Perfect Fried Pork Chops are comfort food at it’s finest. It doesn’t take many ingredients to make an amazing pork chops – keep it simple and the seasonings do all the work.
Related Recipe: You’ll also want to try our easy and delicious Baked Teriyaki Pork Chops.
Bone-in vs. Boneless Pork Chops
For this recipe, we start with bone-in pork chops.
You can use boneless pork chops if that is what you prefer, but because we are frying the pork chops, the bone-in chops will be a little more juicy and flavorful (they usually have a little more fat on them), which is crucial to cooking a good pork chop!
The bone -in the pork chops will also slow down the cooking process just a little bit, which will help it from overcooking.
Why do you need to pat the pork chop dry?
Before we get started on the ingredients for breading, you will want to pat the pork chop dry. Using a paper towel, gently pat the pork chop and try to get as much of the excess moisture off the chop as possible.
This is KEY to making the breading stick on the pork chop. If you skip this step, you may have a messy breading situation on your hands as you get further into the recipe, so I highly recommend it.
In a bowl, mix together all the breading ingredients: flour, seasoned salt, black pepper, steak seasoning, and salt and pepper as desired.
Dip each pork chop in the seasoning mix, making sure each side is completely covered.
Make sure to push the pork chop down into the seasoning to really coat the entire chop- be aggressive! Seasoning is our friend in this recipe.
How to Pan-Fry a Pork Chop
In a large skillet on the stove top, heat the canola oil over medium-high heat. If you have a thermometer, you want the oil to be around 325-375 degrees F to be hot enough for frying.
If you don’t have a thermometer, grab a wooden spoon and dip the handle-end into the oil. Oil that is hot enough for frying will bubble around the handle. If it doesn’t bubble, it is not hot enough.
Once the oil is hot enough for frying, add in the butter. When the butter is melted, add in the pork chops.
Depending on the thickness, fry on the first side for 2-3 minutes and then flip them over and fry on the other side for 1-2 minutes.
Pork Chop Cooking Tips:
- Be sure to keep your eye on the chops while they are frying. If they are thin chops, they won’t take as long to cook.
- If the pork chops are 1 inch thick, cook them for 2-3 minutes on one side and then 1-2 minutes on the other side.
- If the pork chops are thinner than 1 inch cook them for 2 minutes on one side and 1-2 minutes on the other side. You will know when they are done cooking on when they are golden brown and no pink juices remain.
- When adding your butter, I prefer using salted butter in this recipe. It just goes perfectly with the pork!
Items needed to make this recipe:
- Large Skillet: This skillet is my favorite for recipes like this because it’s super easy to clean (dishwasher safe – because I don’t love washing things by hand. It’s also safe in the oven up to 350 degrees, so it’s perfect for melting cheese or browning the top of anything I am making.
- Tongs: You will definitely need some tongs to flip these pork chops over! I would recommend using longer tongs (like the 12″ tongs linked above) so that you don’t get hot oil splashed on you.
- Splash Screen: Frying food can get a little messy, so if you want you can use a splash guard to contain some of the oil from bubbling out.
Perfect Pork chop side dishes:
- Olive Garden Breadsticks
- 7 Layer Green Salad
- 5 Minute Jello Salad
- Easy Parmesan Knots
- Slow Cooker Cheesy Potatoes
Perfect Fried Pork Chops Recipe
Ingredients
- 8 Bone In Pork Chops
- 1/2 cup flour
- 1 teaspoon seasoned salt
- 1 teaspoon black pepper
- 1 teaspoon steak seasoning
- salt to taste
- 1/2 cup canola oil
- 1 Tablespoon butter
Instructions
- Rinse pork chops and pat dry with paper towels, making sure to remove all excess moisture.
- In a medium bowl, combine flour, seasoned salt, black pepper, steak seasoning, and salt to taste.
- Dip each side of the pork chops into the seasoning mixture, then set aside on a plate.
- Heat canola oil over medium-high heat in a large skillet and once it is hot (between 325-375 degrees F), add butter to the skillet.
- When the butter is melted, cook pork chops 2 to 3 minutes on the first side; 1 to 2 minutes on the other side.
- Remove fried pork chop to a plate and repeat with remaining porch chops.
Nutrition
Recipe Details
Have you heard about our newest cookbook, Copycat Cooking? We took over 100 of our favorite restaurant recipes and simplified them so that you can make them right at home!
