Pan Fried Pork Chops

Crispy golden pan fried pork chops on blue plate.

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5 from 3 votes

Bone-in pork chops, lightly dusted with seasoned flour and pan fried to a golden brown.

Prep Time5

Cook Time7

Total Time12

Course: Breakfast, Dinner, Entree

Cuisine: American, Southern

Servings: pork chops

Calories: 558kcal

Author: Anecia Hero

Equipment

Cast iron skillet (recommended)
Meat thermometer
Tongs

Ingredients

8 bone-in pork chops about ½" inch thick
kosher salt and ground black pepper to lightly season pork chops prior to dredging in flour (about ¼ teaspoon each per side)

Flour Mixture

1 cup all-purpose flour
1 teaspoon seasoned salt See recipe notes
1 teaspoon garlic powder
1 teaspoon kosher salt , for flour mixture
1½ teaspoons ground black pepper , for flour mixture
½ teaspoon cayenne pepper (optional) See recipe notes
¾ cup frying oil: canola or vegetable See recipe notes
2 tablespoons butter, salted or unsalted

Instructions

Rinse and/or pat dry pork chops with paper towel; lightly season both sides of chops with salt and pepper (about ¼ teaspoon each per side); set aside
8 bone-in pork chops about ½" inch thick, kosher salt and ground black pepper to lightly season pork chops prior to dredging in flour (about ¼ teaspoon each per side)
In a large flat bowl, combine flour, seasoned salt, garlic powder, cayenne pepper (optional), salt and black pepper; combine with fork and set aside
1 cup all-purpose flour, 1 teaspoon seasoned salt, 1 teaspoon garlic powder, 1 teaspoon kosher salt, ½ teaspoon cayenne pepper (optional), 1½ teaspoons ground black pepper
Use tongs and dredge each chop through the flour mixture; place on clean plate
Add oil to cast iron skillet and bring to medium-high heat; add butter; when butter is melted, add in flour-coated chops in a single layer; cook 2-3 minutes until bottom is golden brown
¾ cup frying oil: canola or vegetable, 2 tablespoons butter, salted or unsalted
Flip chops and cook another 2-3 minutes until internal temperature reaches 145°F; remove from pan and drain on wire rack or paper towels; repeat process as needed

Notes

Seasoned salt

I use Lawry's seasoned salt, but any brand will do

Cayenne pepper

If you like spicy, add up to a teaspoon of this. If you don't like spicy, omit it.

Frying oil and butter

The amount of oil depends upon the size of your skillet and how many chops your frying.

I use a 12"inch frying pan and use 3/4 cup of oil for 3 chops. You want enough oil in the skillet to cover the pork chop halfway.

If you're using a smaller skillet, you may use less oil; if you're making more than 8 chops, you'll need more oil and butter. (Keep the ratio of oil to butter the same: 3/4 cup oil : 2 tablespoons butter)

Nutrition