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Pan-fried Pork Chops

Pan-fried Pork Chops
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A simple and delicious recipe for pan-fried pork chops, perfect for a quick weeknight meal. This recipe focuses on achieving a golden-brown crust and juicy, tender results.

Ingredients

Scale
  • 4 boneless pork chops (about 3/4 to 1 inch thick)
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 tsp garlic powder
  • 1/2 tsp dried onion powder
  • 1/2 tsp paprika
  • Salt and freshly ground black pepper to taste
  • Optional: fresh parsley, chopped (for garnish)

Instructions

  1. Pat pork chops dry with paper towels. Season both sides generously with salt, black pepper, garlic powder, onion powder, and paprika.
  2. Heat olive oil and butter in a large skillet (cast iron works great) over medium-high heat until the butter is melted and sizzling.
  3. Carefully place the seasoned pork chops in the hot skillet, ensuring not to overcrowd the pan (cook in batches if necessary).
  4. Sear the pork chops for 3-5 minutes per side, depending on thickness, until they are golden brown and a crust has formed.
  5. Reduce heat to medium-low, cover the skillet, and continue to cook for another 5-10 minutes, or until the internal temperature of the pork reaches 145°F (63°C) for medium-rare, or up to 160°F (71°C) for well-done.
  6. Remove pork chops from the skillet and let them rest on a cutting board for 5 minutes before serving. This allows the juices to redistribute, keeping the chops tender.
  7. Garnish with fresh parsley if desired.
  8. Serve hot with your favorite side dishes.

Notes

  • Using a cast iron skillet will help achieve a better sear.
  • Don’t overcrowd the pan; cook in batches if necessary to ensure even browning.
  • Resting the pork chops is crucial for tenderness and juiciness.

Nutrition

Find it online: https://www.masterthecook.com/pan-fried-pork-chops/