19 Delicious Pan Fried Pork Chop Recipes for Every Occasion

Unlock the secret to succulent, flavor-packed meals with our roundup of 19 Delicious Pan Fried Pork Chop Recipes for Every Occasion. Whether you’re craving a quick weeknight dinner, a seasonal delight, or just some good old-fashioned comfort food, we’ve got you covered. Dive in to discover dishes that’ll make your taste buds dance and keep everyone at the table asking for seconds!

Classic Pan Fried Pork Chop with Garlic Butter

Unlock the secret to a juicy, flavorful pork chop with this simple yet irresistible recipe. Perfect for a weeknight dinner or a special occasion, it’s a dish that never disappoints.

Ingredients

• 4 bone-in pork chops, 1 inch thick (thicker chops stay juicier)
• 2 tbsp extra virgin olive oil (my go-to for its flavor)
• 3 tbsp unsalted butter (I prefer unsalted to control the saltiness)
• 4 garlic cloves, minced (fresh is best for that punch of flavor)
• 1 tsp salt (I use sea salt for its crisp taste)
• 1/2 tsp black pepper (freshly ground makes a difference)
• 1/2 tsp paprika (adds a nice color and slight smokiness)

Instructions

1. Pat the pork chops dry with paper towels. This ensures a good sear.
2. Season both sides of the pork chops with salt, pepper, and paprika.
3. Heat olive oil in a large skillet over medium-high heat until shimmering.
4. Add the pork chops. Cook for 4-5 minutes per side until golden brown. Tip: Don’t move them around to get a perfect crust.
5. Reduce heat to medium. Add butter and minced garlic to the skillet.
6. Spoon the garlic butter over the pork chops continuously for 1-2 minutes. Tip: This bastes the chops, adding flavor and moisture.
7. Remove from heat when the internal temperature reaches 145°F. Tip: Use a meat thermometer for accuracy.
8. Let the pork chops rest for 5 minutes before serving. This keeps them juicy.

Now the pork chops are ready to serve. The garlic butter creates a rich, aromatic crust that complements the tender meat beautifully. Try serving them over a bed of creamy mashed potatoes or with a side of roasted vegetables for a complete meal.

Herb Crusted Pan Fried Pork Chop

This herb-crusted pan-fried pork chop is a weeknight hero. Tender, juicy, and packed with flavor, it’s a dish that delivers without the fuss.

Ingredients

• 2 bone-in pork chops, 1-inch thick (thicker chops stay juicier)
• 1/4 cup all-purpose flour (for that perfect golden crust)
• 1 tbsp garlic powder (because garlic makes everything better)
• 1 tbsp dried thyme (my go-to herb for pork)
• 1 tbsp dried rosemary (crush it between your fingers to release the oils)
• 1/2 tsp salt (I use sea salt for a cleaner taste)
• 1/4 tsp black pepper (freshly ground, please)
• 2 tbsp extra virgin olive oil (for frying, it’s my favorite)
• 2 tbsp unsalted butter (because butter equals flavor)

Instructions

1. Pat the pork chops dry with paper towels. This ensures a good sear.
2. Mix flour, garlic powder, thyme, rosemary, salt, and pepper in a shallow dish.
3. Dredge each pork chop in the flour mixture, shaking off excess.
4. Heat olive oil in a large skillet over medium-high heat until shimmering.
5. Add pork chops. Cook for 4 minutes per side without moving for a perfect crust.
6. Reduce heat to medium. Add butter. Spoon melted butter over chops for 1 minute.
7. Remove chops from skillet. Let rest on a plate for 5 minutes. This keeps them juicy.

Outstandingly crispy on the outside, tender inside, these chops are a dream. Serve atop mashed potatoes or with a crisp apple salad for a contrast in textures.

Pan Fried Pork Chop with Apple Cider Glaze

Outstanding for a quick yet impressive dinner, this dish combines juicy pork with a sweet-tangy glaze. Perfect for weeknights or when you’re craving something hearty.

