These easy pan fried pork chops are done in under 25 minutes from start to finish. Starting with a simple but flavorful seasoning-flour mixture all you have to do is coat, bake, and devour!
Why this recipe works
This fried pork chop recipe is one we keep on hand and in the dinner rotation year-round. It’s truly a comfort food classic and a nice way to dress up regular chops.
After frying, you’re left with a golden brown breading with a tender, perfectly cooked chop in the center. We go back and forth between these pan fried pork chops and our oven baked pork chops for a nice switch in texture and flavor.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
PORK – We are using 3 pounds of bone-in center cut pork chops, which comes to eight 6-ounce chops. You can use boneless chops if preferred, just keep an eye on the chops while frying as they will be done quicker compared to bone-in. It’s hard to give an exact time for each thickness of chop as there are many different factors that come in to play when frying such as the heat of your oil, the thickness of your chops, and even the temperature of your chops when you begin (room temp or cold). It’s best to use an instant-read thermometer to check for doneness, the chops are finished cooking when they reach 145F and are nicely browned on both sides.
How to Make Fried Pork Chops
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Rinse and dry the pork chops with paper towels.
- In a medium bowl combine garlic salt, smoked paprika, black pepper, onion powder, and brown sugar. Add olive oil and stir together.
- With gloved hands, massage the oil and spice mixture into the meat covering both sides of all the pork chops.
- Place flour in a gallon zipper bag. Place 3 chops into the bag with the flour. Close the zipper and shake until completely coated. Remove to a wire rack and repeat for remaining pork chops.
- Add enough vegetable oil to the skillet so that it comes about 1-inch up the sides. Preheat oil over medium-high heat, should be hot but not smoking.
- Working in batches, carefully place 2-3 chops into hot oil (depending on the size of your skillet). Place chops in gently, do not drop them in so as not to splatter the oil.
- Cook for about 3-4 minutes per side, should be nice and browned when turned over. Remove chops to paper towels and repeat with remaining chops until all are cooked.
Frequently Asked Questions & Expert Tips
You only need enough oil to cover the chops, usually about 1-inch up the sides. The amount of oil you use will depend on the size of your skillet.
Pork chops are done cooking when they reach an internal temperature of 145F on an instant-read thermometer that has been inserted into the thickest portion of the meat.
Store leftovers in an air-tight container kept in the refrigerator for up to 4 days.
Serving Suggestions
Serve fried pork chops with mashed potatoes and garlic green beans or your favorite roasted vegetables. Optionally serve with creamy gravy on top and enjoy!
More Pork Recipes
- Sirloin Pork Roast
- Air Fryer Pork Chops
- Garlic Butter Pork Chops
- Air Fryer Pork Tenderloin
- Pork Tenderloin Sandwiches
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Fried Pork Chops
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 3 pounds bone-in center cut pork chops eight chops at about 6 ounces each
- ½ Tablespoon garlic salt
- ½ Tablespoon smoked paprika
- ½ Tablespoon black pepper
- ½ Tablespoon onion powder
- ½ Tablespoon brown sugar
- 2 Tablespoons olive oil
- 1 cup all-purpose flour
- vegetable oil for frying
Things You’ll Need
- Large heavy bottomed skillet with deep sides
Before You Begin
- You only need enough oil to cover the chops, usually about 1-inch up the sides. The amount of oil you use will depend on the size of your skillet.
- Pork chops are finished cooking when they reach an internal temperature of 145F on an instant read thermometer.
- Store leftovers in an air-tight container kept in the refrigerator for up to 4 days.
Instructions
- Rinse and dry the pork chops with paper towels.
- In a medium bowl combine garlic salt, smoked paprika, black pepper, onion powder, and brown sugar. Add olive oil and stir together.
- With gloved hands, massage the oil and spice mixture into the meat covering both sides of all the pork chops.
- Place flour in a gallon zipper bag. Place 3 chops into the bag with the flour. Close the zipper and shake until completely coated. Remove to a wire rack and repeat for remaining pork chops.
- Add enough vegetable oil to the skillet so that it comes about 1-inch up the sides. Preheat oil over medium-high heat, should be hot but not smoking.
- Working in batches, carefully place 2-3 chops into hot oil (depending on the size of your skillet). Place chops in gently, do not drop them in so as not to splatter the oil.
- Cook for about 3-4 minutes per side, should be nice and browned when turned over. Remove chops to paper towels and repeat with remaining chops until all are cooked.
Nutrition
Chef Antoine Davis
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