Pork chops rank high on my dinner list for several reasons. They are relatively inexpensive, a healthier and more sustainable alternative to beef, and, due to their size, easily scalable from individual to large family portions. Better yet, pork chops are super simple to prepare and even my uber-picky daughter gobbles them up. One of my favorite methods is pan frying with a light dusting of flour. The pork chops stay tender and have a slightly crispy outside. These pair well with anything from potato salad and baked beans to a fancy salad and steamed veggies; making them a versatile tool in your recipe list. There are only a few steps to this recipe, so let’s get started.
Choose thin to medium thickness pork chops for best results with this method. If all you can find is thicker chops, see the note below for adjustments. Also, avoid blade chops, these are better suited to slow and low cooking methods.
- Pat chops dry and sprinkle with salt and pepper.
- Put flour on a plate and season with salt and pepper, plus any other flavors you like, such as Old Bay, garlic powder, cayenne pepper.
- Lightly dredge the chops in the flour mixture, shake off any excess, then set aside to rest while the pan heats.
- Add enough oil to cover the bottom of your skillet plus a tablespoon of butter. It takes roughly 1/2 cup oil for my 12 inch cast iron skillet. Heat over medium-high heat.
- Add 2 or 3 chops to the pan and cook for 3 minutes until golden brown. Turn over and cook for an additional 1 to 2 minutes depending on thickness. The chops are done when juices run very light pink to clear.
- Remove chops from pan and let rest for a few minutes before serving.
*Adjustment for thicker pork chops. Finish the chops in a 350F oven for 7-10 minutes for an internal temperature of 145F. If you find thick boneless loin chops, another alternative is to place them between plastic wrap and pound them thinner.
Want to kick it up a notch? Make an easy pan sauce.
- Drain off excess oil from pan if needed, then add 1/4 cup chicken stock or any flavorful liquid, such as red/white wine or beer, to deglaze the pan. Use a whisk to scrape up any of those delicious crusty bits left over from the pork chops.
- Simmer for about 2-3 minutes to reduce the liquid, then add 3/4 cup of chicken stock and simmer for another 3 minutes to reduce.
- Add 2 tablespoons of butter to smooth out the sauce. You can also add some fresh herbs, such as thyme leaves, for an added boost.
- Adjust sauce thickness if needed. Too thick: add a bit more stock. Too thin: add some cornstarch and water mixture (follow package directions)
- Serve over pork chops and veggies.
This recipe scales nicely for your needs. Use as few or many pork chops as needed, then adjust flour and seasonings.
- 6 thin to medium bone-in pork chops
- 1 cup flour
- 1tsp salt for flour, plus extra for seasoning chops
- 1tsp pepper for flour, plus extra for seasoning chops
- Additional seasonings for flour if desired, such as cayenne pepper or season salt
- 1/2 cup canola or other neutral oil
- 1 TB butter
- 1/4 cup chicken stock, wine, or beer
- 3/4 cup chicken stock plus extra if needed
- 2TB butter
- Optional herbs