Pan Fried Boneless Pork Chops is a simple recipe for some of the juiciest and quickest chops ever. It’s a perfect family meal that takes just 20 minutes to prepare. I love to serve this to my family on a busy weeknight.
Pork chops don’t have to be dry or boring. Try these fabulous recipes: crockpot smothered pork chops and french onion soup pork chops.
SAVE THIS RECIPE!
Enter your email below and we’ll send this recipe straight to your inbox.
Why this Pan-Fried Pork Chop Recipe is a Keeper
I love this recipe for crispy fried pork chops because it’s a quick and easy weeknight meal. This recipe turns the dreaded pork chop night into your favorite night of the week.
- Quick Cooking: Boneless pork chops cook incredibly fast in a skillet, making them perfect for busy evenings when time is limited. You can have a delicious and satisfying meal on the table in about 30 minutes.
- Lean and Healthy (Relatively): Boneless pork loin chops are a relatively lean cut of meat, offering a good source of protein without excessive fat.
- Versatile Flavor Profile: Pork is a blank canvas that takes on flavors beautifully. You can easily customize the seasoning and create a variety of delicious dishes.
- Tender and Juicy (When Cooked Properly): When cooked correctly, pan-fried boneless pork chops can be incredibly tender and juicy, avoiding the dryness that sometimes plagues pork.
- Simple Technique: Pan-frying is a straightforward cooking method that doesn’t require specialized equipment or advanced culinary skills.
How Do I Prevent Dry Pork Chops?
Be sure to not overcook your pork chops. Overcooking often leads to dry, tough chops. Pork chops are done when the internal temperature reaches 145 degrees. Cook time depends on the thickness of the chops.
Pro Tip for Boneless Pork Chops
It is recommended to bring the seasoned or marinated pork chops to room temperature for about 15-20 minutes before cooking. This helps them cook more evenly.
Ingredient Notes and Variation Suggestions for Pan-Fried Boneless Pork Chops
This fried thin pork chops recipe is super easy to customize. I like to try different ingredients and different flavors to mix it up.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Pork Chops: Boneless pork chops cook very quickly, but you can also use bone-in pork chops. Bone in pork chops take longer to cook to account for the bone.
- Oil: Use olive oil or melted butter to make these easy fried pork chops. You could also try canola oil or vegetable oil.
- All Purpose Seasoning: Make your own All Purpose Seasoning to add to everything. It’s made with just a little onion powder, garlic powder, salt and pepper.
- Other Spices: Try other spices such as smoked paprika, thyme or Homemade Cajun Seasoning.
- Parmesan Crust: Combine breadcrumbs with grated Parmesan cheese for a crispy, cheesy coating.
- Honey-Garlic Glaze: A classic combination that adds sweetness and savory depth.
- Maple-Dijon Glaze: Tangy, sweet, and perfect for fall.
- Fruity: Top with a pan sauce made with fruit preserves (like apple or cherry) and a touch of vinegar.
How to Make Pan Fried Pork Chops
This seasoned fried pork chops recipe comes together in just 3 easy to follow steps. These pan pork chops are so good, they’re perfect to add to your meal rotation.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Heat Oil and Season Pork: Heat olive oil in a skillet over medium heat. Season pork chops well with All Purpose Seasoning and set aside.
- Bread the Pork Chops: Place flour in a deep-sided dish. Dredge each pork chop in the flour, then add pork chops to the skillet.
- Cook: Cook for 3 minutes per side. Flip the pork chops halfway and continue to cook until the pork chops are cooked thoroughly and golden brown.
Prep Ahead Suggestions to Cook Pork Chops
When I prepare ingredients and steps to a dinner recipe ahead of time, it can help save me time and kitchen space when it comes to making everything for easy pan-fried pork chops dinner.
- Seasoning: Pat the pork chops dry and season them with your favorite spices. You can do this a few hours ahead and store them covered in the fridge. This allows the flavors to penetrate the meat.
How to Store, Reheat and Use Leftover Juicy Cast Iron Skillet Pork Chops
- Storing: Store these juicy pan-fried pork chops recipe in an airtight container in the fridge for up to 3 days.
- Reheating: Remove pork chops from the refrigerator and reheat the best fried pork chops in the microwave until hot. You can also reheat in a pan on medium-high heat until warmed through.
- Using Leftovers: Pork Chop Sandwiches: Slice the pork and serve it on your favorite bread with BBQ sauce, mustard, or other condiments. Add coleslaw or pickles for extra flavor.Salads: Slice the pork and add it to a green salad with your favorite vegetables and dressing.Stir-fries: Cut the pork into cubes or strips and stir-fry it with vegetables and your favorite sauce. Serve over rice or noodles.Tacos or Burritos: Dice the pork and use it as a filling for tacos or burritos. Add your favorite toppings like salsa, guacamole, and sour cream.
