Pan-fried pork chops recipe

Pan-fried pork chops recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Pork
  • Cuts of pork
  • Pork chop

I found a farmer who raises organic pork in the countryside and the pork is delicious. It needs no more than salt and pepper to bring out its flavour.

15 people made this

IngredientsServes: 4

  • 3 tablespoons olive oil
  • 4 pork chops
  • salt and ground black pepper

MethodPrep:5min ›Cook:10min ›Ready in:15min

  1. Heat the olive oil over medium high heat in a frying pan large enough to fit the pork chops.
  2. Season the chops with salt and pepper, and fry until the chops are well browned on the outside and juices run clear, about 5 minutes each side depending on thickness.

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Pan-Fried Pork Chops

These pan-fried pork chops are rubbed with just the right amount of cayenne, paprika, and onion powder to make them interesting yet not offputting to the spice averse. An easy meal that comes together in just 30 minutes.

Adapted from Rosie Mayes | I Heart Soul Food | Sasquatch Books, 2020

Pork chops are a staple of the soul food kitchen, but while the deep-fried thick-cut pork chops that my aunt Frances first taught me to make are dinner food, these thin-cut, lightly fried ones are 100 percent a breakfast food. They go with grits, eggs, maybe even some pancakes, depending on how you’re feeling—much like you would have bacon or sausage on your plate. For these, you want to make sure you have thin-cut bone-in chops, because the bone helps keep a lot of that flavor in the meat while it’s cooking, and the thinness means they’re quick to cook and keeps them light enough for breakfast—a little goes a long way! [Editor’s Note: Some of our non-Southern recipe testers were surprised to consider pork chops at breakfast. Rest assured, these are just as lovely at supper.]–Rosie Mayes

After years of cooking pork chops, I feel one of the best ways to cook them is to season them and then pan fry them with butter and garlic. What you do is cook them on a high temperature quickly on both sides, it&rsquos called searing them, and then put them in a baking dish or baking tray and finish cooking them in the oven.

When you do it that way it seals in the juices, and by pouring the excess butter from the frying pan over the chops it helps to keep them moist.

If you own a cast iron frying pan you can cook them in there and then instead of transferring them onto a baking sheet you can just leave them right in the same pan and bake them the rest of the way in the oven.

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I didn't know what to expect here but they turned out amazingly tender and juicy. My guys were very happy. Now I will start experimenting with the seasonings.

The crispy coating was a nice change from our usual pan fried chops. Good base recipe for experimenting with other seasonings.

Easy to make, tasty to eat. I don't usually fry but really wanted to have this old standard from my southern childhood. Loved the cornstarch idea and, the reviewer tip, about letting it rest 15 min after flouring. Also, used fresh ground black pepper,garlic powder, dried thyme leaves and reduced the depth of the oil.

Excellent results and basically followed the receipe - added a couple spices (rosemary and celery seed)and let the 6 (not 4) chops rest after dredging then dredged again before putting in the pan. Reduced amount of oil (about a 1/4 inch). As described in other reviews, these were exceptionally moist and easy to prepare. I also made a cream gravy using the drippings and some of the dredge mixture and it turned out really well. Rave reviews from kids and guests. And, in addition to making the pork chops again will definitely use the flour/cornstarch mixture again for other fried foods.

Did not have corn starch but did have cornmeal which I used as a substitute. My husband is gluten intolerant so i also used Bob's RedMill All Purpose Gluten Free Flour--I can say it was not bad. I am Southern and do not think even I could cook my grannie's fried pork chop recipe like I remember but this is a GREAT recipe I would make again.

I have had these pork chops at the Side Street Inn and there is nothing better--I have made them using this recipe and I feel the same way--except I would rather be served at the Side Street Inn than be the server in my home

I'm a cook in a BBQ restaurant and I tried these pork chops. We've been selling these chops every day now and the customers love them.

I added cumin and black peper to the flour/breadcrumb mix(didn't have cornstarch).Like other reviewers, I used a small amount of oil. Easy mid-week recipe!

