Pan Fried Pork Chops
User Reviews
5
-
Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
2
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Calories
605 kcal
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Course
Main Course
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Cuisine
American
Pan Fried Pork Chops
Description
This Pan Fried Pork Chops recipe starts by coating bone-in pork chops in a combined Dijon mustard and half-and-half or milk mixture, which helps the breadcrumbs adhere while adding subtle tang. The chops are then dredged in dry breadcrumbs for a crisp crust. Cooking begins on medium to medium-high heat, searing the chops in olive oil to develop golden-brown coloration and texture on both sides.
Once seared, the pan receives water and lemon juice and is covered tightly to gently finish cooking the pork chops, ensuring moisture retention and a slightly pink center. After the meat is done, the chops are removed, and a pan sauce is made by whisking butter and chopped parsley into the warm pan drippings, enriching the dish with herbaceous and buttery flavors.
This method yields chops that combine a crispy, flavorful exterior with juicy, tender meat inside. The lemon juice adds a delicate brightness, complementing the mustard crust. The dish pairs well with simple sides like steamed vegetables or mashed potatoes for a balanced meal.
Ingredients
- 2 pork chops about 3/4" thick, bone in
- 2 tablespoons Dijon mustard
- 2 tablespoons half and half or milk
- ½ cup dry breadcrumbs
- 2 tablespoons olive oil
- 1 lemon halved
- ½ cup water
- 2 tablespoons parsley chopped
- 1 tablespoon butter
Instructions
- In a small bowl, combine the dijon mustard and milk. Stir to combine. Pour the mustard mixture over the pork chops and spread it over the chops to coat.
- Add the breadcrumbs to a shallow dish. Dip the pork chops into the breadcrumbs to coat on both sides.
- Heat a large skillet over medium- medium high heat. Add the olive oil to the skillet. When the oil is hot add the pork chops to the pan and cook for 2-3 minutes until browned, flip the pork chops over and brown on the second side.
- If you need more oil for the pan add it in 1-2 teaspoon increments. Cook for 2 minutes, then squeeze the lemon juice from the lemon over the pork chops.
- Add the water and cover the pork tightly with a lid. Cook for 5-6 minutes, until pork is done, but still slightly pink in the middle.
- Transfer the pork chops to a serving platter. Add the parsley and butter to the pan and whisk until emulsified and a pan sauce forms. Note: if you need more liquid, you can add a little more water (2 tablespoons) and a squeeze more lemon. Pour the sauce over the pork chops and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 605 kcal
% Daily Value*
| Calories | 605kcal | 30% |
| Carbohydrates | 26g | 9% |
| Protein | 40g | 80% |
| Fat | 37g | 57% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 133mg | 44% |
| Sodium | 524mg | 22% |
| Potassium | 771mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 510IU | 10% |
| Vitamin C | 33.9mg | 38% |
| Calcium | 127mg | 13% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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