Golden Juicy Pan Fried Pork Chops
Pan fried pork chops should not be hard to get right. You need a hot skillet, chops with a little thickness, and a thermometer so you do not leave them on too long. Once you have those three things working for you, the rest is simple.
If pork chops have come out dry in the past, it usually comes down to one of a few things. The chops were too thin, the pan was not fully heated, or they cooked past the point where they should have come off. This method keeps an eye on those trouble spots.
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 10 minutes | 15 minutes | 25 minutes | 4 |
Why You’ll Love This Recipe
- It uses everyday ingredients you may already have.
- The pork chops cook in one skillet and do not need much watching.
- The sauce is fast and gives the chops extra flavor without adding a lot of work.
- It pairs easily with potatoes, rice, noodles, or vegetables.
- Once you make it once or twice, the method becomes easy to repeat.
Quick Answer Box
What it is: This is a stovetop pork chop recipe cooked in a heavy skillet. It works best with bone-in chops that are about 3/4 inch to 1 inch thick.
Why you’ll love it: The chops get a good sear, the ingredients are basic, and the sauce comes together in the same pan. It is a straightforward dinner that does not ask much from you.
How to make it: Dry the chops, season them well, and cook them in a hot skillet until both sides are browned. Check the center with a thermometer, let them rest, then stir together a quick pan sauce from the drippings and browned bits left behind. This juicy thick cut pork chops recipe truly elevates your weeknight meals. Pair it with a side of roasted vegetables or a simple salad for a complete and satisfying dinner. You can even experiment with different herbs and spices to customize the flavor to your liking.
Key Takeaways
- Start with bone-in pork chops that are 3/4 inch to 1 inch thick.
- Blot the chops dry before seasoning and cooking.
- Wait until the oil shimmers before the pork goes into the pan.
- Cook to 145°F, then rest the chops for 3 minutes.
- If the chops are on the thicker side, turn the heat down a bit after the crust forms so the middle can finish without the outside getting too dark.
What Ingredients Do You Need for Pan Fried Pork Chops?
The ingredient list is short here. That is part of the point.
- Bone-in pork chops: Look for chops about 3/4 inch to 1 inch thick. Thin chops are much easier to overcook.
- Kosher salt and black pepper: These do most of the seasoning work, so do not be shy.
- Canola oil or another neutral oil: Use an oil that can take the heat of a skillet without burning too fast or adding additional flavors.
- Garlic: This goes into the sauce and gives it a fuller flavor.
- Shallot: Shallot adds a mild onion note without taking over.
- Fresh thyme: Thyme works well with pork and keeps the sauce simple.
- Low-sodium chicken broth: This gives you the base for the pan sauce.
- White wine vinegar: A little vinegar keeps the sauce from tasting dull.
- Unsalted butter: Stirred in at the end, it softens the edges of the sauce.
What Kind of Pork Chops Work Best?
Bone-in pork chops are your best bet for this recipe. They tend to stay juicier and give you a little more margin before they dry out. Rib chops or loin chops both work well. I would skip very thin chops for this one. For a delicious side, consider making some roasted vegetables that caramelize beautifully in the air fryer. With juicy air fryer recipes at home, you’ll find countless options that elevate your meal while keeping prep time minimal. Experiment with different seasonings to discover your favorite combinations that complement the pork chops perfectly.
What Pan Should You Use?
A cast iron skillet is a good choice, but any heavy pan will work. The main thing is steady heat. If the pan loses heat the minute the meat goes in, the chops will sit there and give off moisture instead of picking up color.
How Do You Make Pan Fried Pork Chops?
The steps are easy. The small details are what help the pork chops turn out well.
- Prep the chops. Pat the pork chops dry with paper towels. Season both sides with salt and pepper. If there is a thick fat edge around the outside, cut a few small slits in it so the chops do not curl up in the skillet.
- Heat the skillet. Set a heavy skillet over medium heat. Add the oil and let it get hot enough to shimmer.
- Cook the first side. Lay the chops in the pan and leave them alone long enough to brown. If they stick, they usually need another minute.
- Turn and finish. Flip the chops and cook the second side until browned. Check the temperature in the center with an instant-read thermometer.
