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 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!
Keith grills some very tasty pork chops in the summer, but come winter they’re just not on my radar screen as much.
I’ve had good luck with these slow cooker pork chops, with these dump-and-bake pork chops, and with this pork chop Sheet Pan Supper, but oh, man…these Pan Fried Pork Chops give you the biggest bang for your buck!
There’s just so little effort involved! About 5 minutes of prep, about 15 minutes in a pan, and dinner is DONE!
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!!
5-INGREDIENT PAN FRIED PORK CHOPS
5-Ingredient Pan Fried Pork Chops
- 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
- 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!
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.