Perfect Pan Fried Pork Chops

There's something wonderfully comforting about simple pan-fried pork chops. Golden on the outside, juicy and tender inside, this humble dish brings me right back to the heart of home cooking.

Pork chops are one of those classic dinners that never go out of style, and when cooked just right, they make a family meal that feels both rustic and satisfying.

Whether you're looking for an easy weeknight dinner or a hearty Sunday supper, this recipe is all about getting that perfect sear and keeping every ounce of flavor locked inside.

With just a few pantry staples, a good skillet, and a little patience, you'll have a meal that makes everyone around the table happy.

Why This Recipe Works

Simple and classic: Just salt, pepper, and olive oil let the flavor of the pork shine.

Quick and reliable: From pan to plate in under 20 minutes.

Juicy every time: Resting the meat after cooking ensures tender, flavorful chops.

Equipment You'll Need

A large skillet is all you need. Remember cast iron works beautifully.

Ingredients for Pan-Fried Pork Chops

Here's what you'll need to make these tasty pork chops. The exact measurements can be found in the recipe card below.

• Boneless pork chops
• Salt
• Black pepper
• Olive oil

Instructions

Prepare the pork: Pat the chops dry with a paper towel. Season both sides with salt and pepper.

Heat the skillet: Place it over medium heat. Add olive oil and wait until it begins to shimmer.

Sear the chops: Lay the pork chops in the skillet, spaced apart. Cook without moving them for 5 minutes, allowing a golden crust to form.

Flip and finish: Turn the chops and cook for another 4 minutes. For thicker cuts, allow more time.

Check the temperature: Use a meat thermometer to ensure the pork reaches 140°F before removing from the skillet.

Rest before serving: Place the chops on a plate and let them rest for 8 minutes.

The temperature will continue to rise to the safe serving point of 145°F, keeping the chops juicy and tender.

Tips for Success

Don't overcrowd the pan: Give the chops space so they sear instead of steaming.

Use a thermometer: It takes the guesswork out of cooking pork safely while keeping it moist.

Let them rest: This step is key to keeping the juices inside where they belong.

Serving Suggestions

Pan-fried pork chops are versatile and pair beautifully with mashed potatoes, colcannon, roasted root vegetables, or a simple side of fried cabbage.

Add some homemade apple sauce or a dollop of mustard on the side, and you'll have a meal fit for any Irish kitchen.

Storing and Freezing Cooked Pork Chops

Leftover pork chops can be a real blessing on a busy day. If you find yourself with extra, here's how best to keep them:

Refrigerating: Store cooked pork chops in an airtight container in the fridge. They'll stay fresh for up to 3 days. When reheating, use a gentle heat, either a covered skillet on low or a short zap in the microwave, to avoid drying them out.

Freezing: Pan-fried pork chops don't freeze particularly well. While you can place them in a freezer-safe bag or container for up to 2 months, the texture often suffers. The seared crust that makes these chops so flavorful tends to soften once thawed, and the meat can become a little dry.

Because of that, I recommend enjoying these pork chops fresh, or simply storing them in the fridge if you'll eat them within a few days. If you'd like to freeze pork for later, it's best to freeze the raw chops and cook them fresh when needed.

Recipe Card and Video

Here's a short video summarizing the steps for this simple recipe.

Plus here's the printable recipe card for your kitchen files.

In Conclusion

Sometimes the simplest recipes are the best. These pan-fried pork chops are proof that with just a few ingredients and a careful cooking technique, you can create a dish that's comforting, hearty, and absolutely delicious.

It's the kind of dinner that will never go out of style, just like home itself.

Thanks for following my recipes and ramblings.