Pan Fried Pork Chops Recipe

Pan Fried Pork Chops Recipe

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!

5 from 1 vote

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Course: Main Course

Cuisine: American

Prep Time: 8

Cook Time: 12

Servings:

Calories: 338kcal

Author: Megan Porta

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.

Nutrition

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