Fried Pork Chops
Fried Pork Chops – Tender, juicy, and flavorful, these chops are as delicious as they are satisfying. The perfect flavor balance of spicy, smoky, and tangy will make your taste buds sing!
Pork chops are my favorite weeknight tradition because they’re simple and incredibly versatile. You can prepare this deliciousness in a million and one ways, and it pairs well with just about any side!
This pan-fried pork chop recipe is a favorite because it goes from the kitchen to the dinner table in record time! It’s unbelievably easy; the seasonings do all the work! And speaking of seasonings, the ingredients are pantry staples, making them ideal for rushed weeknight mealtimes.
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Content… The Other White Meat |
Are Pork Chops Healthy?
I’m no doctor, but these guys are on several diets, including paleo and keto. Experts claim that lean pork has several health benefits, like protein, zinc, omega-3 fatty acids, and iron. And if you’re worried about pan frying, air-frying pork chops also works great.
How to Pan Fry Pork Chops
- Take off the Chill – Remove the pork chops from the refrigerator about 20 minutes before cooking so they come to room temperature. That helps them cook evenly and keeps them juicy.
- Prep – Pat the pork chops dry with a paper towel to remove extra moisture. Rub them on all sides with a tablespoon of oil.
- Seasonings – Add garlic powder, onion powder, Creole seasoning, salt, and pepper in a small mixing bowl. Mix spices until thoroughly combined. Pour into a shallow bowl and set aside. (Photo 1)
- Spice the Chops – Rub the seasoning mixture evenly on all sides of each pork chop using your hands or a cooking brush. Dredge the pork chops in flour (one at a time) on both sides, shake off the excess, and set aside. (Photos 2-3)
- Fry – Heat a large cast-iron skillet over medium-high, then add the butter and remaining oil. Add pork chops to the skillet when the butter completely melts and the oil shimmers. Don’t overcrowd the pan. If your skillet is small, you may need to cook two at a time. (Photo 4)
- Flip – Fry for 6-8 minutes for 1-inch-thick pork chops. Wait until the chops release from the skillet before turning because if you have to pry them off the skillet, they haven’t seared enough. An instant-read thermometer should register between 145°F/63℃ and 165°F/75℃ (well done) when inserted horizontally into the chop.
- Rest – Remove the chops to a plate and cover with foil, then let them rest for approximately five minutes. That allows the juices to reabsorb into the meat for juicier chops.
- Finishing Touch – Garnish with optional minced parsley and serve with your favorite sides.
Frying Variations
- Deep fried. Add more oil to the pan and carefully flip the chops halfway through.
- Air fried. Lightly spray dredged meat with cooking oil and air fry at 375℉ (190℃) for 5 minutes, then flip them over and air fry them for another 4-5 minutes. Insert a thermometer in the thickest part so you know when it reaches the desired temperature.
- Oven-fried pork chops. Bake at 425℉ (220℃) for 8-10 minutes. Flip chops, and bake another 5-10 minutes until it reaches your desired doneness.
Tips and Tricks
- Depending on your chops’ thickness, you may have to adjust the cooking time. Cook on an average of 4-6 minutes for ¾-inch-thick chops, 8-10 minutes for 1¼-inch thick, and 10-12 minutes for 1½-inch chops.
- The center of your pork chop can be slightly pink as long as the internal temperature reaches a minimum of 140°F/61°C. The temperature will continue rising while resting.
- Heat your oil to medium-high heat before adding your pork chops. You can check if the oil is ready by placing a small piece of bread in the oil and watching the reaction. Sufficiently hot oil gives the bread a nice crust.
Make-Ahead and Storage Instructions
Prep time is minimal, so you can have these amazing pork chops on the dinner table in less than half an hour. However, seasoning them the day before lets them flavor through to the bone. Just bring them to room temperature for about 30 minutes before frying so that they cook evenly.
Another advantage to pork chop night is the leftovers! You can refrigerate leftovers for three days or freeze them for three months! Removing the bone and shredding the meat for other recipes (pulled pork sandwich or egg roll 😉) is a great cheat.
