Fried Pork Chops

Comfort food at its best! Tender, juicy, and flavorful, these pork 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!

Course dinner, Main Course

Cuisine American

Prep Time 20

Cook Time 10

Total Time 30

Servings

Calories 115kcal

Author Imma

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.

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.

Nutrition