pan fried pork chop recipe
The Best pan fried pork chop recipe
What I love most about this recipe is how adaptable it is. You can make them for a casual family dinner, a holiday spread, or even a quick lunch if you’re short on time. They’re forgiving too—you can marinate them in herbs and garlic, or just season them simply with salt and pepper, and they still turn out delicious. My husband always says they’re the kind of dish that makes the house smell amazing, and honestly, that’s enough to make anyone hungry. The kids love how they’re crispy on the outside but still tender inside, and I love how they pair so well with roasted potatoes, a simple green salad, or even just a side of steamed broccoli. It’s a dish that’s both hearty and healthy, making it a go-to for anyone who wants something flavorful without the extra calories. Plus, it’s a great way to use up a cut of pork that might otherwise be left in the fridge.
Pan-Fried Pork Chop with Garlic Butter Sauce
Juicy, crispy pork chops cooked to perfection with a rich garlic butter sauce. Perfect for a quick weeknight dinner!
🥘Ingredients
- 4 boneless pork chops (6 oz each)
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 1/2 cup chicken broth
- 1 tbsp fresh parsley, chopped
- 1/2 tsp red pepper flakes (optional)
👨🍳Directions
-
1
Pat the pork chops dry with paper towels and season both sides with salt, pepper, garlic powder, and paprika. -
2
Heat 1 tbsp olive oil in a skillet over medium-high heat. Add the pork chops and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature should reach 145°F). Remove from skillet and set aside. -
3
In the same skillet, melt the remaining 2 tbsp butter over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Pour in chicken broth and red pepper flakes (if using), then simmer for 2 minutes. -
4
Return pork chops to the skillet, spooning the garlic butter sauce over them. Cook for another 1-2 minutes to let the flavors meld. Garnish with chopped parsley.
🔧Equipment
- Mixing bowl
- Cutting board
- Knife
- Skillet
- Measuring cups
- Wooden spoon
- Pan
- Thermometer
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra crispiness, sear the pork chops in batches if your skillet is too large.
- Ensure pork chops reach a safe internal temperature of 145°F to avoid foodborne illness.
- Substitute chicken broth with vegetable broth for a vegetarian option.
- Add a squeeze of lemon juice at the end for a bright, tangy finish.
Variations
- Serve with roasted potatoes or a fresh salad for a balanced meal.
- Use lemon zest instead of parsley for a citrusy twist.
Watch Video Of How Pan-Fried Pork Chop with Garlic Butter Sauce Works
❓ Frequently Asked Questions About Pan-Fried Pork Chop with Garlic Butter Sauce
1. What is the secret to achieving a crispy yet juicy pan-fried pork chop?
The secret lies in a few key steps: patting the pork chop very dry with paper towels before cooking to ensure a good sear, using a high-heat pan (like cast iron) to quickly brown the exterior while keeping the inside tender, and cooking it to an internal temperature of 145°F (63°C) for medium-rare to medium. Adding a pat of butter or a splash of oil to the pan at the end can also enhance crispiness without drying out the meat.
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2. How do I know when a pork chop is cooked through without overcooking it?
Use a meat thermometer to check the thickest part of the chop—145°F (63°C) is ideal for medium-rare, while 150°F (66°C) ensures it’s safe for medium. Alternatively, press the chop gently: it should feel firm but still slightly springy. Avoid cutting into it until it reaches the right temperature to prevent drying out.
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3. Can I marinate the pork chop before pan-frying, and if so, what are the best marinades?
Yes! Marinating helps tenderize the meat and adds flavor, but avoid marinating for too long (max 24 hours) to prevent drying out. Classic options include:
– Garlic-Herb: Minced garlic, olive oil, Dijon mustard, fresh rosemary/thyme, salt, and pepper.
– Sweet & Spicy: Honey, soy sauce, sriracha, ginger, and sesame oil.
– Classic BBQ: Ketchup, Worcestershire sauce, brown sugar, and smoked paprika.
Note: Pat the chop dry after marinating to ensure a good sear.
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4. What’s the best oil to use for pan-frying pork chops, and how do I avoid burning it?
Use a neutral, high-smoke-point oil like avocado oil, grapeseed oil, or refined coconut oil for even browning. Heat the pan to medium-high (around 375–400°F/190–200°C) before adding the oil to avoid burning it. Once hot, add the pork chop and cook undisturbed for 3–4 minutes per side for medium-rare. If the oil smokes excessively, lower the heat slightly.
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5. How can I make sure my pork chop stays juicy after pan-frying?
– Rest it: Let the chop rest for 5–10 minutes after cooking to redistribute juices.
– Don’t overcook: Aim for 145°F (63°C) internal temp for medium-rare.
– Add moisture: Brush the pan with a little oil or butter before cooking, or toss the chop in a light coating of oil/marinade before searing.
– Slice against the grain: If cutting into thicker cuts, slice perpendicular to the muscle fibers for tenderness.
