Serve these with potatoes and roasted vegetables for a complete meal that your family will love!
Pan Fried Pork Chops
These incredible Pan Fried Pork Chops are the best way to incorporate gourmet flavor with simple ingredients! This pan sauce is magic. The way that we build layers of flavor in this dish is simple, straightforward, and so delicious. The pork chops are dry brined to ensure the most flavorful, juicy results. They’re then seared in a skillet that’s deglazed with white wine before a simple pan sauce is prepared and used to baste the pork chops at the end. (Sounds incredible, right? Your kitchen is about to smell amazing!) This dish pairs so well with a side of greens and beans, potato side dishes, vegetables, pasta salad, and more!)
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Sprinkle each side of the pork chops with salt, pepper, and Italian seasoning and let them sit for 35-45 minutes. This brining technique makes them more tender, flavorful, and juicier. If short on time, pat completely dry and season just before searing. Sprinkle with flour and rub it into the surface of the pork. Heat olive oil and sear the pork in batches until golden brown and crisp. Set aside.
Deglaze the skillet with white wine. Add the chicken broth, seasonings, crushed garlic, and thyme. Reduce the liquid by half. Add the butter and the cooled pork. Baste the pork until warm and cooked through. Serve with mashed potatoes and green beans!
Best Pork Chops to Use
Center cut, Bone-in Pork Chops – pictured in this recipe These are the best cut for this recipe as the bone adds more flavor to the meat and sauce. The thicker the cut, the juicier they’ll be. Aim for nicely marbled meat. Loin Chops These may also be used, although they are a leaner cut. Boneless Chops These will work as well, although they are the leanest cut which makes them prone to becoming dry. Salt them first and let them sit to mitigate this.
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftover pork chops do freeze/reheat well.
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Large/Wide Skillet– Mine is 12-inches and can just fit all of the pork, so make sure you go wide! Meat Tenderizer – Using this tool really does make the pork more tender, you’ll barely have to chew it! Meat Thermometer– Pork chops should be 145° prior to serving. Kitchen Tongs– makes it easy to handle the pork when searing.
