Pan Fried Pork Chops: Step-By-Step

September 7, 2019
Seasoned simply, dredged in flour coating, and quick pan-fried, these Pan Fried Pork Chops turn out tender, juicy, and flavorful.  On the table in about 25 to 30 minutes from start to finish, they're a perfect everyday go-to dinner dish.
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Pan Fried Pork Chop Image

I've never fancied myself much of a plain-meat cooker.  

Casseroles? - Absolutely.  Pasta dishes? - Have been cooking them since I was a teenager.  Baking of all sorts? - It's my favorite, and how I got my start in the kitchen.  I started helping my Mom in the kitchen with baking way back when I was about 3 or 4 years old.

Hand me a cut of meat? - Until the last several years, not so much.

Given my husband's and daughter's love for plain meat-and-veggie meals, I've had to learn how to cook up basic, everyday meat meals.  Like our very-favorite stovetop pork roast, maple crock pot ham, and oven barbecue chicken thighs.

Seasoned simply, dredged in flour coating, and quick pan-fried, these pork chops turn out tender, juicy, and flavorful.

The latest addition to our favorite easy meat meals are these super tasty, super easy Pan Fried Pork Chops.

Seasoned simply, dredged in flour coating, and quick pan-fried, these pork chops turn out tender, juicy, and flavorful.  In fact, I'm always amazed how flavorful they are given how simple the recipe ingredients are.

Not only are these pork chops flavorful, they're really easy and fast to make, too.  From start to finish, they can be on the table in about 25 to 30 minutes.  Which makes them a perfect everyday go-to dinner dish.

Follow these steps on how to pan fry pork chops and whip up a batch of these golden beauties for dinner tonight.

Plate of Pan Fried Pork Chops Image

Step 1:  Season the Meat

Seasoning Pork Chops with Salt and Pepper Image

Start by buying bone-in pork chops that are about 1/2-inch thick, and generously season them with salt and pepper on both sides.

Generously seasoning the pork chops before dredging in flour makes all the difference in the chops' finished flavor.  For the best result, absolutely do not skip this step.  We've tried this exact same method of cooking the pork chops without the salt and pepper, and they're just not nearly as good. 


Generously seasoning the pork chops before dredging in flour makes all the difference in the chops' finished flavor. 

As a reference point, I use about a total of 1/2 to 3/4 teaspoon of each salt and pepper to season the 6 pork chops.

Also, we've tried boneless pork chops and thinner-cut bone-in pork chops.  Both turn out a bit dry.  We strongly recommend thicker-cut, bone-in pork chops for the most tender, juiciest result.


Step 2:  Prepare Flour Dredging Mixture

Seasoning Flour to Bread Pork Chops Image

Dredging the pork chops in a flour mixture prior to pan frying helps develop a nice little golden crust on the outside of the chops, and helps seal in some of their moisture.

To prepare the dredging mixture, in a shallow dish combine some self-rising flour with a bit of salt and pepper.  Mix together with a fork to get the salt and pepper distributed throughout the flour.

I usually use a pie plate for my dredging, and find it works really well.


Step 3:  Heat Oil

Heating Oil to Make Pan Fried Pork Chops Image

In a large skillet, heat about 1/2 cup canola or vegetable oil over medium high heat until it's hot.  You want the oil good and hot before you put the pork chops in the pan - the chops should immediately start to sizzle when they hit the pan.

If the oil's not hot enough, the pork chops will stick to the pan, absorb some of the oil, and the golden crust from the flour will most likely just flake off.

How do you know when the oil is hot?

Well, you know those wavy little "heat monkeys" you see over pavement when it's really hot outside?  You'll kind of start to see similar little waviness over the hot oil when it's ready.  Also, when you hold your hand a couple of inches above the oil, you'll feel good heat radiating from the pan.

Also another note on oil - you don't need to submerge the pork chops completely in oil.  The 1/2 cup of oil should be enough, and should just come up about 1/4 to 1/3 of the way up the pork chops.  We're pan-frying, not deep-frying.


Step 4:  Dredge the Pork Chops

Dredging Pork Chops in Flour Image

While the oil heats, start to dredge the first pork chop in the flour mixture, lightly coating both sides.

To dredge, place each pork chop (one at a time) in the flour dredge to coat the first side, and then turn it over to coat the other side.

How to Dredge Pork Chops in Flour Image

Pick up the coated pork chop and let any excess flour drop off back into the dredging mixture.

Immediately place into the pan of hot oil.

Pork Chop Dredged in Flour Image


Step 5:  Pan-Fry the Pork Chops

How to Make Pan Fried Pork Chops Image

Working in two batches (3 pork chops at a time so as not to crowd the pan), add pork chops to the hot oil.  

Cook and brown the pork chops until cooked through, about 4 minutes per side.

If the pork chops seem to be browning too much too quickly, reduce the heat a bit.  The chops should develop a nice golden color, but not burn.

Resting the pork chops lets their juices redistribute throughout the meat after cooking, and is a very important step for getting the best, juiciest result.


Step 6:  Let Pork Chops Rest

Remove cooked pork chops from the skillet and place on a plate with a few layers of paper towels to drain off any grease.  Let the pork chops rest 5 minutes before serving and cutting.

Resting the pork chops lets their juices redistribute throughout the meat after cooking, and is a very important step for getting the best, juiciest result.


And that's all there is to getting a batch of these tasty, golden pan-fried beauties on the table.

Simple, quick, easy, tasty, and on the table in about 25 to 30 minutes from start to finish - which makes them a perfect everyday go-to dinner dish.

We hope you and your family enjoy them as much as we do!

Pan Fried Pork Chop Being Plated with Black Tongs Image
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pork chops, how to cook pork chops, fried pork chops, dinner recipe
Main Dishes
Yield: 6 servings
Author:

Pan-Fried Pork Chops

Seasoned simply, dredged in flour coating, and quick pan-fried, these Pan Fried Pork Chops turn out tender, juicy, and flavorful. On the table in about 25 to 30 minutes from start to finish, they're a perfect everyday go-to dinner dish.
prep time: 10 Mcook time: 15 Mtotal time: 25 M

ingredients:

  • 6 bone-in pork chops, about 1/2-inch thick
  • 1 1/2 c. self-rising flour
  • 1/2 c. canola or vegetable oil
  • salt
  • pepper

instructions:

How to cook Pan-Fried Pork Chops

  1. Generously season pork chops with salt and pepper on both sides.
  2. In a shallow dish, combine self-rising flour with 1 teaspoon salt and 1/2 teaspoon black pepper.  Dredge pork chops in flour mixture, lightly coating both sides.
  3. In a large skillet, heat oil over medium high heat until hot.
  4. Working in two batches (3 pork chops at a time so as not to crowd the pan), add pork chops to the hot oil.  Cook and brown pork chops until cooked through, about 4 minutes per side.
  5. Remove pork chops from skillet and place on a plate with a few layers of paper towels.  Let pork chops rest 5 minutes before cutting.
TRACEY'S NOTES
  1. Generously seasoning the pork chops before dredging in flour makes all the difference in the chops' finished flavor.  I use about a total of 1/2 to 3/4 teaspoon of each salt and pepper to season the 6 pork chops.
  2. I strongly recommend thicker-cut, bone-in pork chops.  We've tried this cooking method with boneless and with thinner-cut bone-in pork chops - and they tend to be drier and just don't turn out as well.
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2 comments

  1. Congratulations, your post is featured on Full Plate Thursday,450! Thanks so much for sharinig your talent with us and have a wonderful week.
    Miz Helen

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