Pan-fried pork chops are my go-to when I need dinner on the table fast but still want something that actually tastes amazing. They’re golden, juicy, and packed with flavor, all made right on the stovetop with no complicated steps. Simple, classic, and seriously satisfying.
If you’ve ever had pork chops turn out dry, this method will change that. Cooking them in a hot pan and letting them rest properly makes all the difference, and I’ll walk you through exactly how to do it so you get perfect results.
Ingredients At A Glance (Full Printable Recipe Card Down Below)
- Boneless pork chops: (Bone-in pork chops can be used, though cook time may increase slightly.)
- All-purpose flour
- Herbs de Provence or Italian seasoning: Poultry seasoning or a blend of thyme and oregano can be used instead.
- Vegetable oil: Canola or peanut oil works well for frying.
- Eggs
- Salted butter: Unsalted butter can be used with salt adjusted to taste.
- Salt and Pepper
Supplies:
- Large Skillet
- Two Shallow Dishes
- Tongs
- Meat Mallet or Rolling Pin
- Meat Thermometer
Step-By-Step Directions
Whisk: In a shallow dish, whisk together the flour, Herbs de Provence or Italian seasoning, salt, and black pepper. Place the beaten eggs in a second shallow dish.
Dredge each pork chop in the seasoned flour, then dip it in the beaten eggs, and return it to the flour mixture.
Heat the oil and butter together in a large skillet.
Add the pork chops in batches. Do not overcrowd the pan.
Cook for approximately 3 minutes on the first side or until golden brown, then flip and cook for about 2 minutes on the second side. Rest for 5-7 minutes before serving
Storage
Store leftover pork chops in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the oven at 350°F until warmed through. Avoid microwaving to preserve the crispy coating.
Helpful Tips
Pound evenly. Uniform thickness helps the pork chops cook evenly and stay tender. If you have thin-sliced pork chops, you may not need to do this step.
Maintain oil temperature. Oil that is too cool results in greasy pork chops, while oil that is too hot can burn the coating and leave the pork chops undercooked inside. I recommend using a meat thermometer to ensure the pork chops are fully cooked.
Do not overcrowd the pan. Frying in batches helps maintain a steady oil temperature. If you add too many pork chops at once, it will lower the oil temperature, making the pork chops greasy rather than crispy.
Flip once. Avoid excessive flipping to maintain a crisp crust.
Rest briefly (About 5 minutes). Allowing the pork chops to rest redistributes the juices, resulting in juicier chops.
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- Grilled Pineapple Pork Kabobs
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- Grilled Marinated Pork Chops
- Spicy Pork Tenderloin
Pan Fried Pork Chops
Quick and easy pan-fried pork chops that are perfectly seasoned, crispy on the outside, and tender on the inside.
Ingredients
- 4-6 boneless pork chops
- 1 cup all-purpose flour
- 1 ½ teaspoons Herbs de Provence OR Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 eggs, lightly beaten
- 1-1 ½ cups vegetable oil
- 2 tablespoons salted butter
Instructions
- If using thick pork chops, place them between two sheets of plastic wrap and gently pound them to about ½ to ¾ inch thick.
- In a shallow dish, whisk together the flour, Herbs de Provence or Italian seasoning, salt, and black pepper.
- Place the beaten eggs in a second shallow dish.
- Dredge each pork chop in the seasoned flour, dip it in the beaten eggs, then return it to the flour mixture, pressing gently to coat evenly.
- Heat the vegetable oil and butter together in a large skillet over medium-high heat until the oil reaches about 375°F.
- Add the pork chops in batches, being careful not to overcrowd the pan.
- Cook for about 3 minutes on the first side until golden brown, then flip and cook for about 2 minutes on the second side until cooked through. They should reach an internal temperature of 165°F.
- Transfer to a plate and let rest briefly (about 5-7 minutes) before serving.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 212Total Fat 6gSaturated Fat 3gUnsaturated Fat 3gCholesterol 72mgSodium 419mgCarbohydrates 33gFiber 2gSugar 0gProtein 7g
