Fried Pork Chops are a fast and easy down-home dinner that scratches that comfort food itch. Pan-fried in butter with a savory seasoning blend, these are juicy, crispy pork chops that don’t disappoint!
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Juicy inside, crispy outside pork chop perfection.
If you’ve been a victim of dry, bland pork chops in the past, these fried pork chops are here to turn things around for you. Once you see that pork chops can be ACTUALLY DELICIOUS, you’ll be adding them to your menu left and right—Grilled Pork Chops, Baked Pork Chops, Air Fryer Pork Chops. All the pork chops, all the time!
This pan-fried pork chops recipe takes just 25 minutes from start to finish, with only 5 (five, count ‘em FIVE) minutes of cooking. Most of the remaining time is for resting (the pork, not you), so it really doesn’t get much easier than this.
Coating the pork chops in seasonings and flour before frying gives them a fantastic crust on the outside and the quick cooking method keeps them juicy and tender. Like I said: pork chop perfection.
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
Pork Chops. Using bone-in pork chops helps with the juicy factor, but to ensure they cook through on the stovetop, they need to be thin.
Flour. For that fabulous crust.
Seasonings. Paprika, dry mustard, garlic powder, onion powder, and (optional!) cayenne bring ALL the flavor.
Oil and Butter. You can use any high smoke point oil you like to cook with.
Garnishes. I serve these fried pork chops with lemon wedges, fresh herbs, or green onions.
How to Make Fried Pork Chops
Prep. Pat the pork chops dry and season both sides with salt and pepper. Let them sit at room temperature for 15 to 30 minutes. While the pork sits, stir together the flour and seasonings.
Dredge. Coat the pork chops in the flour mixture. Both sides! Shake off any excess.
Cook the First Side. Heat the oil in a large skillet set over medium-high. Once it’s warm, add half of the butter and when that melts, add the pork chops—as many as will fit without touching. Cook until the bottoms are golden-brown.
Flip. Turn the pork chops and cook until the other side is also golden-brown and the internal temperature reaches 135 degrees F. Transfer to a plate and cover.
Repeat and Serve. Repeat with the remaining butter and pork chops. Serve with a squeeze of fresh lemon and herbs or green onions. ENJOY!
Recipe Variations
Try a Different Seasoning. If you’ve got some store-bought blends, like Cajun seasoning or blackening seasoning, feel free to swap. Or come up with your own!
Make It Gluten-Free. Use your favorite measure-for-measure gluten-free all-purpose flour or simply omit the flour. (Just note that if you omit the flour, you won’t get that delicious crusted exterior situation.)
What to Serve with Fried Pork Chops
This recipe pairs well with all those go-to veggie and potato sides. Here are some ideas:
Applesauce. A classic! I love this Instant Pot Applesauce.
Potatoes. Garlic Mashed Potatoes? Don’t mind if I do!
Vegetable Sides. Keep it quick, simple, and easy with Sautéed Broccoli or Air Fryer Green Beans.
Salad. Or keep it light with this Harvest Salad.
Grains. Yes, creamy Instant Pot Risotto, YES!
More Pork Chop Recipes
Stuffed Pork Chops
Pork Chops With Apples
Honey Garlic Pork Chops
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Fried Pork Chops
How to make perfect fried pork chops! This easy recipe requires minimal prep and just 5 minutes of cooking. So juicy with a yummy golden crust!
Course Main Course
Cuisine American
Prep Time 5 minutesminutes
Cook Time 5 minutesminutes
Total Time 25 minutesminutes
Servings 4servings
Calories 393kcal
Author Erin Clarke / Well Plated
Ingredients
4thin, bone-in pork chopsabout 1 3/4 to 2 pounds
¾teaspoonkosher salt
½teaspoonground black pepper
¼cupall-purpose flour
2teaspoonspaprika
1teaspoonground dry mustard
½teaspoongarlic powder
½teaspoononion powder
¼teaspooncayenne pepperoptional
3tablespoonscanola oil
2tablespoonsunsalted butterdivided
1lemoncut into wedges
Chopped fresh herbs or green onionsoptional for serving
Instructions
Remove the pork from the refrigerator. Immediately pat dry, then season on both sides with 1/2 teaspoon salt and the black pepper. Let stand at room temperature for at least 15 minutes before cooking; if time allows, let stand 30 minutes (the extra time with the salt on the outside will help make the chops more juicy).
In a wide, shallow bowl (a pie plate works well), stir together the flour, paprika, mustard, garlic powder, onion powder, and cayenne pepper.
Working one at a time, dredge each pork chop in the flour mixture, shaking off any excess. Transfer to a clean plate.
Heat the oil in a large, deep skillet (cast iron is great here!) over medium-high heat. Add 1 tablespoon of the butter. Once the butter is melted, carefully lower in two of the pork chops, working away from you so the oil doesn’t spatter. Make sure the chops are not touching.
Cook 3 minutes on the first side without disturbing, until the pork is deeply golden and releases easily from the pan. Flip and cook an additional 45 to 90 seconds on the other side, until it reaches 135°F degrees on an instant read thermometer (per the FDA, pork is cooked at 145°F, but its temperature will continue to rise as it rests).
Transfer the fried pork chops to a plate or cutting board and cover to keep warm. Add the remaining 1 tablespoon butter to the skillet, the repeat with the remaining two chops. Cover and let rest for 5 minutes. Enjoy warm with a squeeze of lemon juice and sprinkle of herbs.
Notes
TO STORE: Refrigerate leftover fried pork chops in an airtight storage container for up to 3 days.
TO REHEAT: Gently rewarm pork chops in the air fryer or oven at 350°F, in the microwave, or in a skillet on the stove.
TO FREEZE: Freeze leftover pork chops in an airtight freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator before reheating.
