Pan-Fried Pork Chops are a quick, satisfying dinner with a beautifully golden crust, and juicy, tender bites with every forkful.
Ultra-easy stovetop pork chops make the perfect Weeknight Dinner after a long day. You can also make my Grilled Pork Chops if you want an equally straightforward non-frying option.
Why You’ll Love These Pork Chops?
- While the prep time is minimal, it delivers flavorful, juicy pork with a golden sear.
- When you need to get dinner on the table quickly, this recipe is perfect.
Sabrina’s Pan-Fried Pork Chops Recipe
I find myself going back to this Pan-Fried Pork Chops recipe over and over again because it’s quick to throw together. Even when you’re running behind, follow these few directions to make the perfect main with a superior flavor. I love to enjoy this dish with potatoes, such as Mashed Potatoes or Garlic Roasted Red Potatoes. Because the instructions are so straightforward, you can also feel free to experiment with the recipe. Adding new spices and fresh herbs is an easy way to change up the flavor. I’ve listed some of those options in the Variations section below.
Recipe Card
Ingredients
- 4 pork loin chops , boneless
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
- 1/2 teaspoon paprika
- 2 tablespoons unsalted butter
- 2 tablespoons vegetable oil
Instructions
- Season pork with salt, pepper and paprika.
- Add butter and vegetable oil to a large heavy skillet on medium-high heat.
- Sear the pork on both sides until the pork is cooked through, about 8-10 minutes total.
Nutrition
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Chef’s Note
Typically this recipe needs about a 10 minute cooking time. Fry the pork chops until they appear seared on both sides. If you’re concerned they aren’t done all the way through, I use a meat thermometer to check the temperature. As long as the internal temperature has reached 145 degrees, the pork is safe to eat.
Table of contents
Can this be made ahead of time?
Because these cook in just a few minutes, I’d recommend seasoning ahead of time, rather than fully cooking them. If you’re fully cooking, then reheating, you run the risk of drying out the meat, and it’ll become tough. Season up to 24 hours in advance to allow the seasonings to fully penetrate the chops.
How to Store
- Serve: Don’t leave at room temperature for more than 2 hours after cooking.
- Store: Let the meat cool, then cover in plastic wrap or put in an airtight container to store in the fridge for 3-4 days. You can reheat the recipe on the stovetop or in an oven at 300 degrees until warmed through.
- Freeze: Seal in an airtight container, and freeze them for up to 3 months.
Variations
- Crusted: You can prep the meat with a simple flour coating for a delicious, crispy crust. To make the flour coating, whisk together 1 cup all-purpose flour, 1 teaspoon sea salt, 1 teaspoon coarse black pepper, ½ teaspoon paprika, ¼ teaspoon garlic powder, and ¼ teaspoon onion powder in a shallow dish. Then beat together 2 eggs in a separate bowl. Coat each pork chop in the flour mixture on both sides and let any excess flour fall off. Then dredge the meat in the egg mixture, and cover in flour again. Fry the pork chops in butter and oil until they’re cooked through with a crisp, golden crust.
- Spice Mixture: For additional flavor, add more, or different ingredients to the seasoning. Season with red pepper flakes or cayenne pepper. Add onion powder, ground mustard, and fresh herbs like thyme, rosemary, or sage for the perfect pork chops.
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