Pork chops were one of our family favorites when we were little, made exactly the way my Grandma used to make them. These fried pork chops are full of flavor and are so easy to make for a simple dinner recipe.
Pork chops were one of our family favorites when we were little, made exactly the way my Grandma used to make them. The pork chops are full of flavor and one of our favorite easy pork recipes.This recipe is comfort food at its finest. There’s nothing better than tender pork chops! It doesn’t take many ingredients to make this amazing fried pork chop recipe – keep it simple, and the seasonings do all the work.
Recipe Ingredient Notes
To make our fried pork chops, you need the following ingredients:
- Protein: you will need to use bone-in pork chops
- Breading: use all-purpose flour in the flour mixture used for the breading
- Seasoning: a simple combination of seasoned salt, ground black pepper, salt, and steak seasoning will work perfectly
- Oil: when cooking pan-fried pork chops, use canola oil for the best results
- Butter: be sure to use unsalted butter for this recipe, as the pork will be seasoned with plenty of salt for flavor
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to Fry Pork Chops
- Prepare pork: 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.
- Dispose of the excess oil.
- Remove fried pork chop to a plate and repeat with remaining porch chops.
Expert Tips
- If you have an instant-read 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 hot oil. Oil that is hot enough for frying will bubble around the handle. If it doesn’t bubble, it is not hot enough.
- When adding your butter, I prefer using salted butter in this recipe. It just goes perfectly with the pork!
Storage Instructions
Fridge: Store the cooked pork chops in an airtight container for up to 4 days.
Frequently Asked Questions
For this recipe, the bests way to tenderize the pork chops is to use a meat mallet to pound the pork. This will be easy to do just before seasoning and cooking the 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 add extra flavor (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.
Before we get started on the ingredients for breading, you will want to pat the pork chop dry. Using paper towels, 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.
According to the USDA, pork chops should be cooked to a minimum internal temperature of 145°F (62.8°C) before removing them from the heat, as measured by a meat thermometer.
You can easily modify this recipe with your favorite seasonings. For example, you can use garlic powder, onion powder, cayenne pepper, Italian seasoning, kosher salt, or whatever you’re craving – the options are endless! You can never have too much flavor when it comes to this juicy meat.
Serving Suggestions
We recommend serving this recipe with our Make-Ahead Mashed Potatoes, Oven Baked Green Beans, or our Mom’s Sweet Potatoes. You can find more classic American recipes here.
Enjoy More Delicious Pork Main Dishes
Whether you like your pork cooked in the slow cooker, grill, or Instant Pot, pork is one of the most versatile main dishes. Check out our comprehensive collection of pork main dishes here.
Fried Pork Chops Recipe
Ingredients
- 8 Bone In Pork Chops
- ½ cup flour
- 1 teaspoon seasoned salt
- 1 teaspoon black pepper
- 1 teaspoon steak seasoning
- salt, to taste
- ½ cup canola oil
- 1 Tablespoon butter
Equipment
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℉), 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.
- Dispose of the excess oil.
- Remove fried pork chop to a plate and repeat with remaining porch chops.
Notes
Nutrition
Video
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
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?
One of my favorite meals. Ever! Perfect comfort food.
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?
You can make these with boneless pork chops. If your boneless pork chops are thin, the cooking time will be about the same. Just watch them closely.
A much healthier oil to use is grape seed or peanut.
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.
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!!!!!
Seemed like a good recipe on paper, but goodness, what happened to the crust??? I was left with a bare, dry pork chop!
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
You can fry these pork chops in a pan without the flour. Just cook until they are cooked through.
I love your cook book I bought but haven’t found anymore. Can I buy it?
On the homepage of our website sixsistersstuff.com you can click on the COOKBOOK tab and all of our cookbooks will come up with links that will take you directly to purchasing them.
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
Yeah! We love to hear this! So glad your hubby liked the pork chops!
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!
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 !!!
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?
Sure, feel free to make adjustments to any of our recipes. We would love to hear what works for you.
This was awesome!! First time I have made juicy, tender chops in years!! I had about given up on trying pork altogether! Husband and I both loved them!! Others who say they were bland maybe did not add enough seasoning to their flour, so add more. I’ve never left a review of a recipe before, but this one deserved it!! Thank you
Then you didn’t do it correctly, and as ignorant as your comment was, I sincerely believe it.
1st Time Ever They Weren’t Dry!
Made this last night for a household that has had porkchops maybe thrice in the last 40 years. I’m happy to report that these porkchops have changed the minds of my entire household when it comes to porkchops. We’ve agreed, while still eating, that it’ll become one of the recipes on our rotating menu.
Yah!! We love hearing this. So glad you like them!
These pork chops were awesome! I have been looking for something like this forever. Thank you!!!
This was SO good! I swapped out the regular flour for almond flour and added shredded Parmesan cheese. I didn’t add extra black pepper since there was a lot of pepper in my steak seasoning. The pork chops were moist and juicy! I spread the hot pork chops with little gourmet jam instead of having applesauce. I served them with Jasmine rice and mixed veggies. Thanks for a quick, easy, and delicious recipe!
I forgot to give a rating.
Thanks for leaving us a comment on the Pork Chops. We’ll need to try them with the Gourmet Jam.
So simple yet so delicious! My family loved it. Thank you!
which steak seasoning?
Any will do, but we really like the McCormick Grill Mates Montreal Steak Seasoning.
I made these tonight. After dipping in the flour mixture, I dipped them in half and half, then back to the flour mixture. They were the best pork chops I ever made.
I plan on making this recipe but I NEVER trust that 2-3 minutes then flip and 2 minutes is enough cooking time! I want tender juicy flavorful chops but I don’t want bloody undercooked either!