Every recipe has a beautiful mouth-watering photo and has been picky-eater approved. The directions are simple, easy to follow, and do not require any strange ingredients.
This cookbook includes copycat recipes from Wingers, Texas Roadhouse, Starbucks, Panera, Cheesecake Factory, Kneaders, and so much more. We have you covered from drinks, to dessert and everything in-between.
We are so excited to share these recipes with you. Order your copy today!
Six Sisters’ Stuff COPYCAT COOKING <—– Click here to order!
Be sure to not miss another recipe!
Follow Six Sisters’ Stuff on Instagram | Facebook | Pinterest | YouTube
Have you checked out our YouTube channel?
Learn the best way to meal plan for your family from our FREE mini course.
Learn More-
These pork chops look yummy. They sound like the ones my dad used to make. What kind of steak seasoning do you use. Thanks so much.
-
This is the way my grandma made pork chops. You can make a great pan gravy with the crusty stuff thats left in the pan. Good Stuff!!
-
Is that really 1/2 cup canola oil?
-
A much healthier oil to use is grape seed or peanut.
-
-
One of my favorite meals. Ever! Perfect comfort food. ~Cheryl http://snaps-of-ginger.blogspot.com
-
Just made these last night... mmmm...so good! I don't fry a lot foods, is the mess unavoidable? I used a splatter screen but think I'll be finding oil splatters for a while. I'm still adding this to my favorites, despite the mess.Hopefully I will get better at containing it.
-
can you make these with boneless pork chops? And If so how much would you adjust the frying time?
-
Can this be done in an air fryer?
-
Tried your pork chop recipe tonight. I followed the recipe step by step. I should have followed my own way. Not only was it a total waste of some primo bone-in chops, they were the most greasy ever. If you’re looking for “stars” (I would give you a -10 stars) or any kind of kudos.
-
Seemed like a good recipe on paper, but goodness, what happened to the crust??? I was left with a bare, dry pork chop!
-
That wasn’t very nice. Idk what you expected but fried food is going to be greasy. However if it was excessively so, then apparently you didn’t follow directions and let your oil get hot enough. That’s the only way food absorbs & retains the grease. If you didn’t care for the recipe then there’s a better way of saying it without being so rude !!!
-
-
Love this recipe ! I use less oil, but it is the best! So delicious and easy to make. Thank you for this recipe ! My 4th time making this recipe.
-
This is a great recipe! I needed up using only 1/4 cup oil and it was enough for about 12 thin, boneless pork chops.
-
Absolutely the BEST pan fried pork chops I've ever had!!!!!
-
Love this quick and easy recipe. Mines came out perfect and delicious, thanks
-
I think the one that said they were too greasy may have fried them on too low of heat mine turned out great crispy not greasy at all and very tender
-
Hands down best fried bone in pork chops ever! I sent this recipe to my sisters, Karin and Kim so they can make it for their families. Perfect, juicy pork chops, with a side of mashed potatoes and lots of gravy! Thanks
-
came out tough. not enough seasoning in the flour.
-
Can I cook these thin cut chops w/o flour and same amount of time
-
I love your cook book I bought but haven’t found anymore. Can I buy it?
-
My husband loves fried pork chop but I hate frying. I tried your recipe and he loves them. I don't know how they taste but I don't need to (i don't like pork chops) he says these are the best pork chops he ever ate. That you
-
I truly enjoyed this recipe. I modified it slightly by adding a table spoon of garlic powder and fried it in avocado oil with canola butter.
-
This recipe worked! No dried out pork chops. I didn't have the steak seasoning so it was a bit bland. I will add to shopping list so I will be prepared for next time!
-
This recipe lacked the wetness component in the dredging that would make it a truly crispy batter that would stick. Usually people use milk or egg but this recipe had only flour and expected it to create a nice crust. No way. The porkchops were lacking that good crisp crust and they were virtually tasteless since no seasoning is put on the meat itself. I gave it a try and didn't like at all. The next day, I found a real fried porkchop recipe and bought more porkchops and started over using buttermilk and producing delicious crispy porkchops. this recipe lacks a lot and only gets 3 stars.
-
I fried the chops a little longer than the recipe called for and they were still moist and tender.
-
Have you considered a combo of flour and corn starch?
