Salt and Pepper Pork Chops are a simple and tasty dish that really highlights the natural flavor of the pork. These chops are seasoned generously with just salt, black pepper, and sometimes a little garlic powder, then cooked until perfectly golden and juicy on the inside. The crunchy crust from the seasoning gives every bite a nice contrast to the tender meat.
I love making these chops because they come together so fast and need so few ingredients, which makes them my go-to for busy nights. My little trick is to let the pork chops rest for a few minutes after cooking so the juices settle in—they stay really moist that way. Plus, it’s so satisfying to hear that sizzle when you toss them in the pan!
These chops pair wonderfully with a simple side like mashed potatoes or steamed veggies, but honestly, I’m happy just eating them with some crusty bread to soak up any pan drippings. They remind me of home-cooked meals at my grandma’s house where the flavors were straightforward but always comforting and filling. It’s a dish that feels like a warm hug on a plate.
Key Ingredients & Substitutions
Pork Chops: Bone-in chops add great flavor and stay juicy. If you prefer, boneless can work, but watch the cooking time as they cook faster.
Flour or Cornstarch: Both make a crispy crust. Cornstarch gives a lighter, crunchier texture, while flour offers a slightly heavier coating.
Salt and Pepper: These simple seasonings build the dish’s classic flavor. Freshly ground pepper works best for a bright, bold taste.
Garlic Powder & Fresh Garlic: Garlic powder adds subtle depth to the coating; fresh garlic sautéed later brings an aromatic touch. You can skip or adjust to your taste.
Dried Red Chilies: These add a mild heat and color. Use crushed chili flakes or fresh chili if preferred, or omit for less spice.
Green Onions: They add a fresh, crisp bite and brighten the dish. Scallions or chives make good substitutes.
Oils: Vegetable oil is best for frying due to its high smoke point. Sesame oil adds a nutty flavor when drizzled at the end; omit if not on hand.
How Do You Get the Pork Chops Crispy and Juicy at the Same Time?
The key is balancing high heat frying with proper prep and cooking time:
- Pat the chops dry before coating to help the crust stick and crisp.
- Use a starch coating like flour or cornstarch to get that crunchy texture.
- Cook over medium-high heat so the crust browns quickly, sealing juices inside.
- Don’t overcrowd the pan; fry in batches if needed for even cooking and crispiness.
- Rest cooked pork chops on a plate for a few minutes so juices redistribute, keeping them moist.
This method ensures a juicy center with a satisfying crunch outside every time.
Equipment You’ll Need
- Large skillet – I recommend using a heavy-bottomed pan for even heat and a crispy crust.
- Tongs or a spatula – helps flip the pork chops without breaking the coating.
- Shallow dish or plate – for coating the chops evenly with seasoned flour or cornstarch.
- Kitchen paper towels – essential for patting the pork dry before coating, which helps with crispiness.
- Meat thermometer – to check that the pork reaches 145°F/63°C for safe, juicy results.
Flavor Variations & Add-Ins
- Instead of just salt and pepper, add five-spice powder or smoked paprika to the coating for extra flavor.
- Stir in a splash of soy sauce or oyster sauce when sautéing garlic for a savory, umami boost.
- Top with shredded ginger and fresh chilies for a spicy, Asian-inspired twist.
- Mix chopped herbs like cilantro or parsley into the sliced green onions for a fresh finish.
How to Make Salt and Pepper Pork Chops
Ingredients You’ll Need:
For the Pork Chops:
- 4 bone-in pork chops (about 1 inch thick)
- 1/2 cup all-purpose flour or cornstarch (for coating)
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder (optional)
For the Flavor Boost:
- 3-4 dried red chili peppers (optional, for garnish/spice)
- 2-3 green onions, thinly sliced (for garnish)
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil (for frying)
- 1 tablespoon sesame oil (optional, for finishing)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 10 minutes to cook, for a total of around 20 minutes. It’s a quick and easy meal that’s perfect for busy days or when you want a flavorful dish fast.
Step-by-Step Instructions:
1. Prepare the Pork Chops:
Start by patting the pork chops dry with paper towels. In a shallow dish, mix the flour (or cornstarch) with salt, black pepper, and garlic powder if you like. Coat each pork chop evenly with this seasoned flour mixture, making sure to shake off any extra.
2. Cook the Pork Chops:
Heat the vegetable oil in a large skillet over medium-high heat until hot. Carefully add the pork chops and fry them for about 4-5 minutes on each side. You’re aiming for a golden brown crust and juicy cooked pork inside. You can check for doneness by ensuring the temperature reaches at least 145°F (63°C).
3. Make the Garlic and Chili Flavor:
Remove the pork chops from the skillet briefly to a plate. Lower the heat to medium and add a little more oil if necessary. Toss in the minced garlic and dried red chili peppers, stirring for about 30 seconds until you smell their aroma. Put the pork chops back into the pan and gently coat them with the garlic and chili mix. Drizzle sesame oil on top if you want a special nutty flavor.
4. Serve:
Transfer the pork chops to a serving plate. Sprinkle the thinly sliced green onions generously on top, and add a little extra salt and pepper if you like. Serve these tasty chops hot with your favorite sides like steamed rice, stir-fried vegetables, or a crisp fresh salad.
Can I Use Frozen Pork Chops for This Recipe?
Yes, but be sure to fully thaw them in the refrigerator overnight before cooking. Pat them dry well to ensure the coating sticks and gets crispy.
What Can I Substitute for Cornstarch or Flour?
You can use rice flour, potato starch, or even finely ground breadcrumbs if you want a slightly different texture. Each will help create a crispy crust on the pork chops.
How Should I Store and Reheat Leftovers?
Store leftover pork chops in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium heat to help maintain crispiness, or warm briefly in the microwave.
Can I Make This Dish Less Spicy?
Absolutely! Simply omit the dried red chili peppers from the garlic sauté step, or reduce them to suit your spice preference while keeping the flavorful garlic and pepper seasoning.