Southern Pan-Fried Pork Chops
Crispy, golden pork chops seasoned with Southern spices and pan-fried until tender and juicy. Serve with collard greens and cornbread for an authentic dinner.
- Total time
- 25 min
- Servings
- 2
- Calories
- 420
- Protein
- 38g
Ingredients
- 2 chops, 1-inch thick pork chops, bone-in
- ½ cup all-purpose flour
- 1 teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon salt
- 3 tablespoons vegetable oil
Instructions
- 1
Pat the pork chops dry on both sides with paper towels, pressing gently to remove surface moisture — this helps them brown better.
- 2
Pour the flour into a shallow dish or wide plate. Stir in the paprika, 0.5 teaspoon black pepper, and 0.5 teaspoon salt until evenly mixed.
- 3
Coat each pork chop on both sides by dredging it in the flour mixture, shaking off any excess so a thin, even coating remains.
- 4
Heat 3 tablespoons vegetable oil in a 12-inch skillet over medium-high heat for 90 seconds, until the oil shimmers and moves quickly when you tilt the pan.
- 5
Carefully place both pork chops in the hot oil — you should hear a loud sizzle immediately. Let them cook without moving for 5 minutes.
- 6
Flip each pork chop by sliding a spatula underneath and turning it over in one smooth motion. Cook for another 4–5 minutes until the interior reaches 145°F on a meat thermometer.
- 7
Slide the pork chops onto a serving plate and rest them for 2 minutes so the juices redistribute, making them stay moist when you cut into them.
Tools you’ll need
- 12-inch skillet
- paper towels
- shallow dish or wide plate
- tongs or spatula
- instant-read meat thermometer
- serving plate
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