This Easy Pan Fried Pork Chops recipe can be made in less than 30 minutes and makes the most delicious and tender pork chops ever!
Mastering the Perfect Pan-Fried Pork Chops: A Quick & Flavorful Recipe
There’s nothing quite like a perfectly cooked pork chop – tender on the inside, with a golden, crispy crust that bursts with flavor. For many, pork is a staple, especially when it’s fresh and affordable. If you’re looking for a reliable, incredibly simple, yet utterly delicious way to prepare this versatile meat, then you’ve found your new go-to recipe. This pan-fried pork chop recipe promises succulent results in under 30 minutes, making it an ideal choice for busy weeknights or when you simply crave a comforting, homemade meal without the fuss.
Living in a region where pork is celebrated, we truly appreciate a good pork product. From savory ham to tender pork roasts, it’s a meat that offers endless culinary possibilities. Among all the ways to enjoy it, pan-fried pork chops hold a special place. This method is exceptionally straightforward, almost as effortless as our popular Crock Pot Pork Chops and Gravy, but with the added bonus of a quick cooking time and a delightful textural contrast from the pan-frying.
Why You’ll Love These Easy Pan-Fried Pork Chops
This recipe isn’t just about speed; it’s about maximizing flavor and achieving that ideal texture every time. We combine a unique blend of lemon pepper and Cajun seasoning to create a dynamic crust that’s both zesty and robust, perfectly complementing the rich taste of pork. The cornstarch in the flour mixture is a secret weapon, ensuring a wonderfully crispy exterior that locks in moisture, leaving you with undeniably juicy pork chops. Forget dry, tough pork – this recipe guarantees tender, flavorful results that will have everyone asking for seconds.
It’s incredibly adaptable, allowing you to adjust the seasoning to your preference, from a gentle warmth to a fiery kick. Plus, it pairs beautifully with a wide range of side dishes, from simple mashed potatoes and steamed vegetables to more elaborate grains or salads. Whether you’re a seasoned cook or just starting your culinary journey, these pan-fried pork chops are designed for success, delivering restaurant-quality taste with minimal effort. Don’t just take our word for it; hear what our readers have to say!
“I never would have thought to combine lemon pepper and Cajun seasoning, but this was fantastic. Super fast and still tasted great. I added some microwave bag of butternut squash and green beans and was ready in 13 minutes. You can’t even get through a drive-thru line that fast and it absolutely tasted fantastic. Thanks for the great recipe, my husband loved it!”
– Laura
Key to Success: Tips for Flawless Skillet Pork Chops
Achieving perfectly pan-fried pork chops is easier than you might think, especially with a few expert tips in your arsenal. These pointers will help you ensure every chop comes out golden, tender, and incredibly delicious:
- Choosing Your Pork Chops: While our recipe specifies boneless pork chops for quick cooking and ease, bone-in pork chops can certainly be substituted. Bone-in chops often offer a richer flavor and can be more forgiving, but they may require a slightly longer cooking time. Aim for chops that are roughly 1 inch thick for even cooking.
- The Golden Rule: Don’t Overcook! Pork is a remarkably lean meat, which means it can dry out quickly if cooked for too long. The secret to juicy pork chops is to cook them just until they reach the optimal internal temperature. For medium-rare perfection, target 145°F (63°C). If you prefer your pork more well-done, cook it up to 160°F (71°C). A meat thermometer is your best friend here!
- Customize Your Seasoning: The lemon pepper and Cajun seasoning blend is a fantastic starting point, offering a harmonious balance of citrusy zing and savory spice. However, this recipe is incredibly versatile! Feel free to tailor the seasoning to your personal taste. For an extra kick of heat, incorporate a pinch of crushed red pepper flakes into the flour mixture. Other great additions could be garlic powder, onion powder, paprika, or a touch of dried thyme.
- Pat Dry for a Crispy Crust: This step is non-negotiable for that coveted crispy coating! Before coating your pork chops in the flour mixture, use paper towels to thoroughly pat them dry. Excess moisture on the surface of the meat will prevent the flour from adhering properly and inhibit the formation of a crisp crust, leading to a steamed rather than fried texture.
- Preheating is Paramount: Ensure your skillet and oil are sufficiently hot before adding the pork chops. A properly preheated pan creates an instant sear, locking in juices and developing that beautiful golden-brown crust. If the pan isn’t hot enough, the chops will absorb more oil and become greasy instead of crispy.
- Mind the Pan Space: Overcrowding the skillet is a common mistake that lowers the pan’s temperature and steams the meat instead of frying it. If you have a smaller skillet or are cooking a larger batch, cook the pork chops in batches to allow each one ample space to achieve a perfect sear.
Essential Ingredients for Your Crispy Pork Chops
Gathering your ingredients before you start cooking (mise en place!) makes the entire process smoother and more enjoyable. Here’s what you’ll need to create these incredibly flavorful pan-fried pork chops:
- Boneless Pork Chops: Approximately 1-inch thick for even cooking and optimal tenderness. These are quick to prepare and easy to slice.
