Fried Pork Chops – Comfort food at its best! Tender, juicy, and flavorful, these chops are as delicious as they are satisfying. It’s the perfect flavor balance of spicy, smoky, and tangy that will make your taste buds sing!
Pork chops are my favorite weeknight tradition because they’re simple and incredibly versatile. You can prepare this deliciousness in a million and one ways, and it pairs well with just about any side!
This pan-fried pork chop recipe is a favorite because it gets me out of the kitchen to the dinner table in record time! It’s unbelievably easy – the seasonings do all the work here! And speaking of seasonings, the ingredients are pantry staples, making them ideal for rushed weeknight mealtimes.
Are Pork Chops Healthy?
I’m not a doctor, but I’ve seen these guys on many diets; paleo, keto, etc. Lean, fully-cooked pork is said to have several health benefits. Protein, zinc, omega-3 fatty acids, and iron are supposed to be a few of those. But we’re not going to discuss what frying does to food.😉 (But you could enjoy air-fried pork chops guilt-free.)
Recipe Ingredients
- Pork Chops – I chose bone-in since the bone keeps them moist and flavorful!
- Garlic and Onion Powder – A subtle way to infuse your chops with zesty flavor without adding unwanted moisture!
- Creole Seasoning – I usually have a jar of homemade Cajun Creole seasoning in my pantry. However, store-bought also tastes excellent. Oh, and I can’t help but add an extra dash of cayenne.
- Flour – I used all-purpose flour, but you can replace it with your favorite gluten-free all-purpose flour.
- Fat – Oil and butter always make it better, but vegetable or canola oil works too.
How to Make Fried Pork Chops
- Take off the Chill – Remove the pork chops from the refrigerator about 20 minutes before cooking so they come to room temperature. That helps them cook evenly and keeps them juicy.
- Prep the Chops – Pat the pork chops dry with a paper towel to remove extra moisture. Rub them on all sides with a tablespoon of oil.
- Seasonings – Add garlic powder, onion powder, Creole seasoning, salt, and pepper in a small mixing bowl. Mix spices until thoroughly combined. Pour into a shallow bowl and set aside.
- Spice the Chops – Rub the seasoning mixture evenly on all sides of each pork chop using your hands or a cooking brush. Dredge the pork chops in flour (one at a time) on both sides, shake off the excess, and set aside.
- Fry – Heat a large cast-iron skillet over medium-high, then add the butter and remaining oil. Add pork chops to the skillet when the butter has completely melted, and the oil is shimmering. Don’t overcrowd the pan. If your skillet is small, you may need to cook two at a time.
- Flip – Fry for 6-8 minutes for 1-inch-thick pork chops. Wait until the chops release from the skillet before turning because if you have to pry them off the skillet, they haven’t seared enough. An instant-read thermometer should register between 145°F/63℃ and 165°F/75℃ (well done) when inserted horizontally into the chop.
- Rest – Remove the chops to a plate and cover with foil, then let them rest for approximately five minutes. That’s to let the juices reabsorb into the meat for juicier chops.
- Finishing Touch – Garnish with optional minced parsley and serve with your favorite sides.
Recipe Variations
- You can use boneless pork chops, but you might have to reduce the cooking time by a few minutes.
- Pork and apples are a classic combination! After cooking the pork, use the same skillet to saute thinly sliced apples and serve them over the chops.
- Substitute the garlic powder with a few slices of fresh garlic in your skillet. Add it about halfway through the cooking time to keep it from burning.
Tips and Tricks
- Depending on your pork chops’ thickness, you may have to adjust the cooking time. Cook on an average of 4-6 minutes for ¾-inch-thick chops, 8-10 minutes for 1¼-inch thick, and 10-12 minutes for 1½-inch chops.
- It’s fine if the center of your pork chop is slightly pink as long as the internal temperature reaches a minimum of 140°F/61°C. The temperature will rise to the safe level of 145°F/63°C while resting.
- Heat your oil to medium-high heat before adding your pork chops. You can check if the oil is ready by placing a small piece of bread in the oil and watching the reaction. Sufficiently hot oil gives the bread a nice crust, which means juicy pork chops.
Make-Ahead Instructions
This deliciousness is meant to be served as soon as they’re done. Prep time is minimal, so you can have them on the dinner table in less than half an hour. However, having these guys at room temperature is essential for even cooking. And it only takes about 20 minutes.
Serving and Storage Instructions
Another advantage to pork chop night is having leftovers! You can refrigerate leftovers for three days or freeze them for three months! And you can remove the bone and shred them for other recipes (pulled pork sandwich or egg roll cheat😉).
