Pan-Fried Pork Chops

Make the best pan-fried pork chops with a golden crust and flavorful pan sauce! This quick and easy recipe includes tender pork chops seared to perfection, a rich garlic butter sauce, and tips for perfect results every time. Serve with mashed potatoes or roasted veggies for a delicious restaurant-quality meal at home.

Ingredients

For the Pork Chops:

• 4 pork chops (center cut; see notes)
• Salt and pepper (to taste)
• 2 teaspoons Italian seasoning
• 1/3 cup flour
• 1-2 tablespoons olive oil

For the Pan Sauce:

• ½ cup dry white wine
• ¾ cup chicken broth
• 6 garlic cloves (crushed)
• 4 sprigs fresh thyme
• 3-4 tablespoons salted butter

Pan Sauce Seasonings:

• ½ teaspoon EACH: dried basil, dried oregano, onion powder
• ¼ teaspoon seasoned salt
• ⅛ teaspoon smoked paprika

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Instructions

Prep Work:

1. Place plastic wrap over the pork chops and use the textured side of a meat mallet to gently pound each side. This tenderizes the meat.
2. Season both sides of the pork chops with salt, pepper, and Italian seasoning. Let them rest at room temperature for 35-45 minutes for optimal flavor and juiciness. If short on time, season just before cooking.
3. In the meantime, mix the seasonings into the chicken broth and measure out the remaining ingredients.
4. Lightly coat both sides of the pork chops with flour, rubbing it evenly over the surface.

Sear the Pork Chops:

1. Heat olive oil in a large skillet over medium-high heat.
2. Add the pork chops and sear in batches: 2-3 minutes on the first side and 1-2 minutes on the second side. Thicker cuts may need slightly more time.
3. Remove the pork chops from the skillet and let them rest.

Make the Pan Sauce:

1. Turn off the heat and pour in the white wine. Set heat to medium and add chicken broth with seasonings, crushed garlic, and thyme.
2. Simmer gently until the liquid reduces by half, about 5-6 minutes. Ensure the alcohol smell from the wine has dissipated.
3. Stir in the butter and return the pork chops (including any juices from the plate) to the skillet.
4. Tilt the skillet to collect pan sauce on one side. Spoon the sauce over the pork chops for 2 minutes, or until the internal temperature reaches 145°F.
5. Remove from heat and let the pork chops rest for 3-5 minutes to absorb the juices. Serve warm with sides of your choice.

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Why You’ll Love This Recipe

• Restaurant-quality meal at home: Tender, juicy pork chops with a rich, buttery pan sauce.
• Quick and simple: Ready in less than 45 minutes with minimal prep.
• Versatile: Pairs perfectly with a variety of sides for any occasion.
• Customizable: Easily adjust the seasonings and sauce to your taste.

Tips

• Room temperature meat: Allowing pork chops to rest at room temperature ensures even cooking.
• Use a meat thermometer: Check that the internal temperature reaches 145°F for perfectly cooked pork.
• Deglaze properly: Scrape the skillet while adding wine to incorporate flavorful browned bits into the sauce.
• Let it rest: Resting the meat allows the juices to redistribute, making it extra tender.

Variations and Substitutions

• Herb swap: Replace thyme with rosemary or parsley for a different flavor profile.
• Alcohol-free: Use extra chicken broth or apple juice instead of white wine.
• Gluten-free: Substitute gluten-free flour for dredging.
• Add veggies: Include mushrooms, onions, or spinach in the pan sauce.

FAQs

Q: Can I use boneless pork chops?
A: Yes, but boneless chops may cook faster, so keep a close eye on the temperature.

Q: What kind of white wine is best?
A: Dry white wines like Sauvignon Blanc or Pinot Grigio work best for this recipe.

Q: Can I make this ahead of time?
A: While it’s best served fresh, you can prepare the sauce in advance and reheat with the pork chops when ready to serve.

Serving and Suggestions

• Pair with: Creamy mashed potatoes, roasted broccoli, or garlic bread.
• Occasions: Perfect for family dinners, date nights, or holiday gatherings.
• Presentation: Garnish with fresh thyme sprigs and a sprinkle of Parmesan for an elegant touch.