Pan-Fried Pork Chops Recipe: Tips for Pan-Frying Pork Chops
Written by MasterClass
Last updated: Oct 13, 2024 • 2 min read
For a satisfying center-of-the-plate dish that’s leaner than steak but juicier than chicken breast, try pan-fried pork chops.
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What Are Pork Chops?
Pork chops are cut from the spine of the pig and contain part of the rib meat and often the bone. While pork chops are a lean cut of meat, bone-in pork chops can be very flavorful and tender—when prepared properly.
You can find bone-in pork chops and boneless pork chops in the prepackaged meat aisle of most grocery stores. Both types of pork chops work well pan-fried, grilled, baked, or breaded in various preparations. Pair this flavorful protein with nostalgic side dishes like mashed potatoes and green beans for the ultimate comfort food meal.
3 Tips for Pan-Frying Pork Chops
Whether you’re a pork pro or kitchen novice, these tips will help you make the most of crispy pan-fried pork chops.
- 1. Experiment with seasonings. There is no shortage of herbs and spices that you can apply to pork chops before cooking. Some favorites include Italian seasoning, garlic powder or onion powder, cayenne pepper or red pepper flakes, and fresh herbs like thyme or rosemary. For some extra crispy pan-fried chops, dredge the chops in an all-purpose flour mixture before frying.
- 2. Bring the meat to room temperature. Before pan-frying the pork chops, allow them to come to room temperature for twenty to thirty minutes. Cooking the pork while it is too cool can create imbalances in temperature, resulting in a burnt surface or undercooked center.
- 3. Rest the chops before serving. Due to the leanness of the meat, pork can become dry quickly. Carefully monitor the temperature with a meat thermometer or instant-read thermometer to ensure the pork stays moist and flavorful. Remove the meat from the heat source at 135 degrees Fahrenheit, and cover it with foil until it reaches the recommended internal temperature of 145 degrees.
What Is the Difference Between Pan-Frying and Baking Pork Chops?
These two classic methods for cooking pork chops will result in slightly different results. Oven-baked pork chops get baked in a hot oven over a longer period. This method results in a less seared, caramelized surface and requires less oversight during the slow cooking process.
Pan-fried pork chops get cooked quickly in a hot skillet with butter or oil, resulting in a crispy, brown crust and a shorter cook time.
Easy Pan-Fried Pork Chops Recipe
makes
prep time
10 mintotal time
20 mincook time
10 minIngredients
Note: The total time does not include 10 minutes of inactive time.
- 1
Pat the pork chops dry with a paper towel and season them with a generous amount of salt and pepper on both sides. Use your fingers to pat the seasonings into the meat.
- 2
In a large cast-iron skillet over medium-high heat, heat the butter and olive oil.
- 3
Add the pork chops to the hot cast-iron pan with the melted butter.
- 4
Sear the pork chops until they are lightly brown on one side, about 5 minutes.
- 5
Using tongs, flip the pork chops over and cook until both sides of the pork chops are crispy and golden brown, and the internal temperature reaches 135 degrees Fahrenheit.
- 6
Transfer the pork chops to a plate or cutting board and tent them with foil. Allow the pork chops to rest for 10 minutes before serving.
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