Pan Fried Pork Chops
This Easy Pan Fried Pork Chops recipe can be made in less than 30 minutes and makes the most delicious and tender pork chops ever!
A FLAVORFUL PORK CHOP RECIPE
I’m very fortunate to live in a state that’s official meat is ham. Who doesn’t love a good pork product? We like to eat pork pretty often (especially when I can get it on sale!). I love to make pork chops and this is hands down my favorite way to make them. It is so simple. Almost as simple as my Crock Pot Pork Chops and Gravy.
TIPS FOR MAKING SKILLET PORK CHOPS:
- Bone-in pork chops can be substituted for the boneless.
- Don’t overcook the pork chops. Pork is a very lean meat and if it’s cooked too long it can dry out. The optimal internal temperature is 145F degrees. If you want it more well done, you can cook it up to 160F degrees.
- The seasoning can easily be tailored to your taste. If you want a bit of spice, try adding a little bit of crushed red pepper flakes.
- Don’t skip the step of drying the pork chops with a paper towel. This step helps the flour coating adhere better to the pork chops and ensures a crispy coating.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- boneless pork chops
- vegetable oil
- salted butter
- all-purpose flour
- corn starch
- lemon pepper seasoning
- cajun seasoning (like Tony Chachere’s)
- salt and pepper
HOW TO MAKE PAN FRIED PORK CHOPS:
In a shallow bowl or dish, combine flour, corn starch, lemon pepper seasoning and cajun seasoning. Mix it all together until combined.
Get the oil heated in the skillet (over medium high heat). You need it nice and hot. With a paper towel, pat the pork chops until they are dry (it will help the flour stick better.)
Sprinkle chops lightly with a bit of kosher salt and freshly ground black pepper. Don’t be too heavy handed here because the lemon pepper and cajun seasoning also have salt and pepper in it as well.
Dredge the pork chops in the flour mixture (one at a time) and shake off excess flour. Just put them on a plate until you are ready to fry.
Once you got all the chops floured, add the two tablespoons of butter to the skillet and let it melt in the oil.
Add pork chops to the skillet. Don’t overcrowd the pan. If your skillet is small, you may need to only cook 2 at a time. Adjust the heat to medium. My cast iron skillet does a good job of hanging onto heat and distributing it evenly. So make a judgement call, if they are cooking too fast just turn it down a bit.
Pork can dry out if you cook it too long so just monitor the progress and if you aren’t sure about doneness, just poke them with a fork or knife and if the juices run clear then they are done. Serve these right away with your favorite sides.
CRAVING MORE RECIPES?
Pan Fried Pork Chops
Ingredients
- 4 boneless pork chops
- 1/4 cup vegetable oil
- 2 Tablespoons salted butter
- 1/2 cup all-purpose flour
- 1 Tablespoon corn starch
- 1 teaspoon lemon pepper seasoning
- 1/2 teaspoon cajun seasoning
- salt and pepper, to taste
Instructions
- In a shallow bowl or dish, combine flour, corn starch, lemon pepper seasoning and cajun seasoning. Mix it all together until combined.
- Pour oil in the skillet (over medium high heat). You need it nice and hot.
- With a paper towel, pat the pork chops until they are dry.
- Sprinkle lightly with a bit of kosher salt and freshly ground black pepper. Don't be too heavy handed here because the lemon pepper and cajun seasoning also have salt and pepper in it as well.
- Dredge the pork chops in the flour mixture (one at a time) and shake off excess flour. Set them aside until ready to fry.
- Once all the pork chops are floured, add two tablespoons of butter to the skillet and let it melt in the oil.
- Add pork chops to the skillet. Don't overcrowd the pan. If your skillet is small, you may need to only cook 2 at a time.
- Adjust the heat to medium. Usually a cast iron skillet does a good job of hanging onto heat and distributing it evenly. So make a judgement call, if they are cooking too fast just turn it down a bit.
- Cook for about 4-5 minutes on each side. An internal temperature of the pork chops should be a minimum of 145F degrees for medium rare and a maximum temperature of 160F degrees for well done.
- Serve these right away with your favorite sides.
Notes
- Bone-in pork chops can be substituted for the boneless.
- Don’t overcook the pork chops. Pork is a very lean meat and if it’s cooked too long it can dry out. The optimal internal temperature is 145F degrees. If you want it more well done, you can cook it up to 160F degrees.
- The seasoning can easily be tailored to your taste. If you want a bit of spice, try adding a little bit of crushed red pepper flakes.
- Don’t skip the step of drying the pork chops with a paper towel. This step helps the flour coating adhere better to the pork chops and ensures a crispy coating.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Originally published: March. 2011
Updated & republished: April 2021
Except for the seasoning (lemon pepper and Cajun seasoning) this sounds just like what my Mama taught me to cook. Still do and they are delicious.
I never would have thought to combine lemon pepper and Cajun seasoning, but this was fantastic. Excellent recipe for an “I’m just done day, during tax season!” Super fast and still tasted great. I added some microwave bag of butternut squash and greenbeans and was ready in 13 minutes. You can’t even get through a drive thru line that fast and it absolutely tasted fantastic. Thanks for the great recipe, my husband loved it!
Making these as we speak and ive got to say it smells amazing !!!!!
I am so glad I came across your blog. I love pork chops, I grew up eating them smothered, but this looks so good.
Yumm! Found you through WhipperBerry.
We used to go camping by Cumberland Gap, so I know what you mean by that pork. I'm also Polish and we love us some pig! Delicious!