- Vegetable Oil: For frying. Vegetable oil has a high smoke point, making it ideal for pan-frying and achieving a crispy exterior.
- Salted Butter: Added partway through cooking, butter contributes a rich, nutty flavor and helps deepen the golden color of the crust.
- All-Purpose Flour: Forms the base of our crispy coating. It provides the structure for the seasonings to adhere to and creates that desired crunch.
- Corn Starch: The secret ingredient for extra crispiness! A tablespoon of cornstarch mixed with flour makes the coating incredibly light and shatteringly crisp.
- Lemon Pepper Seasoning: Adds a bright, zesty kick and a subtle peppery warmth that beautifully complements pork.
- Cajun Seasoning (like Tony Chachere’s): Delivers a bold, savory, and slightly spicy flavor profile, rounding out the seasoning blend with an irresistible depth.
- Salt and Pepper: A light initial seasoning for the pork itself, before the seasoned flour is applied. This ensures flavor penetrates the meat.
Step-by-Step Guide: How to Pan-Fry Pork Chops to Perfection
Follow these easy steps for perfectly cooked, juicy, and crispy pan-fried pork chops every time:
- Prepare the Coating: In a shallow bowl or dish, combine the all-purpose flour, corn starch, lemon pepper seasoning, and Cajun seasoning. Whisk everything together thoroughly until the spices are evenly distributed throughout the flour mixture. This ensures every bite is bursting with flavor.
Heat the Oil: Pour the vegetable oil into your skillet (preferably a cast iron skillet for even heating) and place it over medium-high heat. Allow the oil to heat up sufficiently until it shimmers slightly and a drop of water flicked into the pan immediately sizzles. A properly hot pan is crucial for a good sear.
- Dry the Pork Chops: Using paper towels, thoroughly pat both sides of the pork chops until they are completely dry. This critical step ensures the flour coating adheres properly and allows for the crispiest possible crust.
Season Lightly: Lightly sprinkle the dried pork chops with a small amount of kosher salt and freshly ground black pepper. Remember, your lemon pepper and Cajun seasoning already contain salt and pepper, so use a light hand here to avoid over-seasoning.
Coat the Chops: Dredge each pork chop, one at a time, in the prepared flour mixture. Press gently to ensure the coating adheres well, then shake off any excess flour. Place the coated chops on a clean plate or wire rack while you prepare the others.
Add the Butter: Once all the pork chops are coated, add the two tablespoons of salted butter to the hot skillet. Allow the butter to melt and foam, mixing with the hot oil. This adds a beautiful richness and helps brown the chops.
Start Frying: Carefully place the coated pork chops into the hot skillet. Do not overcrowd the pan; leave some space between each chop. If necessary, cook in batches of two. Immediately reduce the heat to medium. Cast iron skillets retain heat very well, so adjust as needed – if the chops are browning too quickly, lower the heat slightly.
Cook to Perfection: Cook the pork chops for about 4-5 minutes on each side, or until they are golden brown and cooked through. The internal temperature should reach a minimum of 145°F (63°C) for a juicy, medium-rare result, or up to 160°F (71°C) for well-done. Use a meat thermometer to ensure accuracy and prevent overcooking. The juices should run clear when pierced with a fork or knife.
- Serve Immediately: Once cooked, remove the pork chops from the skillet and let them rest for a few minutes before serving. This allows the juices to redistribute throughout the meat, ensuring maximum tenderness and flavor. Serve these delectable pan-fried pork chops immediately with your favorite complementary side dishes.
Serving Suggestions & Side Dishes
These versatile pan-fried pork chops pair wonderfully with a variety of side dishes, making them perfect for any meal. Here are some ideas to complete your culinary creation:
- Creamy Mashed Potatoes: A classic pairing that soaks up all the delicious pan juices.
- Steamed Green Beans or Asparagus: For a fresh, healthy contrast.
- Roasted Butternut Squash or Sweet Potatoes: Adds a touch of sweetness and vibrant color.
- Apple Sauce: The traditional accompaniment to pork, offering a lovely sweet and tart balance.
- Cornbread or Dinner Rolls: Perfect for wiping the plate clean.
- A Simple Side Salad: Light and refreshing, especially with a vinaigrette dressing.
- Macaroni and Cheese: For ultimate comfort food indulgence.
- Wild Rice Pilaf or Quinoa: A flavorful and wholesome grain option.
Frequently Asked Questions About Pan-Fried Pork Chops
What kind of pork chops are best for pan-frying?
Boneless pork loin chops, typically 1 to 1.5 inches thick, are excellent for pan-frying as they cook quickly and evenly. Bone-in rib or loin chops also work well and can offer more flavor, though they may require a slightly longer cooking time.
How do I know when my pork chops are done?
