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 that's sure to be a family favorite.
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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.
But 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, homemade Shake & Bake pork chops, and oven barbecue chicken thighs.
One addition to our favorite easy meat meals that our family is very glad I learned to make 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. -- Just bone-in pork chops, salt & pepper, self-rising flour, and the canola oil to pan-fry the chops in is all it takes.
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. They'll hopefully become a family-favorite for you, too.
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. They'll hopefully become a family-favorite for you, too.
Seasoned simply, dredged in flour coating, and quick pan-fried, Pan Fried Pork Chops turn out tender, juicy, and flavorful.
What's to Love About This Recipe?
- Fabulous flavor - Seasoned simply and quick pan-fried, these chops turn out tender, juicy, and oh-so flavorful. -- Just the way we love them!
- Simple ingredients - Nothing fancy here. Just bone-in pork chops, salt & pepper, self-rising flour, and the canola oil to pan-fry the chops in is all this tasty recipe takes.
- Quick to make - On the table in about 25 to 30 minutes from start to finish, Pan Fried Pork Chops are a perfect everyday go-to dinner dish.
- Family favorite - Pan Fried Pork Chops' simple ingredients and fabulous flavor make them a family favorite meal, for sure.
Pan Fried Pork Chops Ingredients:
The ingredients for making Pan Fried Pork Chops are really quite simple. To whip up a batch, you'll need:
- Bone-in pork chops - For the best result, buy bone-in pork chops that are about 1/2-inch thick. Boneless pork chops and thinner-cut bone-in pork chops have a tendency to turn out a bit dry when pan-frying. We strongly recommend thicker-cut, bone-in pork chops for the most tender, juiciest result.
- Self-rising flour - For dredging the pork chops prior to pan frying. The thin coating of self-rising flour helps develop a nice golden crust on the outside of the chops, and helps seal in some of their moisture while cooking.
- Canola oil - About 1/2 cup is needed to create the proper depth for pan-frying the pork chops. Vegetable oil can be substituted, no problem.
- Salt & pepper - For seasoning the pork chops, and a critical element in developing fabulous flavor in the finished pork chops.
Generously seasoning the pork chops before dredging in flour makes all the difference in the chops' finished flavor.
How to Make Pan Fried Pork Chops:
Step 1: Season the Meat
Start by generously seasoning bone-in pork chops that are about 1/2-inch thick 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.
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.
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
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 as they cook.
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 quite well.
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 quite well.
Step 3: Heat Oil
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.
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.
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.
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.
Step 5: Pan-Fry the Pork Chops
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 or 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 the cooked pork chops from the skillet and place them 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 then dig in to the deliciousness! -- That's all there is to it 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.
Check out these other tasty meat main dish recipes:
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Yield: 6 servings
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 MinCook time: 15 MinTotal time: 25 Min
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
- Generously season pork chops with salt and pepper on both sides.
- 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.
- In a large skillet, heat oil over medium high heat until hot.
- 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.
- 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:
- 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.
- 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.
This post is linked with Weekend Potluck.
pan fried porkchops are my favorite!
ReplyDeleteCongratulations, your post is featured on Full Plate Thursday,450! Thanks so much for sharinig your talent with us and have a wonderful week.
ReplyDeleteMiz Helen
Made these tonight and oh my goodness!!! These were perfection. I have been trying to find a recipe that could come close to the ones a very dear woman I knew in Iowa used to make. I was ready to give up trying and then tried your recipe. So so good. I will never make them any other way again. Thank you, thank you!!!
ReplyDeleteWonderful pork chops. The smell was delicious. The pork chops reminded me of the chops dad made for my brother and I while mom was at work. I cannot thank you enough for this recipe. Melt in your mouth. I missed adding salt and pepper to the flour dredge mix. They still tasted wonderful.
ReplyDeleteI have a package of pork chops in my fridge and can't wait to try this.
ReplyDelete