If you’re craving tender, flavorful pork chops without the fuss, this is the recipe for you. These pan fried pork chops are crisp on the outside and juicy in the middle, made with just a handful of pantry staples.
There’s no messy deep-frying, which makes them a go-to for busy weeknights. Even picky eaters will clean their plates!
Table of Contents
Before You Get Started
Here are a few tips to keep in mind so that your pork chops turn out juicy and flavorful every time:
- Choose thick-cut, bone-in pork chops (about 1 to 1 ¼ inches thick). They stay tender and pack more flavor than thin, boneless cuts. Thin-cut or boneless chops will work; just reduce the cooking time accordingly so that they don’t dry out.
- Pat the chops dry before seasoning. This helps them brown beautifully instead of steaming.
- Bring the pork to room temperature before cooking for even results.
- Cast iron pans give the best sear, but nonstick skillets will also work. I love a big pan (at least 12-14 inches in diameter) so that there’s plenty of room for the pork.
Step-by-Step: How to Pan Fry Pork Chops
- Dry and Season the Chops. Pat each chop dry with paper towels, then season on both sides. Pro Tip: sprinkle the seasoning from up high so it spreads evenly across the surface.
- Dredge in Flour. Dip the chops in flour in a shallow bowl, and then shake off any excess. Lightly dredging helps create a crispy, golden crust.
- Heat the Pan and Add Fat. Warm a cast iron skillet over medium-high heat. Add a splash of oil and a knob of butter. You’ll know it’s ready when the butter foams and the pan is shimmering.
- Sear and Flip. Lay the chops in the skillet without crowding. Sear until the first side is golden brown, about 7-10 minutes for thick chops. Flip and repeat. Quick note: if you’re using thinner chops, they may only need about 3-4 minutes per side.
- Check Temperature and Rest. Use a meat thermometer to check the internal temperature. Pull the chops off the heat at about 135-140°F, then tent them with foil on a plate. They’ll rise to 145°F while they rest, staying perfectly tender. The rest time also allows the juices to redistribute and keeps them from drying out. Garnish with fresh parsley, fresh thyme, or other fresh herbs for a bright, fresh finishing touch.
Serving Suggestions
Pan fried pork chops pair beautifully with classic Southern comfort food sides. Try them with:
- Aunt Bee’s 3-ingredient biscuit recipe, cheese grits, white rice, or a skillet of Southern cornbread
- Creamy mashed potatoes, au gratin potatoes, easy potato casserole, creamy baked mac and cheese, baked potato wedges, or potato pancakes
- Collard greens or Southern-style green beans, peach salad, or this stewed tomatoes recipe.
- A pear crisp or baked apple slices for dessert
Possible Variations
- For a spicy option, try these Cajun pork chops.
- Fry 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!
- Fry 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.
- Add Garlic or Herbs: For extra flavor, add a smashed garlic clove and a sprig of rosemary or thyme to the skillet while the pork cooks.
- For even more of the best pork chops recipes, try 4-ingredient apricot glazed pork chops, stuffed pork chops, Crock Pot pork chops with bacon and onion, and grilled bbq pork chops, too!
Preparation and Storage Tips
- Prep Ahead: Season and dredge the pork chops in advance, then store in the fridge for a few hours until ready to cook.
- Storage: Leftover pork chops keep in an airtight container in the fridge for 3-4 days.
- Reheating: Warm gently in a skillet over low heat or in a 300°F oven until heated through. Avoid the microwave, which can dry them out.
- Freezing: Wrap tightly and freeze cooked chops for up to 2 months. Thaw in the fridge overnight before reheating.
FAQs and Troubleshooting
- What if my chops burn before cooking through? Turn down the heat and cover the skillet. This lets the inside cook through without charring the outside.
- How long should pork chops rest after cooking to stay juicy? About 5 to 10 minutes. This keeps the juices from running out when you cut into them.
- Can I use boneless pork chops or thin-cut pork chops, and how does the cooking time change? Yes, you’ll just need to reduce the cooking time because boneless cuts are leaner and cook faster. Check them after 3-4 minutes per side.
- Why do my chops stick to the skillet, and how do I get a golden crust? Don’t move the chops too soon. Let them naturally release from the skillet once the crust forms.
You did it again Blair! I always went for the boneless thin chops but my hubby says bone in is tastier so tonight I googled Pan fried pork chops and was like wait a minute I wonder if The Seasoned Mom has a recipe and wahlah you do and it was so easy and Delicious!! Thank you!