The best way to ensure pork chops are cooked perfectly without drying them out is to use an instant-read meat thermometer. Insert it into the thickest part of the chop, avoiding the bone. For juicy, medium-rare pork, aim for an internal temperature of 145°F (63°C). For well-done, cook to 160°F (71°C). Juices should run clear, but relying solely on visual cues can sometimes lead to overcooking.
Can I make these pork chops gluten-free?
Yes, you can easily adapt this recipe to be gluten-free. Simply substitute the all-purpose flour with a gluten-free all-purpose flour blend that contains xanthan gum, or use almond flour or a similar gluten-free coating agent. Ensure your cornstarch and seasonings are also certified gluten-free.
How can I prevent my pork chops from drying out?
Several factors help prevent dry pork chops: 1) Don’t overcook them – use a meat thermometer. 2) Pat them dry before dredging to get a good crust that locks in moisture. 3) Cook them quickly over medium-high heat. 4) Let them rest for 5-10 minutes after cooking to allow the juices to redistribute.
Can I prepare the seasoning mix in advance?
Absolutely! You can mix the flour, cornstarch, lemon pepper, and Cajun seasoning ahead of time and store it in an airtight container. This makes weeknight cooking even faster!
CRAVING MORE RECIPES?
If you loved these pan-fried pork chops, you’ll be thrilled to explore our other fantastic pork chop creations and country-style favorites. We have a recipe for every occasion and cooking method, ensuring you’ll never run out of delicious ideas:
- Crock Pot Mississippi Pork Chops
- Smothered Pork Chops
- Shake and Bake Pork Chops
- Crispy Baked Pork Chops
- Air Fryer Ranch Pork Chops
- Air Fryer ‘Fried’ Pork Chops
- Quick Skillet Pork Chops
- Crock Pot Creamy Ranch Pork Chops
- French Onion Pork Chops
- Baked Pork Chops and Rice
- BBQ Pork Chops
- Country Fried Pork Chops and Gravy
- Honey Garlic Pork Chops
- Baked Ranch Butter Pork Chops
- Chicken Fried Chicken
- Butter Swim Biscuits
- Southern Fried Apples
- Oven Roasted Pulled Pork
- Stick of Butter Rice
Originally published: March 2011
Updated photos & republished: April 2021
Pan Fried Pork Chops
This Easy Pan Fried Pork Chops recipe can be made in less than 30 minutes and makes the most delicious and tender pork chops ever!
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Author: Brandie Skibinski
Ingredients
- 4 boneless pork chops
- ¼ cup vegetable oil
- 2 Tablespoons salted butter
- ½ cup all-purpose flour
- 1 Tablespoon corn starch
- 1 teaspoon lemon pepper seasoning
- ½ teaspoon cajun seasoning
- salt and pepper, to taste
Instructions
- In a shallow bowl or dish, combine flour, corn starch, lemon pepper seasoning and cajun seasoning. Mix it all together until combined.
- Pour oil in the skillet (over medium high heat). You need it nice and hot.
- With a paper towel, pat the pork chops until they are dry.
- Sprinkle lightly with a bit of kosher salt and freshly ground black pepper. Don’t be too heavy handed here because the lemon pepper and cajun seasoning also have salt and pepper in it as well.
- Dredge the pork chops in the flour mixture (one at a time) and shake off excess flour. Set them aside until ready to fry.
- Once all the pork chops are floured, add two tablespoons of butter to the skillet and let it melt in the oil.
- Add pork chops to the skillet. Don’t overcrowd the pan. If your skillet is small, you may need to only cook 2 at a time.
- Adjust the heat to medium. Usually a cast iron skillet does a good job of hanging onto heat and distributing it evenly. So make a judgement call, if they are cooking too fast just turn it down a bit.
- Cook for about 4-5 minutes on each side. An internal temperature of the pork chops should be a minimum of 145°F degrees for medium rare and a maximum temperature of 160°F degrees for well done.
- Serve these right away with your favorite sides.
Notes
- Bone-in pork chops can be substituted for the boneless, but may require slightly longer cooking.
- Don’t overcook the pork chops. Pork is a very lean meat and if it’s cooked too long it can dry out. The optimal internal temperature is 145°F degrees (medium-rare). If you want it more well done, you can cook it up to 160°F degrees.
- The seasoning can easily be tailored to your taste. If you want a bit of spice, try adding a little bit of crushed red pepper flakes or other spices like garlic powder or paprika.
- Don’t skip the step of drying the pork chops with a paper towel. This step helps the flour coating adhere better to the pork chops and ensures a wonderfully crispy coating.
- For best results, let the cooked pork chops rest for 5 minutes before serving to ensure maximum juiciness.
Nutrition
Calories: 442kcal | Carbohydrates: 14g | Protein: 31g | Fat: 29g | Sodium: 115mg | Fiber: 1g | Sugar: 1g
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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