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pan fried pork chops

smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Old Monroe, MO

Pan Fried Pork Chops are seasoned and breaded pork chops fried in butter and served with sweet and tangy pan juices. Serve over mashed potatoes, rice, or buttered egg noodles with a little chopped fresh dill. My favorite vegetables to serve with this are southern-style green beans and honey-glazed carrots.

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yield 4 serving(s)
prep time 15 Min
cook time 5 Min
method Stove Top

Ingredients For pan fried pork chops

  • PAN FRIED PORK SHOPS
  • 4
    bone-in center-cut pork chops
  • kosher salt and freshly ground black pepper
  • ½ cup c
    all purpose flour
  • ½ tsp
    teaspoon onion powder
  • ½ tsp
    garlic powder
  • ½ tsp
    smoked paprika
  • ¼ tsp
    ground cayenne pepper
  • 3 Tbsp
    tablespoons unsalted butter
  • PAN SAUCE
  • ½ c
    white wine
  • ½ c
    low-sodium chicken broth
  • 1 Tbsp
    apple cider vinegar
  • 1 Tbsp
    brown sugar
  • 3
    sprigs rosemary
  • 3
    sprigs thyme

How To Make pan fried pork chops

  • 1
    Remove the chops from the refrigerator 30 minutes prior to starting the recipe. Cover the chops with plastic wrap and pound a little bit with a meat mallet to tenderize them. Generously salt and pepper the pork chops on both sides.
  • 2
    Preheat oven to 225 degrees. In a wide, shallow bowl, whisk together the flour, onion powder, garlic powder, smoked paprika, and ground cayenne pepper. Dredge the pork chops into the flour.
  • 3
    Melt the butter in a large skillet over medium heat. Fry the chops until golden brown on both sides, about 2-3 minutes per side. Remove the chops to an ovenproof plate and place them in the oven.
  • 4
    Add the white wine to the skillet to deglaze the pan. Reduce the wine by half while scraping the bottom of the pan to remove the brown bits.
  • 5
    Add the low-sodium chicken broth, apple cider vinegar, brown sugar, rosemary, and thyme sprigs. Simmer for 2-3 minutes, and then serve the pan juices drizzled over the chops.
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