– Adela
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Pan Fried Pork Chops
Prep: 5 minutes
Cook: 20 minutes
Resting Time 5 minutes
Total: 30 minutes
Juicy, tender, and golden brown, these easy pan fried pork chops are a quick 5-ingredient dinner your family will love!
Equipment
- large cast iron skillet
Ingredients
- 1 tablespoon salted butter, plus more as needed
- 1 tablespoon vegetable oil, plus more as needed
- 4 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
- ½ cup all-purpose flour
- Optional garnish: chopped fresh parsley or sage
Instructions
- Place the flour in a shallow dish. Pat the pork chops dry and season liberally with seasoned salt and black pepper on both sides.
- Dredge the pork chops in flour, shaking off the excess.
- Melt the butter and oil in a large, heavy skillet over medium-high heat. Add the 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 the 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. Add extra oil and butter, as needed, for browning additional batches.
Notes
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.
Nutrition
Serving: 1(12 ounce) pork chopCalories: 475kcalCarbohydrates: 4.5gProtein: 50.1gFat: 26.3gSaturated Fat: 10.4gCholesterol: 161mgSodium: 1978mgFiber: 0.1gSugar: 1.7g
More of the Best Pork Chop Recipes
Crock Pot Ranch Pork Chops
6 hours hrs 5 minutes mins
Smothered Pork Chops
1 hour hr 10 minutes mins
Crock Pot Smothered Pork Chops
4 hours hrs 15 minutes mins
Originally published in February, 2018, this post was updated in August, 2025.
You had me at pan fried! These look delicious, Blair! My husband is always asking for more pork, so I’ve got to try this recipe. Looks SO good! Sounds perfect for an easy meal!
Pan fried is definitely the easiest, tastiest way to do it! 🙂
made this for lunch just now, perfect timing + temp for the chop, it came out so juicy. I had it with brussels sprouts and potatoes, cause it’s what I had. Also, I added some gochugaru, a Korean spice, to give the meat a little kick. Thanks for the post and recipe!
Love it!
Delicious and tempting Recipe. Thanks for sharing. Keep Posting
Thank you!
Easy and tasty Recipe. I tried my self and everybody liked the taste. Thanks for sharing.
Thank you!
You did it again Blair! I always went for the boneless thin chops but my hubby says bone in is tastier so tonight I googled Pan fried pork chops and was like wait a minute I wonder if The Seasoned Mom has a recipe and wahlah you do and it was so easy and Delicious!! Thank you!
That’s awesome, Adela! I’m so glad that you gave these a try and enjoyed them. 🙂 Thank you for coming back here to leave me a note!
That’s such an enthusiastic recommendation! Just thought you might like to know that although the word is pronounced approximately as you wrote it, the actual spelling is “voilá.”
Old school pan fried pork chops like I grew up on, so darn good and my 2 teens love it. I love that you use Lawry’s seasoned salt in so many recipes like I do, so much more flavor.
Thank you, Stephanie! We love Lawry’s!
Excellent Recipe.
Thanks, Jeffrey!
I am sure these pork chops taste great. But I’ll never know because of all the adds you had I never saw the recipe or the video
Hi Greg! We’re sorry to hear this. We do try to keep the ads to a minimum but don’t always have control over their placement. You can always jump directly to the recipe by clicking the “Jump to recipe” button at the top of any page. We hope you continue to enjoy more recipes!
These are what my family called breaded pork chops. Whenever you “dredge” meats in a flour mixture, you get breading for the outside texture. They’re delicious if you golden fry onions in the pan first. Also, thick pork chops will not cook/bake properly in 10 minutes, they will be tough as trying to chew an old shoe. Whether baking or frying, cover the pan to keep the moisture in but don’t overdo the heat just to get them done faster. Better to let them bake a while longer, I say! If you pan fry them, apples and onions are a great side dish with these and no extra dishes!
Today I’m baking up some old fashioned crusty chicken legs. A couple of my grandkids are coming for the weekend and they love COLD fried chicken legs.
My family also likes fried sauerkraut with pork chops, apples and onions. I don’t know if that is an old german dish or swedish dish, but I have both of those as my heritage, so as long as someone came up with this idea, who cares?!
We hope you enjoyed the recipe!
My grandsons love these ! Told me to save and make them this way all the time!
Yay! I’m so glad they approve, Lynne! Thanks for letting me know. 🙂
Easy, quick, flavorful, moist and delicious! My husband and I enjoyed very much, I will be making this again.
Thank you, Trish!