I've never fried anything with cornstarch - was worried about that but so many reviews were positive that I had to try it - added extra spices as many suggested - we are spicy eaters - and they were probably the best pork chops I've made - nice and juicy with a good crispy coating - I did let my pork chops "rest" 10-15 min. after coating them so I wouldn't loose the crust - I've found that to work on most fried foods. Thank you for this recipe!

i tried this before i found the exact recipe here. could use a little egg to make the flour coat better. u can try to cut them into cubes before frying - makes it alot easier for amateurs. and to add a little more flavour, my guy used salt, pepper and cayenne/paprika powder (according to your tastebud) - we used quite alot. And it tasted great. this is one of the most basic pork chop recipe u can find.

1 inch of oil is definitely too much! I didn't want to deep-fry them, so I used just a tiny bit of olive oil to fry these. Also I use some egg to get the coating to stick. These turned out GREAT!

The flour/cornstarch mixture didn't stick well to the chops. Next time I'll use some egg to get it to stick better. Otherwise these turned out pretty good! Fast and easy!

Easy and great. I also did not use an inch of oil, but end results were delicious anyway.

This was a grease fest with little flavour. I won't make this again.

I served this dish with some homemade applesauce for my gf and her parents. It went over very well. The chops were nice and crispy on the outside and very moist inside. I'll definitely make this again.

Excellent!! Very easy! The cornstarch makes it crusty.

This was very good. The frying made me a little nervous - I've never fried anything with that much oil (successfully that is). But the pork was crispy on the outside and moist (not greasy on the inside). I took other posters advice and increased the seasoning with some thyme. My pork was cut thin - so the frying time was about 5 minutes total. Definately would make again.

Just like my grandmother used to make!

This has become a weekly dish in my home. I don't use the full inch of oil. Great flavor. Last time I served it with sugar snap peas sauteed in olive oil with garlic mashed potatoes. Delicious! Even my kids like this and they don't like anything.

This recipe makes a very "average" pork chop as flavor goes. I won't make it again. Try the Pork Chops with Parmesan and Sage Crust on this site. Much more flavor and much less fat. Begins with a quick saute in an ovenproof skillet and then finishes off in the oven. Very moist.

Even though this recipe was delicious tasting, I probably wouldn't make it again. The 1 inch of oil was a little to much to deal with, leading to a guilt ridden feeling while loving every morsel. Also, it took me several days to get rid of the smell in my kitchen. If you don't mind fried food go for it. It's a great indulgence.

Yucky, whatever I did wrong. I added a touch of pepper, paprika and thyme. They gave me an upset stomach, my Husband hated them, and the kids would not touch them. Not enough Tums in the house to try this again.

WOOHOO. Great stuff. I was trying to make them like my dad did growing up, but I always fail. But this one was as close as I could get. Anyone that likes fried pork will love this. I also can't seem to find any 3/4 size.

This was so easy and my husband loved it. But I also had thicker cut chops and had to increase the cooking time. Tastes great with sweet potatoes mashed with apple butter.

I was desperate! This was the easiest quick recipe I could find and it was great. In addtion to the flour, cornstarch and garlic powder I added ground thyme and a little ground black pepper, and I used a mix of butter and vegetable oil and they were wonderful. My chops were also a lot thicker than 3/4 inch, so I browned them for about 7 minutes per side and then smeared dijon mustard on them, covered the pan and turned the heat down to medium low for another 6 minutes until they were cooked through. I will definitely make these again!


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Pan-fried pork chops recipes

Pan-fried pork chops on the stovetop are so quick and easy! Easy Pork Chop Recipe pork chop on the plate with greens.

How to make easy pan-fried pork chops!
Pat chops dry with the paper towel and sprinkle them very generously, salt and pepper.
Heat your skillet to medium-high and add the olive oil. Carefully lay the pork chops into the pan.
and cook on high for 3-5 minutes to achieve a golden brown sear on the first side. Flip and sear the other side until browned.
add the cumin seeds, garlic, Stirred soup, and cook 2-3 minutes.
The easiest way to check if the pork chop is done is to use a meat thermometer. When they reach an internal temperature of 135 F degrees they are done.

Remove them from the skillet and let them rest on a plate for 10 minutes.

