Pan-Fried Pork Chops are a classic comfort food that’s super easy to make and packed with flavor. They’re crispy on the outside and tender inside, with a nice golden crust that comes from simply seasoning and frying them just right. You can smell that wonderful sizzling from the pan, which always gets me excited to sit down and enjoy.
I love making these pork chops on a weeknight because they cook quickly and don’t need a lot of fuss. My secret is to season them well with salt, pepper, and a little garlic powder before frying in a hot skillet with a bit of oil and butter. This creates that perfect crispy edge while keeping the meat juicy. It’s one of those dishes where the simple steps really show in the taste.
Serving these with some mashed potatoes or a fresh green salad makes for a great, satisfying meal. When I make pan-fried pork chops, I like to pour a little pan sauce over them – just deglaze the pan with some broth or apple juice – it’s such a nice touch! Everyone always asks for seconds when I make this, and I can’t blame them.
Key Ingredients & Substitutions
Pork Chops: Bone-in chops give great flavor and stay juicy. If you prefer, boneless chops work too but watch the cooking time as they cook faster.
Herb Butter: The mix of butter, garlic, and fresh herbs adds richness and freshness. You can swap parsley and thyme for rosemary or sage for a different twist.
Seasonings: Garlic powder, onion powder, and smoked paprika create a simple yet tasty rub. If you don’t have smoked paprika, regular paprika or a pinch of cayenne work well too.
Oil & Butter: Olive or vegetable oil helps get a good sear, while butter adds flavor when basting. For a dairy-free option, use just oil or a plant-based butter substitute.
How Do You Get That Perfect Crispy Crust Without Overcooking the Pork?
The key is to dry your pork chops well before seasoning — excess moisture stops browning.
- Use medium-high heat for a hot skillet to sear, but not so hot it burns.
- Don’t move the pork chops too much while cooking; let a crust form naturally.
- Flip only once to finish cooking on the other side.
- Adding butter after flipping helps create rich flavor and keep the meat moist as you baste.
- Use a meat thermometer to hit 145°F, ensuring juicy but safe pork.
- Rest the chops after cooking to let juices redistribute; this keeps them tender.
Equipment You’ll Need
- Heavy-bottom skillet or cast iron pan – I recommend this because it heats evenly and gives a great sear.
- Kitchen tongs – they help flip the pork chops without piercing the meat and losing juices.
- Small bowl and spoon – useful for mixing and spooning butter over the chops during cooking.
- Meat thermometer – ensures the pork reaches a safe and juicy temperature without overcooking.
- Plastic wrap or parchment paper – for rolling and chilling the herb butter.
Flavor Variations & Add-Ins
- Use garlic and rosemary instead of thyme for a more robust herb flavor.
- Top the finished pork chops with caramelized onions or sautéed mushrooms for extra richness.
- Add a splash of apple cider vinegar or lemon juice to the pan for a tangy pan sauce.
- Swap pork for chicken breasts or thighs if you prefer different meats with similar seasonings.
Pan-Fried Pork Chops with Herb Butter
Ingredients You’ll Need:
Main Ingredients:
- 4 bone-in pork chops, about 1 to 1.5 inches thick
- Salt and freshly ground black pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika (optional)
- 2 tablespoons olive oil or vegetable oil
- 2 tablespoons unsalted butter (for frying)
- Fresh herbs for garnish (such as parsley, thyme, or chives)
For the Herb Butter Topping:
- 4 tablespoons unsalted butter, softened
- 1 tablespoon fresh parsley, finely chopped
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1 small garlic clove, minced
- Salt and pepper, to taste
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare the ingredients, 10-12 minutes to cook the pork chops, plus 30 minutes for chilling the herb butter before cooking. Resting the meat adds about 5 minutes. Overall, plan for about 50 minutes total, including downtime for chilling and resting, but active cooking is quick and simple.
Step-by-Step Instructions:
1. Prepare the Herb Butter:
In a small bowl, mix together the softened butter, fresh parsley, thyme, minced garlic, salt, and pepper. Once combined, place the butter mix onto a piece of plastic wrap, roll it into a log shape, and refrigerate until firm (about 30 minutes). This makes slicing easy and adds fresh flavor to your pork chops.
2. Season the Pork Chops:
Pat the pork chops dry with paper towels to help them brown better. Sprinkle both sides evenly with salt, black pepper, garlic powder, onion powder, and smoked paprika if you’re using it. This simple seasoning blend gives a nice depth of flavor.
3. Heat the Skillet:
Place a large cast iron or heavy-bottom skillet on the stove and heat it over medium-high heat. Add the olive oil and let it heat until shimmering. This high heat is important to get a beautiful sear on the pork chops.
4. Cook the Pork Chops:
Carefully add the pork chops to the skillet without crowding them. Let them cook undisturbed for about 4-5 minutes so a deep golden-brown crust can form. Then flip the chops.
5. Add Butter and Baste:
After flipping the pork chops, add the 2 tablespoons of unsalted butter to the pan. Tilt the pan slightly and spoon the melted butter over the chops repeatedly. This basting technique keeps the meat moist and adds buttery flavor.
6. Finish Cooking:
Continue cooking the chops uncovered for another 4-5 minutes, or until an internal temperature of 145°F (63°C) is reached. Cooking times may vary depending on chop thickness.
7. Rest and Serve:
Remove the pork chops from the skillet and place them on a plate. Immediately top each chop with a slice of the chilled herb butter to melt over the warm meat. Cover loosely and let rest for 5 minutes to allow juices to redistribute.
Garnish with extra fresh herbs if desired, and serve warm with your favorite sides like mashed potatoes, roasted veggies, or a crisp salad.
Can I Use Boneless Pork Chops Instead of Bone-In?
Yes, you can! Just keep in mind that boneless chops tend to cook faster, so reduce the cooking time by a minute or two per side to avoid drying them out.
How Should I Store Leftover Pork Chops?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a little water or broth to keep them moist.
Can I Make the Herb Butter Ahead of Time?
Absolutely! Prepare the herb butter a day or two in advance and keep it refrigerated. Just slice off pieces as needed when serving for an easy flavor boost.
What’s the Best Way to Check Doneness?
Use a meat thermometer to check the internal temperature, aiming for 145°F (63°C). This ensures the pork is juicy and safe to eat without overcooking.