finishing touch.
Nutrition Information
Show Details
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%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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