Pan Fried Pork Chops are seasoned and breaded pork chops fried in butter and served with sweet and tangy pan juices. I like to serve them over mashed potatoes, rice, or buttered egg noodles with a bit of chopped fresh dill.
My favorite vegetables to serve with this are southern-style green beans, cauliflower au gratin, and honey-glazed carrots. Serve with a side of gravy, such as white gravy or onion gravy.
What You’ll Need
- Pork chops: bone-in is best
- Seasonings: salt, freshly ground black pepper, onion powder, garlic powder, smoked paprika, ground cayenne pepper, and fresh rosemary and thyme.
- Butter: unsalted or salted; if using salted, reduce the amount of added salt.
- White wine: Sauvignon Blanc or Pinot Grigio
- Chicken broth: low sodium
- Vinegar: apple cider vinegar or white wine vinegar
- Brown sugar: just a touch for a little bit of sweetness.
How to make Pan Fried Pork Chops
This is just the nutshell version of the recipe. See the recipe card below for ingredients and full directions.
Pound the chops with a meat mallet to tenderize them. Then, pat them dry with a paper towel and generously sprinkle them with salt and pepper.
Whisk together the flour, onion powder, garlic powder, smoked paprika, and cayenne pepper. Dredge the pork chops in the flour mixture.
Melt the butter in a large skillet over medium heat. Fry the pork chops until golden brown on both sides.
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.
Add the low-sodium chicken broth, apple cider vinegar, brown sugar, rosemary, and thyme sprigs. Simmer for several minutes. Serve the pan juices drizzled over the chops.
Preparation Tips and Storage
- For the best flavor, use bone-in pork chops, preferably center cut.
- Use a dry white wine like Sauvignon Blanc or Pinot Grigio. Use a wine that you enjoy drinking.
- Pork chops are cooked through when the internal temperature reaches 145 degrees. An instant-read meat thermometer ensures you do not overcook the pork chops. When pork is overcooked, it becomes dry.
- Do not cover the pork chops while in the oven. Covering them makes them steam a little, and the breading is not as crisp.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days. They can be reheated in the oven at a low temperature or in the microwave at reduced power.
Serving Suggestions
Pair these tasty pork chops with garlic mashed potatoes, Southern green beans, scalloped potatoes, mac and cheese, cauliflower au gratin, sauteed asparagus, homemade applesauce, and broccoli cheese casserole.
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Pan Fried Pork Chop Recipe
Ingredients
Pan Fried Pork Chops
- 4 bone-in center-cut pork chops
- Kosher salt and freshly ground black pepper
- ½ cup all purpose flour
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon ground cayenne pepper
- 3 tablespoons unsalted butter
Pan Sauce
- ½ cup white wine
- ½ cup low-sodium chicken broth
- 1 tablespoon apple cider vinegar
- 1 tablespoon brown sugar
- 3 sprigs rosemary
- 3 sprigs thyme
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
- For the best flavor, use bone-in pork chops, preferably center cut.
- Use a dry white wine like Sauvignon Blanc or Pinot Grigio. Use a wine that you enjoy drinking.
- Pork chops are cooked through when the internal temperature reaches 145 degrees. An instant-read meat thermometer ensures you do not overcook the pork chops. When pork is overcooked, it becomes dry.
- Do not cover the pork chops while in the oven. Covering them makes them steam a little, and the breading is not as crisp.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days. They can be reheated in the oven at a low temperature or in the microwave at reduced power.
Nutrition
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Rosey
I remember pork chops and apple sauce being on the weekly menu. I haven’t made them in forever but this makes me want to get them on the menu.
Janice
We are looking to eat more pork and this recipe is so easy to follow and understand. Thank you for sharing.
Hari
This pork chops recipe is super delicious and so easy. We love it with garlic mashed potatoes and your roasted broccoli recipe. Thank you!
Beth Pierce
You are most welcome, Hari!
Sandra
This was a huge hit at my house! Thanks so much!
Luna
This is one of my favorite dishes to make for dinner! Always goes well with a potato and veggie dish for the sides.