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!
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!
Crispy on the outside, tender and juicy on the inside! Why don’t I make pan Southern fried pork chops more often?!
Now that I know how quick and easy it is, I’m adding these to our regular dinnertime rotation. Even if you don’t consider yourself a pork chop lover (like me), these will change your mind!
Ingredients for Pan Fried Pork Chops:
You only need 5 ingredients for this easy dinner!
- Butter
- Thick, bone-in pork chops
- Lawry’s Seasoned Salt
- Pepper
- Flour
How to Cook Pork Chops on the Stove:
- Season pork chops on both sides with seasoned salt and pepper.
- Dredge in the flour, and then shake off any excess.
- Brown the chops in a hot skillet with melted butter.
There’s just so little effort involved! About 5 minutes of prep, about 15 minutes in a pan, and dinner is DONE!
How to Make Pan Fried Pork Chops without Drying them Out:
These pan cooked pork chops are tender and juicy — no tough, dry meat allowed!
The key is to buy thick, bone-in rib chops rather than thin, boneless chops.
How long to fry thick pork chops:
These bone-in, thick pork chops cook in a large skillet for 7-10 minutes per side. Smaller chops will be done in 5-6 minutes, so your best bet is to use a meat thermometer.
Remove the chops from the pan when the thermometer registers 140 degrees F. The temperature of the pork will continue to rise as it rests.
You get a gorgeous crust on the exterior, and a juicy, flavorful interior. It’s pork chop perfection — and you don’t even have to wait for summer grilling season!!
What goes with Pan Fried Pork Chops:
Here are a few easy sides to serve with the pork chops…
- Aunt Bee’s 3-Ingredient Buttermilk Biscuits
- Slow Cooker Southern Green Beans
- Garlic Oven Roasted Broccoli
- A simple green salad dressed with Italian Balsamic Vinaigrette
- Make Ahead Garlic Mashed Potatoes
- Fried Cabbage with Apples and Onion (nothing beats the combination of pan fried pork chops with apples and onion!)
Cook’s Tips and Recipe Variations:
- 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.
- Garnish with fresh parsley or other fresh herbs for a bright, fresh finishing touch.
- 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.
Other easy pork chop recipes that you might enjoy:
- Stuffed Pork Chops
- Crock Pot Smothered Pork Chops
- Dump-and-Go 4-Ingredient Baked Pork Chops
- One Pot Southern Pork Chop Dinner
- Country Pride Pork Chop Marinade
5-Ingredient Pan Fried Pork Chops
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!
Ingredients
- 2 tablespoons butter
- 4 bone-in pork chops (about 1 – 1 ¼ - inch thick, about 12 ounces each)
- 2 teaspoons Lawry’s Seasoned Salt
- ½ teaspoon pepper
- ¼ cup all-purpose flour
- Optional garnish: chopped fresh parsley or sage
Instructions
- Place flour in a shallow dish.
- Season pork chops liberally on both sides with seasoned salt and pepper. Dredge pork chops in flour, shaking off the excess.
- Melt 2 tablespoons of butter 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 degrees 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!
Recipe Notes
Cooking Just for Two? I buy my thick-cut pork chops in packages of 2, so this is a very easy recipe to scale down to serve a smaller family. Just cut the ingredients in half and follow the same cooking instructions.
Cook's Tips and Recipe Variations:
- 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.
- Garnish with fresh parsley or other fresh herbs for a bright, fresh finishing touch.
- 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.
Gayle @ Pumpkin 'N Spice says
February 5, 2018 at 7:21 amYou 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!
Blair says
February 5, 2018 at 7:56 amPan fried is definitely the easiest, tastiest way to do it! 🙂
april says
March 6, 2019 at 3:04 ammade 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!
Dream Calendars says
March 11, 2019 at 8:22 amLove it!