45 Minutes or Less,  Dinner,  Food,  Pork

Juicy Skillet Fried Thick-Cut Pork Chops

Juicy skillet fried thick-cut pork chops are a favorite in our house. Easy to make on a busy weeknight and fall-off-the-bone tender!

I was flipping by Food Network the other day and managed to catch an episode of Good Eats where Alton Brown was busy searing a couple of thick pork chops in preparation for a few hours’ roasting in a slow cooker.

He had sliced apples and caramelized onions ready to go, along with a pan sauce lovingly finished off with butter and scraped bits from the bottom of the pan.

It looked wonderful — warm and comforting. A recipe I’m going to tuck away until fall’s crisp, blustery evenings roll in…

But those pork chops!

Juicy skillet fried thick-cut pork chops are a favorite in our house. Easy for a busy weeknight, and fall-off-the-bone tender!

Thick, juicy and seared just enough in a cast iron skillet (or a regular skillet) to make a nice crust; we needed to have those NOW, with summer accouterments like salad and corn on the cob.

Yes. Exactly that.

It’s amazing how food can bring so much comfort in just a few bites.

Juicy skillet fried thick-cut pork chops are a favorite in our house. Easy for a busy weeknight, and fall-off-the-bone tender!

Those crispy bits make for a super delicious homemade gravy, too, if you’re in the mood for perfect mashed potatoes.

I mean, is there ever a time to not be into mashed potatoes?

It’s an easy dinner recipe for a weeknight summer supper.

Mmmm…

Juicy skillet fried thick-cut pork chops are a favorite in our house. Easy for a busy weeknight, and fall-off-the-bone tender!

Juicy Skillet Fried Thick-Cut Pork Chops

Yield: 2
Prep Time: 25 minutes
Cook Time: 20 minutes
Additional Time: 5 minutes
Total Time: 50 minutes

Juicy skillet-fried pork chops are a favorite — easy to make and fall-off-the-bone tender!

Ingredients

  • 2 thick cut (1.5 to 2 inches thick), bone-in pork chops*
  • 1 tablespoon sea salt
  • 1 teaspoon black pepper
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons salted butter

Instructions

  1. Add the olive oil and butter to a large skillet and place it over medium-high heat (on a heat scale of 1 to 10, I have my burner set around 7 since they'll be in the pan for such a long time).
  2. Sprinkle half the salt and pepper to one side of the chops. When the butter has melted and started to foam, add the chops to the skillet seasoned-side down.
  3. Season the other side with the remaining salt and pepper.
  4. Allow the chops to sear for 5 minutes, and then flip the chops.
  5. Continue cooking them on the second side for 10 minutes, and then flip the chops one more time. Cook for 5 minutes more, and then remove the chops to a plate to rest for 5 minutes before serving.

Notes

*Set the pork chops out on the counter for about 20 minutes prior to cooking so that they warm to room temperature; this helps ensure that they're evenly cooked, all the way to the center.

If your pork chops are thinner, you'll need to reduce the cooking time. 1-inch thick pork chops probably only need a 5-minute sear on each side, followed by 5 minutes of resting afterwards.

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Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 388Total Fat: 34gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 19gCholesterol: 96mgSodium: 3307mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 20g

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Hi, I'm Liza, a self-proclaimed word-nerd who loves getting sucked into whimsical stories and epic movies. I have laid-back, practical attitude towards life, and as a foodie at heart, I relish the chance to both cook and eat. (No picky-eater here!) I'm always on the hunt for the perfect mojito, inspiration for a third tattoo and time to finish my novel.

23 Comments

  • KG

    I just made this recipe and found it way too salty. Is the measurement of the tablespoon of sea saltlt for two pork chop suppose to be a teaspoon?

  • Sue Kuhn

    I tried your recipe. I usually buy & cook thin pork chops. I did as your recipe said. For me the pork was tough. I think it needed to go low & slow in the oven. These were nice bone in chops.

  • Hulabird

    My husband said it came out perfect, juicy and delicious! I don’t eat meat but followed the directions exactly in a cast iron skillet, 2″ chop

  • Andy Podsiad

    I have my bone in chops cut 3 inches. I coat the chops with olive oil, salt and pepper, and let sit for 15 to 20 minutes. I put a little olive oil and butter ina pan and sear both side plus the ends since the meat is so thick. Pop in a preheated oven and remove them once the internal temp reaches 140 ish the meat will finish cooking while resting. You don’t know if you are eating them or drinking them they come out so juicy. How can I acheave this camping where I don’t have an oven.

    • Liza Hawkins

      Andy – When you’re done searing, I’d use foil to seal the pan tightly over the coals (or grill) and then let them cook just like they’re in the oven. You’d have to play around with timing since it’s less exact temperature-wise than an oven, but if you bring a instant read thermometer or one that can stay in the meat while it cooks, then you’ll be good to go!

  • Scott

    *Set the pork chops out on the counter for about 20 minutes prior to cooking so that they warm to room temperature; this helps ensure that they’re evenly cooked, all the way to the center.
    This is a myth. Straight from fridge to cooking is the way to go. Don’t believe me? Put a meat thermometer into them when cold and then tell me the difference between the meat temp in 20 minutes vs your thermostat setting in the house. If you don’t mind wasting money(as well as the potential smell), you could actually leave them out for the day or so that it would take them to reach room temperature, and then throw them away after seeing the truth for yourself.

    • Liza Hawkins

      Hi Scott! Thanks for stopping by. I’ve cooked it both ways, too, since this was originally written in 2012, and I agree that the difference in end result is negligible. 🙂 Hope the rest of your day is great!

  • Liza Hawkins

    Hi Larry! This recipe calls for sea salt in the ingredients. You’re right that different salts have different potency, and even beyond that, people prefer different levels of salt application — I prefer a saltier taste to something bland.

  • Jerry Jones

    Made these tonight and they were wonderful. Some of the comments said it was too much salt so I used just a little but enough to get that great crust. So juicy, great taste, easy to make. This one is going to be a regular on my dinner table.

  • Kathleen Maxson

    I don’t think people understand this recipe is for thick pork chops. Your recipe sounds yummy, will be making tonight. A thick pork chop is between 2″- 2.5″, not he ones readily available at the store.

  • Shary

    A tablespoon of salt, either kosher or otherwise, would be wayyy too much salt for me. I like to taste the flavor of the meat itself, not just the seasonings. Besides, that much salt on any kind of regular basis just isn’t very healthy. I would use maybe a teaspoon of salt. Anyone wanting saltier meat can always add it at the table.

    • Liza Hawkins

      Hi Shary! Everyone has varying preferences for salt and seasoning, that’s for sure. I’m of the opinion that heavier meat cuts, like steak or these thick cut pork chops, need a heftier amount to help bring out the flavors and keep things tender. Salting as part of seasoning, or as an ingredient in scratch home cooking, isn’t the same as trying to avoid lots of sodium in your diet by eating fewer processed and fast foods.

      All of that said, reduce the salt if you like and enjoy! 🙂

  • Brad

    I set my electric stovetop to 5 and it burned within 8 mins on second side. Thus always happens to me. Medium high heat is almost always WAY too hot. At least when I did it. They were huge chops too. Are you using flame?

    • Liza Hawkins

      Hi Brad! Sadly, not an open flame. I’ve only had electric stoves in my past few homes. That said, the level of heat can really vary from one stove to the next! My current electric stove runs really hot, so in some cases I can’t keep it as high as I may have other times. The goal is to hear a sizzle when the meat hits the pan, but you don’t want it smoking, and you might have to turn it down a little as you’re cooking.

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