Pan Fried Pork Chop Recipe

Ingredients

• 4bone-in centre-cut pork chops
• to tastekosher salt and freshly ground black pepper
• 60 g (½ cup)plain flour
• ½ teaspoononion powder
• ½ teaspoongarlic powder
• ½ teaspoonsmoked paprika
• ¼ teaspoonground cayenne pepper
• 3 tablespoons (43 g)unsalted butter
• 120 ml (½ cup)white wine
• 120 ml (½ cup)low-sodium chicken stock
• 1 tablespooncider vinegar
• 1 tablespoonsoft brown sugar
• 3 sprigsrosemary
• 3 sprigsthyme

Instructions

1. 1

   Prepare the chops

   Take the chops out of the fridge 30 minutes before cooking. Cover them with cling film and tap them lightly with a meat mallet to tenderise. Season both sides generously with salt and pepper.

2. 2

   Season the flour

   Heat the oven to 107°C (225°F). In a wide, shallow bowl, whisk together the flour, onion powder, garlic powder, smoked paprika and cayenne. Coat the chops in the mixture.

3. 3

   Brown the chops

   Melt the butter in a large frying pan over a medium heat. Fry the chops until golden on both sides, about 2–3 minutes per side. Transfer them to an ovenproof plate and keep them in the oven.

4. 4

   Deglaze the pan

   Pour the white wine into the pan and scrape up the browned bits. Let the wine reduce by half.

5. 5

   Finish the sauce

   Add the chicken stock, cider vinegar, brown sugar, rosemary and thyme. Simmer for 2–3 minutes, then spoon the pan juices over the chops to serve.

What are pan-fried pork chops?

Pork chops cooked in a frying pan are a familiar Southern-style supper: quickly browned meat served with the flavourful juices left in the pan. This version uses a seasoned flour coating and a short wine-based sauce.

The flour and spices help form a golden crust, while vinegar and brown sugar give the pan juices a balance of tang and sweetness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 447 calories, 38g protein, 16g carbs, 24g fat.

The pork chops provide most of the protein, while the flour and brown sugar contribute carbohydrates. Butter and the chops account for much of the fat; serve with a vegetable or salad to round out the plate, and choose a side portion that suits your appetite.

The seasoned coating

Spice mix: onion powder, garlic powder and smoked paprika add savoury depth to the flour, with cayenne bringing a little heat. Coat the chops evenly, then let excess flour fall back into the bowl so it does not burn in the pan.

Salt and pepper: season the meat itself as well as the coating. The recipe leaves the amount to taste, so adjust it to the size of the chops and your preference.

Getting a golden crust

Butter: melt it over a medium heat before adding the chops. A hot pan helps the coating brown quickly, but butter can darken if the heat is too high.

Space: use a large frying pan and avoid crowding the chops. If they do not fit with room around them, brown them in batches.

Making the pan sauce

Wine: pour it into the pan after removing the chops, then scrape the base to loosen the browned fragments. Reducing it by half concentrates its flavour.

Balance: chicken stock, cider vinegar and brown sugar make the sauce savoury, sharp and gently sweet. Rosemary and thyme infuse it as it simmers for 2–3 minutes.

Checking doneness

Colour: look for an even golden-brown coating after about 2–3 minutes on each side. The stated frying time gives the crust colour, but chop thickness affects how quickly the centre cooks.

Resting in the oven: the recipe holds the browned chops in a low oven while the sauce is made. For a reliable doneness check, use a food thermometer in the thickest part without touching the bone.

What to serve with pork chops

Potatoes or rice: mashed potatoes and white rice both work well with the pan juices. Spoon a little sauce over the side as well as the meat.

Noodles: buttered egg noodles with chopped fresh dill are another suggested pairing. A green vegetable or salad can add freshness alongside the rich sauce.

Recipe notes & tips

• Bring the chops out of the fridge 30 minutes before starting, as directed.
• Pound the chops gently and evenly so they cook at a more consistent rate.
• Shake off loose flour before frying to reduce excess coating in the pan.
• Scrape the base of the pan thoroughly when adding the wine to capture the browned bits.
• Keep the rosemary and thyme sprigs whole so they are easy to remove before serving.

Variations

• More heat: increase the cayenne slightly if you prefer a spicier coating.
• No wine: replace the white wine with additional chicken stock, though the sauce will taste different.
• Fresh garlic: use finely grated garlic in the sauce for a more pronounced fresh garlic flavour.
• Herb swap: use extra thyme or rosemary if you do not have both herbs.
• Serve with dill: add chopped fresh dill to buttered egg noodles as a fragrant side.

Common mistakes to avoid

• Crowding the pan: the chops may steam instead of browning; cook in batches if needed.
• Too much heat: the butter and flour coating can scorch; keep the pan at medium heat.
• Skipping the scrape: browned bits hold flavour; loosen them as the wine goes into the pan.
• Over-reducing the sauce: it can become too concentrated; stop when the wine has reduced by half.
• Guessing doneness by colour alone: check the thickest part of the chop with a thermometer, avoiding the bone.

How to store

Refrigerate leftover chops and pan sauce in an airtight container for up to 3 days. Reheat gently in a covered pan over a low heat with a splash of stock or water; avoid prolonged heating, which can dry the pork.

Frequently asked questions