This is my mom’s pan fried pork chops recipe and since learning her method, I will never prepare pork another way again. Make the pork chops while steaming some veggies and dinner will be done in less than 20 minutes!
Why This Recipe Works
While I was visiting my mom last week, I made sure to tap into a few of her talents since she is the World’s Most Talented Human (official title). She taught me how to crochet, she introduced me to the most delicious steak I’ve ever tasted (OHMYGOSH it was incredible), she made a killer batch of mashed potatoes for me and she divulged her famous pan fried pork chops recipe.
Which happens to be so easy I could hardly believe it. You might see how few ingredients there are and how little time this recipe takes and doubt my claim that they’re the best pork chops ever. Believe me, though, you are going to want to make these ASAP. And bonus good news! If you are on the Whole30 diet, they totally comply!
Recipe Ingredients
Boneless pork chops – Ask your grocer to cut an inch-thick chop if there aren’t any available. Bone-in also works because it gives great flavor but the cook time could decrease by a bit.
How To Make Pan Fried Pork Chops
Step 1
Completely thaw pork chops and place them on a flat surface. Sprinkle both sides generously with salt and pepper. Let sit at room temperature for 20-30 minutes.
Step 2
Heat olive oil in a cast iron skillet over medium-high heat. When oil begins to shimmer, add the pork chops to the center of the skillet. Cook on med-high heat for 2 minutes on each side (no longer).
Reduce heat to medium-low, cover and cook for an additional 5-8 minutes on each side (length of time will vary depending on thickness of chops).
Step 3
Transfer pork chops to serving plates and serve immediately!
Recipe Notes
- Let the pork chops sit before cooking, after being salted and peppered, for the full 30 minutes. If you have time, let them sit for an hour.
- After the initial searing and when you cook the pork chops for the 5-8 minutes covered, LOWER HEAT IS BEST. Slow, low cooking is the key.
- For pork chops with a thickness of 1 inch, 7 minutes per side was a magic number for me for the last stretch of cooking.
- As always with pork, you’ll want it cooked thoroughly but you also want to be careful not to overcook. It’s a delicate dance! Cut into the center of the pork chop immediately after cooking to check for pinkness. If you see pink, return the chops to the skillet and cook for 2 more minutes per side and recheck.
- If you enjoy a kick to your chops, sprinkle some cajun seasoning over the chops.
FAQ About Pork Chops
This is a lean cut of meat and that means that it cooks fairly quickly. One common mistake you’ll find with cooking pork chops is that they can overcook quickly if you aren’t careful.
Pork loin is known for being tender and lean as well as offering good flavor. Shoulder and rib pork chops are recommended to use liquid while cooking to keep it tender.
Yes, you can enjoy pork chops on the keto diet.
Pork chops are cut in a part of the animal that it’s not made for shredding, however the shoulder cut is a large chunk of meat that can be slow cooked or prepared in the Instant Pot and the meat will tenderize, to shred easily.
Delicious Whole30 Sides To Add To Your Plate
I love that these comply with Whole30 since we are in that mode right now.
Will you help add value to Pip and Ebby?
If you make this recipe and love it, stop back and give it a 5-star rating ⭐️⭐️⭐️⭐️⭐️ and leave a comment. THANK YOU!
Pan Fried Pork Chops Recipe
Ingredients
- 2 boneless pork chops
- Salt and pepper
- 2 tbsp olive oil
Instructions
- Completely thaw pork chops and place them on a flat surface. Sprinkle both sides generously with salt and pepper. Let sit at room temperature for 20-30 minutes.
- Heat olive oil in a cast iron skillet over medium-high heat. When oil begins to shimmer, add the pork chops to the center of the skillet. Cook on medium-high heat for 2 minutes on each side (no longer).
- Reduce heat to medium-low, cover and cook for an additional 5-8 minutes on each side (length of time will vary depending on thickness of chops).
- Transfer pork chops to serving plates and serve immediately!
Notes
- Let the pork chops sit before cooking, after being salted and peppered, for the full 30 minutes. If you have time, let them sit for an hour.
- After the initial searing and when you cook the pork chops for the 5-8 minutes covered, LOWER HEAT IS BEST. Slow, low cooking is the key.
- For pork chops with a thickness of 1 inch, 7 minutes per side was a magic number for me for the last stretch of cooking.
- As always with pork, you’ll want it cooked thoroughly but you also want to be careful not to overcook. It’s a delicate dance! Cut into the center of the pork chop immediately after cooking to check for pinkness. If you see pink, return the chops to the skillet and cook for 2 more minutes per side and recheck.
You take what I do and make it better. You are such a treasure. Mom
It’s fun to collaborate. Love you!