Perfect Fried Pork Chops Recipe (2024)

Pork chops were one of our family favorites when we were little, made exactly the way my Grandma used to make them. These Perfect Fried Pork Chops are full of flavor and are so easy to make.

Pork chops were one of our family favorites when we were little, made exactly the way my Grandma used to make them. These Perfect Fried Pork Chops are full of flavor and one of our favorite easy recipes.

Perfect Fry Pork Chops are comfort food at it’s finest. There’s nothing better than a tender pork chop!
It doesn’t take many ingredients to make this amazing fried pork chop recipe – keep it simple and the seasonings do all the work.

This is the best way to cook pork chops in our opinion. You can easily modify it with your favorite seasonings too. For example, you can use garlic powder, onion powder, cayenne pepper, Italian seasoning, kosher salt, or whatever you’re craving – the options are endless! You can never have too much flavor when it comes to this juicy meat.

Related Recipe: You’ll also want to try our easy and delicious Baked Teriyaki Pork Chops.

Bone-in vs. Boneless Pork Chops

For this recipe, we start with bone-in pork chops.

You can use boneless pork chops if that is what you prefer, but because we are frying the pork chops, the bone-in chops will be a little more juicy and add extra flavor (they usually have a little more fat on them), which is crucial to cooking a good pork chop!

The bone -in the pork chops will also slow down the cooking process just a little bit, which will help it from overcooking.

Why do you need to pat the pork chop dry?

Before we get started on the ingredients for breading, you will want to pat the pork chop dry. Using a paper towel, gently pat the pork chop and try to get as much of the excess moisture off the chop as possible.

This is KEY to making the breading stick on the pork chop. If you skip this step, you may have a messy breading situation on your hands as you get further into the recipe, so I highly recommend it.

In a separate shallow bowl, mix together all the breading ingredients for your flour mixture: all purpose flour, seasoned salt, black pepper, steak seasoning, and table salt and pepper as desired. This mixture works with fried chicken as well if you need a great recipe!

Dip each pork chop in the seasoning mix, making sure each side is completely covered with the seasoned flour.

Make sure to push the pork chop down into the seasoning to really get a good flour coating – be aggressive! Seasoning is our friend in this recipe.

How to Pan-Fry a Pork Chop

In a largeheavy skillet or cast-iron skillet on the stove top, heat the canola oil over medium-high heat. If you have a thermometer, you want the oil to be around 325-375 degrees F to be hot enough for frying.

If you don’t have a thermometer, grab a wooden spoon and dip the handle-end into the oil. Oil that is hot enough for frying will bubble around the handle. If it doesn’t bubble, it is not hot enough.

Once the oil is hot enough for frying, add in the butter. When the butter is melted, add in the pork chops.

Depending on the thickness, fry on the first side for 2-3 minutes and then flip them over and fry on the other side for 1-2 minutes for a good sear.

Pork Chop Cooking Tips:

Be sure to keep your eye on the chops while they are frying. If they are thin cut pork chops, they won’t take as long to cook. If you are worried, you can use a meat thermometer.
If the pork chops are 1 inch thick, cook them for 2-3 minutes on one side and then 1-2 minutes on the other side.
If the pork chops are thinner than 1 inch cook them for 2 minutes on one side and 1-2 minutes on the other side. You will know when they are done cooking on when they are golden brown and no pink juices remain.
When adding your butter, I prefer using salted butter in this recipe. It just goes perfectly with the pork!

Looking for another delicious dinner?! Try our Chicken Fried Steak with Gravy!

Items needed to make this recipe:

Large Skillet: This skillet is my favorite for recipes like this because it’s super easy to clean (dishwasher safe – because I don’t love washing things by hand. It’s also safe in the oven up to 350 degrees, so it’s perfect for melting cheese or browning the top of anything I am making. You could also use a large frying pan.
Tongs: This skillet is my favorite for recipes like this because it’s super easy to clean (dishwasher safe – because I don’t love washing things by hand. It’s also safe in the oven up to 350 degrees, so it’s perfect for melting cheese or browning the top of anything I am making. You could also use a large frying pan.
Splash Screen: Frying food can get a little messy, so if you want you can use a splash guard to contain some of the oil from bubbling out.