- Rest the chops. Move the pork chops to a plate when they reach 145°F. Let them sit while you make the sauce.
- Make the sauce. Pour off most of the fat, leaving about 1 teaspoon in the skillet. Add the shallot and garlic and cook briefly. Add the thyme, broth, and vinegar, then scrape up the browned bits from the bottom of the pan.
- Finish the sauce. Let the liquid simmer until it is reduced by about half. Remove the thyme, then whisk in the butter a little at a time.
- Serve. Spoon the sauce over the chops or put it on the table alongside them.
Time and Temperature Guide
| Item | Best Target |
|---|---|
| Pork chop thickness | 3/4 inch to 1 inch |
| Skillet heat | Medium heat |
| Safe internal temperature | 145°F |
| Rest time | 3 minutes |
| Sauce reduction | Reduce by about half |
Why Do Pan Fried Pork Chops Turn Out Dry?
Dry pork chops usually come from overcooking, starting with thin chops, or using a pan that was not hot enough in the first place. Thin chops are the hardest to manage because they can go from underdone to dry in a hurry. A thicker chop gives you more control.
Top Tips for Better Pork Chops
- Dry the surface well before the chops go into the skillet.
- If the pork is very cold, let it sit out for 15 to 20 minutes first.
- Do not keep shifting the chops around in the pan.
- Use a thermometer instead of trying to judge by color alone.
- Give the meat time to rest before serving so the juices stay in the chop, not on the plate.
Variations and Swaps
- Use sage instead of thyme for a more old-fashioned pork chop flavor.
- Add sliced mushrooms after the chops come out of the skillet.
- Use a little onion if you do not have shallot.
- Stir a pinch of paprika or onion powder into the seasoning if you want a little more depth.
What Should You Serve With Pan Fried Pork Chops?
These pork chops fit with all kinds of simple sides. Mashed potatoes, roasted potatoes, roasted potatoes and carrots, green beans, or my one of my favorites an old fashioned cucumber salad all work well with pork chops.
Make Ahead, Storage, and Reheat
You can season the pork chops a few hours ahead and keep them covered in the refrigerator. Leftover cooked chops keep well for 3 to 4 days. Warm them slowly in a covered skillet with a splash of broth so they do not dry out while reheating.
Troubleshooting
- The chops are getting too dark: Lower the heat once the outside has browned.
- The chops look pale: The pan was not hot enough, or too many chops went in at once.
- The sauce tastes flat: Add a pinch of salt or another small splash of vinegar.
- The chops curled as they cooked: Cut a few small slits in the fat edge before they go into the skillet.
FAQs
What temperature should pan fried pork chops be?
Cook pork chops to 145°F, then let them rest for 3 minutes before serving.
How long do you pan fry pork chops?
For pork chops that are 3/4 inch to 1 inch thick, pan frying usually takes about 8 to 12 minutes total. The exact time depends on the thickness and how hot your skillet is running.
Why are my pan fried pork chops tough?
They were most likely cooked too long, or the chops were too thin from the start. A thicker chop is easier to keep tender.
Can I make this with boneless pork chops?
Yes, but keep a close eye on them. Boneless chops generally cook faster than bone-in chops.
Can pork chops be a little pink?
Yes. Pork that reaches 145°F can still have a faint pink color in the middle.
Juicy Pan Fried Pork Chops Recipe
Ingredients
- 4 bone-in pork chops about 3/4-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
- 1-1/4 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
- 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.
- Pat the chops dry with a paper towel.
- Season pork chops and pat the seasoning. It isn’t necessary to rub the pork seasoning in.
- 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.
- Use a large enough skillet so your pork chops aren’t crowded. This will help the pork chops turn golden brown and not steam.
- Heat the skillet over medium heat until the oil is shimmering. The pork chops will immediately start to sear and not soak in oil.
- 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.
- Cook pork chops until an instant-read thermometer registers 145°F when inserted horizontally into the chop.
- 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
Internal Linking Opportunities
- Link to a green bean, broccoli, or salad recipe.
- Link to other pork dinner recipes like pork tenderloin, ribs, or roast pork.
