• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Maven Cookery
  • Game Day Recipes
  • Recipe Collections
    • 30 Minute Meals
    • One Pan Meals
    • Dinner Ideas for Two
    • Dinner Party
    • Freezer-Friendly
    • Make-Ahead
    • Holidays & Celebrations
  • Recipes by Type
  • Air Fryer
  • Appetizers
  • Breakfast & Brunch
  • Dessert Recipes
  • Grilling & BBQ
  • Instant Pot Recipes
  • Main Course
    • Beef
    • Pork
    • Chicken
    • Fish & Shellfish
  • Mexican Recipes
  • Oven Roasted
  • Salad Recipes
  • Sauces & Dips
  • Seasoning Blends
  • Side Dishes
  • Soups & Stews
  • How-To
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • All Recipes
  • Main Dishes
  • Air Fryer
  • Game Day
  • Cookbooks
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • All Recipes
    • Main Dishes
    • Air Fryer
    • Game Day
    • Cookbooks
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    You are here: Home / Recipes by Type / Main Course / Pork / Golden Juicy Pan Fried Pork Chops

    Golden Juicy Pan Fried Pork Chops

    by Marilyn · Jul 15, 2020 · Updated: Feb 17, 2021 · This post may contain affiliate links

    Jump to Recipe Print Recipe
    • Facebook
    • Pinterest
    • Yummly
    • Twitter
    These pan fried pork chops are golden crispy on the outside and juicy tender on this inside. Served with an easy vegetable or salad on the side.

    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 pan fried pork chops with a glorious sear.

    Pan Fried Pork Chops with nicely browned exterior ready to serve. this Recipe for Later
    Pan Fried Pork Chops Served With a Side Salad
    Jump to:
    • Why We Love This Recipe
    • What You’ll Need
    • Steps and Tips for Perfect Results
    • Suggested Side Dishes
    • More Pork Recipes
    • 📋 Recipe

    Why We Love This Recipe

    My family has 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 pan fried pork chops!

    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 pan fried pork chops flavorful and give them that gorgeous caramel exterior.

    Simple Seasoning. A few common herbs and spices make a perfect pork chop seasoning. Other seasoning combinations for these pan fried pork chops are in the Variations below.

    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 entrée.

    Raw bone-in pork chops ready for pan frying.
    Uncooked Bone-In Pork Chops

    What You’ll Need

    1. A cast iron skillet or other heavy bottomed skillet. These skillets retain the heat so much better and reduce the potential for burning your pan fried pork chops. 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. Dried herbs are much more potent so use about ½ to ¾ 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 another flavor, such as coconut oil, to your pan fried pork chops. You also want an oil with a high smoke point for the best pan fried pork chops.
    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. This step helps the butter blend into the sauce much better.
    Pan Fried Pork Chops with nicely browned exterior ready to serve.
    Pan Fried Pork Chops Served With a Side Salad

    Steps and Tips for Perfect Results

    1. Have all your required ingredients measured out and ready to go. The pan fried pork chops and the sauce get done very quickly. You don’t want to be scrambling to get the next ingredient ready or risk overcooking the pork 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 pan fried pork chops turn golden brown and not steam.
    6. Heat the skillet over medium heat until the oil is shimmering. The pan fried pork chops will immediately start to sear and not soak in oil.
    7. When frying, wait until the pan fried pork chops easily release from the skillet before turning. If you have to pry them off the skillet, they aren’t seared enough yet.
    8. Pan fried pork chops should be cooked until an instant-read thermometer registers 145°F when inserted horizontally into the pork 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 of your pan fried pork chops reaches 145°F and just a hint of pink remains in the pork.
    Perfectly Cooked Pork Chop showing a browned exterior and a hint of pink in the center.
    Perfectly Cooked Pork Chops
    • Uncooked pork chops can be refrigerated for 3 to 5 days or frozen for 4 to 6 month.
    • Pan fried pork chops can be refrigerated for 3 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 1-½ to 2 tablespoons of minced fresh sage, about 2 large leaves.
    • Replace the fresh thyme sprigs with 1 -½ tablespoons fresh rosemary leaves.
    • Add 8 ounces of sliced fresh mushrooms after removing the pan fried 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 pan fried pork chops.

    Suggested Side Dishes

    • Sautéed Green Beans with Brown Butter and Almonds
    • Sautéed Broccoli with Garlic
    • Cucumber Tomato Salad
    • Roasted Carrots and Potatoes
    • Roasted Baby Potatoes

    More Pork Recipes

    • BBQ Ribs in the Oven - Fast and Fuss-Free
    • Instant Pot Pork Roast With a Classic Seasoning Rub
    • Instant Pot Pork Tenderloin with Maple Dijon Sauce
    • Tender Meaty Instant Pot Baby Back Ribs

    📋 Recipe

    Pan Fried Pork Chops with nicely browned exterior ready to serve.