Ingredients

• 4 bone-in pork chops, 1 inch thick (thicker chops stay juicier)
• 1 cup apple cider (the fresher, the better for a vibrant glaze)
• 2 tbsp Dijon mustard (adds a nice sharpness to balance the sweetness)
• 1 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 1 tsp fresh thyme leaves (dried works in a pinch, but fresh is brighter)
• Salt and pepper (season generously for full flavor)

Instructions

1. Season pork chops on both sides with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Add pork chops. Cook until golden brown, about 4 minutes per side. Tip: Don’t move them around to get a perfect sear.
4. Remove chops from skillet. Keep warm.
5. Lower heat to medium. Add apple cider, scraping up browned bits. Tip: These bits are flavor gold.
6. Stir in Dijon mustard and thyme. Simmer until reduced by half, about 5 minutes. Tip: The glaze should coat the back of a spoon.
7. Return pork chops to skillet. Turn to coat in glaze. Cook for 1 minute to heat through.

Caramelized edges meet tender pork under a glossy, flavorful glaze. Serve over mashed potatoes or with a crisp salad for contrast.

Spicy Pan Fried Pork Chop with Chili Flakes

Craving something spicy and satisfying? This pan-fried pork chop with chili flakes hits the spot with minimal fuss.

Ingredients

• 2 bone-in pork chops, 1 inch thick (thicker chops stay juicier)
• 1 tbsp extra virgin olive oil (my go-to for its fruity note)
• 1 tsp salt (I like sea salt for its crunch)
• 1/2 tsp black pepper, freshly ground
• 1 tbsp chili flakes (adjust based on your heat tolerance)
• 2 garlic cloves, minced (fresh is best here)
• 1/2 cup chicken stock (homemade adds depth)

Instructions

1. Pat pork chops dry with paper towels to ensure a good sear.
2. Season both sides with salt and pepper.
3. Heat olive oil in a skillet over medium-high heat until shimmering.
4. Add pork chops; cook undisturbed for 4 minutes for a golden crust.
5. Flip chops; add garlic and chili flakes around them to toast slightly.
6. Pour in chicken stock; reduce heat to medium. Simmer for 5 minutes, spooning sauce over chops occasionally.
7. Check internal temperature; remove at 145°F for perfect doneness.
8. Let rest for 3 minutes before serving to redistribute juices.

A juicy, spicy pork chop with a kick from chili flakes awaits. Serve over mashed potatoes to soak up the flavorful sauce.

Pan Fried Pork Chop with Mushroom Sauce

Perfect for a hearty dinner, this pan-fried pork chop with mushroom sauce combines simplicity with rich flavors. Pair it with mashed potatoes for a comforting meal.

Ingredients

• 2 bone-in pork chops, 1 inch thick (thicker chops stay juicier)
• 1 tbsp extra virgin olive oil (my go-to for its flavor)
• 1 cup sliced cremini mushrooms (baby bellas add a deeper taste)
• 2 cloves garlic, minced (fresh is best here)
• 1/2 cup chicken broth (low sodium to control saltiness)
• 1/4 cup heavy cream (for a luxuriously smooth sauce)
• 1 tbsp butter (unsalted, to adjust seasoning)
• Salt and pepper (to season the chops generously)

Instructions

1. Season both sides of the pork chops with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Add pork chops to the skillet. Cook for 4 minutes per side until golden brown. Tip: Don’t move them around to get a perfect sear.
4. Remove chops from skillet; set aside on a plate.
5. In the same skillet, add butter and mushrooms. Sauté for 5 minutes until mushrooms are golden. Tip: Let mushrooms sit undisturbed for a minute to brown.
6. Add garlic; cook for 30 seconds until fragrant.
7. Pour in chicken broth, scraping up any browned bits from the pan. Tip: Those bits add incredible flavor to the sauce.
8. Stir in heavy cream; simmer for 3 minutes until sauce thickens slightly.
9. Return pork chops to the skillet; spoon sauce over them. Cook for 2 more minutes to heat through.

Delight in the tender pork chops smothered in a creamy, earthy mushroom sauce. Serve over a bed of garlic mashed potatoes to soak up every bit of the delicious sauce.

Honey Mustard Pan Fried Pork Chop

Honey mustard pan fried pork chop is a weeknight hero. Here’s how to make it right.

