Pan Fried Pork Chops
This easy recipe guides you through creating deliciously crispy pan-fried pork chops. Seasoned and dredged in a spiced flour mixture, the chops are cooked in a hot oil and butter blend until golden brown and thoroughly cooked, ensuring a tender and flavorful main course. Perfect for a quick and satisfying meal.
Equipment
- 1 Large Frying Pan or Skillet Heavy-bottomed for even heat distribution
- 1 Tongs For safe handling and flipping of hot pork chops
- 2 Shallow Plates or Dishes One for dredging, one for holding dredged chops
- 1 Measuring Spoons For accurate seasoning
- 1 Wire Rack with Baking Sheet (optional) For resting cooked chops to maintain crispness
Ingredients
Main
- 1 teaspoon seasoned salt plus more for seasoning
- 1 teaspoon ground black pepper plus more for seasoning
- 8 pork breakfast chops
- 1 cup all-purpose flour
- Cayenne pepper
- 1/2 cup canola oil
- 1 tablespoon butter
- Smashed new potatoes for serving
Instructions
- Salt and pepper both sides of the pork chops.
- Combine the flour and some cayenne, salt and black pepper. Dredge each side of the pork chops in the flour mixture, and then set aside on a plate.
- Heat the canola oil over medium to medium-high heat. Add the butter. When the butter is melted and the butter/oil mixture is hot, cook 3 pork chops at a time, 2 to 3 minutes on the first side. Flip and cook until the chops are golden brown on the other side, 1 to 2 minutes (make sure no pink juices remain). Remove to a plate and repeat with the remaining pork chops.
- Delicious and simple! Serve with smashed new potatoes.
Notes
For optimal results, ensure the pork chops are at room temperature before cooking for more even cooking. Do not overcrowd the pan; cook in batches to maintain a consistent high oil temperature and achieve a beautiful golden, crispy crust. Overcrowding leads to steaming instead of frying. The butter and oil combination provides richness and a higher smoke point, preventing the butter from burning too quickly while adding flavor. Always rest the cooked pork chops for a few minutes after removing them from the pan. This allows the juices to redistribute, ensuring a tender and moist chop. While the recipe mentions 'no pink juices,' using a meat thermometer to reach an internal temperature of 145°F (63°C) is the most reliable way to confirm doneness, followed by a 3-minute rest.