Pan Fried Pork Chops Recipe - Kristine's Kitchen (2024)

FAQs

How do you pan fry pork chops without drying them out? ›

Preheat the skillet over medium-high heat until very hot. Add meat. Don't add any liquid and don't cover the skillet. Reduce the heat to medium and cook until internal temperature registers 145°F on an instant-read thermometer (for ¾- to 1-inch-thick chops, plan on 6 to 10 minutes), turning meat occasionally.

I use both! At the same time! The butter helps achieve that golden brown color and adds more flavor, but you need the oil, too, because it has a higher smoke point and keeps the butter from burning. How long do you cook pork chops in a frying pan?

Fat is key to keeping pork chops moist

Basting them with fat, such as butter. Add in aromatics while basting for more flavor — similar to how you might cook a steak — and then you have the added bonus of browned butter and crispy garlic and/or herbs to serve with the meat.

Adding a flour coating isn't necessary

A flour coating also gives pork chops and other meats a delicious, crispy crust and an enhanced flavor. Despite these benefits, however, breading pork chops in flour before frying is not necessary.

When you're frying thin pork chops over medium-high to high heat, 2 to 3 minutes per side is just right for browning and cooking them all the way through. For thicker chops, brown on both sides then check the internal temperature with a digital thermometer. It will take 5 to 6 minutes per side to completely cook them.

Because pork chops are such a lean cut, they are relatively quick-cooking and prone to overcooking. When they're cooked for even a few minutes too long, whether it's in the oven or on the stovetop or grill, they're quick to dry out, and — you guessed it — become tough, chewy, and less than appealing.

Mix seasoned salt, garlic powder, onion powder, paprika, Worcestershire sauce, pepper, and liquid smoke together in a small bowl until thoroughly combined. Rinse pork chops. Sprinkle wet chops on both sides with spice mixture. Massage spices into meat, then let stand for 10 minutes.

Heat a grill pan or griddle over medium-high heat. Coat the pork chops with EVOO and season liberally with salt and pepper. Grill the chops, turning occasionally, until cooked through, 12 to 15 minutes, basting liberally with the glaze during the last 5 minutes of cooking.

While there are a number of ways to cook pork chops for dinner, baking is arguably the easiest path to perfection. The hands-off cooking method cooks pork chops gently and evenly without the need for extra fat, resulting in juicy, healthier pork chops that pair well with practically any side dish.

Sear 2 pork chops on 1 side until crusts are golden, 4 to 5 minutes. Using tongs, brown fatty edges. Flip, and sear for 2 minutes more; transfer to a plate. Wipe skillet clean, add oil to coat (1 to 2 tablespoons), and repeat with remaining 2 pork chops.

How to fry pork chops so they are tender? ›

The best way to keep chops moist and tender is to not overcook them. Whether you choose to coat them in bread crumbs (which also help retain moisture) or cook them naked with a simple seasoning, pull your chops from the frying pan, oven or air fryer the moment they reach 145° to ensure maximum juiciness.

Acid from the balsamic vinegar tenderizes the pork. Salt from the soy sauce flavors the pork. Sweetness from the honey balances out the acid and salt. Worcestershire sauce adds a wonderful layer of unami flavor.

Combine water, salt, and any additional seasonings in a large container. Stir well to dissolve the salt and sugar. Soak the pork chops in the brine solution, making sure they're fully coated. Refrigerate for at least 1 hour.

The key to flavoursome chops is cooking the fat on the outside really well over a high heat. This should be done quickly so as not to dry out the meat inside. You can help keep the chops nice and tender by doing one of the following: Soaking the chops in a brine.

Dredging the pork chops in a flour mixture prior to pan frying helps develop a nice little golden crust on the outside of the chops, and helps seal in some of their moisture. To prepare the dredging mixture, in a shallow dish combine some self-rising flour with a bit of salt and pepper.

Bake your pork chops in liquid or fat

A very common method of making pork chops is to lay the pork chops in a baking dish, fill the dish with liquid, and then bake them. This re-heating method follows the same process, re-introducing the chops to liquids or fats in order to keep them moist and tender.