Best 2 Frying Pork Chops In Pan Recipes

**Pork Chops: A Pan-Fried Delight**

Pork chops, a versatile cut of meat, offer a hearty and flavorful experience. Pan-frying pork chops is a classic cooking technique that brings out their juicy tenderness and savory taste. This culinary journey begins with selecting the right pork chops, whether bone-in or boneless, thick or thin. Once chosen, these chops are seasoned with a symphony of spices and herbs, ready to be embraced by the heat of the pan. The sizzle of the pork in the oil fills the air as it crisps and caramelizes on the exterior, while the interior remains moist and succulent. This article presents a delectable collection of pan-fried pork chop recipes, each with its own unique twist. From classic Southern-style pork chops, infused with the warmth of garlic and paprika, to succulent Asian-inspired pork chops glazed in a sweet and tangy sauce, this culinary adventure promises a tantalizing taste sensation with every bite.

Check out the recipes below so you can choose the best recipe for yourself!

PAN FRIED PORK CHOPS

Pan Fried Pork Chops image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 25m

Yield 8 servings

Number Of Ingredients 8

Ingredients

1 teaspoon seasoned salt, plus more for seasoning
1 teaspoon ground black pepper, plus more for seasoning
8 pork breakfast chops
1 cup all-purpose flour
Cayenne pepper
1/2 cup canola oil
1 tablespoon butter
Smashed new potatoes, for serving

Steps:

Salt and pepper both sides of the pork chops.
Combine the flour and some cayenne, salt and black pepper. Dredge each side of the pork chops in the flour mixture, and then set aside on a plate.
Heat the canola oil over medium to medium-high heat. Add the butter. 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. Flip and cook until the chops are golden brown on the other side, 1 to 2 minutes (make sure no pink juices remain). Remove to a plate and repeat with the remaining pork chops.
Delicious and simple! Serve with smashed new potatoes.

PAN-FRIED BREADED PORK CHOPS

Pan-Fried Breaded Pork Chops image

Look for beautiful good-quality pork, such as Berkshire, and ask for center-cut loin chops with bone. For the bread crumbs, use day-old firm white sandwich bread or French loaf, cubed and whirled in a food processor, for about three cups of soft, fluffy crumbs. Dry, fine store-bought crumbs will not yield the same result. Make sure to fry these chops very gently over medium-high heat, to allow the bread-crumb coating to brown slowly, creating a crisp, golden crust. Serve with a tart salad or braised greens, such as broccoli rabe.

Provided by David Tanis

Categories meat, steaks and chops, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 (8-ounce) center-cut pork chops, about 1/2-inch thick
Kosher salt and black pepper
2 eggs, beaten
1/2 cup milk
Small pinch of cayenne powder
All-purpose flour, for sprinkling
3 cups fresh bread crumbs (from 8 slices crustless day-old sandwich bread)
1 cup clarified butter, extra-virgin olive oil or lard, plus more as needed
Lemon wedges, for garnish

Steps:

Lay pork chops on a baking sheet, and season well on both sides with salt and pepper.
Combine eggs and milk in a low, flat bowl. Season with salt, pepper and the small pinch of cayenne.
Sprinkle flour generously over the chops on both sides, then shake off excess.
Submerge the floured chops in the egg mixture, and turn them over several times to coat well. Leave chops in egg mixture for 5 minutes.
Use your left hand to remove a chop from the batter and drain off excess liquid. Place chop on a baking sheet and, with your right hand, heavily sprinkle with bread crumbs on both sides. Repeat with remaining chops.
Sprinkle each chop again with crumbs, patting with your hand to make sure crumbs adhere and coat well. Refrigerate, uncovered, until ready to fry.
Set a wide cast-iron or other heavy skillet over medium-high heat. Add clarified butter to a depth of 1/2 inch. When butter is hot, lay in the chops without crowding, and let them fry very gently, about 4 to 5 minutes per side, until beautifully golden brown. (Turn down heat if they seem to be browning too fast.) If your pan is small, cook in 2 batches and keep finished chops warm in a 250-degree oven.
Blot cooked chops on paper towels. Transfer to a warm platter or individual plates. Serve with lemon wedges.

Tips:

Choose high-quality boneless pork chops that are about 1-inch thick for best results.
Season the pork chops generously with salt, pepper, garlic powder, oregano, and thyme before frying.
Use a combination of butter and olive oil to fry the pork chops. This will help prevent burning and add flavor.
Cook the pork chops over medium heat for about 3-4 minutes per side, or until they are cooked through.
To check if the pork chops are cooked through, insert a meat thermometer into the thickest part of the chop. The internal temperature should read 145 degrees Fahrenheit.
Let the pork chops rest for a few minutes before serving. This will help the juices redistribute throughout the meat.

Conclusion:

Frying pork chops in a pan is a quick and easy way to prepare a delicious and satisfying meal. By following these tips, you can achieve perfectly cooked and flavorful pork chops every time.