Simple Pan-Fried Pork Chops

Pork chops are one of those suppers that show up on our table more often than not — they’re quick, they’re cheap enough to feed a crowd, and when you pan-fry them right, they come out golden on the outside and juicy in the middle. No fancy equipment, no marinade, no waiting.

Fair warning: I don’t own a meat tenderizer and I’m not going to pretend I do. I use a fork. It works. The photos below walk you through every step, exactly the way I make them.

Pork Chops
Start with boneless or bone-in center-cut pork chops.
Pork Chops
Season them to taste. The four (4) basic seasonings that we use for pretty much EVERY thing(!) is 1. Salt 2. Pepper 3. Garlic powder 4. Onion powder
Tenderizer
Some People use this to tenderize their meat, but…
Fork
I just use a fork.
Pork Chops
Simply stab the pork chops repeatedly for a couple of minutes. This helps break up the fibers inside, as well as transfer some of the seasonings into the meat.
Pork Chops
Flip the pork chops over,…
Pork Chops
and season — then give this side the same fork treatment as the first
Stove
Turn your burner to medium
Skillet with oil
In a large skillet, pour a few tablespoons of vegetable oil into the bottom of the pan — just enough to coat it
Butter in oil
Add a tablespoon of butter — don’t skip it. The butter is what lends to the browning, and it adds SO much flavor
Butter in oil
Let the butter melt, and mix it together.
Pork Chops
When the oil is ready, carefully add the pork chops to the hot oil
Pork Chops
The fat will seep from the pork chops and add to the browning process, this adds flavor to the oil for gravy
Pork Chops
Cook the first side for around 8-9 minutes or until it is brown
Pork Chops
Flip and cook the other side for the same amount of time, or until also brown
Pork Chops
Pull the pork chops from the oil, and let them rest for about 10 minutes, or until they go into the gravy

The recipe

That flavored oil left in the skillet? That’s liquid gold for gravy — and that story now has its own post.

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