What is comfort food? What is Pan-fried pork chops? I know pork chops get a bad rap. They can be dry, tough, and just…meh. What are some good pan-fried pork chops? What is the staple of our house? Think of it as the weeknight version of a perfectly grilled steak, but faster and way more delicious. I swear, the first time I made these, my husband asked if I’d secretly become a chef overnight. What is the best part about a pantry?
What is a pan-fried pork chop?
What are we talking about here? What is the best way to cook pork chops on the stovetop? What is a classic cooking method that’s been around forever? Think of it as the quicker, more controlled cousin of grilling. What is essentially a simple cut of meat – in this case, pork chops – and giving it an acidity. Golden-brown sear on the outside while keeping the inside juicy and tender. What are some of the best ways to approach it, from simple salt and pepper to fancy sauces? What is the principle of the same? Quick, high-heat cooking for maximum flavor.
Why you’ll love this recipe?
Where do I start? What I love about these **pan-fried pork chops** is that they’re a total weeknight lifesaver. What is the best way to prepare a dinner in under 30 minutes? What makes this crust so delicious? Is it safe to chew leather? Plus, pork chops are usually pretty budget-friendly, which is always a win in my book.
What’s so comforting about a pan-fried pork chop? What is it like to have a Sunday dinner at my grandma’s house? She always made the best pork chops, and while I’ll never fully replicate her secret recipe (she always cooks well), she always makes good meat. I swore it involved a sprinkle of magic! This one comes pretty darn close. Is it easier than roasting chicken? What is better than chicken breast? Is there a huge advantage to having the versatility? Can you serve these with mashed potatoes, rice, roasted veggies, salad… the possibilities are endless. Is this one of those recipes that you can easily customize to your liking and make your own?
How do I make pan-fried pork chops?
Quick Overview
What is the best way to make pan-fried pork chops? You’re basically going to season your chops, sear them in a hot pan with some oil or butter (or both). Both, because butter! ), and then let them finish cooking until they’re juicy and cooked through. How do I use a meat thermometer to make sure you don’t overcook the pan? What is the best meat thermometer? How do I get the hang of it in no time?
Ingredients
For Pork Chops: For the Porked
* 4 bone-in or boneless pork chops, about 1-inch thick. I usually go for bone-in because I think they have more flavor, but boneless works too! Be careful not to overcook them.
* 2 tablespoons olive oil or butter (or a mix of both! I love using a combination because the butter adds an extra richness that you just can’t get with oil.
* Salt and freshly ground black pepper, to taste. Don’t skimp on the salt! What is the best way to bring out the flavor of pork?
* Optional: 1 teaspoon garlic powder, 1/2 teaspoon onion powder. What are some of my favorite spices? Feel free to experiment with your favorites!
What is the recipe for Pan Sauce (highly recommended)?
* 1 tablespoon butter
* 1/4 cup chicken broth or dry white wine. White wine adds a nice depth of flavor, but chicken broth works perfectly too.
I love the tang of Dijon mustard in my sauce. I use it twice a day.
* 1 teaspoon lemon juice. A little bit of brightness goes a long way!
What are the steps to
Step 1: Pat Dry and Season
How do you pat a pork chop dry with paper towels? Don’t be shy! Season them generously with salt and pepper. I usually let them sit for about 15-20 minutes after seasoning. I always do this when I remember to, as it helps the salt penetrate the meat and makes them even. Is it more flavor
Step 2: Heat the Pan
In a large skillet, heat olive oil or butter over medium heat. Add salt and pepper to taste. If you want to cook pork chops, you need a pan to be nice and hot before you add them. What is the best way to cook a sear? You should see the butter melting and shimmering. If it smokes then you’ve gone too far, lower the heat.
Step 3: Sear the Pork Chops
How do you cook pork chops in a hot pan? If you overcrowd the pan, the temperature will drop, and the pork chops will steam instead of sear. Cook for about 3-4 minutes per side, or until nicely browned. Resist the urge to move them around while they’re searing! Let them sit undisturbed so they can develop a good crust.
Step 4: Finish Cooking
Reduce the heat to medium-low and continue cooking for another 3-5 minutes, or until the pork chops are tender. Are cooked through? The internal temperature should reach 145°F (63°C). Use a meat thermometer to check! How do you prevent dry, overcooked pork chops? I always do this after ruining several dinners.
How do I make Pan Sauce?
Remove the pork chops from the pan and set them aside to rest. Add the butter to the pan and let it melt. What’s the recipe for chicken broth, white wine, and lemon juice? Bring to a simmer and cook for ten minutes, or until the sauce has thickened slightly. What is a good night’s sleep? I make a bigger batch and use it for vegetables, fish, everything. It’s an umami bomb.