Ingredients

• 2 bone-in pork chops, 1 inch thick (thicker chops stay juicier)
• 2 tbsp Dijon mustard (the tangier, the better)
• 1 tbsp honey (local if you’ve got it)
• 1 tbsp olive oil (extra virgin for flavor)
• 1 tsp garlic powder (skip fresh to avoid burning)
• Salt and pepper (be generous)

Instructions

1. Pat pork chops dry with paper towels. This ensures a good sear.
2. Season both sides with salt, pepper, and garlic powder.
3. Heat olive oil in a skillet over medium-high heat until shimmering.
4. Add pork chops. Cook undisturbed for 4 minutes to get a golden crust.
5. Flip chops. Reduce heat to medium. Cook for another 4 minutes.
6. Mix mustard and honey in a small bowl. Brush over chops.
7. Cover skillet. Cook for 2 more minutes to glaze and ensure doneness.
8. Remove from heat. Let rest for 3 minutes. This keeps juices in.

Golden crust gives way to tender, flavorful meat. Serve with a crisp salad to cut the richness.

Pan Fried Pork Chop with Rosemary and Thyme

Flavorful and juicy, this pan-fried pork chop is a weeknight hero. Rosemary and thyme bring a fragrant touch that elevates the dish effortlessly.

Ingredients

• 2 bone-in pork chops, 1-inch thick (thicker cuts stay juicier)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tbsp unsalted butter (for that rich, golden crust)
• 2 sprigs fresh rosemary (fresh is key here)
• 2 sprigs fresh thyme (dried just doesn’t compare)
• Salt and freshly ground black pepper (to season generously)

Instructions

1. Pat pork chops dry with paper towels to ensure a good sear.
2. Season both sides generously with salt and pepper.
3. Heat olive oil in a skillet over medium-high heat until shimmering.
4. Add pork chops to the skillet, cooking undisturbed for 4 minutes for a golden crust.
5. Flip chops, add butter, rosemary, and thyme to the skillet.
6. Tilt skillet to spoon melted butter over chops, basting for 2 minutes.
7. Reduce heat to medium, continue cooking until internal temperature reaches 145°F, about 3-4 minutes more.
8. Remove chops from skillet, let rest on a plate for 5 minutes (keeps them juicy).

Golden and aromatic, these chops boast a crispy exterior with a tender, flavorful inside. Serve atop mashed potatoes or with a crisp apple salad for a delightful contrast.

Asian Style Pan Fried Pork Chop with Soy Sauce

This Asian Style Pan Fried Pork Chop with Soy Sauce is a weeknight hero. Tender, flavorful, and ready in minutes.

Ingredients

• 2 bone-in pork chops, 1 inch thick (thicker cuts stay juicier)
• 2 tbsp soy sauce (I swear by Kikkoman for depth)
• 1 tbsp brown sugar (light or dark, your call)
• 1 tsp garlic powder (fresh minced works too, but powder is quicker)
• 1/2 tsp black pepper (freshly ground packs a punch)
• 1 tbsp vegetable oil (high smoke point is key here)
• 1/4 cup water (for deglazing, trust me)

Instructions

1. Pat pork chops dry with paper towels. This ensures a good sear.
2. Mix soy sauce, brown sugar, garlic powder, and black pepper in a bowl. Coat pork chops evenly. Let sit for 10 minutes at room temp.
3. Heat vegetable oil in a skillet over medium-high heat until shimmering. About 2 minutes.
4. Add pork chops. Cook undisturbed for 4 minutes per side. Resist the urge to peek.
5. Reduce heat to medium. Add water to the skillet. Scrape up browned bits with a wooden spoon. This is flavor gold.
6. Cover and simmer for 5 minutes. Pork should reach 145°F internally.
7. Remove from heat. Let rest for 3 minutes. Juices will redistribute.

Resting yields a juicy chop with a caramelized crust. Serve over steamed rice to soak up the sauce. A sprinkle of green onions adds freshness.

Pan Fried Pork Chop with Balsamic Reduction

Perfect for a quick yet elegant dinner, these pan-fried pork chops with balsamic reduction are a game-changer. Pair them with your favorite sides for a complete meal.