Perfect Pork chop side dishes:

Olive Garden Breadsticks
7 Layer Green Salad
5 Minute Jello Salad
Easy Parmesan Knots
Slow Cooker Cheesy Potatoes

Serves: 8

Perfect Fried Pork Chops Recipe

4.88 from 16 votes

These Perfect Fried Pork Chops are full of flavor and are so easy to make.

Prep Time 15 minutes mins

Cook Time 6 minutes mins

Total Time 21 minutes mins

PrintPin

Ingredients

8 Bone In Pork Chops
1/2 cup flour
1 teaspoon seasoned salt
1 teaspoon black pepper
1 teaspoon steak seasoning
salt to taste
1/2 cup canola oil
1 Tablespoon butter

Instructions

Rinse pork chops and pat dry with paper towels, making sure to remove all excess moisture.
In a medium bowl, combine flour, seasoned salt, black pepper, steak seasoning, and salt to taste.
Dip each side of the pork chops into the seasoning mixture, then set aside on a plate.
Heat canola oil over medium-high heat in a large skillet and once it is hot (between 325-375 degrees F), add butter to the skillet.
When the butter is melted, cook pork chops 2 to 3 minutes on the first side; 1 to 2 minutes on the other side.
Dispose of the excess oil.
Remove fried pork chop to a plate and repeat with remaining porch chops.
Store them in an airtight container to eat them as leftovers on busy weeknights.

Nutrition

Calories: 443 kcal · Carbohydrates: 6 g · Protein: 36 g · Fat: 29 g · Saturated Fat: 6 g · Cholesterol: 117 mg · Sodium: 386 mg · Potassium: 590 mg · Fiber: 1 g · Sugar: 1 g · Vitamin A: 17 IU · Calcium: 37 mg · Iron: 2 mg

Recipe Details

Course: Main Course

Author: Kristen Hills

Have you heard about our newest cookbook, Copycat Cooking? We took over 100 of our favorite restaurant recipes and simplified them so that you can make them right at home!

Every recipe has a beautiful mouth-watering photo and has been picky-eater approved. The directions are simple, easy to follow, and do not require any strange ingredients.

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Patti says:

These pork chops look yummy. They sound like the ones my dad used to make. What kind of steak seasoning do you use. Thanks so much.
Dorothy says:

This is the way my grandma made pork chops. You can make a great pan gravy with the crusty stuff thats left in the pan. Good Stuff!!
Glenda says:

Is that really 1/2 cup canola oil?
Cheryl at Snaps of Ginger says:

One of my favorite meals. Ever! Perfect comfort food.~Cherylhttp://snaps-of-ginger.blogspot.com
Andrea says:

Just made these last night... mmmm...so good! I don't fry a lot foods, is the mess unavoidable? I used a splatter screen but think I'll be finding oil splatters for a while. I'm still adding this to my favorites, despite the mess.Hopefully I will get better at containing it.
Katie says:

can you make these with boneless pork chops? And If so how much would you adjust the frying time?
Cyd says:

You can make these with boneless pork chops. If your boneless pork chops are thin, the cooking time will be about the same. Just watch them closely.
Gregory M rechnitz says:

A much healthier oil to use is grape seed or peanut.
Clara says:

Can this be done in an air fryer?
Theresa says:

Tried your pork chop recipe tonight. I followed the recipe step by step. I should have followed my own way. Not only was it a total waste of some primo bone-in chops, they were the most greasy ever. If you’re looking for “stars” (I would give you a -10 stars) or any kind of kudos.
Rosie says:

Love this recipe ! I use less oil, but it is the best! So delicious and easy to make. Thank you for this recipe ! My 4th time making this recipe.
KB says:

This is a great recipe! I needed up using only 1/4 cup oil and it was enough for about 12 thin, boneless pork chops.
Bobbie says:

Absolutely the BEST pan fried pork chops I've ever had!!!!!
Sally Garr says:

Seemed like a good recipe on paper, but goodness, what happened to the crust??? I was left with a bare, dry pork chop!
Michelle Lee says:

Love this quick and easy recipe. Mines came out perfect and delicious, thanks
William says:

I think the one that said they were too greasy may have fried them on too low of heat mine turned out great crispy not greasy at all and very tender
Kristin says:

