Whether it’s getting weeknight dinner on the table for your kids or planning a last-minute get-together with friends, these pan-fried pork chops fit the bill. After all, every busy home cook needs a few easy pork chop recipes in their back pocket.
For this recipe, you can use boneless pork chops or bone-in, fresh from the market or that package from your freezer (Psst: here’s a primer on how to thaw pork chops). Any way you slice it, this quick pan-fry is an effortless preparation. Simply dredge the chops in seasoned flour, fry them in a bit of neutral oil, and you’re good to go. To keep the meat from drying out, we have plenty of tips on how to cook pork chops so they stay tender, juicy and delicious.
How long does it take to pan-fry pork chops?
It doesn’t take a lot of time to pan-fry pork chops. The beauty of this recipe is that it takes mere minutes to get the chops from package to table, and that includes seasoning and cooking them. You need only a few minutes to prep the chops, and around 10 minutes in the pan. If you add in the resting time needed to ensure a juicier pork chop, you’re all in at less than 20 minutes.
Ingredients for Pan-Fried Pork Chops
Flour: While these aren’t breaded pork chops, you do dredge the meat in seasoned all-purpose flour before cooking. It helps create a nice crust and keeps the pork chops juicy.
Pork chops: We use boneless pork loin chops for this recipe because they cook in a flash. You can use bone-in pork chops instead, but you will need to adjust your cooking time.
Salt and pepper: Keep it simple. Salt and pepper are all you really need for delectable pork chops.
Pan-Fried Pork Chops Recipe
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
4 boneless pork loin chops (6 ounces each)
2 tablespoons canola oil
Step 1: Coat the pork chops in seasoned flour
In a shallow bowl, whisk together the flour, salt and pepper. Dip each chop in the flour mixture and coat both sides. Shake off any excess flour.
Editor’s Tip: These aren’t breaded pork chops, so no need to dip the pork chops in a liquid before the flour. You just want to coat the outside of the meat with the seasoned flour. Also, it’s not imperative to blot them dry with a paper towel. In fact, a little bit of moisture will help the flour stick.
Step 2: Cook the pork chops
In a large cast-iron skillet over medium heat, heat the oil until it shimmers. Cook the pork chops for four to five minutes per side, or until a thermometer inserted in the pork reads 145°F. Let the chops stand for five minutes before serving.
Editor’s Tip: Pork can still have pink in the middle! The proper pork chop temp for a medium-rare chop is 145°. Anywhere between 150° and 160° will be medium to well done. Also, don’t skip the resting step. Letting the pork chops sit for a few minutes after cooking allows the juices to redistribute and create more tender meat.
Use pork chop seasoning: While salt and pepper do all the work you need for pan-fried pork chops, try mixing some homemade pork chop seasoning into the flour. Or make it spicy with a pinch of cayenne or smoked paprika.
Brine your pork chops: Boneless pork chops are super lean and prone to drying out. One way to mitigate this is brining them before dredging in flour. The key ingredients for any brine are salt, sugar and water, but you can also add spices, herbs and citrus peel. How long to brine is key, too. Our Test Kitchen suggests brining pork chops 8 to 12 hours for the best taste, but you can get away with a few hours if you can’t go overnight.
Don’t use flour: The difference between pan-fried and pan-seared pork chops is the flour. If you want to go gluten-free (or just flourless), follow the recipe for the latter.
Make a quick pan sauce: After you pull the pork chops out of the pan to rest, add 1/2 cup dry white wine and 1/2 cup broth to the pan. Use a spatula or wooden spoon to pick up the fond, too—that’s good flavor! Turn the heat to medium and let the liquids simmer for four to five minutes, or until reduced by half. Swirl in 2 to 3 tablespoons unsalted butter. Taste and add salt or seasoning if needed, and serve drizzled over the pork chops.
How long do pan-fried pork chops last?
Stored in an airtight container, pan-fried pork chops will last up to three days in the refrigerator. They freeze well, too. Store pork chops wrapped in plastic or aluminum foil in a freezer-safe bag or container for up to three months. Thaw cooked frozen pork chops overnight in the refrigerator before reheating.
You can reheat pan-fried pork chops in the microwave, on the stovetop, in an air fryer or in the oven. Most pork chops can be reheated in a 350° oven for around 10 minutes. A microwave is the fastest, taking only three to five minutes.
Pan-Fried Pork Chops Tips
What’s the best pork chop to use for pan-frying?
You can use bone-in or boneless pork chops for pan-frying, either the loin or center cut. Thinner pork chops take less time to cook, of course, but they also have a better chance of drying out. Thicker pork chops will require a bit more cooking time, but only a few minutes more per side. Keep the meat thermometer handy: No matter which cut, with bones or without, the safe temperature for pork chops is still 145°.
How do you cook pork chops to keep them from drying out?
To keep pork chops from drying out, the key is to cook them to the right temperature. And just like most meat, let the chops rest for at least five minutes before slicing so the juices have a chance to redistribute.