    Juicy Pan Fried Pork Chops Recipe

    Pan frying pork chops is an incredibly easy and delicious way to prepare pork chops. A little bit of seasoning,  a good hot skillet, and our cooking tips will make juicy, tender pork chops with a glorious sear. 
    4.25 from 12 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 20 mins
    Total Time 25 mins
    Course Main
    Cuisine American
    Servings 4
    Calories 363 kcal

    Ingredients
     

    • 4 bone-in pork chops about ¾-to 1-inch thick
    • Kosher salt and freshly ground black pepper
    • 2 tablespoons canola oil
    • 1 teaspoon minced garlic about 2 garlic cloves, minced
    • ½ teaspoon dried shallots about 1 small fresh shallot, minced
    • 2 sprigs fresh thyme
    • 1-¼ cups low-sodium chicken broth
    • ¼ teaspoon white wine vinegar
    • 3 tablespoons unsalted butter cut into 3 tablespoon size pieces

    Instructions
     

    • Using a paper towel, pat the chops dry. Season the chops with the salt and pepper.
    • In a cast iron skillet over medium heat, add the oil and heat until shimmering. Add the pork chops and cook, turning once, 10 minutes or until nicely browned on each side. Transfer pork to a plate. Tent with foil to keep warm.
    • Pour off all but 1 teaspoon of oil from the pan. Add garlic and cook over medium heat, stirring, 1 minute or until fragrant. Add thyme sprigs, broth and vinegar, scraping the skillet to loosen browned bit from the bottom of the pan.
    • Cook, stirring often, 6 minutes or until liquid is reduced by half. Remove from heat. Remove thyme sprigs. Whisk in butter, 1 tablespoon at a time, until blended. Season to taste with salt and pepper. Transfer sauce to a serving container.
    • Serve pork chops with sauce on the side.

    Cooks Tips

    Tips For Outstanding Pork Chops

    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.

    Nutrition

    Calories: 363kcalCarbohydrates: 2gProtein: 27gFat: 27gSaturated Fat: 10gCholesterol: 111mgSodium: 77mgPotassium: 471mgFiber: 1gSugar: 1gVitamin A: 286IUVitamin C: 2mgCalcium: 27mgIron: 1mg
    Collections Comfort Food, Easy, Family Friendly
    Tried this recipe?Let us know how it was @MavenCookery or tag #mavencookery!

    More Main Course Recipes

    • intant pot country style ribs 12x
      Mouthwatering Instant Pot Country Style Ribs
    • chuck steak recipe 12x
      Tender Beef Chuck Steak Recipe
    • air fryer italian sausage 12x
      Easy Air Fryer Italian Sausage and Peppers
    • air fryer country style ribs boneless 12x
      Air Fryer Country Style Ribs (Boneless)

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    As Featured In...

    Media where Marilyn Haugen's recipes have been featured.
    Marilyn Haugen - Cookbook Author and Founder of Maven Cookery

    Hi, I am Marilyn

    I am a best-selling cookbook author, recipe developer, and mom to an amazing lady. I am crazy about eating, cooking, and celebrating with family and friends. Maven Cookery was developed to share my recipes and help make delicious comforting meals easier to make for the home cook.

    Dinner Ideas for Tonight

    • air fryer brats 12x
      Easy Air Fryer Brats With Johnsonville Bratwurst
    • thick cut pork chops 12x
      Juicy Thick Cut Pork Chops, Pan Seared and Oven Baked
    • baked cod panko crusted sq
      Easy Crispy Panko Crusted Baked Cod
    • green chili chicken enchiladas garnished 12x
      Green Chili Chicken Enchiladas (Air Fryer + Oven)
    • brisket flat recipe sandwich 12x
      Brisket Flat Recipe
    • air fryer shrimp 12x 1
      Easy Air Fryer Shrimp in Minutes
    • All Recipes
    • Main Dishes
    • Air Fryer
    • Game Day
    • Cookbooks

    Footer

    ↑ back to top

    About

    © All Rights Reserved

    • Contact Me
    • Disclosure and Privacy Policy

    Get The Latest

    Sign Up for my latest recipes. You can unsubscribe at any time.

    Want More Recipes

    Check out My Cookbooks on Amazon for hundreds of tried and tested recipes.

    Copyright © 2022 Maven Cookery a Food Blog by Marilyn Haugen