Pan-Fried Pork Chops are a timeless comfort food featuring juicy, tender pork chops with a golden-brown crust that’s packed with flavor. This straightforward recipe elevates simple pork chops through proper seasoning, the right cooking technique, and a simple pan sauce that transforms the dish from everyday to special. The key to perfect pan-fried pork chops is getting a beautiful sear on the outside while keeping the inside moist and tender—never dry or tough. Whether you’re cooking for a weeknight family dinner or Sunday supper, mastering this technique gives you a versatile protein that pairs with everything from mashed potatoes to roasted vegetables. Simple, satisfying, and absolutely delicious when done properly.
Serving Quantity: 4 servings
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Ingredients:
For the Pork Chops:
- 4 bone-in pork chops (about 1 inch thick, 8 to 10 ounces each)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Half teaspoon dried thyme
- 2 tablespoons olive oil
- 2 tablespoons butter
For the Pan Sauce (Optional):
- 3 cloves garlic (minced)
- Half cup chicken broth
- 2 tablespoons butter
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh parsley (chopped)
- Salt and pepper to taste
Nutrition Information (Per Serving):
- Calories: 385
- Protein: 42g
- Carbohydrates: 2g
- Fat: 23g
- Sugar: 0g
- Sodium: 1265mg
- Fiber: 0g
- Cholesterol: 135mg
- Iron: 2mg
1. Prepare the Pork Chops
Remove the pork chops from the refrigerator 20 to 30 minutes before cooking to bring them to room temperature. This ensures even cooking throughout. Pat the pork chops completely dry on both sides with paper towels. Moisture prevents proper browning and creates steam instead of a crust. If the pork chops have a thick layer of fat on one edge, score it with a knife in a few places to prevent curling during cooking. Drying and bringing to room temperature are crucial first steps for perfect results.
2. Season Generously
In a small bowl, combine the salt, black pepper, garlic powder, paprika, and dried thyme. Mix well to create a seasoning blend. Season both sides of each pork chop generously with this mixture, pressing the seasonings into the meat so they adhere. Don’t be shy with the seasoning—pork chops need bold flavoring to taste their best. Let the seasoned chops sit for 5 to 10 minutes to allow the salt to penetrate the meat slightly. This enhances flavor and helps retain moisture during cooking.
3. Heat the Pan
Heat a large, heavy skillet (cast iron works beautifully) over medium-high heat for 2 to 3 minutes until very hot. Add the olive oil and one tablespoon of butter, swirling to coat the bottom of the pan. Heat until the butter melts and the foam subsides but before it browns. The pan must be hot enough that the pork chops sizzle immediately when added. A properly heated pan is essential for developing that golden-brown crust. If the pan isn’t hot enough, the chops will steam and turn gray instead of browning.
4. Sear the Pork Chops
Carefully place the pork chops in the hot pan, laying them away from you to avoid splatter. Don’t move them once they’re in the pan. Let them cook undisturbed for 4 to 5 minutes until a golden-brown crust forms on the bottom. Resist the urge to move or flip them prematurely. The chops will release from the pan naturally when they’re ready to flip. If they stick, they need more time. Flip the chops using tongs and cook on the second side for another 4 to 5 minutes.
5. Check for Doneness
The pork chops are done when they reach an internal temperature of 145 degrees Fahrenheit when tested with a meat thermometer in the thickest part, away from the bone. At this temperature, the pork will be slightly pink in the center, which is safe and results in juicy, tender meat. If you don’t have a thermometer, press the center of the chop—it should feel firm with a little give, like pressing the tip of your nose. Overcooked pork is dry and tough, so don’t exceed 145 degrees.
6. Rest the Meat
Transfer the cooked pork chops to a plate and tent loosely with aluminum foil. Let them rest for 5 minutes before serving. This resting period is crucial as it allows the juices to redistribute throughout the meat. If you cut into the chops immediately, all the juices will run out onto the plate, leaving the meat dry. During resting, the internal temperature will rise a few degrees to finish cooking perfectly. Use this time to make the pan sauce.
7. Make the Pan Sauce (Optional)
While the pork chops rest, make a quick pan sauce using the flavorful browned bits left in the skillet. Pour off most of the fat, leaving about a tablespoon. Add the minced garlic and cook over medium heat for 30 seconds until fragrant. Add the chicken broth and lemon juice, using a wooden spoon to scrape up all the browned bits from the bottom of the pan. These bits are packed with flavor. Let the liquid simmer for 2 to 3 minutes until reduced by half. Remove from heat and stir in the remaining butter and fresh parsley. Season with salt and pepper. Pour the sauce over the rested pork chops and serve immediately.
Tips for Perfect Pan-Fried Pork Chops
Choose bone-in pork chops about one inch thick. Thinner chops overcook easily and become dry. Thicker chops stay juicier and are more forgiving.
Don’t use lean pork chops. A little fat keeps them moist and flavorful. Look for chops with some marbling and a small fat cap on the edge.
Bring pork chops to room temperature before cooking. Cold meat from the refrigerator cooks unevenly, with overcooked exteriors and undercooked centers.
Pat completely dry before seasoning. This single step makes the difference between pale, steamed chops and beautifully browned ones with a crust.
Don’t overcrowd the pan. If your pan isn’t large enough for all four chops with space between them, cook in batches. Crowding lowers temperature and causes steaming.
Use a heavy skillet, preferably cast iron or stainless steel. These retain heat better than thin pans and create better crusts without burning.
Medium-high heat is the sweet spot. Too low and the chops won’t brown properly. Too high and they’ll burn on the outside before cooking through.
Don’t move the chops once they’re in the pan. Constant flipping and moving prevents proper crust formation. Let them be until ready to flip.
Invest in a meat thermometer. It’s the only reliable way to know when pork is perfectly cooked without cutting into it and losing juices.
The USDA now recommends 145 degrees for pork, not 160. Modern pork is safe at this lower temperature and infinitely more juicy and flavorful.
Let the meat rest. This isn’t optional. Resting is as important as cooking temperature for juicy results. Always rest at least 5 minutes.
The pan sauce is optional but transforms the dish. It takes 3 minutes and uses the flavorful fond already in the pan. Don’t skip it if you have time.
Boneless pork chops work but bone-in have more flavor and stay juicier. The bone conducts heat and protects the meat from overcooking.
Different seasonings create different flavors. Try Italian herbs, Cajun spices, or brown sugar rubs. The technique remains the same.
Brining pork chops for 30 minutes in salt water makes them extra juicy and forgiving. Dissolve quarter cup salt in 4 cups water, submerge chops, refrigerate.
Add fresh herbs like rosemary or thyme to the pan with the butter for aromatic flavor that infuses the meat as it cooks.
These pair perfectly with mashed potatoes, roasted vegetables, applesauce, sautéed greens, or a simple salad. Keep sides simple to let the pork shine.
Leftover pork chops make excellent sandwiches. Slice and serve on crusty bread with arugula and mustard for lunch the next day.
Store leftovers covered in the refrigerator for up to 3 days. Reheat gently to avoid drying out. A splash of broth helps maintain moisture.
This method works for other cuts too. Try it with chicken breasts, pork tenderloin medallions, or even thick fish steaks using the same technique.
