American Dinner

Pan Fried Pork Chops Recipe

Crispy on the outside, juicy on the inside, these pan fried pork chops are simple to make and packed with savory flavor for a comforting weeknight dinner.

There is something so satisfying about hearing pork chops sizzle in a hot pan, and the moment that golden crust forms, the whole kitchen smells like pure comfort food.

This recipe is perfect for busy weeknights when you want a hearty, flavorful meal that comes together quickly without any fuss or fancy techniques.

I remember the first time I tried this method at my grandmother’s kitchen, and the tender, juicy pork with a crisp sear became my go to favorite anytime I crave something classic and delicious.

Recipe at a Glance

⏱Prep Time10 mins

🔥Cook Time15 mins

🕐Total Time25 mins

🍰Servings4

🇺🇸CuisineAmerican

🔢Caloriesapprox. 360 per chop

Ingredients

4 pork chops, about 1 inch thick

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon garlic powder

1/2 teaspoon smoked paprika

1/4 teaspoon onion powder

1 1/2 tablespoons all purpose flour

2 tablespoons olive oil or avocado oil

1 tablespoon unsalted butter

2 to 3 cloves garlic, thinly sliced

1/2 cup low sodium chicken broth

1/2 cup dry white wine (optional)

1 teaspoon fresh lemon juice

2 tablespoons chopped fresh parsley (optional, for garnish)

Substitutions & Variations

★You can use boneless pork chops instead of bone in for faster cooking.

★If you do not have white wine, use an extra 1/4 cup of chicken broth.

★Substitute garlic powder with 1 small garlic clove, minced.

★For a gluten free version, swap the flour with 1 1/2 tablespoons cornstarch or gluten free all purpose flour.

★Add a pinch of red pepper flakes to the seasoning for a gentle heat.

Step-by-Step Instructions

1

Pat chops dry and season

Use paper towels to thoroughly pat the pork chops dry on both sides, then season evenly with salt, pepper, garlic powder, smoked paprika, and onion powder.

2

Dredge in flour

Place the flour on a small plate and lightly press each chop into the flour, shaking off any excess so the surface is just coated.

3

Heat oil and butter in the pan

Set a large skillet over medium high heat, add the olive oil and once shimmering, add the butter and let it melt and foam slightly.

4

Sear the first side

Lay the pork chops in the hot skillet and resist moving them for 3 to 4 minutes, until a deep golden brown crust forms.

5

Sear the second side

Flip the chops carefully, add the sliced garlic to the pan, and cook for another 3 to 4 minutes until the second side is golden.

6

Deglaze with wine or broth

Pour in the white wine if using, letting it bubble for about 30 seconds to lift the browned bits, then add the chicken broth and lemon juice.

7

Simmer to finish cooking

Lower the heat to medium, cover the skillet partially, and let the chops simmer gently for 5 to 7 minutes, or until the internal temperature reaches 145°F.

8

Rest before serving

Transfer the pork chops to a warm plate, tent loosely with foil, and let them rest for 5 minutes so the juices settle.

9

Make a quick pan sauce

Increase the heat, pour the pan juices back into the skillet, and swirl in a little extra butter if you like a richer sauce, seasoning with a pinch of salt and pepper.

10

Serve and garnish

Slice the chops against the grain, drizzle with the pan sauce, and sprinkle with fresh parsley before serving.

Pro Baker Tips

✓Make sure the pork chops are fully dry before seasoning to help the salt stick and create a better crust.

✓Do not crowd the pan; cook in batches if needed so each chop can brown properly.

✓Let the chops rest for the full 5 minutes to keep the meat juicy and tender.

✓Use an instant read thermometer; the safe internal temperature for pork is 145°F followed by a 3 minute rest.

Storage & Serving Notes

◆Cool the chops quickly, then store in an airtight container in the refrigerator for up to 3 days.

◆To reheat, warm gently in a skillet over low heat or in the microwave covered with a damp paper towel until hot.

Serving Suggestions

These pan fried pork chops shine when paired with simple sides that soak up the rich pan sauce.

›Creamy mashed potatoes or buttery egg noodles

›Roasted seasonal vegetables like carrots and Brussels sprouts

›A fresh green salad with a light vinaigrette

›Garlic sautéed green beans or buttered corn on the cob

Frequently Asked Questions

Can I cook the pork chops in a cast iron skillet?

Yes, a cast iron skillet is ideal because it holds heat evenly and gives a fantastic crisp crust. Just make sure it is fully heated before adding the chops.

Why did my pork chops turn out dry?

They may have been overcooked or skipped the resting step. Cook until just 145°F and let them rest for 5 minutes to retain juicy tenderness.

Can I slice the pork chops before serving?

Yes, slicing against the grain makes each bite more tender and easier to eat, especially for larger chops.

How do I know when the pork chops are done?

Use an instant read thermometer; the thickest part should register 145°F, then let the chops rest for 3 minutes off the heat.

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Go Make It!

Give this pan fried pork chops recipe a try tonight and enjoy a simple, restaurant quality dinner at home. You will love the crispy sear, juicy interior, and that flavorful pan sauce drizzled over creamy sides.