Pan-Fried Pork Chops

by Elizabeth Skipper | January 14th, 2015 | Chef Recipe, Recipes

pork chop (400x400)Pork chops are a natural for pan-frying. While you can use a more neutral oil with fine results, today’s supermarket pork isn’t as flavorful as it once was. So to reinforce its “porkiness,” try frying it in lard or better yet, bacon fat. This a quick dish to prepare, and therefore great for a week night meal. Choose the right sides, and you can have dinner will be on the table in half an hour.

For a fancier version of pork chops, this Fig Stuffed Pork is a top choice.








Pan-Fried Pork Chops

Serves 4


  1. 4 bone-in rib or center cut pork chops, from ¾” to 1” thick
  2. Salt & pepper
  3. Granulated garlic and/or onion
  4. A pinch of cayenne, optional
  5. ½ cup flour
  6. ½ cup oil, lard, or bacon fat
  1. Season the flour to taste with salt, pepper, granulated garlic and/or onion, and optional cayenne; whisk together thoroughly
  2. Place flour on a sheet of waxed or parchment paper or into a shallow bowl
  3. Using a paper towel, remove any moisture from the surface of the chops and score them to keep them from curling in the pan
  4. Dredge them in the seasoned flour
  5. Heat a frying pan over medium-high heat and add oil
  6. Just before it reaches the smoking point, add the chops
  7. Cook them until well browned, turning once, about 5 minutes per side
  8. Thicker chops will take a little longer to cook through than thinner ones
  9. A thermometer inserted lengthwise into a chop should read 140°F to 145°F
Think Tasty

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