Fried Pork Chops Recipe

There’s something deeply comforting about a perfectly fried pork chop, a dish that feels like a warm, delicious hug on a plate.

It’s my go-to weeknight hero, a meal that’s both incredibly simple and endlessly satisfying, ready in what feels like record time.

Ingredients Needed for the Recipe

Gathering these pantry staples is half the battle, and trust me, each one plays a crucial role in building that incredible flavor and texture.

• 4 bone-in pork chops (¾-1 inch thick): The bone adds so much flavor and helps the meat stay juicy during cooking.
• 1 teaspoon each of garlic powder & onion powder: These dried workhorses create a savory, aromatic base that clings beautifully to the meat.
• 1 teaspoon Creole seasoning: This is the secret kick, bringing a smoky, slightly spicy complexity that’s absolutely irresistible.
• 1 teaspoon kosher salt & ½ teaspoon black pepper: The essential foundation, enhancing the natural taste of the pork and other spices.
• ¼-½ teaspoon cayenne pepper (optional): For those who enjoy a bit of extra heat right on the back end, it’s a fantastic, playful addition.
• ½ cup all-purpose flour: This creates that golden, craggy, and delightfully crisp crust we’re all dreaming of.
• ¼ cup vegetable oil & 2 tablespoons unsalted butter: The oil provides a high-heat cooking medium, while the butter, oh the butter, adds a rich, nutty flavor and helps with browning.

How to make Fried Pork Chops?

Step 1 – The Patient Start

Pull your pork chops from the fridge about 20 minutes before you plan to cook.

Letting them lose their chill ensures they’ll cook evenly from edge to center, avoiding a raw middle and a dry exterior.

Step 2 – A Dry Beginning

Take a paper towel and pat those chops completely dry on all sides.

Moisture is the enemy of a good sear, and this simple step is your first guarantee of a gorgeous, golden crust.

Step 3 – Spice Alchemy

In a small bowl, whisk together the garlic powder, onion powder, Creole seasoning, salt, pepper, and cayenne if using.

You’re building your flavor profile right here, and the mix should smell absolutely fantastic.

Step 4 – The Flavor Coat

Rub a tablespoon of the oil over all sides of each chop, then massage the spice blend onto the meat with your hands.

Don’t be shy, get it in there. Then, dredge each seasoned chop lightly in the flour, shaking off any loose powder.

Mastering the Method

The actual cooking process is where the magic happens, and a few key moves make all the difference between good and great.

It’s about heat, patience, and trusting the process, I promise.

Step 5 – Heat and Sizzle

Place a large cast-iron or heavy skillet over medium-high heat and add the remaining oil and butter.

Wait until the butter has melted and the oil shimmers—that’s your signal. Carefully add the chops, making sure not to crowd the pan.

Step 6 – The Art of the Flip

Let them fry, undisturbed, for about 4-7 minutes on the first side. Here’s the trick: don’t force the flip.

When a chop is ready to turn, it will release from the pan easily. If it sticks, it needs more time to form its crust.

Step 7 – Rest and Reward

Once cooked to an internal temperature of 145°F, transfer the chops to a plate and tent them loosely with foil.

This five-minute rest is non-negotiable; it lets the frantic juices settle back throughout the meat.

Step 8 – The Final Touch

After their short nap, your pork chops are ready. A sprinkle of fresh parsley adds a pop of color and freshness.

Then, just serve them alongside your favorite sides and watch them disappear.

Choosing Your Pork Chops

Not all pork chops are created equal, and the cut you choose can steer your meal in a slightly different, delicious direction.

Bone-in chops, like the ones we’re using, are my personal favorite for their flavor and foolproof juiciness.

Rib chops and center-cut chops are fantastic options, each with a slightly different texture and fat content.

If you see a bit of marbling in the meat, that’s a good sign; it translates directly to more flavor and tenderness on your plate.

