Fried Pork Chops

Servings: servings

Calories: 311cal

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.

5 from 10 votes

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.

Course: Dinner

Cuisine: American

Prep Time15

Cook Time8

Total Time23