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Crispy Pan-Fried Pork Chops

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Juicy pork chops with a golden, crackly crust that is quick and easy to make, perfect for a satisfying weeknight dinner.

Ingredients

Scale
  • 4 pork chops, bone-in or boneless, about 1 inch thick
  • Kosher or sea salt, to taste
  • Freshly ground black pepper, to taste
  • ½ cup all-purpose flour (60 g), lightly seasoned with salt and pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder (optional)
  • 2 tablespoons high smoke point cooking oil (canola, vegetable, or avocado oil)
  • 1 tablespoon butter (optional)

Instructions

  1. Pat pork chops dry with paper towels to remove moisture. Season both sides generously with salt and pepper. Let rest at room temperature for 15 minutes.
  2. In a shallow dish, combine flour, garlic powder, onion powder, and a pinch of salt and pepper. Mix well.
  3. Lightly coat each pork chop in the seasoned flour, shaking off excess.
  4. Heat skillet over medium-high heat and add oil to coat the bottom (about 2 tablespoons). Heat until shimmering but not smoking (3-4 minutes).
  5. Place pork chops in the pan without crowding. Cook undisturbed for 4-5 minutes until deep golden crust forms.
  6. Flip chops using tongs and cook the other side for 3-4 minutes. Add butter now if using and spoon melted butter over chops.
  7. Check doneness with a meat thermometer (145°F/63°C) or cut a small slit to ensure juices run clear.
  8. Transfer chops to a plate, cover loosely with foil, and rest for 5 minutes before serving.

Notes

Pat pork chops dry before seasoning to ensure a crispy crust. Maintain medium-high heat to avoid burning the crust. Flip only once for best crust development. Rest chops after cooking to keep them juicy. For gluten-free, substitute flour with almond or rice flour. Butter is optional and can be replaced with plant-based alternatives for dairy-free.

Nutrition

Keywords: pork chops, crispy pork chops, pan-fried pork chops, easy pork recipe, quick dinner, golden crust pork chops

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