Pan Fried Pork Chops

Why We Love Pan Fried Pork Chops

Pan frying your pork chops in butter and fresh herbs will always be our family favorite way to cook a pork chop. When you fry them up in a heavy bottomed cast iron skillet, you get that perfect golden brown sear on the outside and a juicy, tender pork chop on the inside. Add some butter and herbs, that you baste over the top of the pork chops as they cook, and they are seriously irresistible!

• Quick and Easy: This recipe comes together in under 30 minutes, making it perfect for busy weeknights when you need a hearty meal fast.
• Minimal Ingredients: You only need a few basic ingredients, most of which you probably already have in your pantry.
• One-Pan Wonder: Cleanup is a breeze since everything cooks in just one skillet.
• Budget-Friendly: Pork chops are often more affordable than other cuts of meat, making this a cost-effective dinner option.

Key Ingredients

Below you will find helpful notes for key ingredients used to make this pan fried pork chops recipe. Scroll down to the recipe card below for the full ingredient list and exact amounts!

• Boneless Pork Chops: You’ll want to get lean thick cut pork chops. This means you want a pork chop that is about 1 ½ to 2 inches thick and has most of the fat removed. 
• Seasonings: Garlic powder, salt and pepper is our combo, but there’s room for creativity here. You can use fresh garlic, just be careful not to let it scorch in the hot pan giving your pork chops a burnt flavor.
• Olive Oil: Substitutes for olive oil include avocado oil, canola oil, vegetable oil, etc. You want an oil with a high smoke point that can tolerate high temperatures.
• Fresh Thyme: This gives the pork chops an amazing flavor! You can also use rosemary! Dried herbs can also be used here as well if you don’t have fresh on hand.

How To Pan Fry Pork Chops

Make sure that you’re using a heavy bottomed skillet, like a cast iron skillet, to get a nice hot and even heat to cook your pork chops. Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions.

Cook’s Tips & Variations

• Fresh pork chops: Make sure you use fresh or fully thawed pork chops for this recipe. If you have frozen chops, you will need to thaw them fully first. 
• Let them rest: When you slice into a freshly cooked piece of meat, all the juice will come running out. Allowing any meat to rest after cooking allows for the meat itself to relax and soften and keeps the juices inside the meat.
• Trim the fat: If your pork chops are not lean and have a large fat ring, feel free to trim it off. However, it won’t hurt to leave it on and let the fat render while cooking. It only adds flavor!
• Heavy bottomed skillet: A heavy bottomed cast iron skillet works best for pan fried pork chops because the heat will be even and most cast iron skillets are seasoned so your pork chops will not stick.
• Sear well: Allow your oil to get hot before adding your pork chops so they develop a nice “crust” on the top and bottom. The better the sear the pork chops get, the juicier they will be. 
• Add fresh garlic: If you love garlic, add a few cloves of garlic to the skillet with the butter to give these chops an even more intense flavor. I recommend slicing the garlic and adding it about half way through the cooking time to baste your pork chops with. If you add it too early, the garlic will quickly burn.

What to Serve with Pan Fried Pork Chops

• Veggies: Our absolute favorite side to plate with these pork chops is bacon wrapped asparagus! Other great veggie sides include crockpot cabbage and sautéed mushrooms.
• Potatoes: The options here are pretty limitless – you can’t go wrong with crockpot sweet potatoes, roasted baby potatoes, or garlic mashed potatoes.
• Bread: Pork chops and beer bread always sounds like a good idea! Classic cornbread is also a good go-to.

Storing, Reheating, and Freezing

• Storing: Leftover pork chops will stay fresh in an airtight container in the refrigerator for 3-4 days.
• Reheating: Reheat in the microwave, or for even better results, the air fryer! Try not to overdo it – pork chops are notorious for drying out if reheated for too long.
• Freezing: Follow the directions and allow your pork chops to cool. Wrap them in parchment or freezer paper and place them in a Ziplock bag. Place the bag in the freezer until ready to eat again. They will stay fresh in the freezer for up to 3 months. Allow them to thaw in the refrigerator before heating again.