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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.

Overhead image of thick and juicy pan fried pork chops with parsley garnish.
Table of Contents
  1. How to Pan Fry Pork Chops | 1-Minute Video
  2. Why You’ll Love this Recipe
  3. Best Pork Chops to Use
  4. Ingredients
  5. Instructions
  6. How Long to Pan Fry Pork Chops
  7. Serving Suggestions
  8. Storage Tips
  9. Recipe Variations
  10. Expert Tips
  11. Pan Fried Pork Chops Recipe

If you love pork chops, be sure to try these 4-ingredient apricot glazed pork chops, these popular stuffed pork chops, some easy Crock Pot pork chops with bacon and onion, and classic grilled bbq pork chops, too!

How to Pan Fry Pork Chops | 1-Minute Video

Why You’ll Love this Recipe

  • 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.
  • Easy. 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!
  • Versatile. The pork chops are simply seasoned, so they’re a family-friendly protein that pairs well with almost any of your favorite sides. From mashed potatoes to noodles or red rice, garlic roasted broccoli, a salad, or Southern-style green beans, offer the options that your family loves best.

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
Seasoning thick-cut pork chops.

Best Pork Chops to Use

  • Center cut, bone-in pork chops: these thick-cut bone-in chops are best, since the bone adds flavor, and the thicker cut helps to keep the pork chops tender and juicy. Look for plenty of marbling in the meat.
  • Loin chops: these are leaner, but will also work. If they’re thinner than 1 ¼-inches thick, you’ll need to reduce the cooking time so that they don’t get too tough and dry.
  • Boneless chops: yes, you can use boneless pork chops for this recipe, too. Thick-cut boneless chops will work best. Just keep a close eye on the boneless pork chops because they’re very lean and they have a tendency to get tough and dry if overdone.

Ingredients

This is just a quick overview of the ingredients that you’ll need for the best pan-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. Olive oil will work too, it just doesn’t have as high a smoke point.
  • 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.

Instructions

This easy meal comes together in just a few simple steps. I’ve included the detailed directions in the recipe card below, but here’s the quick version:

  1. Season the pork chops on both sides.
  2. Dip the chops in flour in a shallow bowl, and then shake off any excess.
  3. Sear 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.
  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 pan 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 these bone-in thicker chops, this will take about 7-10 minutes on the first side, flip, and cook for another 7-10 minutes on the other side. Bone-in thinner 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 thick pan fried pork chops in a skillet.
Overhead image of pan fried pork chops in a skillet with fresh parsley garnish.

Storage Tips

Leftovers will keep in an airtight container in the refrigerator 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, onion powder, paprika, kosher salt, a BBQ rub, all-purpose house seasoning, or rosemary, thyme, parsley, oregano, and chives.
  • 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.
Side shot of thick cut pork chops pan fried in a skillet.

Expert Tips

  • 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.
  • Pat the chops dry with a paper towel before dredging in the flour mixture and frying. This helps them brown nicely.
  • 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 you slice the chops so that the juices redistribute in the meat. This will help to keep the pork chops nice and juicy!
  • Garnish with fresh parsley, fresh thyme, or other fresh herbs for a bright, fresh finishing touch.
Overhead shot of pan fried pork chops in a cast iron skillet.

More Pork Chop Recipes to Try

Square overhead shot of two pan fried pork chops in a cast iron skillet.

Pan Fried Pork Chops

5 from 5 votes
Prep: 5 minutes
Cook: 20 minutes
Resting Time 5 minutes
Total: 30 minutes
Servings 2 – 4 servings
Calories 475 kcal
An easy 5-ingredient dinner that the whole family will love!

Ingredients
  

Instructions

  • Place flour in a shallow dish. Pat pork chops dry and season liberally with seasoned salt and pepper on both sides.
    Seasoning thick-cut pork chops.
  • Dredge the pork chops in flour, shaking off the excess.
    Dredging pork chops in flour.
  • 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.
    Process shot showing how to pan fry pork chops.
  • 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!
    Overhead shot of pan fried pork chops in a cast iron skillet.

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, Southern
Author: Blair Lonergan

This recipe was originally published in February, 2018. It was updated in March, 2024.

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!

Read More

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Comments

  1. Gayle @ Pumpkin 'N Spice says:

    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!

    1. Blair says:

      Pan fried is definitely the easiest, tastiest way to do it! 🙂

  2. april says:

    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. Dream Calendars says:

    Love it!

  4. Aarti sharma says:

    5 stars
    Delicious and tempting Recipe. Thanks for sharing. Keep Posting

    1. Blair says:

      Thank you!

  5. Himanshu Aggarwal says:

    5 stars
    Easy and tasty Recipe. I tried my self and everybody liked the taste. Thanks for sharing.

    1. Blair says:

      Thank you!

  6. Adela Reinke says:

    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. Blair says:

      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. Paloaltogirl says:

      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.”

  7. Stephanie says:

    5 stars
    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.

    1. The Seasoned Mom says:

      Thank you, Stephanie! We love Lawry’s!

  8. Jeffrey Kahler says:

    5 stars
    Excellent Recipe.

    1. Blair Lonergan says:

      Thanks, Jeffrey!

  9. Greg bisdee says:

    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

    1. The Seasoned Mom says:

      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!