Hands down best fried bone in pork chops ever! I sent this recipe to my sisters, Karin and Kim so they can make it for their families. Perfect, juicy pork chops, with a side of mashed potatoes and lots of gravy!Thanks
Jimmy Emerson says:

came out tough. not enough seasoning in the flour.
Mary says:

Can I cook these thin cut chops w/o flour and same amount of time
Momma Cyd says:

You can fry these pork chops in a pan without the flour. Just cook until they are cooked through.
Six sisters stuff says:

I love your cook book I bought but haven’t found anymore. Can I buy it?
Momma Cyd says:

On the homepage of our website sixsistersstuff.com you can click on the COOKBOOK tab and all of our cookbooks will come up with links that will take you directly to purchasing them.
Gilma says:

My husband loves fried pork chop but I hate frying. I tried your recipe and he loves them. I don't know how they taste but I don't need to (i don't like pork chops) he says these are the best pork chops he ever ate. That you
Momma Cyd says:

Yeah! We love to hear this! So glad your hubby liked the pork chops!
Tony Serrao says:

I truly enjoyed this recipe. I modified it slightly by adding a table spoon of garlic powder and fried it in avocado oil with canola butter.
Dianne says:

This recipe worked! No dried out pork chops. I didn't have the steak seasoning so it was a bit bland. I will add to shopping list so I will be prepared for next time!
W. Sanborn says:

That wasn’t very nice. Idk what you expected but fried food is going to be greasy. However if it was excessively so, then apparently you didn’t follow directions and let your oil get hot enough. That’s the only way food absorbs & retains the grease. If you didn’t care for the recipe then there’s a better way of saying it without being so rude !!!
Tina Veigh says:

This recipe lacked the wetness component in the dredging that would make it a truly crispy batter that would stick. Usually people use milk or egg but this recipe had only flour and expected it to create a nice crust. No way. The porkchops were lacking that good crisp crust and they were virtually tasteless since no seasoning is put on the meat itself. I gave it a try and didn't like at all. The next day, I found a real fried porkchop recipe and bought more porkchops and started over using buttermilk and producing delicious crispy porkchops. this recipe lacks a lot and only gets 3 stars.
Dona Ramsteck says:

I fried the chops a little longer than the recipe called for and they were still moist and tender.
Bruce O’Shire says:

Have you considered a combo of flour and corn starch?
Momma Cyd says:

Sure, feel free to make adjustments to any of our recipes. We would love to hear what works for you.
Vicki says:

This was awesome!! First time I have made juicy, tender chops in years!! I had about given up on trying pork altogether! Husband and I both loved them!! Others who say they were bland maybe did not add enough seasoning to their flour, so add more. I've never left a review of a recipe before, but this one deserved it!! Thank you
Jennifer St. Pierre says:

Then you didn't do it correctly, and as ignorant as your comment was, I sincerely believe it.
Summerdale Mom says:

1st Time Ever They Weren't Dry!
Kellise Margolin says:

Made this last night for a household that has had porkchops maybe thrice in the last 40 years. I'm happy to report that these porkchops have changed the minds of my entire household when it comes to porkchops. We've agreed, while still eating, that it'll become one of the recipes on our rotating menu.
Momma Cyd says:

Yah!! We love hearing this. So glad you like them!
NonniB says:

These pork chops were awesome! I have been looking for something like this forever. Thank you!!!
Nikki Dema says:

This was SO good! I swapped out the regular flour for almond flour and added shredded Parmesan cheese. I didn’t add extra black pepper since there was a lot of pepper in my steak seasoning. The pork chops were moist and juicy! I spread the hot pork chops with little gourmet jam instead of having applesauce. I served them with Jasmine rice and mixed veggies. Thanks for a quick, easy, and delicious recipe!
Nikki Dema says:

I forgot to give a rating.
Momma Cyd says:

Thanks for leaving us a comment on the Pork Chops. We'll need to try them with the Gourmet Jam.
Patty F. says:

So simple yet so delicious! My family loved it. Thank you!
Edward Amey says:

which steak seasoning?
Momma Cyd says:

Any will do, but we really like the McCormick Grill Mates Montreal Steak Seasoning.

About The Author:

Kristen Hills

Kristen lives in northern Utah with her husband, Ammon, and her four daughters. She’s the blog’s YouTube guru and she loves running in her spare time.

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