Perky Pan-Fried Pork Chops: Simple Yet Scrumptious
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These pork chops are lip-smackin’ delicious!
I hate frying. If I could only wear a full-body armor suit, I will. I am kind of scared of the oil splattering everywhere because that thing is incredibly hot! If you visit my kitchen, you’ll notice that most of my pots and pans are nonstick. That way, I don’t need to use oil in frying. But there are some dishes that’s worth risking everything for such as pan-fried pork chops. I couldn’t fry pork chops without oil because even if they’re being cooked in a nonstick frying pan, they become really dry and that’s not what I want.
I want a juicy pork chop, a tender one that’s easy to bite and that doesn’t get stuck between your teeth. I found this pan-fried pork chop recipe over at The Pioneer Woman. I now christened this as my lazy day simple pan fried pork chops because I make them every time I want something savory and tasty, but doesn’t take much of my time or my effort.
They’re a bit messy to make because of the flour and all, but that can be remedied if I’m careful. All I wanted was a recipe with less preparation time and cooking time so I can just be lazy after preparing it. Cleaning the kitchen takes much time and we all know it! Try this recipe if you feel similarly!
Photo and recipe courtesy of The Pioneer Woman and Thankn’s Kitchen.
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Quick Tip: When sourcing for pork chops; just look for the thinnest cut—bone still in—as you can find.
49 Comments
If you want a nice golden brown you can add a little soy sauce to the skillet and they really color up nicely
judy maresh…Im getting ready to try this recipe now! Do you add the soy sauce to the oil in the skillet? Or to the meat before you flour it… I didn’t quite get, what you were saying!
Soy sauce goes in skillet with oil.
No soy sauce in ingredients.
A recipe is a guide only, not set in stone, that is why the other person suggesting adding soy sauce to pan.
Judy Maresh, do you put the soy sauce in the oil or on the meat before you flour it? I wasn’t sure what you were saying!
Quite clear: “If you want a nice golden brown you can add a little soy sauce to the skillet…”
I add the soy sauce to the skillet just before the chops are ready to go take off the heat. Let the soy bubble and simmer just a little, and then remove the chops. The soy sauce flavor dissipates if it cooks too long.
She said “add a little soy sauce to the skillet”. That means put it in the pan,not directly on the pork chops.
If you add soy sauce, you need to be careful of the amount of salt you use as soy sauce is usually very salty.
Thank you so much. I haven’t had a fried chop in forever because they are sooo dry. You used to cook pork for a long time and it was better than ever. but not any more.
Jackie, merminate the pork chop in buttermilk and seasoning overnite dip in flour (self. Rising, is best or all purpose, eTch you salt level I also use buttermilk ranch seasoning mix in my buttermilk overnite. Will tenderise your chops tp fork tender, also after fried put in oven low 200 to wait on the rest and wait for the rest of dinner.
Anita…. Marinate your chops in coke and see all the worms coming out.
It was tested and proven that even at high temperature, those maggots never die.
Are you serious? I will never eat pork again
Check out snopes.com It is not right. Maybe in 3rd world countries or if it’s not cooked thoroughly but not here. The same could be said about beef or fish not cooked correctly–which is why I’ll never have sushi.
Internet rumor/faked video…research in depth
Jackie Bourque, do you have to TRY to be gross or does it just come naturally???
Fake News, even on tasteerrecipe.
Jackie Bourque, I think you need to clean out you fridge and get rid of the old meat or clean your house. No need to gross people out. In order for maggot to form you have to have flies and you are just nasty.
Funny, you really know how to gross everybody out.
Jackie Bourque….I can not believe it! you are a sick person. Please go get help!!!
This is ridiculous.
I marinated mine overnight in buttermilk with ranch seasoning. They were STILL tough as could be, Anita! I was SO disappointed…
Don’t buy grocery store chops. Go to a quality meat shop… fresh is best.
I am trying to figure out what is so different about this recipe, I fry pork chops in oil all the time. Does the butter give a different taste?
