Our easy fried pork chop recipe will get you from the stove to the dinner table in less than 30 minutes. You will love how flavorful every bite is and how easy this recipe is—you probably already have the things you need in your kitchen!
There are so many delicious ways to make the perfect pork chop. Our French Onion Pork Chops is another great pan-fried pork chop recipe to try. Also, try our Bacon Mac and Cheese for more classic comfort food!.
Fried pork chops are a beloved staple in many households. When done right, pan-fried pork chops can be juicy, flavorful and delicious. However, it’s easy to over or undercook pork chops, resulting in dry, tough meat. So how long should you fry pork chops to get them perfectly cooked through while keeping them tender and moist?
Factors That Determine Fry Time
There are a few key factors that determine how long pork chops need to fry
Thickness
Thinner chops fry faster than thicker chops. For boneless chops that are 1/4 to 1/2 inch thick, they only need 2-3 minutes per side Bone-in chops that are 3/4 to 1 inch thick need 4-5 minutes per side Jumbo chops over 1 inch thick need 6-8 minutes per side.
Bone-In vs Boneless
Bone-in chops take slightly longer to cook than boneless chops of the same thickness because the bone insulates the meat near it Remove bone-in chops from the heat when the meat nearest the bone reaches 145°F
Temperature
Frying over medium-high heat speeds the cooking so chops fry faster than over medium heat. However, too high heat can burn the outside before the inside cooks. Medium heat allows even cooking.
Browning
For browned, crispy chops, cook 2-3 minutes until browned on the first side before flipping. For lightly browned chops, flip after 1 minute.
Basic Fry Steps
Follow these basic steps for pan-frying juicy pork chops:
- Pat chops dry so flour/seasoning coatings adhere.
- Preheat skillet over medium to medium-high heat.
- Add oil with a high smoke point like canola or vegetable oil.
- Season chops with salt, pepper and other spices like garlic powder or paprika.
- Dredge seasoned chops in flour or breadcrumbs if desired.
- When oil shimmers, add chops. Don’t crowd pan.
- Cook 2-3 minutes until browned. Flip.
- Cook 2-5 minutes on second side until internal temperature reaches 145°F.
- Let rest 3 minutes before serving.
Fry Times for Different Thicknesses
Here are more specific fry times based on chop thickness:
Thin Chops Under 1/2 Inch
- Browning: 1-2 minutes per side
- Total Time: 2-4 minutes
Thin chops fry fast so watch closely to avoid overcooking. Fry the meat for about two to three minutes on each side, or until the juices run clear and the temperature reaches 145°F.
3/4 to 1 Inch Chops
- Browning: 2-3 minutes per side
- Total Time: 4-6 minutes
For standard pork chops with or without bones, fry for 4 to 5 minutes on each side until well browned and meat thermometer reads 145°F. Let rest to allow juices to redistribute.
Jumbo Chops Over 1 Inch
- Browning: 3-4 minutes per side
- Total Time: 6-10 minutes
Thicker chops need more time for the heat to penetrate into the center without burning the outside. Cook for 6-8 minutes per side until internal temperature hits 145°F.
Boneless Chops
Boneless chops cook slightly faster than bone-in chops of equal thickness. For 1/2 inch boneless chops, fry 2-3 minutes per side. For 3/4 to 1 inch boneless chops, fry 3-4 minutes per side. Cook until internal temperature reaches 145°F.
Tips for Maximizing Juiciness
Follow these tips to keep pork chops juicy when pan-frying:
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Don’t pound chops – Flattening chops causes moisture loss. Buy chops in the right thickness instead.
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Pat chops dry – Moisture on the surface steaming instead of browning. Dry chops brown better.
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Preheat skillet well – Hot oil sears chops, sealing in juices. Cook over medium to medium-high heat.
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Avoid moving chops – Flipping or moving chops too much causes moisture loss. Flip only once or twice.
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Use a meat thermometer – This avoids overcooking. Take chops off heat at 145°F.
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Let chops rest – Allowing chops to rest after cooking redistributes juices. Rest 3-5 minutes before cutting.
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Avoid charring – Chops blackened from too high heat will dry out. Use medium heat.
Additional Flavor Ideas
Beyond using salt and pepper, try these ideas for more flavor:
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Seasoned salt – Use flavored salt blends like garlic salt or lemon pepper.
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Herbs and spices – Rub with fresh or dried oregano, basil, sage or thyme.
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Spice blends – Coat chops with chili powder, curry powder, jerk seasoning or taco seasoning.
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Brines and marinades – Soak chops in flavored salt water or marinades before frying.
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Flavorful oils – Fry chops in olive oil, avocado oil or nut oils.
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Compound butters – Top chops with flavored butters with herbs, citrus, garlic or spices.
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Sauces and salsas – Serve pan sauces, chimichurris, relishes or salsas alongside.
