Pan Fried Pork Chops Recipe

Pan Fried Pork Chops Recipe

These Pan Fried Pork Chops are a scrumptious pork chop recipe that’ll be on your dinner table in 15 minutes using just 5 ingredients.

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Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins

Ingredients

• 4 pork chops, boneless or bone-in, 1-inch (2.5cm) thick *
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon salt**
• 1 teaspoon black pepper, coarsely ground
• 2 tablsepoons olive oil
• fresh parsley, minced - optional

Instructions

1. Remove the pork chops from the fridge 15-20 minutes before cooking to approach room temperature for even cooking and juicier chops.
2. Pat dry the chops with paper towels to remove excess moisture.
3. Rub the chops on all sides with 1 tablespoon of oil.
4. In a small bowl, combine garlic powder, paprika, salt and black pepper.
5. Rub the seasoning mixture on all sides of each pork chop.
6. Place a large cast iron skillet over medium-high heat and add the olive oil.
7. Once the pan is hot and the oil is shimmering, add the pork chops.
8. Fry for 7-8 minutes for 1-inch thick pork chops, flipping every minute to prevent overheating. For other thicknesses, see recipe notes*.
9. Insert an instant-read thermometer into the thickest part of the chop. When it reads 140°F (61°C), the pork chops are done***.
10. Remove the chops to a plate and rest for 5 minutes covered with foil or a plate. This is to let the juices retreat back into the meat for juicier chops.
11. Garnish with optional minced parsley and serve.

Notes

* Cook 4-6 minutes for 3/4 inch thick chops; 8-10 minutes for 1 1/4 inch thickness; 10-12 minutes for 1 1/2 inch thickness.
**If you brine your chops, then reduce the salt by at least half.
***It's ok if the center of your pork chop is slightly pink after cooking, as long as the internal temperature reaches 140°F (61°C). The temperature will keep rising to the safe level of 145°F (63°C) while resting.

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