I put all my unused plums from my tree into a crock pot until, mush. Use your clean hands to find all those pits. Freeze in little bags. Use to marinate pork, chops, loins etc with a little soy sauce, and garlic. Marinate over night. So tender and flavourful. Please try, awesome way to use those plums
After the comment by Jackie Bourque, who would ever enjoy a pork chop again????
Ruth, you just have to overlook idiots like that.
Because it is fake!
Does Pepsi work?
I’ll try.
This is how I’ve made my pork chops for over 40 yrs, my Dad taught me to do this, and they are really good this way. Yum hahahaha
I have done pan fried pork chops all the time. I cry them until they are very very brown. Then add water. Makes a brown broth after water goes down just keep Browning until they are done but I keep adding water before it goes down I add sauerkraut. And pork chops are so good and the sauerkraut isn’t very sour. Hubby loves it !
this website has literally the WORST recipes I’ve ever seen, tons of mayo heavy, preground black pepper, white people recipes, disgusting
Your comment is disgusting…but we still love you anyway, Joshua.
Wow Josh, I feel so sorry that you have such an ugly heart! Why did you have to say that on a recipe site? God don’t like ugly!!
Josh, there is an option that lets you unsubscribe or even just scroll right past it. That way you don’t have to soil your delicate sensibilities with these “white people” recipies. Sorry if your racist butt can’t handle good food. This recipe has no mayo and anyone can choose to grind their own pepper if they want or (GASP) use pre ground pepper…
Except for the butter and cayenne pepper this is the way I have always fried pork chops, it’s the way I was taught by my grandmother 😉
Tried pork chops at restaurant a couple of months ago. They looked absolutely delicious but tadted like shoe leather! Never will otder pork out again…
When I go to a restaurant I order pork chops.I’ve yet to get really good pork chops.ones that melt in your mouth like a really good steak.
a lil oil & butter with your seasoning of choice
brown fast on one side turn and cook slow until nice and brown
I brown my pork chops, then I make a big batch of scalloped potatoes and layer the pork chops between the potatoes,comes out tender and not dry,
and sorta like a meal in one
I’m going to do that tonight. Sounds wonderful.
Bake in oven 350 for 40-45 minutes
my hubby loves pan fried pork chops, but I could not chew them (too tough for me)! until I decided to prep them, give them a dusting with ‘dry ranch’ dressing packet, salt and pepper to taste (actually found a large container of dry ranch dressing at Sams club!) I use it for chops, fish, and more. but I think the trick is to ‘cover’ the pan after you brown them, then put a ‘tight’ cover for at least 15 minutes on low! (add a little water of course to make the gravy)
i coat my chops with buttermilk, flour. salt and pepper. so pretty when fried. after i fry them , i put in covered oven dish and pour mushroom soup or french onion soup over them till covered, bake at 325, around 30-45 min,,,yummy, fall off bone tender,, need tender to chew for me,, have no back choppers,lol
PERKY CHOPS FOR SURE WITH MAGGOTS WIGGLING. LOL. I STILL LIKE MY CHOPS, COOKED IN A LITTLE BUTTER AND MARINATED WITH WORCHESTER SAUCE. I START OFF OF VERY LOW HEAT WITH A LID ON. TENDER. REMOVE LID AND LET BROWN WITH A BIT . APPLESAUCE A MUST WITH EACH BIT. OH! by the way maggots are a bonus of protein. If you buy your meat fresh, and not let it sit out in the heat and where flies can land, you will not have maggots. Pork chops are delicious. Forget the nutcases who write such nonsense. They are sick people out there. Pork chops are delicious in tomatoe soup and rice, oven baked.
Sounds like a great recipe, except many of the ingredients you use are GMO’s …genetically modified organisms. Switching to organic is the only way to stay healthy.
I learned a long time ago that if you want moist & juicy pork the answer is brine…regardless of the cut of pork I’m preparing I’ll brine the meat for a minimum of 4 hours but preferably overnight
I sometimes take a chop out of the freezer & put it in a pan over low heat, checking it every so often & turning it over. When it’s finished cooking, I turn up the heat enough to brown the meat, then enjoy! Very tender! I’ve also found that buying a thicker chop will usually give a more tender one than a thin ‘breakfast’ chop that can dry out faster.