Ingredients

• 2 thick-cut pork chops (about 1 inch thick for juiciness)
• 1 tbsp extra virgin olive oil (my go-to for its flavor)
• Salt and freshly ground black pepper (to season, but be generous)
• 1/2 cup balsamic vinegar (a good quality one makes all the difference)
• 1 tbsp honey (for a touch of sweetness)
• 2 cloves garlic, minced (because garlic is life)
• 1 tbsp butter (unsalted, to control the saltiness)

Instructions

1. Season both sides of the pork chops generously with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Add the pork chops to the skillet. Cook for 4-5 minutes on each side until golden brown and the internal temperature reaches 145°F. Tip: Don’t move them around too much to get a good sear.
4. Remove pork chops from the skillet and let them rest on a plate.
5. In the same skillet, reduce heat to medium and add minced garlic. Sauté for 30 seconds until fragrant.
6. Pour in balsamic vinegar and honey. Stir to combine and simmer for 3-4 minutes until the sauce thickens slightly. Tip: The sauce should coat the back of a spoon.
7. Stir in butter until melted and the sauce is glossy. Tip: This adds richness to the reduction.
8. Return the pork chops to the skillet, spooning the sauce over them to coat.

Caramelized and tender, the pork chops are perfectly complemented by the sweet and tangy balsamic reduction. Serve over mashed potatoes or with a crisp salad for contrasting textures.

Pan Fried Pork Chop with Creamy Parmesan Sauce

Whip up a comforting dinner with this pan-fried pork chop recipe, smothered in a creamy Parmesan sauce that’s rich and satisfying. Perfect for a weeknight meal that feels a bit special.

Ingredients

• 4 bone-in pork chops, about 1-inch thick (thicker chops stay juicier)
• 1 tbsp extra virgin olive oil (my go-to for its flavor)
• 2 tbsp unsalted butter (salted works, but adjust seasoning)
• 3 garlic cloves, minced (fresh is best here)
• 1 cup heavy cream (for that luxurious sauce)
• 1/2 cup grated Parmesan cheese (the real deal, please)
• 1/2 tsp salt (I like sea salt for its texture)
• 1/4 tsp black pepper (freshly ground packs a punch)
• 1/4 tsp dried thyme (or fresh if you have it)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Season pork chops with salt and pepper on both sides. Tip: Pat chops dry first for a better sear.
3. Add chops to the skillet. Cook until golden brown, about 4 minutes per side. Tip: Don’t overcrowd the pan; cook in batches if needed.
4. Remove chops from skillet; set aside on a plate.
5. Reduce heat to medium. Add butter and garlic to the skillet. Sauté until fragrant, about 30 seconds. Tip: Watch garlic closely to prevent burning.
6. Pour in heavy cream, stirring to combine. Simmer for 2 minutes to thicken slightly.
7. Stir in Parmesan and thyme until cheese melts and sauce is smooth, about 1 minute.
8. Return pork chops to the skillet, spooning sauce over them. Heat through for 1 minute.

Just like that, you’ve got a dish with crispy-edged chops and a sauce that’s creamy with a sharp Parmesan kick. Serve over mashed potatoes or with a side of steamed greens for a complete meal.

Pan Fried Pork Chop with Caramelized Onions

Unbelievably simple yet packed with flavor, this dish turns ordinary ingredients into something extraordinary. Perfect for a weeknight dinner that feels special.

Ingredients

• 4 bone-in pork chops, about 1-inch thick (thicker chops stay juicier)
• 2 large yellow onions, thinly sliced (sweet varieties caramelize beautifully)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tbsp unsalted butter (adds richness to the onions)
• 1 tsp salt (I prefer sea salt for its clean taste)
• 1/2 tsp black pepper (freshly ground makes a difference)
• 1/2 cup chicken stock (homemade if you have it)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Season pork chops with salt and pepper on both sides.
3. Add pork chops to the skillet. Cook until golden brown, about 4 minutes per side. Remove and set aside.
4. In the same skillet, melt butter over medium heat. Add onions and a pinch of salt. Cook, stirring occasionally, until deeply caramelized, about 20 minutes. Tip: Lower the heat if onions are browning too quickly.
5. Pour in chicken stock, scraping up any browned bits from the bottom of the skillet. Tip: These bits are flavor gold.
6. Return pork chops to the skillet, nestling them into the onions. Cover and cook until pork is just cooked through, about 5 minutes. Tip: Use a meat thermometer; 145°F is perfect.

Velvety onions and juicy pork chops create a harmony of flavors and textures. Serve over mashed potatoes or with a crisp green salad for contrast.