Best Pan-Fried Pork Chops

These Best Pork Chops are perfectly juicy with a crunchy, flavorful pan-fried pork chop coating.


  • 2 whole Center-cut, Thick Cut, Bone-in Pork Chops
  • ½ cups All-purpose Flour
  • 1 Tablespoon Cornstarch
  • 2 teaspoons Kosher Salt, Plus More To Coat Chops
  • 2 teaspoons Ground Black Pepper, Plus More To Coat Chops
  • ½ teaspoons Garlic Powder
  • ½ teaspoons Paprika
  • ¼ teaspoons Cayenne Pepper
  • ¼ cups Vegetable Oil
  • 2 Tablespoons Unsalted Butter


Pat chops dry and generously coat with kosher salt and ground black pepper.

Combine flour, corn starch, kosher salt, pepper, garlic powder, paprika and cayenne pepper in a shallow dish.

Heat oil over medium-high heat in a large skillet until hot. Add butter and let melt completely (this will help with browning the chops).

Dredge chops, individually, into seasoned flour mixture to entirely coat and then shake off excess. Add chops to the hot pan, being careful not to overcrowd. Cook 4–5 minutes per side or until nicely golden brown. Test the chop by poking with a fork to make sure the juices run clear. Be careful not to overcook the chops, as this will make them dry and chewy.

Herbed Pan Fried Pork Chops

This post may contain affiliate links. Please see disclosure policy here.

Herbed Pan Fried Pork Chops are the perfect answer to a quick and easy dinner idea.

Growing up, one of my husband’s favorite foods was his mother’s pork roast. She always served it with applesauce and BBQ Sauce. My mom never fixed pork growing up. We were a roast beef family. So when we got married, Jim introduced me to the idea of pork roast and because I wanted to be a good wife I tried making him a pork roast just like his mothers. After a few tries I decided I was much better at pork chops.

One of our favorite, go to, last minute, I don’t know what to fix for dinner recipes, are this Lemon Hazelnut Pork Chops. So easy and so flavorful.

Today’s recipe for Herbed Pan Fried Pork Chops is just as yummy and easy. Keep a few boned pork chops in the freezer and with a few ingredients out of your pantry you’ll always have a delicious quick and easy dinner at your finger tips.

I used a combination of dried thyme, basil, and rosemary to season the pork chops. But feel free to add in your favorites if they are different. Use about 1 tsp of dried herbs. If you want to use fresh herbs, use 1 Tbsp. Cover the pork chops, front and back, with the herb mixture. Then dredged in the flour and allowed to rest for 10 minutes.

Give them a second coating of flour which gives them a nice light crust after they’ve been fried. It’s nothing like a full on breaded chicken fried steak but just a light coating. Pan fry them in a little oil and in a matter of minutes you’ve got a delicious dinner!

My mother in law always served mashed potatoes with her pork roast. Mashed potatoes would be e a good choice for these pork chops too.

Crispy Pan Fried Pork Chops

A breaded coating can be just the thing to give lean, bland pork chops a flavor boost—but not when it turns gummy and flakes off the meat.

The Problem
No one wants a pork chop fried in a skimpy, spiced-up shell. But most recipes simply pack on a more substantial crust that turns out leathery and gummy, with breadings that won’t cling tightly to the chop.

The Goal
We wanted to give this dish a makeover that would result in a lighter, crispier, flavorful breading that stayed put.

The Solution
To keep this dish fast and easy, we decided to go with boneless center-cut loin chops. Shallow-frying these thin, tender chops takes just two to five minutes per side. Plus, four of them fit snugly in a large skillet, so we’d need to fry only two batches to feed four people.

Then we addressed the breading. Our first change was to swap the flour with cornstarch, which absorbs water, causing its starch granules to swell and turn sticky, forming an ultra-crisp sheath when exposed to heat and fat. It gave the chops a light, crisp casing.

We then had to find a way to get the breading to adhere to the meat. Tasters liked the subtle tangy flavor and markedly lighter texture that buttermilk brought to the breading over the heavier but traditional egg. We added a dollop of mustard and some minced garlic to perk up the buttermilk’s flavor even more.

