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Simple is best! These 5-ingredient pan fried pork chops come together with about 5 minutes of prep for an easy weeknight dinner that your family will love. Tender and juicy, the crisp, golden brown chops are delicious alongside buttermilk biscuits, grits, rice, Southern-style green beans, or a skillet of cornbread.

Close overhead image of two pan fried pork chops in a cast iron skillet

How to Make Pan Fried Pork Chops | 1-Minute Video

Fried Pork Chops

Crispy on the outside, tender and juicy on the inside! Even if you don’t consider yourself a pork chop lover, these easy pan fried pork chops just might change your mind. They’re not breaded and deep-fried, but instead just seasoned and dredged in flour, then pan-fried in shallow oil and butter. The process isn’t messy or time-consuming, you only need one cast-iron skillet, and the pork chops come out seared, golden brown, and perfectly cooked every time. It will be love at first taste!

Seasoning raw pork chops

Ingredients

This is just a quick overview of the ingredients that you’ll need for the best fried pork chops. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post.

  • Butter and vegetable oil: for frying the chops. The vegetable oil has a higher smoke point, while the butter adds great flavor. You can substitute with canola oil, peanut oil, or another neutral oil.
  • Thick, bone-in pork chops: use as many as you need. I’ve shown thick chops that are about 1 ¼-inches here, but you can adjust the cooking time for smaller pork chops.
  • Seasoned salt: such as Lawry’s brand, which includes salt, herbs, and spices to add great flavor to the meat quickly and easily.
  • Ground black pepper: for a more complex flavor and a bit of “zip.”
  • Flour: for dredging. The flour coating on the outside of the pork chops helps them brown nicely in the skillet and creates a great crust on the meat’s exterior.
Dredging pork chops in flour

How to Fry Pork Chops

This easy meal comes together in just a few simple steps:

  1. Season the pork chops on both sides with seasoned salt and pepper.
  2. Dip the chops in flour in a shallow bowl, and then shake off any excess.
  3. Brown the pork chops in a hot cast iron skillet with melted butter and oil until the meat reaches an internal temperature of 140°F – 145°F. This will take about 7-10 minutes on the first side, then flip the chops and cook for an additional 7-10 minutes on the second side.
  4. Remove the pork chops to a plate and tent loosely with foil while you continue to fry the remaining pork chops in batches (if necessary).
  5. Let the meat rest for at least 5-10 minutes before serving.
Process shot showing how to fry pork chops

How Long to Pan Fry Pork Chops

The total cooking time will vary depending on the size and thickness of your pork chops, on the temperature of the meat when you put it in the skillet, and on the temperature of your oil and butter. As a result, a meat thermometer is always the best way to know when your pork chops are perfectly cooked. You’re looking for an internal temperature of 140°F – 145°F, which will still look slightly pink in the center.

For thick-cut bone-in pork chops, this will take about 7-10 minutes per side. Smaller bone-in pork chops will cook in about 5-6 minutes per side. You can also use boneless pork chops in this recipe; you’ll likely just need to reduce the overall cooking time slightly. Be careful not to overcook the meat, or it will become tough and dry.

Close up side shot of golden brown thick cut pan fried pork chops

What to Serve with Southern Fried Pork Chops

Here are some easy sides that go well with pan-fried pork chops:

Overhead shot of fried pork chops in a cast iron skillet

Storage

Leftovers will keep in an airtight container in the fridge for 3-4 days. You can also freeze cooked pork chops in an airtight container for up to 3 months.

Recipe Variations

  • 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, garlic powder, kosher salt, 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.
Side shot of pan fried pork chops in a cast iron skillet

Tips for the Best Fried Pork Chops Recipe

  • 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.
Overhead shot of a cast iron skillet on a wooden table with two thick cut bone in fried pork chops

More Pork Chop Recipes to Try

Square overhead shot of pan fried pork chops

Pan Fried Pork Chops

5 from 3 votes
Prep: 5 minutes
Cook: 20 minutes
Resting Time 5 minutes
Total: 30 minutes
Servings 2 – 4 servings
Calories 475 kcal
Simple is best! These crisp and golden brown Pan Fried Pork Chops come together with about 5 minutes of prep for an easy weeknight dinner that your family will love!

Ingredients
  

  • 1 tablespoon butter
  • 1 tablespoon vegetable oil
  • 2 – 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 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!

Video

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

Serving: 1(12 ounce) pork chopCalories: 475kcalCarbohydrates: 4.5gProtein: 50.1gFat: 26.3gSaturated Fat: 10.4gCholesterol: 161mgSodium: 1978mgFiber: 0.1gSugar: 1.7g
Keyword: easy pork chop recipe, fried pork chops, pan cooked pork chops, pan fried pork chops
Course: Dinner
Cuisine: American
Author: Blair Lonergan

This recipe was originally published in February, 2018. The photos were updated in January, 2022.

blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

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Comments

  1. 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!

  2. 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!

  3. 5 stars
    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!

    1. 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!

    2. 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.”