Pan Fried Pork Chops
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, these pork chops are a simple and mouthwatering 20-minute main dish.
Servings: 4 servings
Calories: 419kcal
Equipment
Ingredients
For the chops
- 4 bone-in pork chops
- 1 tablespoon all purpose flour
- 1/2 teaspoon sea salt
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 2 tablespoons avocado oil
For the sauce
- 1 tablespoon butter
- 1/4 cup chicken broth
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon ground black pepper
Instructions
- 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.
- 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.
- Hold the chops on their edges and sear the fat side for about 15–30 seconds.
- Reduce the heat to medium low and continue cooking until the internal temperature reaches 145°F. Remove from heat and let rest.
- 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.
- Turn off the heat, add the pork chops back into the skillet, and let them warm through before serving.
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.