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Pan Fried Boneless Pork Chops
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.
Equipment
- Deep dish
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.