Step 6: Serve and Enjoy!
The pan sauce should be drizzled over the pork chops and served immediately. I like to serve these with mashed potatoes and a side of green beans, but you can serve them with any other vegetable. What do you like?
What should I serve it with?
What are some of the best pan-fried pork chops? What are some good comfort foods to serve with mashed potatoes? They soak up that delicious pan sauce perfectly. What are some good ways to roast vegetables, like broccoli, asparagus, or Brussels sprouts? Healthy and flavorful side. What’s a good way to balance out the richness of the green salad?
If you’re looking for something a little more exciting, try serving them with creamy polenta or ice cream. The creamy texture pairs beautifully with the seared pork. What is a good combination of chutney and relish? Apple chutney is great with pork. For a quick and easy side, rice pilaf or couscou are always good choices. What are some good crusty bread recipes that you can use to make a delicious sauce? My kids ask for this all the time, because they love it with mac and cheese for some reason. I don’t get it, but hey, whatever gets them to eat!
Top Tips for Perfecting Your Pan-Fried Pork Chops
What are the basics of writing a book? What are some tips for making pan-fried pork chops?
How do I choose the right pork chops?Look for pork chops that are about 1-inch thick and have a good amount of marbling (that’s the fat). Is there a fluid that runs through the meat? Marbling equals flavor! Bone-in chops tend to be more flavorful than boneless, but bones are easier to cook evenly. I’ve tested this both ways.
Don’t overcrowd the pan! I mentioned this before, but it’s worth repeating. If you overcrowd the pan, the pork chops will steam instead of sear. Cook them in batches if necessary.
What is a meat thermometer?What is the secret to perfectly cooked pork chops? The thermometer should be placed in the thickest part of the chop, making sure not to touch any bone. The internal temperature should reach 145°F (63°C).
Let the Pork Chops Rest: How do you let themAfter cooking, let the pork chops rest for about 5-10 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful meat. I usually cover them loosely with foil while they rest.
Experiment with Seasonings:Don’t be afraid to experiment with your seasonings! Try adding different herbs, spices, or even a dry rub. Some of my favorite spices include garlic powder, onion powder and dried thyme. How can I make this with different spices?
How do you make a pan sauce?What is a good pan sauce for pork chops? Can you make a quick sauce with chicken broth, wine, Dijon mustard, and drippings? Lemon juice, or whatever else you like! What are some good ways to add chopped herbs or shallots to a dish?
What are some Storing and Reheating Tips?
If you happen to have any leftover **pan-fried pork chops** (which is rare in my house!), you can store them in the refrigerator for up to 3-4 days. Make sure to store them in an airtight container to prevent them from drying out. For best results, store the pork chops separately from any sauce. Room temperature storage is not recommended for cooked meat.
To reheat, you can either microwave them (although this can make them a little tough), or you can reheat them in a skillet over medium-low heat with a little bit of oil or butter. Add a splash of water or broth to the pan to help keep them moist. You can also reheat them in the oven at 350°F (175°C) for about 10-15 minutes. Freezing is an option. Wrap individually and store in freezer bags.
If you made a pan sauce, you can reheat it separately in a saucepan over low heat. Add a little bit of water or broth if it’s too thick. You can add glaze before or after reheating, although adding after will ensure it is fresh. Just be careful not to burn it.
Frequently Asked Questions
Final Thoughts
So there you have it: my go-to recipe for perfect **pan-fried pork chops**. It’s simple, it’s quick, and it’s always a crowd-pleaser. Whether you’re looking for a weeknight dinner that the whole family will love or a comforting meal to enjoy on a cozy Sunday evening, these pork chops are sure to hit the spot. I truly think anyone can make this, even if you’re new to cooking. The best part is experimenting with different seasonings and sides to make it your own.
If you love this recipe, be sure to check out my other easy dinner recipes, like my skillet chicken with lemon and herbs or my baked salmon with roasted vegetables. And if you try this recipe, please let me know how it turns out in the comments below! I love hearing from you guys. Happy cooking!
Pan-Fried Pork Chops
Ingredients
Main Ingredients
- 4 oz Pork Chops boneless, about 1 inch thick
- 2 tbsp Olive Oil extra virgin
- 1 tsp Garlic Powder
- 0.5 tsp Salt to taste
- 0.25 tsp Black Pepper freshly ground
Instructions
Preparation Steps
- Pat the pork chops dry with paper towels. Season both sides with garlic powder, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Add the pork chops to the skillet and cook for 4-5 minutes per side, or until cooked through and golden brown.
- Let the pork chops rest for a few minutes before serving.