Tips

• Invest in an instant-read thermometer. It’s the only way to guarantee perfect doneness without cutting into the meat and losing precious juices.
• For a deeper flavor, season your chops the night before. Store them covered in the fridge, then let them sit out for 30 minutes before cooking.
• If you’re reheating leftovers, do it gently in a skillet with a tiny bit of broth or covered in the oven to prevent them from drying out.
• Save any tasty browned bits left in the pan after cooking. They’re the perfect start for a quick, creamy pan sauce.

Serving Ideas Beyond the Basics

While mashed potatoes are a classic and wonderful partner, don’t feel limited by tradition.

These flavorful chops can anchor a meal in so many exciting ways, from casual to slightly fancy.

Try serving them over a heap of creamy grits or alongside a crisp apple and fennel slaw for a sweet, crunchy contrast.

For a Southern-inspired feast, pair them with collard greens and a side of black-eyed peas. The possibilities are truly endless, and half the fun is finding your own favorite combination.

Print Recipe

Fried Pork Chops Recipe

Author: Kelsey Perez Cooking Method: Searing Cuisine: American Courses: Dinner, Lunch

Difficulty: easy Prep Time 10 mins Cook Time 15 mins Rest Time 5 mins Total Time 30 mins

Cooking Temp: 175  C Servings: 4 Estimated Cost: $ 12 Calories: 320

Best Season: Fall, Winter, Spring, Summer

Description

These fried pork chops are tender, juicy, and packed with bold Creole flavors. Perfect for a quick weeknight dinner or a hearty weekend meal, they’re pan-fried to golden perfection with just a few pantry staples. Serve with mashed potatoes or your favorite sides for a comforting, flavorful plate that never disappoints.

Ingredients

Servings

• 4 ¾–1-inch thick pork chops, bone-in
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Creole seasoning
• 1 teaspoon kosher salt
• ½ teaspoon black pepper (freshly ground)
• ¼–½ teaspoon cayenne pepper (optional, for heat)
• ½ cup all-purpose flour
• ¼ cup vegetable oil
• 2 tablespoons unsalted butter

Instructions

1. Remove the pork chops from the refrigerator about 20 minutes before cooking so they come to room temperature. This helps them cook evenly and stay juicy.
2. Pat the chops dry with paper towels to remove excess moisture. Rub each chop lightly with about 1 tablespoon of the vegetable oil.
3. In a small mixing bowl, combine garlic powder, onion powder, Creole seasoning, salt, black pepper, and cayenne (if using). Mix thoroughly.
4. Rub the spice mixture evenly onto all sides of each pork chop. Then dredge each chop in flour, coating both sides and shaking off any excess. Set aside.
5. Heat a large cast-iron skillet over medium-high heat. Add the remaining oil and butter. Once the butter has melted and the oil is shimmering, carefully add the pork chops—do not overcrowd the pan (cook in batches if needed).
6. Fry for 6–8 minutes per side (for 1-inch-thick chops), or until an instant-read thermometer registers 145°F (63°C). Wait until the chops release easily from the pan before flipping—they should sear naturally.
7. Transfer the cooked chops to a plate, cover loosely with foil, and let them rest for 5 minutes to reabsorb juices.
8. Optionally garnish with minced parsley and serve with your favorite sides like mashed potatoes or roasted vegetables.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 18gg28%

Saturated Fat 6gg30%

Trans Fat 0gg

Cholesterol 95mgmg32%

Sodium 520mgmg22%

Potassium 490mgmg15%

Total Carbohydrate 8gg3%

Dietary Fiber 0gg0%

Sugars 0gg

Protein 30gg60%

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Calcium 20mg mg

Iron 1.5mg mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Adjust cooking time based on thickness: 4–6 min for ¾-inch, 8–10 for 1¼-inch, and 10–12 for 1½-inch chops.
• Pink center is fine as long as internal temp hits 140°F (61°C)—it rises to safe 145°F (63°C) while resting.
• Oil test: Drop a bread cube in—it should crisp quickly when oil is hot enough.
• Air fryer option: Spray dredged chops with oil and cook at 375°F (190°C) for 5 min per side.

Keywords: fried pork chops, pan-fried pork chops, easy pork dinner, Creole pork chops, bone-in pork chops