Pan Fried Pork Chops (Pan Seared No Flour) - The Kitchen Girl (2024)

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Pan fried pork chops are lightly seasoned pork chops pan seared and basted in a silky thyme-butter sauce for restaurant quality flavor. No flour needed for this scrumptious recipe!

This pan fried pork chops recipe shows you how to sear pork chops on the stove with a gorgeous golden brown surface and tender, juicy inside. It's on the table in 15 minutes, so it's perfect for busy weeknights and even date night!

Serve pan fried pork chops with a side of sauteed asparagus or pan fried green beans and mashed potatoes for a well rounded dinner!

Why you'll love this recipe

1. simple, quick, and flavorful - Pan fried pork chops are ready in 15 minutes with insanely delicious flavor and impressive presentation.
2. no flour or breading needed - Once you know how to fry pork chops without flour, you'll realize it's really not necessary for the perfect sear.
3. basted with butter - Pan fried, bone-in pork chops have their own fat that will render, making them juicy inside. The butter basted surface takes them over the top!
4. easy prep - Season these cast iron pork chops with a little salt and pepper. That's it, which leaves room for you to add your favorite seasonings!
5. the perfect entree - Add a scoop of creamy mushroom soup over these pork chops, or gravy and a side of cranberry sauce for the ultimate comfort meal.

Key ingredients

• pork chops - I'm using thick, center cut loin pork chops, known as Iowa Chops, for this recipe. You can also use boneless pork chops and reduce the cooking time at your discretion.
• salt and pepper - Simple seasonings are all you need because the fresh thyme and the pork are really the stars of this show.
• olive oil - We'll use this to initially sear the pork chops to perfection.
• butter - Butter adds a silky smooth finish and flavor to pan seared pork chops.
• fresh thyme - Use about 6 sprigs of thyme. Rinse it off, but don't chop it, we're using it whole.

How to make this recipe

Pan fried pork chops are a quick and easy way to enjoy seared pork with a golden surface and irresistible flavors. Enjoy these step by step photos, or skip down to the printable recipe.

Recommended prep step: Rest pork chop(s) at room temperature for 20 minutes to remove the chill.

Step 1. Heat olive oil in a heavy skillet on medium-high heat. Add pork chop(s) and sear about 3 minutes, or until it releases without any effort when lifted with tongs.

Step 2. Gently flip pork chop(s) over and sear the other side for a few minutes until it releases from the pan. Feel free to cover the pan to prevent splattering.

See Also

Do You Really Need A Flour Coating To Fry Pork Chops? - The Daily MealHow to Bread Meat so the Breading Won't Fall OffWhy Your Breading Has Soggy Spots (And How To Fix That Mistake)Breaded Pork Tenderloin Where the Breading Doesn't Fall Off Recipe - Food.com

Step 3. Reduce heat to medium-low and add remaining butter and fresh thyme sprigs to the pan. Use a small spoon to baste the pork and continue cooking until it reaches an internal temperature of 140 degrees Fahrenheit on a meat thermometer near the bone. Transfer to a plate and rest until it reaches a safe, minimum internal temperature of 145 degrees Fahrenheit.

Step 4. To serve, drizzle some of the thyme butter sauce from the skillet over the pork and dive in!

Recipe tips

• Do you wash pork chops? - It's not necessary. In fact, the most effective way to eliminate bacteria from pork is to cook it to a safe minimum internal temperature of 145 degrees Fahrenheit.
• temper the pork - Resting pork at room temperature for 20 minutes removes the chill and helps meat cook more evenly.
• use a heavy skillet - If available, use a heavy skillet such as cast iron for even heat distribution and retention, which sears more effectively.
• resist the urge to flip too soon - Meat naturally sticks to a hot surface for the first few minutes of searing. If it's sticking, don't force it because you'll tear the meat. Just wait until it releases, then flip.
• use a thermometer - An instant-read meat thermometer tells you when the pork reaches a safe internal temperature of 145 degrees Fahrenheit.
• rest the cooked pork chops- Allow cooked pork chops to rest for 3 minutes before cutting to prevent the juices spilling out.
• light pink center - When pork reaches a medium temperature of 145 degrees Fahrenheit, it will have a light pink center, similar to that of strip steaks cooked to the same temperature.

Recommended sides

• Sauteed Asparagus
• Mac n Cheese Instant Pot
• Cauliflower Broccoli Salad
• Loaded Baked Potato Salad
• Strawberry Salad
• Shaved Brussels Sprout Salad

📖 Recipe