I prefer to reheat them in a 400℉/205℃ oven for 10-15 minutes, turning halfway through. They also reheat fairly well by microwaving them for 1-2 minutes.
FAQs
Letting the pork chops rest after cooking is essential for tender chops because it allows the meat to relax and reabsorb the juices. I like to cover the chops with foil during this step to keep them warm.
Of course! You’ll get the same results using a large, deep frying pan or pot.
I get it; drying meat with a paper towel seems strange. However, patting the pork chop dry whisks away excess moisture and helps your breading stick for deliciously crispy pork chops.
What to Serve With Fried Pork Chops
When I hear pork chops, I think of mashed potatoes. Roast garlic mashed potatoes and mashed sweet potatoes are two of my favorite sides, although roast potatoes and carrots are a great option when I’m short on time. Add some green beans and bacon or pineapple ginger-glazed carrots if you’re entertaining.
More Easy Pork Recipes to Try
- Easy Smothered Pork Chops
- Crockpot Pork Chops
- Stuffed Pork Chops
- Oven Baked Pork Chops
- Smoked Pork Chops
- Pork Chop Seasoning
Conclusion
Enjoy less time in the kitchen and more at the dinner table with these deliciously quick-fried pork chops. Are you looking for more quick weeknight recipes? Sign up for my newsletter for more great ideas!❤️
Watch How to Make It
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Fried Pork Chops
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Ingredients
- 4 ¾-1-inch thick pork chops, bone-in
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Creole seasoning
- 1 teaspoon kosher salt
- ½ teaspoon black pepper, freshly ground
- ¼-½ teaspoon cayenne pepper (optional)
- ½ cup all-purpose flour
- ¼ cup vegetable oil
- 2 tablespoons unsalted butter
Instructions
- Remove the pork chops from the refrigerator about 20 minutes before cooking so they can be at room temperature. (That helps pork cook evenly and juicier.)
- Pat dry the chops with paper towels to remove excess moisture. Rub them on all sides with a tablespoon of oil.
- In a small mixing bowl, add garlic powder, onion powder, Creole seasoning, salt, pepper, and cayenne. Mix spices until thoroughly combined. Pour the mix into a shallow bowl and set aside.
- Evenly rub the seasoning mixture on all sides of each pork chop using your hands or a cooking brush. Dredge the pork chops in flour (one at a time) really well on both sides, shake off the excess, and set aside.
- Place a large cast iron skillet over medium-high heat and add the butter and remaining oil. Add pork chops to the skillet when the butter has completely melted and the oil is shimmering. Don't overcrowd the pan. If your skillet is small, you may only be able to cook two at a time.
- Fry for 6-8 minutes for 1-inch thick pork chops. When frying, wait until the chops easily release from the skillet before turning. If you have to pry them off the skillet, they need to sear more. Cook pork chops until an instant-read thermometer registers 145°F/63℃ or a maximum of 165°F/74℃ (for well done) when inserted horizontally into the chop.
- Remove the chops to a plate, cover them with foil, and let them rest for about 5 minutes. That allows the juices to reabsorb into the meat for juicier chops.
- Garnish with optional minced parsley and serve with your favorite sides.
Tips & Notes:
- Depending on your pork chops’ thickness, you may have to adjust the cooking time. Cook on an average of 4-6 minutes for ¾-inch-thick chops, 8-10 minutes for 1¼-inch thick, and 10-12 minutes for 1½-inch chops.
- It’s fine if the center of your pork chop is slightly pink as long as the internal temperature reaches a minimum of 140°F/61°C. The temperature will rise to the safe level of 145°F/63°C while resting.
- Heat your oil to medium-high heat before adding your pork chops. You can check if the oil is ready by placing a small piece of bread in the oil and watching the reaction. Sufficiently hot oil gives the bread a nice crust, which means juicy pork chops.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Autumn says
I wanted to try something new with pork chops and gave this recipe a go. It was perfect and so good! A few of our kiddos that were visiting that night wanted the recipe before they left!
Imma says
Oh great to hear that. Thank you so much!
if there’s a recipe you’d love to see, please let me know. Thanks:)
BRET H HARRIS says
I m always enjoying your recipes to expand my self-taught chef horizon, but at 72 and living by myself again need to not overdo the quantity.”I simply wanted to suggest that some baking powder in the flour mix would add a little more crispness. Anyway, that is what I plan to do Sister, and thank you for being you and sharing all your skills with all.
Imma says
You are so sweet, thank you!