There’s something timeless about a perfectly cooked Pan Fried Pork Chop—crispy on the outside, juicy on the inside, and packed with rich flavor. This classic comfort food has been a staple in kitchens for generations, thanks to its simplicity and satisfying taste. With just a few basic ingredients and a good skillet, you can turn pork chops into a restaurant-worthy meal at home.
Whether you’re new to cooking or a seasoned home chef, these Pan Fried Pork Chops will quickly become a go-to favorite in your recipe collection.
Why You’ll Love This Pan Fried Pork Chops Recipe
- Quick & easy: Ready in under 30 minutes, making it perfect for busy weeknights.
- Minimal ingredients: No fancy ingredients needed—just pork chops, seasoning, and a hot skillet.
- Crispy & juicy: Golden crust outside, tender meat inside every single time.
- Versatile: Works with bone-in or boneless chops, and pairs well with countless side dishes.
Ingredients Needed for Perfect Pan Fried Pork Chops
- Pork Chops – The star of the dish; bone-in or boneless, well-marbled chops stay juicy and flavorful.
- Garlic – Adds a rich, aromatic depth to the pan sauce.
- Fresh Herbs (like thyme or rosemary) – Elevates the flavor and brings a touch of freshness.
- Butter & Olive Oil – A perfect combo for searing and adding richness.
- Seasonings (salt, pepper, paprika, Italian herbs) – Create the savory crust that locks in juices.
Step-by-Step Instructions to Make Pan Fried Pork Chops
- Prepare the chops: Pat pork chops dry with paper towels. Season generously with salt, pepper, and your favorite herbs.
- Heat the pan: Add olive oil and butter to a large skillet over medium-high heat until hot and shimmering.
- Sear the chops: Place pork chops in the skillet. Cook undisturbed for 3–4 minutes until golden brown.
- Flip & cook: Turn the chops and cook for another 3–5 minutes, depending on thickness. Add garlic and herbs for extra flavor.
- Check doneness: Use a meat thermometer—145°F (63°C) is perfect for juicy pork.
- Rest before serving: Remove from heat, let rest for 3–5 minutes, then serve with pan juices spooned over top.
Pro tip: Don’t overcrowd the skillet. Cook in batches if needed to ensure a perfect sear.
Recipe Tips & Variations
- Spicy kick: Add red pepper flakes or cayenne to the seasoning blend.
- Creamy version: Deglaze the pan with cream or chicken broth for a quick pan sauce.
- Low-carb option: Pair with roasted vegetables or a fresh salad instead of mashed potatoes.
- Breaded alternative: Coat chops in flour or breadcrumbs for an extra crispy crust.
How to Store & Reheat
- Store: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: Warm gently in a skillet over medium-low heat or in the oven at 300°F until heated through. Avoid microwaving for too long, as it can dry out the meat.
Similar Recipes You’ll Love
If you enjoyed these juicy Pan Fried Pork Chops, you’ll definitely want to try a few more pork favorites from my kitchen. For a true Southern classic, don’t miss these Country Fried Pork Chops with Bacon Gravy—crispy, comforting, and smothered in rich gravy. If you prefer a lighter, oven-baked option, check out these cheesy Parmesan Baked Pork Chops. And for a slow-cooked family favorite, my tender and flavorful Pulled Pork Recipe is always a crowd-pleaser.
Frequently Asked Questions (FAQ)
1. How do I keep pan fried pork chops from drying out?
Cook over medium-high heat and avoid overcooking. Use a thermometer to pull them at 145°F, then rest before serving.
2. Can I use boneless pork chops?
Yes! Boneless pork chops cook faster, so reduce the cooking time slightly to avoid dryness.
3. Do I need to marinate pork chops before frying?
Not necessary, but you can marinate in olive oil, garlic, and herbs for extra tenderness and flavor.
4. What’s the best pan for frying pork chops?
A cast-iron skillet works best for achieving a golden, crispy crust.
These Pan Fried Pork Chops are the ultimate combination of simplicity and flavor. With just a few ingredients and a hot skillet, you’ll have a juicy, golden-brown dinner ready in minutes. Try them tonight, and don’t forget to share your results—I’d love to hear how you enjoyed them!
Pan Fried Pork Chops
Ingredients
- 4 bone-in pork chops about 1-inch thick
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 4 garlic cloves smashed
- 2 sprigs fresh thyme or rosemary
- 1 tsp paprika
- 1 tsp Italian seasoning
- ½ tsp salt or to taste
- ½ tsp black pepper
Instructions
- Pat pork chops dry with paper towels. Season both sides with salt, pepper, paprika, and Italian seasoning.
- Heat olive oil and butter in a large cast-iron skillet over medium-high heat.
- Add pork chops to the hot skillet. Cook undisturbed for 3–4 minutes until a golden crust forms.
- Flip the chops, add garlic and thyme, and cook another 3–5 minutes depending on thickness.
- Check internal temperature—145°F (63°C) is perfect for juicy pork.
- Remove from pan and let rest 3–5 minutes before serving. Spoon pan juices over top.