Pan Fried Pork Chop with Sweet and Sour Sauce

Make this Pan Fried Pork Chop with Sweet and Sour Sauce for a quick, flavorful dinner. It’s a crowd-pleaser with the perfect balance of tangy and sweet.

Ingredients

• 4 bone-in pork chops, 1 inch thick (thicker chops stay juicier)
• 1/2 cup all-purpose flour (for that perfect golden crust)
• 1 tsp salt (I like sea salt for its clean taste)
• 1/2 tsp black pepper (freshly ground makes a difference)
• 2 tbsp vegetable oil (high smoke point is key here)
• 1/2 cup ketchup (the base of our sweet and sour sauce)
• 1/4 cup brown sugar (packed for that deep sweetness)
• 2 tbsp apple cider vinegar (adds a nice tang)
• 1 tbsp soy sauce (for umami depth)
• 1/2 cup water (to adjust sauce consistency)

Instructions

1. Pat pork chops dry with paper towels. This ensures a good sear.
2. Mix flour, salt, and pepper in a shallow dish. Dredge each chop lightly.
3. Heat oil in a large skillet over medium-high heat until shimmering. Tip: Test with a pinch of flour; it should sizzle.
4. Add pork chops. Cook 4-5 minutes per side until golden brown and internal temp reaches 145°F. Tip: Don’t overcrowd the pan.
5. Remove chops. Keep warm.
6. In the same skillet, mix ketchup, brown sugar, vinegar, soy sauce, and water. Tip: Scrape up browned bits for extra flavor.
7. Simmer sauce 3-4 minutes until slightly thickened.
8. Return chops to skillet. Coat with sauce. Heat through, 1-2 minutes.

Juicy pork chops with a crispy edge meet a glossy, vibrant sauce. Serve over steamed rice to soak up every drop.

Pan Fried Pork Chop with Maple Syrup Glaze

Crisp on the outside, juicy on the inside, this pork chop recipe is a weeknight hero. Maple syrup adds a sweet depth that’s irresistible.

Ingredients

– 2 bone-in pork chops, 1 inch thick (thicker cuts stay juicier)
– 1/4 cup pure maple syrup (the real deal, not pancake syrup)
– 2 tbsp extra virgin olive oil (my go-to for frying)
– 1 tsp smoked paprika (adds a nice warmth)
– 1/2 tsp garlic powder (for that quick flavor boost)
– Salt and freshly ground black pepper (to season generously)

Instructions

1. Pat pork chops dry with paper towels to ensure a good sear.
2. Season both sides with salt, pepper, smoked paprika, and garlic powder.
3. Heat olive oil in a skillet over medium-high heat until shimmering.
4. Add pork chops, cooking undisturbed for 4 minutes to get a golden crust.
5. Flip chops, reduce heat to medium, and cook for another 4 minutes.
6. Brush maple syrup over the chops, then cook for 1 more minute per side to glaze.
7. Remove from heat and let rest for 3 minutes before serving.

Lusciously glazed and perfectly cooked, these pork chops are a sweet and savory dream. Serve over a bed of creamy mashed potatoes or with a crisp apple salad for contrast.

Pan Fried Pork Chop with Dijon Mustard Sauce

Deliciously simple, this dish brings a gourmet touch to your weeknight dinner with minimal effort. Pan-seared pork chops smothered in a creamy Dijon mustard sauce will have everyone asking for seconds.

Ingredients

• 4 bone-in pork chops, about 1 inch thick (thicker chops stay juicier)
• 1 tbsp extra virgin olive oil (my go-to for its flavor)
• 2 tbsp unsalted butter (salted works, but adjust seasoning)
• 1/2 cup heavy cream (for that rich, velvety sauce)
• 2 tbsp Dijon mustard (I prefer whole grain for texture)
• 1/2 cup chicken broth (homemade if you have it)
• 2 cloves garlic, minced (fresh is best here)
• Salt and freshly ground black pepper (to season the chops)

Instructions

1. Season pork chops generously with salt and pepper on both sides.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Add pork chops to the skillet. Cook for 4-5 minutes per side until golden brown and internal temperature reaches 145°F. Tip: Don’t overcrowd the pan to ensure a good sear.
4. Remove chops from skillet; set aside on a plate tented with foil.
5. Reduce heat to medium. Add butter and garlic to the skillet; sauté for 30 seconds until fragrant.
6. Whisk in Dijon mustard, then gradually add chicken broth and heavy cream. Tip: Whisk constantly to avoid lumps.
7. Simmer sauce for 3-4 minutes until slightly thickened. Tip: Sauce will continue to thicken off the heat.
8. Return pork chops to the skillet, spooning sauce over them. Heat for 1 minute.

