Pan-Fried Pork Chops

Background and History

Pan-fried pork chops are a classic dish with roots in various cuisines around the world. Known for their simplicity and rich flavor, pork chops have been a staple in American kitchens since the 19th century. This dish is particularly favored for its quick preparation time and the ability to deliver a juicy, flavorful meal with minimal ingredients. The method of pan-frying allows for a deliciously seared exterior while keeping the inside tender and moist.




Total: 25 minutes

Cooking Time

15-20 minutes


  • 4 bone-in pork chops (about 1 inch thick)
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • Fresh parsley, chopped (optional, for garnish)


Prepare the Pork Chops

    • Pat the pork chops dry with paper towels.
    • In a small bowl, mix together salt, pepper, garlic powder, onion powder, paprika, thyme, and rosemary.
    • Rub the spice mixture evenly over both sides of each pork chop.

Heat the Pan

    • In a large skillet, heat the olive oil over medium-high heat until shimmering.

Cook the Pork Chops

    • Place the pork chops in the skillet and cook for 4-5 minutes on each side, until they are golden brown and have an internal temperature of 145°F (63°C).
    • Reduce the heat to medium if the chops are browning too quickly.

Add Butter and Garlic

    • Once the pork chops are almost done, add the butter and minced garlic to the skillet.
    • Spoon the melted butter and garlic over the chops for added flavor, cooking for an additional 1-2 minutes.

Rest the Pork Chops

    • Remove the pork chops from the skillet and let them rest on a plate for 3-5 minutes before serving. This helps retain their juices.

Garnish and Serve

    • Garnish with chopped fresh parsley if desired.
    • Serve with your favorite sides such as mashed potatoes, steamed vegetables, or a fresh salad.

Nutrition Facts (per serving)

  • Calories: 320
  • Protein: 28g
  • Fat: 20g
  • Carbohydrates: 1g
  • Fiber: 0g
  • Sugar: 0g
  • Sodium: 540mg


  • For a lower sodium option, reduce the amount of salt or use a salt substitute.
  • Bone-in pork chops are recommended for this recipe as they tend to stay juicier during cooking compared to boneless chops.
  • Ensure the internal temperature of the pork reaches 145°F (63°C) for safe consumption.
  • Letting the meat rest after cooking helps redistribute the juices, resulting in more tender and flavorful pork chops.

Allergy Warning

  • This recipe contains dairy (butter).
  • Ensure there are no cross-contaminants if serving someone with food allergies.
  • Always check the labels of the ingredients for potential allergens.

How long does it take to pan fry pork chops?

Pan-frying pork chops typically takes about 4-5 minutes per side, depending on their thickness. For chops that are about 1 inch thick, the total cooking time is usually around 8-10 minutes.

Is it better to pan fry pork chops in butter or oil?

It’s best to start with oil for its higher smoke point, then add butter towards the end of cooking for added flavor. Olive oil or vegetable oil are great choices for the initial frying.

How do you keep pork chops moist when frying?

To keep pork chops moist, avoid overcooking them. Cook until they reach an internal temperature of 145°F (63°C), and let them rest for a few minutes before serving. This helps retain their juices.

What’s the best way to cook pork chops to make them tender?

The best way to cook pork chops to make them tender is to pan fry them at a medium-high heat, ensuring they are not overcooked. Additionally, allowing them to rest after cooking helps maintain their tenderness.

What is the secret to moist pork chops?

The secret to moist pork chops is not to overcook them. Cooking them to an internal temperature of 145°F (63°C) and letting them rest after cooking helps keep them juicy.

What cooking method is best for pork chops?

Pan-frying is one of the best methods for cooking pork chops as it provides a nice sear and retains the juices. Grilling and baking are also excellent methods, depending on your preference.

What tenderizes pork chops?

Marinating pork chops before cooking can help tenderize them. Marinades that include acidic components like lemon juice, vinegar, or yogurt are particularly effective.

Why are my pork chops tough when I fry?

Pork chops can become tough if they are overcooked. Cooking them beyond an internal temperature of 145°F (63°C) can cause them to dry out and become chewy.

Do I put oil in the pan when cooking pork chops?

Yes, you should put a small amount of oil in the pan when cooking pork chops. This helps prevent sticking and promotes even browning.

Should pork chops be boiled before frying?

No, pork chops should not be boiled before frying. Boiling can make them tough and dry. It’s better to pan fry them directly.

What seasonings to put on pork chops?

Common seasonings for pork chops include salt, pepper, garlic powder, onion powder, paprika, thyme, and rosemary. You can also experiment with other herbs and spices to suit your taste.

Ignatius Thornfield
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Ignatius Thornfield, the discerning Recipe Connoisseur behind this site, is a culinary aficionado dedicated to transforming pet dining into an art form. With an exquisite taste for flavors and a keen eye for nutritious combinations, Ignatius shares a curated collection of gourmet pet recipes. His site is a sanctuary for pet owners seeking to indulge their furry friends with delectable and health-conscious meals. Ignatius's expertise in the realm of pet cuisine is evident in the sophisticated and thoughtfully crafted content he presents. For those who appreciate the finer culinary experiences for their pets, Ignatius Thornfield's site is a treasure trove of gastronomic delights.