Juicy Pan Fried Pork Chops Recipe

Pan Fried Pork Chops with nicely browned exterior ready to serve.

Juicy Pan Fried Pork Chops Recipe

Course: Main

Cuisine: American

Keyword: Comfort Food, Easy, Family Friendly

Prep Time: 5

Cook Time: 15

Total Time: 25

Servings:

Calories: 435kcal

Author: Marilyn

Pan frying pork chops is an incredibly easy and delicious way to prepare pork chops. A little bit of seasoning, a good hot skillet, and our cooking tips will make juicy, tender pork chops with a glorious sear.

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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

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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.

Notes

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.

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