How to Cook Pork Chops On the Stove
How to fry pork chops to crispy-juicy perfection.
By Fraya Berg for Food Network Kitchen
Fraya is a chef and a contributing writer at Food Network.
There are two ways to pan fry a pork chop: with or without breading. No matter which way you choose, most of the steps are the same. When frying pork chops, keeping them moist is your main goal. Moistness = juiciness = a tasty pork chop.
How to Fry Pork Chops without Flour
There’s no reason that you must use flour when frying a pork chop. A pork chop isn’t any different from a sirloin, T-bone or a ribeye steak. Follow our instructions below for the how-to.
- Select your pork chops. Choose bone-in or boneless loin pork chops. A note about the thickness of your pork chops. Thick chops may take longer to cook than to brown. If you cook them entirely on the stove, they'll be dry, so finish them in the oven until they reach 145 degrees F. If you choose thin, bone-in chops, they will cook in just the amount of time it takes to brown them.
- Season the pork chops. Season them all over with salt and pepper or salt and pepper mixed with a blend of spices.
- Add oil to a preheated skillet. Heat a heavy skillet like cast iron or stainless steel over medium-high heat. Add olive oil or neutral oil to the hot skillet.
- Add the pork chops to the pan. When the oil begins to shimmer, add the pork chops to the pan, making sure there is an inch between each, so they sear and don’t steam from overcrowding.
- Sear the pork chops. Cook until well browned but still rosy near the bone, 4 to 5 minutes per side for bone-in pork chops that are 8 ounces each.
- Rest the pork chops. Transfer to a plate and let rest 5 minutes.
How to Fry Breaded Pork Chops
For breaded pork chops, you’ll be following directions below for breading and then frying in 1/4 inch of oil that’s registering 350 degrees F. Fry until the breading is browned up the sides, then gently turn and fry the other side.
How to Bread Pork Chops
Breading pork chops is easy when you follow one rule: use one hand for the wet ingredients and the other for the dry ingredients, otherwise you’ll be breading your hand.
- Set up your breading station. Fill three wide, shallow containers with seasoned flour, whisked whole eggs and breadcrumbs. Set out a baking sheet.
- Flour seasoned pork chops. Using your dominant hand, dip one chop in the flour, coating it completely: you’re using the flour to give the eggs something to cling to.
- Dip the pork chops in egg. Using the other hand, fully coat the pork chop in egg.
- Gently drop the pork chop in the breadcrumbs. Using your dry, dominant hand, pile crumbs on top of the chop, then pick it up, letting the loose crumbs fall off.
- Transfer the breaded pork chop to the sheet tray. Repeat with the remaining pork chops.
- Refrigerate the pork chops for at least 30 minutes. The pork chops will fry up better if they rest in the fridge, where they cans stay for up to several hours.
How Long to Fry Pork Chops
When you’re frying thin pork chops over medium-high to high heat, 2 to 3 minutes per side is just right for browning and cooking them all the way through.
For thicker chops, brown on both sides then check the internal temperature with a digital thermometer. It will take 5 to 6 minutes per side to completely cook them. If the temperature is below 145 degrees F., you have two choices: finish them in a hot oven until the internal temp reaches 145 or lower the heat under the skillet and continue to cook them in the pan.
Fried Pork Chop Recipes
Cooking pork chops in a cast-iron skillet is the way it's been done for centuries. You’ll want to hand down this recipe with the pan.
Four minutes per side is all it takes cook these thick, boneless pork chops in a skillet. Start the tater tots first: they’ll take longer to cook.
Pork chops pan-fried in coconut oil and paired with sweet potatoes, coconut milk, peas and hot sauce have irresistible flavor that'll keep you coming back for seconds.
Rubbing pork chops with turmeric before pan-frying imparts beautiful golden color and peppery flavor.