Next, we needed to find a substitute for the bread crumbs we had been using as the final coat. With buttermilk as our wash, the bread crumbs were absorbing too much liquid and weren’t staying crunchy. The best alternative turned out to be crushed cornflakes. These crisp flakes added a craggy texture to the pork, especially once we added cornstarch to them before dredging the meat.

Finally, we found two more ways to ensure our breading stayed strongly adhered to the chops: We gave the chops a short rest and lightly scored them before adding them to the pan. The brief rest gave the cornstarch layer time to absorb moisture to form an even stickier paste, while etching a shallow crosshatch pattern onto the meat’s surface released moisture and tacky proteins that gave the coating an exceptionally solid footing.

list of recipes
Crispy Pan-Fried Pork Chops
Crispy Pan-Fried Pork Chops with Three-Pepper Rub
Crispy Pan-Fried Pork Chops with Latin Spice RubRECIPE TESTING
Where Breaded Coatings Go Wrong
The components of a traditional breadingflour, beaten egg, and bread crumbspresent special challenges when applied to juicy pork chops. Heres how we ensured a crust that stays put and packs plenty of crunch.

Problem: Gummy patches under the coating
Solution: We swap flourthe usual breading base coatfor cornstarch. Unlike flour, cornstarch contains no protein, so it cooks up lighter and crispier.

Problem: Breading pulls away
Solution: Instead of the typical egg wash, which puffs up when cooked and contributes to a heavier coating that can pull away from the meat, we use buttermilk as the second layer. It makes for a lighter shell that clings nicely to the chops.

Problem: Soggy bread-crumb crust
Solution: For an ultra-crunchy exterior, we ditch porous bread crumbs, which absorb too much moisture from the pork and never crisp up. Instead, we combine cornflakes (engineered to retain their crunch in liquid) with cornstarch, which forms a brittle sheath when heated.

Getting a Better Grip
Besides rethinking the ingredients in our coating, we came up with two other quick tricks to make sure the breading stays glued to the chop.

Making shallow cuts in the chops' surface releases juices and sticky meat proteins that dampen the cornstarch and help the coating adhere.

Letting the chops sit for 10 minutes after coating gives the cornstarch more time to absorb liquid and turn into an adhesive paste.


Just made this for dinner. It was excellent. I generally over cook pork chops for some reason and they turn out dry, these were nice and moist.

Seriously easy and seriously good. In order to bring out more of the sage flavor, I like to bruise and/or slice up some of the sage leaves. If you’re not using unsalted butter (which I don’t always have on hand), it’s also important to cut back on salting the chops before cooking. This is about the only way I do pork cops anymore, so I guess it really HAS become “My New Favorite Pork Chop” recipe!

I had a bumper crop of sage this year and this recipe gave me an excuse to use some of it. I'm so glad I tried it. It is a quick and easy recipe. Only one pan gets dirty and that one wipes out with a paper towel. The finishing sauce is super easy and the pork gets to bask in the sage flavored butter while the pork rests and the rest of dinner comes together. This is definitely a repeater!

Perfection! The only change was subbing rosemary for sage (plus extra garlic, of course!). I want to try this for beef filet as well. I’ve tried this with thinner pork chops and it worked equally well.

I did this close to recipe as written., in a cast iron skilket. Only 2 aprigs fresh sage, b/c the grandson i made this for can be super OCD about new flavors. I I sprinkled the chops wirh S &P , plus a little garlic powder on both sides of chops, and ket them sit on counter for 30 min. I did a garlic ( extra clove) and sage butter off to the side in a small pot, and then brushed the finished chops wth the garlic sage butter. Turned out awsome .

Excellent. Was a bit skeptical but made as written but used rosemary instead of sage. Juicy and very flavorful.

For the last several years, this is the exact same technique I have been using for cooking steak. I will never go back to grilling! Having said that, I used this technique for preparing the pork chops, it worked well and I will use the technique again for chops. The sauce was pretty flavorless, so I will not use that again. I have some sauces I like better.

