Pan Fried Pork Chops

5 from 7 ratings

from kristineskitchenblog.com

These pan fried pork chops are moist and juicy with a flavorful browned crust and a simple pan sauce. This pork chop recipe is so easy and so delicious. Make it with bone-in pork chops or see the note below about using boneless pork chops.

Prep Time10

Cook Time20

Total Time30

Servings: servings

Calories: 538kcal

Ingredients

1 teaspoon kosher salt
1 teaspoon paprika
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon black pepper
⅛ teaspoon cayenne pepper or to taste
⅓ cup all-purpose flour
1 tablespoon olive oil
2 tablespoons unsalted butter divided
2 bone-in pork chops* at least 1-inch thick
1 teaspoon fresh thyme leaves

Instructions

In a small bowl, stir together the salt, paprika, garlic powder, onion powder, black pepper and cayenne pepper.
Place the flour in a wide, shallow dish.
Heat the olive oil and 1 tablespoon of butter in a large skillet, such as a cast iron skillet, over medium-high heat.
Pat the pork chops dry with paper towels. Rub the seasoning mixture over both sides of the pork chops. Dredge pork chops in the flour, coating both sides, and add them to the hot pan. (Cook in batches or use two pans if they won't all fit in the pan at once.)
Cook the pork chops for 2 minutes on each side to get a nice golden brown sear. Then reduce the heat to medium, flip and continue cooking for 5-10 more minutes per side, or until the pork chops register 145° F in the center when measured with an instant read thermometer. Be careful to not overcook them as this will dry them out. (If your pork chops are thin they will likely cook in less than 5 minutes per side.)
When the pork chops are almost cooked through, add the remaining 1 tablespoon of butter and the fresh thyme to the pan. Allow the butter to melt and then remove the pan from the heat. Spoon or brush the butter and thyme sauce over the pork chops.
Let pork chops rest for 5 minutes before slicing or serving.

Notes

Two large bone-in pork chops will provide 2 large servings or 4 smaller servings. You can use 4 pork chops to serve more people. You may need to cook them in two batches if they won't all fit in the pan.
To use boneless pork chops, keep a close watch on them so that they don’t overcook and dry out since boneless chops cook faster. Using thick cut pork chops (at least 1-inch thick) also helps to prevent them from drying out.

Nutrition

Nutrition information is only an estimate.