Golden Juicy Pan Fried Pork Chops

Pan fried pork chops are such an easy and flavorful way to prepare pork chops. A little bit of seasoning, a hot skillet, and a few of my tips will make juicy, tender pork chops with a glorious sear.

I have been cooking and enjoying in these delicious pan fried pork chops for years. My mother cooked them this way and now my daughter is doing the same. No reason in our minds to mess with a recipe that makes easy fabulous pork chops!

Why We Love This Recipe

Flavor. Quickly searing the pork chops in the skillet causes browning, flavor and aroma. This effect is called the maillard reaction. It is what makes these pork chops flavorful and with that gorgeous caramel exterior.

Simple Seasoning. A few common herbs and spices make a perfect pork chop seasoning. I’ve also tried other seasoning combinations that work well too.

Pan Sauces. Making a simple pan sauce in the skillet when the pork chops are done adds a nice, tasty finish to simple fried pork chops.

Quick and Easy. One skillet, four pork chops and spices combine to make an easy dinner entreé.

What You’ll Need

1. A cast iron skillet or other heavy bottomed skillet. These retain the heat so much better and reduce the potential of burning. You don’t want to use a non-stick skillet as those will not produce a beautiful fond (those crispy pieces on the bottom of the pan) for the sauce.
2. Bone-in Pork Chops. Using bone-in chops not only adds flavor, but helps with even cooking.
3. Seasonings. Kosher salt, ground black pepper, garlic, shallots and thyme.
   • Use minced garlic from the jar. It works well and makes your prepping easier. I personally love Christopher Ranch garlic. If you have another brand you prefer, just make sure it doesn’t come from China.
   • Use dehydrated or air dried shallots. Again, it makes preparation so much easier. I also find that I don’t waste as many shallots if I use dehydrated shallots.
   • I use fresh thyme sprigs. Since I always have a pot of thyme growing, that is what is easiest for me. However, dried thyme leaves work too. Use about 1/2 to 3/4 teaspoon of the dried, taste testing as you go.
4. Cooking oil. I use canola oil or olive oil. Bacon fat is also a yummy alternative! Don’t choose an oil that adds flavor, such as coconut oil. You also want an oil with a high smoke point.
5. Chicken broth. You can use low-sodium store-bought chicken broth or a low-sodium homemade chicken stock. Again, use whatever is easiest for you. Do use a low sodium version because reducing the liquids for the sauce can make it much more salty. You can always add more salt to taste.
6. Vinegar. This adds just a touch of acidity that pulls all the flavors together. White vinegar is an okay substitute for the white wine vinegar.
7. Unsalted butter. Cut cold butter into smaller chunks causes it to blend into the sauce much better.

Steps and Tips for Perfect Results

1. Have all your required ingredients measured out and ready to go. The pork chops and the sauce gets done very quickly. You don’t want to be scrambling to get the next ingredient ready or risk overcooking the chops or scorching the sauce. This step is called mise en place – a really great preparation step to do with all your recipes.
2. Pat the chops dry with a paper towel.
3. Season pork chops and pat the seasoning. It isn’t necessary to rub the pork seasoning in.
4. Cut a small slit every inch or two in the fat trim around the edge of the pork chop to prevent the edges from curling. The chops will then touch the pan evenly.
5. Use a large enough skillet so your pork chops aren’t crowded. This will help the pork chops turn golden brown and not steam.
6. Heat the skillet over medium heat until the oil is shimmering. The pork chops will immediately start to sear and not soak in oil.
7. When frying, wait until the chops easily release from the skillet before turning. If you have to pry them off the skillet, they aren’t seared enough yet.
8. Cook pork chops until an instant-read thermometer registers 145°F when inserted horizontally into the chop.
9. If your chops are thicker and the outside is getting done faster than the inside, cover the pan and cook 2 more minutes or until the internal temperature reaches 145°F and just a hint of pink remains in the pork.

Storage

• Uncooked pork chops can be refrigerated for 3 to 5 days or frozen for 4 to 6 month.
• Fried pork chops can be refrigerated for 3 to 5 days.
• Do not ever partially cook the chops and refrigerate them with the intent to finish cooking later. Any bacteria that was present in the chops will not have been safely eliminated.

To Thaw Frozen Pork Chops

• Place chops in the refrigerator overnight, in their original packaging.
• Put them in a tightly sealed plastic bag and submerge in cold water.
• Defrost pork in the microwave.

Variations

• Replace the dried shallots with 1 to 2 teaspoons of dried onion flakes.
• Replace the shallots with 2 tablespoons of minced onion. Add the minced onion  in step 3 before the garlic and sauté 2 minutes before adding the garlic.
• Replace the fresh thyme sprigs with 1-1/2 to 2 tablespoons of minced fresh sage, about 2 large leaves.
• Replace the fresh thyme sprigs with 1 -1/2 tablespoons fresh rosemary leaves.
• Add 8 ounces of sliced fresh mushrooms after removing the pork chops in step 2. Cook, stirring often, 5 to 7 minutes or until mushroom have released their moisture and are nicely browned. Transfer to the plate with the pork chops.

Suggested Side Dishes

These side dishes pair very nicely with the pan fried pork chops. They are also since to make and can be finished is just about the same amount of time as the pork chops.

Cucumber Tomato Salad

Oven Roasted Asparagus

Sautéed Green Beans with Brown Butter and Almonds

Sautéed Broccoli with Garlic (Simple Ingredients)

 

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