Perfectly seared pork chops with a creamy Dijon sauce offer a delightful contrast of textures. Serve over mashed potatoes or with a crisp green salad to soak up the sauce.

Pan Fried Pork Chop with Cranberry Sauce

Craving something savory with a sweet twist? This pan-fried pork chop with cranberry sauce is a weeknight hero. It’s simple, satisfying, and packed with flavors that dance.

Ingredients

• 2 bone-in pork chops, 1 inch thick (thicker chops stay juicier)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• Salt and freshly ground black pepper (don’t skimp on the pepper)
• 1/2 cup fresh cranberries (frozen works in a pinch, but fresh is brighter)
• 2 tbsp honey (local if you can, for that deep floral touch)
• 1/4 cup chicken stock (homemade stock elevates it, but store-bought is fine)
• 1 tsp fresh thyme leaves (dried thyme is okay, but fresh is magical)

Instructions

1. Season both sides of the pork chops generously with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Add pork chops to the skillet. Cook for 4 minutes on one side without moving them for a perfect sear.
4. Flip the chops, reduce heat to medium, and cook for another 4 minutes. Tip: Use a meat thermometer; they’re done at 145°F.
5. Remove chops from the skillet; let them rest on a plate tented with foil.
6. In the same skillet, add cranberries, honey, chicken stock, and thyme. Tip: Scrape up the browned bits for extra flavor.
7. Cook the sauce over medium heat until cranberries burst and sauce thickens, about 5 minutes. Tip: Press some berries against the skillet to thicken the sauce faster.
8. Plate the pork chops and spoon the cranberry sauce over them.

Hearty and tender, the pork chops pair beautifully with the tart and sweet cranberry sauce. Try serving them over a bed of creamy mashed potatoes for a comforting meal.

Pan Fried Pork Chop with Pineapple Salsa

Craving something sweet and savory? This pan-fried pork chop with pineapple salsa hits all the right notes.

Ingredients

• 2 bone-in pork chops, 1 inch thick (thicker chops stay juicier)
• 1 tbsp extra virgin olive oil (my go-to for frying)
• 1 tsp salt (I like sea salt for its texture)
• 1/2 tsp black pepper (freshly ground tastes best)
• 1 cup diced pineapple (ripe pineapple adds sweetness)
• 1/4 cup diced red onion (for a bit of crunch)
• 1 jalapeño, seeded and minced (adjust for heat preference)
• 2 tbsp chopped cilantro (adds freshness)
• 1 tbsp lime juice (freshly squeezed, please)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Season pork chops with salt and pepper on both sides.
3. Place chops in the skillet. Cook until golden brown, about 4 minutes per side. Tip: Don’t move them around to get a good sear.
4. Reduce heat to medium. Continue cooking until internal temperature reaches 145°F, about 3 more minutes per side. Tip: Use a meat thermometer for accuracy.
5. Remove chops from skillet. Let rest on a plate for 5 minutes. Tip: Resting keeps them juicy.
6. While chops rest, mix pineapple, red onion, jalapeño, cilantro, and lime juice in a bowl.
7. Serve pork chops topped with pineapple salsa.

Now the pork chops are juicy inside with a crispy crust. The salsa adds a sweet and spicy kick. Try serving over a bed of quinoa for a complete meal.

Pan Fried Pork Chop with Blue Cheese Crumbles

Fancy a quick yet indulgent dinner? This pan-fried pork chop with blue cheese crumbles is a game-changer. It’s crispy, juicy, and packed with flavor.

