Pan-Fried Pork Chops Recipe

This tasty fried pork chops recipe is cooked perfectly, loaded with flavor, and served with incredible candied pancetta glaze. You will be amazed at how easy this recipe is and how flavorful it is. You will not want to eat out ever again.

There is nothing better than tender, juicy, delicious, cooked pork, and the best part is that it’s still decently affordable. If you feel the same way, please try my Breaded Pork Chops or Smothered Pork Chops.

Fried Pork Chops

Fried pork chops are a simple dish where the chops are fried in a small amount of oil until well browned and the desired internal temperature is achieved. These are different from Southern Fried Pork Chops, which are breaded and served with gravy, in that these are only seasoned or brined and then fried.

In today’s world, it’s okay to eat pork at a medium to medium-well internal temperature of around 140°. However, you can eat these closer to well done. I will caution that the more well done, the more moisture and juices they lose, causing them to dry out. In addition, do not skip out on serving this with the vinegar glaze, as it will take these fried pork chops to the next level.

Ingredients and Substitutions

• Pork – Thick bone-in pork chops are best. I would ensure they are at least 1” thick so they do not dry out or overcook. These are more flavorful if you cut them close to the shoulder instead of the sirloin.  
• Onions – I use a combination of shallots and garlic in the butter while basting the pork.
• Herbs – Fresh rosemary is a great option when basting the pork chops. Other great herbs to use are thyme and sage.
• Oil – You can use avocado or olive oil.
• Butter – I always use unsalted butter in my cooking and baking to control the salt content and not a butter company.
• Simple Syrup – You must make simple syrup ahead of time, which only takes five minutes.
• Vinegar – Sherry vinegar is the best to use. However, you can substitute it with rice or white vinegar.
• Pancetta – It’s best to use pancetta, but this can be substituted with thick-cut bacon or guanciale.

How to Make Fried Pork Chops

Pat dry the pork chops on both sides with a paper towel.

Generously season them on both sides with salt and pepper.

Add the oil to a large 12” cast iron or stainless-steel pan and heat it on high heat until it smokes lightly.

Place the pork chops fat cap side down next to each other while leaning it against the edge of the pan. If you’re doing this in a stainless steel pan, you can hold them together with your tongs. Cook for 2 to 3 minutes or until browned.

Turn the pork chops onto their sides, turn the heat down to medium-high, and sear for exactly 4 minutes.

They should be well-browned. If they’re not, consider moving each one around the pan slightly to help brown any needed areas.

Flip the pork over and turn the heat to medium-low, closer to the lower side.

Add in the butter, shallots, garlic, and rosemary.

Move the pork to one side of the pan and baste the pork using a large spoon and continue to do so until each chop reads 135° internally. This takes about 8-10 minutes total.

Set the pork on a rack over a sheet tray and rest for 5 to 7 minutes.

Remove the remaining oil and herbs from the pan and return it to the burner over medium heat add in the pancetta and cook while frequently stirring until they become crispy and lightly browned, which takes about 3 to 4 minutes.

Deglaze with sherry vinegar and cook on medium-high heat until it is reduced by half, which only takes about 2 minutes.

Add in the simple syrup and cook for 2 to 3 minutes or until it becomes like a thick syrup.

Add the pork chops back in to slightly reheat or serve the glaze over top of the pork chops.

Make-Ahead and Storage

Make-Ahead: These are meant to be eaten as soon as they’re done resting.

How to Store: These fried pork chops will refrigerate well covered in plastic, lasting up to 4 days. In addition, this will also freeze well covered in plastic for up to 2 months.

How to Reheat: I like to add the pork chops with a little bit of chicken stock to a large frying pan. Cover it in foil and cook it in the oven at 375° for 10 to 12 minutes or until hot. This will help keep it moist. 

