Pan Fried Pork Chops

5 from 2 votes

Pan-Fried Pork Chops are fantastic comfort food that's surprisingly easy. Thick cut pork chops are coated in a mix of flour and spices, giving them a crispy exterior and a flavor boost that's just right. Easily transform a few pantry staples into a dish that is packed with flavor.

Prep Time10

Cook Time8

Total Time18

Course: Dinner

Cuisine: American

Keyword: Pan Fried Pork Chops

Servings:

Calories: 265kcal

Equipment

cast iron skillet
tongs
flat bottom bowl
whisk
measuring cups
measuring spoons
paper towel
plate

Ingredients

4-6 pork chops 1/2 inch thick, can use bone in if prefered
1 cup flour gluten-free if needed
1 teaspoon seasoned salt plus additional
1 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1/2 cup canola oil
3 tablespoon butter

Instructions

Prep the pork chops. Pat the pork chops dry with paper toweling. Sprinkle with seasoned salt.
Blend the flour mixture. In a flat-bottomed bowl combine the flour, seasoned salt, pepper, and cayenne pepper. Whisk to combine. Dredge each side of the pork chops in the flour mixture then set aside on a plate.
Fry the pork chops. Heat the oil over medium-high heat. Once hot add the butter and turn down to medium heat. Once the butter is melted add the pork chops. Cook for 3-4 minutes on one side, flip when golden brown then cook for an additional 3-4 minutes. Depending on how big of a skillet you use you might have to cook the pork chops in batches.

Video

Notes

A good tip to remember when pan-frying any meat is not to push down on the meat with a spatula or flipper when cooking. This forces the juices to seep out, and you end up with dry meat.

Coat the pork chops evenly with the seasoning, and even rub it on the sides so the flavor ends up in every bite, and all sides become caramelized and golden brown.

Try not to crowd the pan. It's better to leave a bit of room between the pork chops, so use a large frying pan or cook your meat in batches.

Nutrition