Pan Fried Pork Chops
Juicy pan fried pork chops are quick and easy to make and the simple pan sauce is absolutely delicious.
Ingredients needed
- Pork chops. I use bone-in pork chops for this recipe but boneless pork chops will also work. ½-inch pork chops cook relatively quickly and stay juicier than thinner pork chops.
- Spices: Garlic powder, lemon pepper and salt. Other seasonings like onion powder, cayenne pepper, paprika, black pepper, etc. can also be used.
- Flour.
- Extra-virgin olive oil.
- Butter.
- White wine. I used Sauvignon Blanc but any dry white wine will work to make the pan sauce.
- Fresh garlic cloves.
- Fresh rosemary. Other herbs like fresh thyme, sage and parsley are all delicious with pork.
- Lemon juice.
How to pan fry pork chops
To cook the pork chops, pat the pork dry with paper towels. Combine the spices in a small bowl then sprinkle generously over the pork chops, coating both sides. Season the flour with a pinch of salt then coat each pork chops in the flour. Heat a large cast iron skillet or frying pan over medium-high heat then add the olive oil. Once hot, fry the pork chops for 2-3 minutes per side until golden brown. To render and brown the fat cap, use a pair of tongs to sear the sides of the pork chop until golden. Remove and set aside.
To make the pan sauce, discard the oil then return the pan to the heat and add the butter, fresh herbs and peeled garlic cloves. Cook for a minute or two until fragrant then pour in the wine. Scrape any sticky bits off the bottom of the pan and allow the wine to reduce for a few minutes. Season to taste then add the pork chops back in and add a squeeze of lemon juice. Simmer for another minute then serve.
Can I make this ahead?
The pork chops are definitely best served right after cooking but leftovers can be kept in an airtight container for up to 2 days in the refrigerator.
Serving suggestions
You absolutely have to serve these saucy pork chops with mashed potatoes or rice to soak up all that easy pan sauce. A vegetable side dish like glazed carrots, broccoli, asparagus, green beans or sugar snap peas will also be delicious. In summer I like serving pork chops with a big salad to keep things light and fresh.
- Garlic Parmesan Mashed Potatoes
- Maple Glazed Carrots
- Bacon-Sautéed Green Beans
- Garlic Lemon Sugar Snap Peas
FAQ
Cooking time will depend on the thickness of your chops. A ½-inch pork chops will take around 2-3 minutes per side. This will allow the meat to be tender and juicy on the inside with a nice golden crust on the outside. Pork chops are cooked when they reach 145°F/62°C internal temperature on a meat thermometer.
I prefer both. The oil raises the butter’s smoking point and the butter adds delicious flavor and aids in browning the meat.
Pork chops don’t technically need any flour or breading but the flour will help to brown the pork chops and will thicken the pan sauce.
Pork Chop Recipes
Pan Fried Pork Chops
Ingredients
- 4 5oz/150g bone-in pork chops
- 2 tsp salt
- 1 tsp lemon pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 4 tbsp flour
- 2 tbsp olive oil
- 2-3 tbsp butter
- 8 peeled garlic cloves
- 2 sprigs fresh rosemary
- 1 cup white wine
- salt and black pepper to taste
Instructions
- Pat the pork dry with paper towels.
- Combine the spices in a small bowl then sprinkle generously over the pork chops, coating both sides.
- Season the flour with a pinch of salt then coat each pork chops in the flour.
- Heat a large cast iron skillet or frying pan over medium-high heat then add the olive oil.
- Once hot, fry the pork chops for 2-3 minutes per side until golden brown.
- To render and brown the fat cap, use a pair of tongs to sear the sides of the pork chop until golden. Remove and set aside.
- To make the pan sauce, discard the oil then return the pan to the heat and add the butter, fresh herbs and peeled garlic cloves.
- Cook for a minute or two until fragrant then pour in the wine.
- Scrape any sticky brown bits off the bottom of the pan and allow the wine to reduce for a few minutes.
- Season to taste then add the pork chops back in and add a squeeze of lemon juice.
- Simmer for another minute then serve.