Common Questions About This Easy Pan Recipe
Oven-Fried Pork Chops: For a healthier alternative to pan-frying, you can “oven-fry” your pork chops. Bake for about 20-25 minutes, or until cooked through and golden brown. Sear the pork chops first.
If you ended up with tough, rather than tender pork chops, it’s possible they cooked for too long on too high of heat. Rest time: Be sure to let the pork chops rest for 5 minutes before serving.
No, but a secret for getting a juicy pork chop is to let it marinate. I like to let them marinate an hour before cooking.
Expert Tips for Cooking the Pork Chops
- Start with Evenly Thick Chops: If your pork chops are uneven, pound the thicker parts to a uniform thickness (about ¾ to 1 inch) for even cooking.
- Pat the Pork Chops Dry: Before seasoning or searing, pat the pork chops thoroughly dry with paper towels. This helps to achieve a nice brown crust.
- Use a Hot Pan: Preheat your skillet over medium-high heat before adding the oil so that you have a hot cast iron. The oil should shimmer but not smoke in the bottom of the pan.
- Don’t Overcrowd the Pan: Cook the pork chops in a single layer with enough space between them. Overcrowding will lower the pan temperature and result in steaming rather than searing. Cook in batches if needed.
- Check for Doneness: Use a meat thermometer to accurately temp this weeknight recipe to ensure your pork chops are cooked to the correct internal temperature (145°F).
- Don’t Forget to Rest: Allowing the pork chops to rest after cooking is crucial for retaining their juices and ensuring tenderness. Tent them loosely with foil for 5-10 minutes.
- Deglaze the Pan: After removing the pork chops, don’t discard the flavorful bits left in the pan. Deglaze with a liquid like wine, broth, or vinegar and scrape up the browned bits to create a simple and delicious pan sauce.
- Consider a Reverse Sear for Thicker Chops: For thicker boneless pork chops (over 1 inch), you can use the reverse sear method: bake them at a low temperature until almost done, then sear them in a hot skillet for a beautiful crust. This helps to ensure even cooking and a juicy interior.
- Serve Recipe With: Serve southern fried pork chops with Instant Pot Mashed Potatoes {No Drain}, Cream Style Corn or Lemon Orzo Salad.
More Recipes You Might Like
SAVE THIS RECIPE!
Enter your email below and we’ll send this recipe straight to your inbox.
Pan Fried Boneless Pork Chops
Equipment
- Deep dish
SAVE THIS RECIPE!
Enter your email and we’ll send this recipe to your inbox.
Ingredients
- 2 tablespoons Olive oil, or butter, as preferred
- 4 Pork chops, approximately 2 pounds
- ½ teaspoon All Purpose Seasoning
- 1 cup All-purpose flour
Instructions
- Heat olive oil in a skillet over medium heat.
- Place pork chops on a plate or cutting board.
- Season well with All Purpose Seasoning and set aside.
- Place flour in a deep-sided dish.
- Dredge each pork chop in the flour, then add to the hot oil in the skillet.
- Cook for 3 minutes, then turn over and continue to cook until the pork chops reach an internal temperature of 145℉, about 5-7 minutes.
Christina’s Notes
- Start with Evenly Thick Chops: If your pork chops are uneven, pound the thicker parts to a uniform thickness (about ¾ to 1 inch) for even cooking.
- Pat the Pork Chops Dry: Before seasoning or searing, pat the pork chops thoroughly dry with paper towels. This helps to achieve a nice brown crust.
- Use a Hot Pan: Preheat your skillet over medium-high heat before adding the oil so that you have a hot cast iron. The oil should shimmer but not smoke in the bottom of the pan.
- Don’t Overcrowd the Pan: Cook the pork chops in a single layer with enough space between them. Overcrowding will lower the pan temperature and result in steaming rather than searing. Cook in batches if needed.
- Resist the Urge to Move Them Too Soon: Let the pork chops sear undisturbed for a few minutes on each side to develop a beautiful golden-brown crust before flipping.
- Check for Doneness: Use a meat thermometer to accurately temp this weeknight recipe to ensure your pork chops are cooked to the correct internal temperature (145°F).
- Don’t Forget to Rest: Allowing the pork chops to rest after cooking is crucial for retaining their juices and ensuring tenderness. Tent them loosely with foil for 5-10 minutes.
- Deglaze the Pan for Extra Flavor: After removing the pork chops, don’t discard the flavorful bits left in the pan. Deglaze with a liquid like wine, broth, or vinegar and scrape up the browned bits to create a simple and delicious pan sauce.
- Consider a Reverse Sear for Thicker Chops: For thicker boneless pork chops (over 1 inch), you can use the reverse sear method: bake them at a low temperature until almost done, then sear them in a hot skillet for a beautiful crust. This helps to ensure even cooking and a juicy interior.
- Serve Recipe With: Serve southern fried pork chops with Instant Pot Mashed Potatoes {No Drain}, Cream Style Corn or Lemon Orzo Salad.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.