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 will do all the work.
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.
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
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