Best Juicy Pork Chop Recipes

from kristineskitchenblog.com

The best pork chop recipes, including these pan fried pork chops. How to cook pork chops that are juicy and flavorful.

Prep Time10

Cook Time20

Total Time30

Servings: servings

Calories: 538kcal

In a small bowl, stir together the salt, paprika, garlic powder, onion powder, black pepper and cayenne.
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 the pork chops. Coat pork chops in the flour 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. Remove the pan from the heat. Spoon the butter and thyme sauce over the pork chops.
Let pork chops rest for 5 minutes before serving.

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 information is only an estimate.