This Pan Fried Pork Chops recipe comes together in about 30 minutes and uses a simple cooking method for a quick and easy weeknight meal that your family will love! Trust me, you’ll want to add this to your go-to recipes!
Ingredients You’ll Need
To make these flavorful pork chops, gather the following ingredients:
- 4 bone-in pork chops: The bone adds flavor and keeps the meat tender.
- 2 tablespoons olive oil: For frying and adding a rich base flavor.
- 2 tablespoons unsalted butter: Because everything’s better with butter!
- 3 cloves garlic: Fresh garlic really elevates the flavor.
- 2 sprigs fresh thyme or rosemary: Either herb will add a beautiful aroma.
- 1 teaspoon kosher salt: A couple pinches to season your pork chops.
- ½ teaspoon freshly ground black pepper: For that subtle kick.
- ½ teaspoon smoked paprika: This adds a hint of smokiness.
- ¼ cup chicken broth or white wine: To deglaze the pan and create a tasty sauce.
Ingredient Tips
- Pork Chops: Bone-in chops add flavor, but if you only have boneless, go for those! Just adjust your cooking time slightly.
- Fresh Herbs: Fresh is always best, but dried works in a pinch. Use about one teaspoon of dried herbs if that’s what you have.
- Deglazing Liquid: Chicken broth or white wine both work well here. If you’re not keen on wine, go with the broth!
Let’s Get Cooking!
Alright, let’s dive into how to make these mouthwatering pork chops!
Prep your pork chops: Start by patting them completely dry with paper towels, this step is crucial for getting that golden crust. Season both sides generously with kosher salt, black pepper, and smoked paprika if you’re using it. Let them sit for about 5 minutes while you heat the pan so the seasoning has time to adhere.
Heat the pan: Place your heavy-bottomed skillet over medium-high heat and add the olive oil. You’ll know the pan is ready when the oil shimmers and moves fluidly, if it smokes, it’s too hot.
Sear the chops: Carefully lay the chops in the pan, away from you to avoid oil splatter. They should sizzle immediately upon contact! Cook without moving them for 4-5 minutes. This initial sear is what builds that flavorful crust, so resist the urge to peek or shift them around. You’ll notice the edges turning opaque and a beautiful brown color creeping up the sides when it’s time to flip.
Flip and cook the second side: Flip the chops using tongs, they should release easily from the pan if a good crust has formed. Cook for another 3-4 minutes on the second side. Now, reduce the heat to medium and add the butter, crushed garlic, and fresh herb sprigs to the pan.
Baste for flavor: Tilt the pan slightly and use a spoon to continuously baste the chops with the melted butter and herb-infused oil for 1-2 minutes. This butter-basting technique cooks the chops more gently while imparting incredible flavor from the garlic and herbs. The aroma at this stage is absolutely heavenly.
Check for doneness: Check for doneness with an instant-read thermometer inserted into the thickest part away from the bone, you’re looking for 145°F (63°C) for perfectly juicy pork. Remember, carryover cooking will bring it up another 5 degrees or so after resting.
Rest and deglaze: Transfer the chops to a warm plate and let them rest for 5 minutes, this allows the juices to redistribute throughout the meat. Meanwhile, pour the chicken broth or white wine into the hot pan to deglaze, scraping up all those delicious browned bits to make a simple pan sauce.
Serve up: Drizzle the pan sauce over the rested pork chops just before serving. You’ll notice how the sauce soaks into the crust slightly, adding another layer of flavor to each incredible bite.
If you loved this recipe, be sure to check out my crispy pan-fried pork belly !
Why This Recipe Works
Quick & Easy
This recipe comes together in under 30 minutes, making it perfect for those busy weeknights when you need something satisfying without spending all evening in the kitchen.
Comfort Food
With the incredible combination of flavors and that beautiful golden crust, this dish is loaded with tons of flavor. It’s the kind of meal that feels like a warm hug after a long day.
Customizable
As I mentioned earlier, the beauty of this recipe lies in its versatility. Use whatever herbs or spices you have on hand. You can even switch out the chicken broth for veggie broth if that’s what you have lying around.
Budget-Friendly
Using everyday ingredients, this dish is not only easy but also light on your wallet. Perfect for families looking to save some dollars!
Perfect for Meal Prep
These pork chops are incredible for meal prep. Make a big batch and pack them up with your fave sides for an effortless lunch or dinner throughout the week.
Serving and Storage Tips
Serving Suggestions
These pan-fried pork chops are delicious when served alongside creamy mashed potatoes, steamed broccoli, or a crisp salad. I like to pair it with some homemade applesauce for extra flavor!
How Long They Keep
Stored in an airtight container, leftover pork chops will last about 3-4 days in the refrigerator.
Reheating Instructions
To reheat, place the pork chops in a skillet over low heat, adding a splash of water or broth to keep them moist. Cover with a lid and heat gently until warmed through. You can also pop them in the microwave, but just make sure to cover them to prevent them from drying out!
Freezer Friendly
Yes! You can freeze these pork chops for up to 3 months. Just make sure to wrap them tightly to prevent freezer burn.
These pan-fried pork chops are not just easy to make; they’re a family favorite that brings a sense of warmth and nostalgia to the dinner table. Whether you’re cooking for a cozy weeknight meal or prepping for weekend entertaining, I can assure you these delicious chops will leave everyone asking for seconds!
Enjoy! And don’t forget to follow us on Pinterest for daily meal inspiration!
Pan Fried Pork Chops
Ingredients
Method
- Pat the pork chops completely dry with paper towels and season both sides with kosher salt, black pepper, and smoked paprika. Let sit for 5 minutes.
- Heat a heavy-bottomed skillet over medium-high heat, add olive oil, and wait for it to shimmer.
- Carefully lay the chops in the pan and cook for 4-5 minutes without moving. Look for a brown crust to form.
- Flip the chops using tongs and cook for an additional 3-4 minutes. Reduce the heat to medium.
- Add butter, crushed garlic, and fresh herbs to the pan.
- Baste the chops with the melted butter and herb-infused oil for 1-2 minutes.
- Check for doneness using an instant-read thermometer aiming for 145°F (63°C).
- Transfer chops to a plate to rest for 5 minutes and deglaze the pan with chicken broth or white wine.
- Serve the pan sauce over the rested pork chops.