4bone-in pork chopsabout 1 – 1 ¼ - inch thick, about 12 ounces each
2teaspoonsLawry’s Seasoned Salt
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.
5-Ingredient Pan Fried Pork Chops
Amount Per Serving (1 (12 ounce) pork chop)
Calories 475Calories from Fat 237
% Daily Value*
Total Fat 26.3g40%
Saturated Fat 10.4g52%
Total Carbohydrates 4.5g2%
Dietary Fiber 0.1g0%
* Percent Daily Values are based on a 2000 calorie diet.