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#Simple pan fried pork chops recipe how to
#Simple pan fried pork chops recipe full

Overcooking is a sure way to dry out pork chops, and they can go from perfect to dry in just a minute or two. The secret to juicy pork chops? Don’t overcook them.

The best way to tell if pork chops are done is to use an instant read thermometer to test the internal temperature of the pork chops. The temperature of the pork chops will continue to rise a few degrees during the rest time due to carryover cooking. Then serve and enjoy!Īccording to the USDA, pork chops should be cooked to a minimum internal temperature of 145° F and then allowed to rest for at least 3 minutes before consuming. Spoon or brush the butter thyme sauce over the pork chops.This lets the juices redistribute throughout the meat to keep the pork chops juicy. Let the pork chops rest for 5 minutes before slicing or serving. Once the butter melts, remove the pan from the heat. When the pork chops are almost done, add the remaining tablespoon of butter and the fresh thyme to the skillet.Be careful to not overcook them, since this will dry them out. Then reduce the heat to medium and continue cooking for 5-10 more minutes per side, until the pork chops are cooked through. Cook 2 minutes per side to get a nice browned crust.

Then dredge the pork chops in the flour, coating both sides.

Rub the seasoning mixture over both sides of the pork chops.

Pat the pork chops dry with paper towels.

Heat the olive oil and 1 tablespoon of butter in a large skillet, such as a cast iron skillet, over medium-high heat.

First, stir together the seasonings in a small bowl.

#Simple pan fried pork chops recipe full

This pan fried pork chop recipe comes together in a flash! See the recipe card below for the full printable recipe. The fresh thyme really adds something special to this recipe, so I highly suggest adding it.

Fresh Thyme: Thyme and pork are a delicious pair.

The butter also helps to create a pan sauce at the end.

Olive Oil and Butter: Cooking the pork chops in both olive oil and butter gives you both richness and flavor.

Flour: Dredging the seasoned pork chops in flour helps to create the browned crust as they cook in the skillet.

The cayenne pepper adds a little kick of heat, but this recipe is not overly spicy.

Seasonings: The seasoning mixture on these pork chops adds so much flavor! You’ll need kosher salt, paprika (I used sweet paprika), garlic powder, onion powder, black pepper and cayenne pepper.Using thick pork chops (at least 1-inch thick) also helps to prevent them from drying out. To make pan fried boneless pork chops, just keep a close watch on them so that they don’t overcook and dry out. Bone-In Pork Chops: I like using bone-in pork chops for this recipe because the bone keeps the meat especially moist.The pork chops are finished with a simple pan sauce made from butter and fresh thyme. Since our Baked Pork Chops recipe is one of our most popular recipes, I figured you all would love another easy pork chop recipe: Pan Fried Pork Chops!Ĭooking pork chops in a skillet is fast, easy and gives you the best crispy browned crust on the pork chops.

#Simple pan fried pork chops recipe how to

Learn how to cook pork chops in a skillet for a company-worthy dinner that’s so simple to make. These pan fried pork chops are moist and juicy with the best flavorful browned crust. With that in mind, you need a generously thick interior - one that will stay juicy and not overcook on the high heat.See my guide on how to use an Instant Pot. You can only get that intensely flavored exterior during long cook times over high heat.

Think of a beautifully caramelized sear or a patchwork of smoky grill marks on the exterior of a pork chop. But for depth of flavor, thick-cut pork chops are the way to go. They gain superiorly crispy exteriors while cooking through nicely. The reason some people dont like them is that when they are overcooked they get dry. Thin pork chops that cook in a flash work best for fast-cooking methods, like pan- or deep-frying. Pork chops are easy to dry out if you arent careful. It all comes down to texture versus taste. Obviously, the thinner pork chops will cook faster than the thicker ones - but what does that mean for your dinner? Whether this is your first attempt at cooking pork chops in a pan or you're a master at cooking pork chops, I guarantee you will love this pan-fried pork chops recipe. Whether it's bone-in or out doesn't necessarily matter (though the bone usually contributes a good amount of flavor) just consider the thickness of the actual chop. Reviews Pan Fry Pork If you know me, you know how much I love pork chops recipes These easy pan-fried pork chops are one of my favorites to serve my family. A thin pork chop should be in the range of 1/8 to 1/4-inch thick, and a thick pork chop is usually more than 1 inch. First things first, let's establish what qualifies as a thin or a thick pork chop.