Chef Notes + Tips

• It’s always important to rest any cooked meat so that the juices can soak back into it, making it more tender and flavorful.
• Reheating your pork will 100% cause it to increase in internal temperature, most likely start to overcook it and make it less juicy and tougher.
• You can serve the sauce separately and do not need to put the pork back into the pan with it.
• Placing the pork in the fat cap side first allows more fat to be rendered into the pan for frying.

More Pork Recipes

• Smoked Pork Shoulder
• Pork Tenderloin
• Pork Loin
• Pork Milanese
• Grilled Pork Chops

Video

SaveSaved

Pan-Fried Pork Chops Recipe

Share

Print

5 from 8 votes

This tasty fried pork chops recipe is cooked perfectly, loaded with flavor, and served with incredible candied pancetta glaze.

Servings: 4

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Ingredients 

US CustomaryMetric

• 4 1 ” thick bone-in pork chops, each one will weigh 10-12 ounces
• 2 teaspoons olive oil
• 6 tablespoons unsalted butter
• 2 peeled small shallots, cut in half
• 6 sprigs fresh rosemary
• 12 cloves of garlic
• 8 ounces medium-diced pancetta
• 1/3 cup sherry vinegar
• ½ cup simple syrup
• coarse salt and fresh cracked pepper to taste

Instructions

• Pat dry the pork chops on both sides with a paper towel.
• Generously season them on both sides with salt and pepper.
• Add the oil to a large 12” cast iron or stainless-steel pan and heat it on high heat until it begins to smoke lightly.
• Place the pork chops fat cap side down next to each other while leaning it against the edge of the pan. If you’re doing this in a stainless steel pan, you can hold them together with your tongs. Cook for 2 to 3 minutes or until browned.
• Turn the pork chops onto their sides, turn the heat down to medium-high, and sear for exactly 4 minutes.
• They should be well-browned. If they’re not, consider moving each one around the pan slightly to help brown any needed areas.
• Flip the pork over and turn the heat to medium-low, closer to the lower side.
• Add in the butter, shallots, garlic, and rosemary.
• Move the pork to one side of the pan and baste the pork using a large spoon and continue to do so until each chop reads 135° internally. This takes about 8-10 minutes total.
• Set the pork on a rack over a sheet tray and rest for 5 to 7 minutes.
• Remove the remaining oil and herbs from the pan and return it to the burner over medium heat add in the pancetta and cook while frequently stirring until they become crispy and lightly browned, which takes about 3 to 4 minutes.
• Deglaze with sherry vinegar and cook on medium-high heat until it is reduced by half, which only takes about 2 minutes.
• Add in the simple syrup and cook for 2 to 3 minutes or until it becomes like a thick syrup.
• Add the pork chops back in to slightly reheat or serve the glaze over top of the pork chops.

Notes

Make-Ahead: These are meant to be eaten as soon as they’re done resting.

How to Store: These fried pork chops will refrigerate well covered in plastic, lasting up to 4 days. In addition, this will also freeze well covered in plastic for up to 2 months.

How to Reheat: I like to add the pork chops with a little bit of chicken stock to a large frying pan. Cover it in foil and cook it in the oven at 375° for 10 to 12 minutes or until hot. This will help keep it moist. 

It’s always important to rest any cooked meat so that the juices can soak back into it, making it more tender and flavorful.

Reheating your pork will 100% cause it to increase in internal temperature, most likely start to overcook it and make it less juicy and tougher.

You can serve the sauce separately and do not need to put the pork back into the pan with it.

Placing the pork in the fat cap side first allows more fat to be rendered into the pan for frying.

Nutrition

Calories: 752kcalCarbohydrates: 37gProtein: 37gFat: 51gSaturated Fat: 22gPolyunsaturated Fat: 6gMonounsaturated Fat: 20gTrans Fat: 1gCholesterol: 172mgSodium: 471mgPotassium: 731mgFiber: 1gSugar: 32gVitamin A: 557IUVitamin C: 4mgCalcium: 47mgIron: 3mg

Course: Main Course

Cuisine: American

Author: Chef Billy Parisi