Pan Fried Pork Chops

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Make the perfect pork chops every time! These pan fried pork chops are deliciously tender, juicy, and flavorful. Dredged in seasoned flour, fried to golden-brown perfection, and tossed in a sweet and tangy sauce, they are a simple and mouthwatering 20-minute main dish.

Pan-fried pork chops in a cast iron skillet.

My favorite meals are usually the humblest! A quality cut of meat, simple seasoning, and a tried-and-true cooking method that brings out the best in the meat.

These pan fried pork chops are the perfect example! They are made with just a few basic pantry staples, but the meat is wonderfully moist, tender, and flavorful. They are truly the perfect comfort dish!

Pork chops are great to keep on hand because they are quick to cook for a weekday meal, but they can easily be dressed up for special occasions and dinner guests.

I’ve made spicy Southern fried pork chops many times, and they are always a hit. I was inspired to experiment with a saucy pork chop recipe this week, and the whole family raved about them!

Boiled pork chops are always great to have to add to other dishes, but if you want your pork chops to be the star of the show, try this easy 20-minute recipe. They will definitely become a new family favorite!

Table of Contents

Why You’ll Love This Recipe

20-minute main: These pork chops are so quick to make; I can have dinner on the table fast without sacrificing nutrition or flavor.
Juicy and flavorful: The process of dredging in flour, pan searing, and tossing in a simple sauce really highlights the deliciousness of a quality pork chop! These pan fried chops turn out amazing every time.
Simple ingredients: This recipe is nice and simple, using regular pantry staples for the seasoning and sauce. You won’t need to run to the store to get dinner on the table!

Key Ingredients

Pan-fried pork chop ingredients assembled and labeled.

Pork chops: Thick-cut, bone-in pork chops will yield the juiciest and most flavorful meat.
Flour: Tossing the chops in a seasoned flour mixture will help them form a beautiful golden-brown crust that locks in the moisture.
Avocado oil: I prefer to sear my pork chops in oil rather than butter because it has a higher smoking point. We’ll still get lots of buttery flavor from the sauce!

Find the complete list of ingredients with measurements in the recipe card at the bottom of this post!

How to Make Pan Fried Pork Chops

Step 1. Set the pork chops out 30 minutes ahead of time. In a small bowl, combine the flour, salt, smoked paprika, and garlic powder. Coat each pork chop evenly with the mixture.

Frying pork chops in a cast iron skillet and flipping one with tongs.

Step 2. Heat a large skillet over medium-high heat and add the oil. Once hot, sear the pork chops for about 3 minutes, or until golden brown and crispy. Reduce the heat to medium, flip the chops, and sear the second side for another 3–4 minutes, until golden brown.

Step 3. Hold the chops on their edges and sear the fat side for about 15–30 seconds.

Stirring sauce in a cast iron skillet with a whisk.

Step 4. Reduce the heat to medium low and continue cooking until the internal temperature reaches 145°F. Remove from heat and let rest.

Step 5. For the sauce, using the same skillet over medium heat, melt the butter. Add the broth, honey, apple cider vinegar, Dijon mustard, and pepper. Bring to a simmer, then reduce the heat to low and simmer for 5–10 minutes.

Step 6. Turn off the heat, add the pork chops back into the skillet, and let them warm through before serving.

A pan-fried pork chop in a cast iron skillet with a spoon and sauce.

Tips + Notes

Pork chops are easy to overcook, so keep a watchful eye on them with an instant-read thermometer, and don’t go over 145°F.
Feel free to season to your taste. You can add any spices to the flour, like onion powder, black pepper, or cayenne pepper for a touch of heat.
Make sure to spoon the sauce over your pork chops so they get perfectly coated in all of that flavor!
If your pork chops have any moisture on their surface, pat them dry with a paper towel before tossing in the flour mixture.

Two pan-fried pork chips in a cast iron skillet.

Recipe FAQs

What kind of pork chops are best for pan frying?

Bone-in pork chops work best for pan frying because they are juicier, more flavorful, and less prone to overcooking. Boneless will still work, just be prepared for them to cook faster and monitor the internal temperature closely.

How do I store leftovers?

Letovers will last in the fridge in a sealed container for 3-4 days. To reheat them, put the chops with a little bit of broth or water in a covered skillet and warm over medium heat. I don’t recommend the microwave for your leftover pork chops; it tends to make them tough and dry.

What’s a safe temperature to cook pork chops to?

Pork chops only need to cook to 145°F in the center of the thickest part of the chop.

What are the best side dishes for pork chops?

I like to serve them with Dutch oven mashed potatoes and a veggie side, such as roasted brussel sprouts or boiled asparagus.

Other great options are Dutch oven french fries, scalloped potatoes, mac n cheese, or cheesy bacon butternut squash, and a fresh green salad!

Can I substitute pork steaks?

Good question! Pork chops and pork steaks have some important differences that I go through in my post on pork chops vs. pork steaks. If you’re looking to serve pork steaks for dinner, I would use a recipe developed with that cut in mind! Try my smothered pork steaks or pan fried pork steaks.

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If you tried these Pan Fried Pork Chops or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. Thanks for visiting!