What Pairs Well With Fried Pork Chops
When I hear pork chops, I think of mashed potatoes. Roast garlic mashed potatoes are my favorite, although roast potatoes and carrots are a great option when short on time. Add some green beans and bacon or pineapple ginger-glazed carrots if you’re entertaining.
More Easy Pork Recipes to Try
- Easy Smothered Pork Chops
- Crockpot Pork Chops
- Bacon Gravy
- Oven Baked Pork Chops
- Smoked Pork Chops
- Pork Chop Seasoning
This blog post was originally published in February 2023 and has been updated with additional tips, new photos, and a video
Fried Pork Chops
Ingredients
- 4 ¾-1-inch thick pork chops, bone-in
- 1 teaspoon (3-4g) garlic powder
- 1 teaspoon (3-4g) onion powder
- 1 teaspoon (4g) Creole seasoning
- 1 teaspoon (6g) kosher salt
- ½ teaspoon (1-2g) black pepper, freshly ground
- ¼-½ teaspoon (.5-1g) cayenne pepper (optional)
- ½ cup (60g) all-purpose flour
- ¼ cup (60ml) vegetable oil
- 2 tablespoons (28g) unsalted butter
Instructions
- Remove the pork chops from the refrigerator about 20 minutes before cooking so they can be at room temperature. (That helps pork cook evenly and juicier.)
- Pat dry the chops with paper towels to remove excess moisture. Rub them on all sides with a tablespoon of oil.
- In a small mixing bowl, add garlic powder, onion powder, Creole seasoning, salt, pepper, and cayenne. Mix spices until thoroughly combined. Pour the mix into a shallow bowl and set aside.
- Evenly rub the seasoning mixture on all sides of each pork chop using your hands or a cooking brush. Dredge the pork chops in flour (one at a time) really well on both sides, shake off the excess, and set aside.
- Place a large cast iron skillet over medium-high heat and add the butter and remaining oil. Add pork chops to the skillet when the butter has completely melted and the oil is shimmering. Don't overcrowd the pan. If your skillet is small, you may only be able to cook two at a time.
- Fry for 6-8 minutes for 1-inch thick pork chops. When frying, wait until the chops easily release from the skillet before turning. If you have to pry them off the skillet, they need to sear more. Cook pork chops until an instant-read thermometer registers 145°F/63℃ or a maximum of 165°F/74℃ (for well done) when inserted horizontally into the chop.
- Remove the chops to a plate, cover them with foil, and let them rest for about 5 minutes. That allows the juices to reabsorb into the meat for juicier chops.
- Garnish with optional minced parsley and serve with your favorite sides.
Tips & Notes:
- Depending on your pork chops’ thickness, you may have to adjust the cooking time. Cook on an average of 4-6 minutes for ¾-inch-thick chops, 8-10 minutes for 1¼-inch thick, and 10-12 minutes for 1½-inch chops.
- It’s fine if the center of your pork chop is slightly pink as long as the internal temperature reaches a minimum of 140°F/61°C. The temperature will rise to the safe level of 145°F/63°C while resting.
- Heat your oil to medium-high heat before adding your pork chops. You can check if the oil is ready by placing a small piece of bread in the oil and watching the reaction. Sufficiently hot oil gives the bread a nice crust, which means juicy pork chops.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
We spread habañero jam on the chops at the table. It made this recipe even more delicious.
Awesome! Thanks for the tip, Eric!
I wanted to try something new with pork chops and gave this recipe a go. It was perfect and so good! A few of our kiddos that were visiting that night wanted the recipe before they left!
Oh great to hear that. Thank you so much!
if there’s a recipe you’d love to see, please let me know. Thanks:)
I m always enjoying your recipes to expand my self-taught chef horizon, but at 72 and living by myself again need to not overdo the quantity.”I simply wanted to suggest that some baking powder in the flour mix would add a little more crispness. Anyway, that is what I plan to do Sister, and thank you for being you and sharing all your skills with all.
You are so sweet, thank you!