My husband has been ill for most of this year and his appetite has been off. I've fed him what he's wanted, but decided I wanted to make something I was in the mood for. I found this recipe, made it with sides of a baked potato and broccoli, and my husband asked when dinner would be ready, then ate it all. A miracle has happened. This recipe is INCREDIBLY good (AND I forgot the sage!).

So simple yet decadent. Best pork chop recipe ever. I followed directions to T. Just a little bit of patience and you will have a delicious, moist and juicy. Husband practically liked his plate clean.

These pork chops are outstanding. Finally, after years of trying to find a way to get a moist chop, success is mine. I have made twice and followed the recipe exactly both times, with one small change the second time. I marinated them in buttermilk the last time I made them for about two hours. It made them more tender and I will continue to do this in the future. My husband, who doesn't usually care for pork chops, is begging me to make them again soon.

Delicious and easy. Go for it!

My boys went crazy over this. "Best pork chop ever" said my husband. Son (16) just kept giving me thumbs up. Go ahead and splurge on the thick cut (bone-in only please!) chops. they were amazingly juicy and delicious. Can't wait to further perfect this technique.

Yay! This was a great technique. My chops have been historically DRY, but cooked this way, they turned out perfectly. I deglazed the pan with apple cider and added unsalted butter for a little drizzle. Will do it again!

Very tasty. I had home butchered pork chops so each was a different width and they all came out well.. just watch the temp. Mine didnt really brown in that first minute but, over time, browned more.. maybe the 5th flip. Like a previous reviewer noted, you might have to baste the chops separately if the pan is crowded.

Flip flip flip flip butter herb garlic. Used rosemary instead of sage. Heavenly. Perfect crust, tender inside. Served on the bone bc we're savages and its really pretty that way.

So good! This is a keeper. The butter and garlic were the icing on the proverbial cake.

I made this recipe tonight and oh my!! It is certainly a keeper. I'm not an inexperienced cook by any means but must say I was pretty apprehensive at the beginning. Don't be, just keep plugging along flipping and timing and before you know it you have a beautiful chop just waiting for that sage and garlic. I served it on a bed of creamy polenta with roasted brussels sprouts. Not one person commented, all I heard were groans !!

I made this a couple days ago and the technique absolutely works. the initial “1 minute” for browning was not true in my case but after that the timing held true. I am also stuck with an induction vs has so be aware your heat source drives results. I also made 4 chops and found the pan was too crowded to effectively baste the chops. next time I’d use two pans. So. I’m going to try this again but I thought I would pass along my experience

Excellent, easy, quick. Made recipe exact, 2 bone-in local bone in chops about 3/4" thick, total weight for both 1 lb. 3 1/2 flips was 135, rested, poured juices back into drippings. Just like Grams 45 years ago. Good for weeknight or company. Served with leftover roasted potatoes and put-by green beans from the freezer and applesauce. Easy delish home cooking.

I might have reviewed this before - and it would have been 4 forks then - but I am embarrassed to say that I was only using the flipping technique part of the recipe because I would make a separate sauce. I finally did the whole recipe with the butter, sage, garlic at the end. I'm an idiot - the flipping is nothing compared to the finishing. OMG - these are truly amazing. I cooked the recipe exactly, but did a 4 hour brine in 2 quarts water, 1/2 C salt, 1/4 cup sugar. And while the chops were cooking, I browned up some sliced pears and the last of the season's figs to serve on top. I think this is the best recipe I've made from Epicurious in my decades of using it! I've made them 3 times in the last two weeks!!

A great, simple recipe that keeps the pork tender and juicy.

Using the thick cut bone in rib chops as described, I brine them for about 24 hours in a brine of 1/2 Diamond Crystal kosher salt to one gallon of water. I had a halved lemon, a couple bay leaf and some gloves. FANTASTIC results. Tender, flavorful and moist to the core.

Best Pork Chop Ever Award

Delicious. Big flavor. My chops were thinner, still delicious. I subbed rosemary for sage and squeezed in half a lemon's juice. Love this recipe.

I've made this recipe three times and it's just sensational. It's deceptively simple but delivers big flavor. I brine my chops for 3-6 hours for extra juiciness- be sure to let the pork chops rest for 10-15 min.

