Pan Fried Pork Chops

5 from 8 votes

Juicy, tender, and golden brown, these easy pan fried pork chops are a quick 5-ingredient dinner your family will love!

Course Dinner

Cuisine American, Southern

Keyword easy pork chop recipe, fried pork chops, pan fried pork chops, pan fried pork chops recipe, pork chop pan fried recipe

Prep Time 5

Cook Time 20

Resting Time 5

Total Time 30

Servings servings

Calories 475kcal

Author Blair Lonergan

Equipment

large cast iron skillet

Ingredients

1 tablespoon salted butter, plus more as needed
1 tablespoon vegetable oil, plus more as needed
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
½ cup all-purpose flour
Optional garnish: chopped fresh parsley or sage

Instructions

Place the flour in a shallow dish. Pat the pork chops dry and season liberally with seasoned salt and black pepper on both sides.
Dredge the pork chops in flour, shaking off the excess.
Melt the butter and oil in a large, heavy skillet over medium-high heat. Add the 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 the 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. Add extra oil and butter, as needed, for browning additional batches.

Video

Notes

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.

Nutrition