The BEST Classic Pork Chop
This is a Classic Pan-Fried Pork Chop Recipe. I’m using bone in center cut tenderloin pork chops that cost me less than $6 bucks for 4. They are thin chops cut about 1/2″ to 5/8″ inch thick, seasoned and pan fried with bacon grease, butter, fresh herbs and cloves of garlic. It’s a quick recipe, cooked with a room temperature chop in under 7 minutes. The flavor is incredible and it is, hands down, my favorite way to cook pork chops.
Why Pan-Fried Pork Chops Are a Delicious Choice
These Pan-fried pork chops are a delicious choice because they deliver the perfect balance of crispy crust and juicy, tender meat. Cooking them in a hot skillet allows you to lock in flavor and moisture while creating a golden, caramelized exterior. This simple method also works well with various seasonings and herbs, making it easy to customize to your taste. Plus, pan-frying is quick and convenient, offering a satisfying, restaurant-quality meal at home in no time.
Ingredients for Perfectly Pan-Fried Pork Chops
To make perfectly pan-fried pork chops, start with two thick-cut pork chops. Season generously with kosher salt and pepper for full flavor. Heat up a tablespoon of bacon grease in a skillet to add a savory, smoky depth. As the chops cook, add a couple of tablespoons of butter along with four cloves of crushed garlic. Also a fresh sprig of thyme, a branch of rosemary, and a sprig of oregano or sage. These herbs infuse the pork with aromatic flavors, creating a deliciously seasoned crust and juicy, tender interior.
Tips for Crispy, Juicy Pan-Fried Pork Chops
For the crispiest, juiciest pan-fried pork chops, start by patting the meat dry before seasoning. This helps the chops sear beautifully. Use a hot skillet with a bit of bacon grease or oil to achieve that golden crust without sticking. Adding butter near the end of cooking, along with garlic and fresh herbs, infuses extra flavor, while basting the chops in richness. Letting the pork chops rest for a few minutes, after cooking also locks in their juices. This gives you tender, perfectly seasoned bites every time. Avoid overcooking by using a meat thermometer and aiming for an internal temperature of 145°F.
Common Mistakes to Avoid When Cooking Pork Chops
One common mistake when cooking pork chops is skipping the seasoning or not seasoning them enough. Generous salt and pepper are key for flavor. Another error is using a skillet that’s too cold. This prevents a good sear and results in a less flavorful crust. Overcrowding the pan is also a frequent issue—cooking in batches if necessary ensures each chop cooks evenly. Additionally, avoid overcooking, as this can make pork chops dry and tough. Instead, use a meat thermometer to check for a perfect internal temperature of 145°F. Finally, skipping the rest period after cooking can lead to juice loss. Let the pork chops sit for a few minutes before serving for the best texture and taste.
Bone-in Pan-Fried Pork Chop Ingredients:
2 Pork Chops, 5/8 inch thick – Choose thick-cut chops for juiciness and even cooking.
Kosher Salt & Pepper – Enhances the natural flavor of the pork.
1 tbsp Bacon Grease – Adds a smoky, savory depth to the chops.
2 tbsp Butter – For richness and to help create a golden crust.
4 Cloves Garlic – Infuses a warm, aromatic flavor.
1 Sprig Thyme – Adds a subtle earthiness.
Rosemary Branch – Brings a hint of piney, herbal aroma.
1 Sprig Oregano or Sage – Complements with a fresh, slightly peppery note.
- Preheat the pan – Heat your pan on medium-high heat (about setting #5 on most stoves).
- Add grease, garlic, and herbs – Once the pan is hot, add your chosen grease, followed by the garlic and herbs, letting them infuse the fat.
- Add the chops – Place the pork chops in the pan, positioning the bones in the center to ensure even cooking. Sear for 3 minutes.
- Flip the chops – After 3 minutes, flip the chops to the other side and cook for another 3 min.
- Add butter and spoon – Add butter to the pan, cooking for an additional 3 minutes while spooning the melted butter over the chops to baste them.
- Sear the fat sides – Sear the fat sides of the chops for a minute or two to get them crispy.
- Finish and remove herbs – Place the chops back in the skillet, spoon the butter over once more, and remove the herbs before serving.
I love these Pork Chops with No Bake Barbecue Baked Beans, Garlic Mashed Potatoes, Dirty Rice and Garlic Parmesan Brussel Sprouts. More Pork Recipes.
Watch the short video tutorial and I’ll show you exactly how to make these incredible Pan-Fried Pork Chops.
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Pork Chops, Seasoning, Fresh Garlic, Fresh Herbs, Tongs, Pans, Grills