Pan Fried Pork Chops

Whether you are a novice in the kitchen or just looking to understand the ingredients with which you are cooking, this FAQ is sure to help you impress anyone who takes a bite of this delicious meal!

Are there any other variations for this pan-fried pork chop recipe?

  • Switch up the Seasonings. No matter how you cook pan-fried pork chops you are sure to need plenty of flavorful seasonings. The instructions above recommend including garlic powder, paprika, and black pepper, as well as salt, but you could also add onion powder, ground mustard, or cayenne powder to the mix. Experiment with other herbs on top, including rosemary or chives, or chopped parsley or sage as another optional garnish.
  • Try bone-in. As an alternative to boneless pan-fried pork chops, you could try bone-in chops for extra flavor – our guide below explains the differences between the two. Apple sauce is a common side, but you can add in apples by slicing them thinly and frying in the cast-iron skillet whilst the pork chops rest, along with a sprinkling of sugar.
  • Use Breading. Another method of preparing the pork chops is by breading them. Breading involves dipping each side of the pork chops into an egg/milk mixture, then in a breading option of your choosing. This could include breadcrumbs, crushed crackers or even stuffing.*

*Note: Be sure to place 2 tbsp of olive oil over medium-high heat and allow it to come to temperature before frying the pork chops for 3-4 min on each side. As always, ensure the temperature is high enough before serving.

How long to cook pork chops?

The amount of time taken to fry a pork chop depends on the thickness of the chop you are using. The thicker the pork chop, the longer you must fry it.

Use a guideline of around 5-6 min for a ¾ inch sized chop, whereas 1-inch chops take around 7-8 min, and 1.5-inch chops 10-12 min.

When will I know that my pork chops are fully cooked?

The only way to ensure that pork chops are fully cooked is by using a meat or instant-read thermometer to check. Pork chops must have an internal temperature of at least 150°F to be considered safe to eat. We recommend covering the pork chop once cooked for around 5 min to ensure that your chops are as juicy as possible.

Should I brine my pork chops before cooking?

Performing the brining process before cooking pork chops is normally a good idea if you have the time because it helps draw moisture into the meat. The best way to do this is to make the brine separately, and then place the pork chops in a large dish and pour the brine over them, until they are completely covered.

You then need to make sure your chops are covered, before refrigerating them. If you are preparing ahead of time, it would be best to leave them overnight. However, if you are more constrained by time. you can leave them for a minimum of 30 min if they are relatively small, or at least an hour for larger chops.

This process will make sure that your pan-fried pork chops are full of flavor.

Should I use boneless or bone-in pork chops?

There are relatively few differences between boneless and bone-in pork chops. The bone-in chop does have more flavor, however. Although they are juicier, bone-in pork chops do tend to cook slower, which makes them less suitable for a skillet pork chops recipe. They are also harder to cut compared to a boneless pork chop. Therefore, we would recommend choosing boneless chops, although will turn out great results.

Why are my pork chops tough?

Because pork chops are generally a lean cut, they can easily overcook, so it is important to make sure your timings are spot on when cooking them. When you take the chops off the stovetop, they continue to cook because they retain their heat, which causes their temperature to increase slightly.

If the pan-fried pork chops are completely white after cooking, that is a sign that they have been overcooked.

What could I serve with my pan-fried pork chops?

There are plenty of serving suggestions for your pan-fried pork chops. You could serve them with mashed or roasted potatoes (garlic mash potatoes for extra flavor), vegetables, or even salad.

In terms of vegetables, we find that broccoli and green beans go very well with this sort of dish. Both these vegetables are low in water content, so take less time to cook and they taste delicious as well!

Fruit can also be a good side, all though a bit uncommon – you could bake apple and pear slices, or alternatively prepare a refreshing fruit salad, full of strawberries, blueberries, melon, or whatever fruit you have on hand!

Is there a sauce that pairs well with pork chops?

If you are looking for a sauce to drizzle over this recipe, a traditional apple sauce would pair well. Barbecue sauce would work, or if you are really adventurous you could experiment and make your own tomato sauce to go with the chops.

By the time you finish this meal, you will be adding this to your cookbook staples! This recipe is sure to be loved by all!