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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.
Table of Contents
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
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.
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:
- Season the pork chops on both sides.
- Dip the chops in flour in a shallow bowl, and then shake off any excess.
- 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.
- 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).
- Let the meat rest for at least 5-10 minutes before serving.
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.
Serving Suggestions
Here are some easy sides that go well with pan-fried pork chops:
- Hush Puppies
- Coleslaw or Vinegar Coleslaw
- Hoe Cakes
- Baked Potato Wedges, Baked Potatoes, Skin On Mashed Red Potatoes, 3-Ingredient Buttermilk Mashed Potatoes, or Mashed Sweet Potatoes
- Skillet Cornbread, Bakery-Style Corn Muffins, Honey Cornbread, Old-Fashioned Corn Sticks, Sweet Cornbread Muffins
- Creamy Baked Mac and Cheese, Crock Pot Mac and Cheese, Stovetop Shells and Cheese, or No-Boil Easy Mac and Cheese
- Southern Buttermilk Biscuits, Flaky Biscuits, Aunt Bee’s 3-Ingredient Buttermilk Biscuits, Sweet Potato Biscuits, Cheese Biscuits, Easy Drop Biscuits
- Pumpkin Bread or Pumpkin Muffins
- 3-Ingredient Sour Cream Muffins
- Wedge Salad, Classic Caesar Salad, House Salad with Candied Pecans, or a Green Salad with Red Wine Vinaigrette
- Easy Potato Salad
- Arkansas Green Beans with Bacon or Southern-Style Green Beans
- Broccoli Cauliflower Salad
- Fried Apples or Baked Apple Slices
- Southern Succotash
- Southern Collard Greens
- Fried Okra
- Broccoli and Cheese
- Easy Pasta Salad
- Brown Sugar Glazed Carrots
- Homemade Baked Beans with Bacon
- Charleston Red Rice
- Okra and Tomatoes
- Southern Squash Casserole
- Cheese Grits
- Fried Cabbage with Apples and Onion, Braised Red Cabbage, or Roasted Cabbage
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.
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.
More Pork Chop Recipes to Try
Pan Fried Pork Chops with Peach Sauce
35 minutes mins
Crock Pot Ranch Pork Chops
6 hours hrs 5 minutes mins
Country-Style Pork Chops and Gravy
35 minutes mins
Pan Fried Pork Chops
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 ground black 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
This recipe was originally published in February, 2018. It was updated in March, 2024.
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!