Ingredients

• 2 bone-in pork chops, 1-inch thick (thicker chops stay juicier)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/2 tsp salt (I like sea salt for its texture)
• 1/4 tsp black pepper (freshly ground tastes best)
• 1/4 cup blue cheese crumbles (go for a bold, creamy variety)
• 1 tbsp unsalted butter (adds richness to the sear)

Instructions

1. Pat pork chops dry with paper towels. This ensures a perfect sear.
2. Season both sides with salt and pepper. Do this right before cooking to keep the chops moist.
3. Heat olive oil in a skillet over medium-high heat until shimmering. A hot pan is key to a golden crust.
4. Add pork chops. Cook undisturbed for 4 minutes. Resist the urge to peek!
5. Flip chops, add butter to the pan. Spoon melted butter over chops for extra flavor.
6. Cook for another 4 minutes. Use a meat thermometer; 145°F is perfect.
7. Remove chops from pan. Let rest for 5 minutes. This keeps all the juices inside.
8. Sprinkle blue cheese crumbles over the chops. The residual heat will slightly melt the cheese.

Zesty and rich, these pork chops are a delight. The blue cheese adds a creamy contrast to the crispy exterior. Serve with a crisp apple salad for a refreshing balance.

Pan Fried Pork Chop with Bacon and Brussels Sprouts

Weeknight dinners call for something hearty yet straightforward, and this dish delivers. Pan-fried pork chops paired with crispy bacon and tender Brussels sprouts make for a satisfying meal.

Ingredients

• 4 bone-in pork chops, 1-inch thick (thicker chops stay juicier)
• 6 slices bacon, chopped (go for thick-cut for more texture)
• 1 lb Brussels sprouts, halved (smaller sprouts cook more evenly)
• 2 tbsp extra virgin olive oil (my go-to for its flavor)
• Salt and freshly ground black pepper (to season, but measure with your heart)
• 1/2 cup chicken stock (homemade adds depth, but store-bought works)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Season pork chops generously with salt and pepper on both sides.
3. Add chops to the skillet; cook for 4 minutes per side until golden brown. Tip: Don’t overcrowd the pan to ensure a good sear.
4. Remove chops; set aside on a plate. Keep warm.
5. In the same skillet, add bacon; cook until crispy, about 5 minutes. Tip: Render the fat slowly for maximum crispiness.
6. Add Brussels sprouts to the bacon; sauté for 3 minutes until slightly charred.
7. Pour in chicken stock; scrape up any browned bits from the pan. Tip: These bits are flavor gold.
8. Return pork chops to the skillet; simmer for 5 minutes until sprouts are tender and chops are cooked through.

Zesty flavors from the bacon complement the savory pork, while the Brussels sprouts add a slight crunch. Serve over mashed potatoes for a comforting twist.

Pan Fried Pork Chop with Smoked Paprika Rub

Unlock the secret to a perfectly seasoned pork chop with this simple yet flavorful recipe. Using smoked paprika as the star, this dish brings a smoky depth that’s hard to resist.

Ingredients

– 2 bone-in pork chops (about 1 inch thick for juiciness) – 1 tbsp smoked paprika (my pantry staple for smokiness) – 1 tsp garlic powder (for that essential kick) – 1 tsp salt (I swear by sea salt for better flavor) – 1/2 tsp black pepper (freshly ground, always) – 2 tbsp olive oil (extra virgin is my go-to for frying)

Instructions

1. In a small bowl, mix smoked paprika, garlic powder, salt, and black pepper to create the rub. 2. Pat the pork chops dry with paper towels to ensure the rub sticks better. 3. Generously apply the rub on both sides of the pork chops, pressing gently to adhere. 4. Heat olive oil in a skillet over medium-high heat until shimmering, about 2 minutes. 5. Place the pork chops in the skillet, cooking undisturbed for 4 minutes to get a good sear. 6. Flip the chops, reduce heat to medium, and cook for another 4 minutes or until internal temperature reaches 145°F. 7. Let rest for 3 minutes before serving to redistribute juices. Look for a golden crust and juicy interior when done. The smoked paprika rub offers a bold flavor that pairs wonderfully with a simple side of roasted vegetables or a crisp salad.

Conclusion

Luscious and versatile, these 19 pan-fried pork chop recipes are sure to spice up your mealtime routine. Whether you’re cooking for a special occasion or a cozy weeknight dinner, there’s something here for everyone. We’d love to hear which recipes become your favorites—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest for your fellow home cooks to enjoy.

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