Quick and easy Pan Fried Pork Chops seasoned with garlic powder, onion powder, smoked paprika and a little cayenne pepper, all drizzled with tangy and sweet pan juices. Mashed potatoes, white rice, or buttered egg noodles with chopped fresh dill are perfect side dishes.
Course main meal pork
Cuisine Southern
Keyword fried pork chops, how long to fry pork chops, how to fry pork chops, pork chop recipe
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Servings 4servings
Calories 447kcal
Author Beth Pierce
Ingredients
Pan Fried Pork Chops
4bone-in center-cut pork chops
Kosher salt and freshly ground black pepper
½cupall purpose flour
½teaspoononion powder
½teaspoongarlic powder
½teaspoonsmoked paprika
¼teaspoonground cayenne pepper
3tablespoonsunsalted butter
Pan Sauce
½cupwhite wine
½cuplow-sodium chicken broth
1tablespoonapple cider vinegar
1tablespoonbrown sugar
3sprigs rosemary
3sprigs 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 center-cut pork chops.
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 comes in handy for making sure you do not overcook the pork chops. When pork is overcooked, it becomes dry.
Try other spices and seasonings like Cajun seasoning or Italian seasoning.
Do not cover the pork chops while in the oven. Covering them makes them steam a little, and then the breading is not as crisp.