Pan Fried Pork Chops That Stay Juicy And Golden Brown
These pan fried pork chops are for people who want browned skillet pork chops with a moist center and a quick pan sauce. The chops cook on the stovetop, then rest while you make the garlic thyme sauce from the browned bits left in the pan.
The method is simple. Use chops with some thickness, keep the heat steady, and let the thermometer guide the finish.
| Servings | Prep Time | Cook Time | Total Time |
|---|---|---|---|
| 4 | 10 minutes | 15 minutes | 25 minutes |
Table of Contents
Quick Look
► Who This Recipe Is For: This recipe is for anyone who wants skillet pork chops without breading, flour, or an oven step.
► What You Are Making: Bone-in pork chops browned in a skillet and finished with a quick sauce made with garlic, shallot, thyme, broth, vinegar, and butter.
► Why The Method Works: Adding chops to a hot skillet builds a nice brown crust, thicker chops give you more temperature control, and a short rest helps settle the juices into the pork chops.
► Best Pork Chop Thickness: Choose chops about 3/4 inch to 1 inch thick. Thin chops cook fast and dry out more easily.
► Cook Time: Most chops take about 8 to 12 minutes total, depending on their thickness.
Why This Method Works
The goal is to brown the pork before the center overcooks. A chop close to 1 inch thick gives you enough time to build color and fond in the skillet. The fond adds rich flavor to the sauce.
Patting the chops dry before seasoning removes surface moisture and promotes browning instead of steaming.
Keep the skillet at steady medium heat. Too much heat darkens the outside too fast. Too little heat keeps the chops pale and wet.
Ingredient Highlights
Bone-In Pork Chops: Rib chops or loin chops work well here. Choose chops about 3/4 inch to 1 inch thick so they have time to brown before the center overcooks.
Fresh Thyme: Thyme gives the pan sauce a clean, savory flavor. Use sage instead if you want a more traditional pork chop flavor.
Low-Sodium Chicken Broth: Broth pulls the browned bits from the skillet and forms the base of the sauce. Low-sodium broth gives you better control over the salt.
White Wine Vinegar: A small amount adds needed acidity to the sauce. It keeps the butter and pork drippings from tasting dull.
Unsalted Butter: Butter finishes the sauce and gives it a smoother texture. Whisk it in off the heat so the sauce comes together cleanly.
Best Pork Chops For Pan Frying
- Bone-in pork chops work best for this recipe. They hold moisture better than thin boneless chops and give you more time to brown the outside.
- Boneless pork chops will also work, but they are not as flavorful. The cooking time is faster, so watch them closely.
Variations
- Use Sage Instead Of Thyme: Sage gives the sauce a more old-fashioned pork chop flavor.
- Add Mushrooms: Cook sliced mushrooms in the skillet after the pork comes out, then continue with the sauce.
- Use Onion: A little finely chopped white onion works well if you do not have a shallot. White onions are milder tasting and work well.
- Add Paprika: A small amount of paprika adds color and mild earthy flavor to the seasoning.
- Add Dijon Mustard: Whisk a small spoonful into the sauce after the broth reduces for a sharper finish.
Before You Start
- Dry The Pork Well: Pat both sides with paper towels before seasoning. A dry surface browns faster.
- Cut The Fat Edge: If the chops have a thick fat rim, cut a few small slits through it. This helps the chops sit flat against the skillet instead of curling up.
- Use a Meat Thermometer:
- I like to use a leave-in probe thermometer so I can check the temp readily. Insert it horizontally into the thickest part of the meat before the chops hit the pan.
- If using an instant-read thermometer, check the temperature early and often. In either case, make sure the probe doesn’t hit the bone.
- Start With A Hot Pan: Heat the oil until it shimmers before adding the pork. If the pan is not ready, the chops release moisture before they brown.
- Leave Space In Between The Chops: Do not crowd the skillet. Space lets steam escape, which helps the pork brown instead of turning pale.
- Adjust The Heat As Needed: Keep the heat at medium for most of the cooking. If the pork darkens too fast, lower the heat before the crust burns.
How To Make Pan Fried Pork Chops
- Pat both sides of the chops dry with paper towels. Season with kosher salt and ground black pepper. If they have a fat rim, cut a few small slits through the fat.
- Place a cast iron or heavy bottom stainless skillet over medium heat. Add the oil and heat until it shimmers.
- Add the pork chops and leave them alone until the underside browns and releases easily from the skillet. Turn the chops and cook the second side until browned.
- Cook the chops until the temperature reaches 140°F.
- Transfer them to a plate and let them rest while you make the sauce. The internal temperature should reach 145°F after resting.
- Spoon off excess fat, leaving about 2 teaspoons in the skillet. Add the garlic and shallot and cook, stirring, about 1 minute or until fragrant. Add the broth, vinegar and thyme sprigs. Scrape up the browned bits and simmer until the liquid reduces by about half.
- Remove the thyme sprigs, take the pan off the heat, and whisk in the butter one tablespoon at a time until blended in. Transfer the sauce to a serving bowl.
- Serve the pork chops with gravy on the side or drizzle over the top.
When To Turn And When To Pull The Pork Chops
► Turn the pork chops when the first side is browned and releases from the skillet. If the chops stick, leave them alone for another minute, or until they release easily.
► Start checking the center temperature once both sides have browned. If you haven’t already, insert the thermometer into the thickest part of the chop without touching the bone.
► Remove the pork chops from the skillet at 140°F. Rest them for 5 to 10 minutes before cutting or serving. The internal temperature should rise to 145°F during the rest.
Time And Temperature Guide
| Question | Best Answer |
|---|---|
| What thickness works best? | 3/4 inch to 1 inch |
| When should you turn the chops? | When the first side is browned and releases from the skillet |
| When should you remove them? | At 140°F |
| How long should they rest? | 5 to 10 minutes |
| What final temperature should they reach? | 145°F before serving |
Storing and Reheating
- Season the pork chops and let them sit at room temperature for 15 to 20 minutes before cooking so they are not too cold when they hit the skillet.
- Store leftover cooked pork chops in an airtight container in the refrigerator for 3 to 4 days.
- To reheat, warm them slowly in a covered skillet with a splash of broth. Keep the heat low so the pork warms through without drying out.
What to Serve With Pan Fried Pork Chops
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 or other neutral oil
- 1 teaspoon minced garlic about 2 garlic cloves, minced
- ½ teaspoon dried shallots about 1 small fresh shallot, minced
- 1-1/4 cups low-sodium chicken broth
- ¼ teaspoon white wine vinegar
- 2 sprigs fresh thyme
- 3 tablespoons unsalted butter cut into 3 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, for about 15 minutes or until nicely browned and an instant-read thermometer registers 140°F when inserted horizontally into the chop. Transfer pork chops to a plate.
- Pour off all but 2 teaspoons of oil from the pan. Add garlic and shallots and cook over medium heat, stirring, 1 minute or until fragrant. Add broth, vinegar, and thyme sprigs, scraping the skillet to loosen browned bits 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 bowl.
- Serve pork chops with sauce on the side or drizzled over the top.
Cooks Tips
- 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.
- Use a large enough skillet so your pork chops aren’t crowded. This will help the pork chops turn golden brown and not steam.
- When frying, wait until the chops easily release from the skillet before turning.
- Cook pork chops until an instant-read thermometer registers 140°F when inserted horizontally into the chop.
- If the outside is getting too browned, cover the pan briefly to allow the internal temperature to rise faster.