Cooking Methods Compared
Besides pan-frying, pork chops can also be oven-baked, grilled or broiled. Here’s how the cooking times compare:
Pan-Frying: 4-8 minutes per side
Oven-Baking: 15-25 minutes total
Grilling: 8-12 minutes total
Broiling: 6-10 minutes total
No matter which cooking method you use, always rely on an instant-read thermometer to tell when chops are done. Remove them from heat at 145°F for juicy, flavorful results!
In Summary
For maximum juiciness when frying pork chops, follow these guidelines:
- Match fry times to chop thickness – 2 to 8 minutes per side
- Use medium to medium-high heat to sear and cook chops
- Fry until internal temperature reaches 145°F
- Let chops rest 3-5 minutes before serving
- Season chops well and avoid charring or overcooking
With the proper fry times and temperatures, you’ll enjoy tender, succulent pan-fried pork chops anytime!
HOW TO MAKE THIS FRIED PORK CHOPS RECIPE
First, get a shallow bowl and mix flour, salt, pepper, paprika, garlic powder, and onion powder together. This is the first step in making tasty fried pork chops.
STEP TWO: Get a separate shallow bowl and beat eggs in it.
Step 3: Put the pork chops between two pieces of plastic wrap or parchment paper and use a meat mallet to pound them until they are about ½ to ¾ of an inch thick.
STEP FOUR: Heat oil about ¾ inch deep over medium-high heat in a cast-iron skillet. Heat the oil to 375°F.
If you don’t have a thermometer, drop a very small amount of the beaten eggs into the hot oil to see if it’s right. If it bubbles up to the surface, it’s ready to use. If it bubbles too aggressively, allow it to cool down a bit.
STEP FIVE: Dip each pork chop in the seasoned flour mixture, making sure to coat both sides. Then dunk each side into the egg dip and back into the flour mixture.
STEP SIX: Carefully drop pork chop into the large skillet with the heated oil.
STEP SEVEN: Fry pork chops on both sides until cooked through. After cooking on one side for three minutes, flip it over and cook for another two minutes, making sure there are no pink juices left. The pork chops should reach an internal temperature of 165°F.
PRO TIP: Maintain an oil temperature between 350°F and 375°F for best results. Don’t allow the oil to get too hot. During the cooking process, keep turning it down little by little as long as the oil stays bubbling right.
STEP EIGHT: Place pork chops on a paper towel or brown paper bag to soak up excess oil.
Step 9: Keep dredging (dipping the rest of the pork chops in flour, egg wash, or flour mixtures) them and cooking them, being careful not to crowd the pan.
STEP TEN: Serve immediately.
Storing this Fried Pork Chop Recipe
IN THE FRIDGE: The fried pork chops will stay fresh in the fridge for two to three days if they are stored in an airtight container.
IN THE FREEZER: To keep the cooked pork chops fresh for longer, put them in a container that won’t let air in or heavy-duty freezer bags. They will stay fresh in the freezer for about two to three months.
Fry pork chops until they are golden brown and juicy. These are great for busy weeknights when you need to make a meal for the whole family. It tastes just like southern fried chicken, and you’ll love how seasonings are packed into every bite. This will become a family favorite for sure.
PERFECT FRIED PORK CHOPS | CRISPY SOUTHERN FLAVOR | EASY RECIPE TUTORIAL
FAQ
How long does it take to pan fry pork chops?
Is it better to fry pork chops in butter or oil?
How do you keep pork chops juicy when frying?
How long do you cook pork chops in a frying pan?
You’ll need about 1 cup breading for four chops. In a 12-inch heavy skillet, heat 2 tablespoons olive oil or canola oil over medium-high temperature to cook pork chops. Cook 3 to 4 minutes per side until golden brown on the outside. An instant-read thermometer inserted in the pork should register 145°F for doneness.
How long do you cook pork chops at 145?
In a 12-inch heavy skillet, heat 2 tablespoons olive oil or canola oil over medium-high temperature to cook pork chops. Cook 3 to 4 minutes per side until golden brown on the outside. An instant-read thermometer inserted in the pork should register 145°F for doneness. Allow chops to stand at least 3 minutes before serving.
How long do you cook 3 pork chops at a time?
When the butter is melted and the butter/oil mixture is hot, cook 3 pork chops at a time, 2 to 3 minutes on the first side; 1 to 2 minutes on the other side. (Make sure no pink juices remain.) Remove to a plate and repeat with remaining pork chops.
How do you cook pork chops in a deep fryer?
Heat up some vegetable oil in a deep fryer or a big, sturdy pan until it hits 350°F. Make sure there’s enough to fully cover the chops, about 2 inches deep. Grab a wire rack and place it on a baking sheet, or use a large plate lined with paper towels. While the oil is heating up, combine the pork chop seasonings and all-purpose flour in a bowl.