Pan Fried Pork Chops
Adapted from The Pioneer Woman. Perfect weeknight quick meal. Great with mashed potatoes.
Adapted from The Pioneer Woman. Perfect weeknight quick meal. Great with mashed potatoes.
- Carbohydrate 11.9021065739697 g
- Cholesterol 83.0128906266351 mg
- Fat 42.129139052801 g
- Fiber 0.440272539067916 g
- Protein 19.0304152719406 g
- Saturated Fat 11.1745613410306 g
- Serving Size 1 1 Serving (143g)
- Sodium 651.326083823971 mg
- Sugar 11.4618340349018 g
- Trans Fat 3.00643862087065 g
- Calories 507 calories
Step-by-step
- Salt and pepper both sides of the pork chops.
- Combine all dry ingredients. Dredge each side of the pork chops in the flour mixture, then set aside on a plate.
- Heat canola oil over medium to medium-high heat. Add butter. When butter is melted and butter/oil mixture is hot, cook about 3 pork chops at a time, 2 to 3 minutes on the first side; 1 to 2 minutes on the other side. (Make sure no pink juices remain.) Remove to a plate and repeat with remaining pork chops.
- Delicious and simple.
Canola oil does the heavy lifting in this skillet setup, providing a high smoke point that allows the frying fat to reach 375 degrees Fahrenheit without scorching. When the flour-coated meat meets this hot oil and butter blend, a classic Maillard reaction occurs. Amino acids and reducing sugars on the surface brown rapidly, yielding distinct savory flavor compounds while locking in internal moisture.
The Mechanics of Pan Frying Thin Cuts
Thin cuts require strict temperature control and fast timing. Cooking three chops at a time prevents the pan oil from dropping below 325 degrees, which would cause the flour coating to absorb grease rather than crisp. Dredging creates a barrier that protects the lean protein fibers from direct, aggressive heat, resulting in a golden crust after just two to three minutes on the first side.
- If the breading burns before the meat cooks through, lower the burner heat from medium-high to medium.
- Watch for clear juices rather than pink pooling on the surface to verify doneness without a probe thermometer.
- Crowding the skillet causes steaming instead of frying, so maintain space between each piece.
