This easy cast iron pan-fried pork chops recipe is made with only 3 ingredients and no flour! Golden brown on the outside and perfectly tender and moist on the inside. This straightforward boneless pork chops recipe ensures that each bite is a mouthwatering blend of texture and flavor. The minimal seasoning for pork chops lets the natural flavors of pork shine and makes an irresistible accompaniment to any side dish!
If you're looking for a quick and delicious recipe that promises unparalleled tenderness and juiciness with every bite, look no further.
These tender pork chops are seasoned to perfection and cooked in a cast iron skillet until golden brown on the outside and mouthwatering delicious on the inside.
These pan-fried pork chops will become your favorite entree that can go with literally any side. And the best part? They come together quickly and easily in one pan.
Looking for more healthy pork recipes? Check out air fryer pork tenderloin, Instant Pot ribs, and crispy carnitas.[feast_advanced_jump_to]
- Prep and Cook Time: 5 minutes to prep and 10-15 minutes to cook
- Cooking Method: Stove-top
- Dietary Info: Gluten-free, grain-free, dairy-free
- Tools Needed: Large cast-iron skillet
- Skill Level: Easy
Why you'll love Pan-Fried Pork Chops
Cooking method - The primary cooking method is stove top, which means you don't have to heat up the oven.
Suitable for dietary needs - These pan-fried pork chops recipe is an excellent main course for anyone following the Whole30, paleo, or GAPS diet as it's naturally allergen-friendly.
Versatile serving options - Pork chops are a versatile cut of meat that goes with any side or salad.
Minimal Cooking Time: You'll have these pan seared pork chops on the dinner table, ready to be served in under 30 minutes.
💭Fun Fact: What's the difference between pork steak vs. pork chops? The biggest difference is in the cut, texture, and cooking methods. Pork steak is taken from the shoulder or pork butt and is richer with more marbling which suits slow-cooking methods. On the other hand, pork chops are tender cuts from the loin and they're excellent for quick cooking like pan searing.
Ingredients for Cast Iron Pork Chops
Learn how to make pan-seared pork chops with 4 simple ingredients. This easy recipe takes only 5 minutes to prep and 10 minutes to cook on the stovetop.
- Pork chops: Boneless pork chops cook relatively quickly and evenly, and they're naturally mildly flavored, taking on the seasonings well. The thickness of the chops will vary but generally the thinner they are the quicker they will cook. Look for boneless chops that are about 1-1.5 inches thick.
- Avocado oil: With its high smoke point, avocado oil makes it suitable for pan seared pork chops. Avocado oil is also added to prevent the butter from burning.
- Butter: Unsalted butter also has a high smoke point but it also serves to enhance the flavor and help develop the golden brown crust.
- Salt and pepper: A simple seasoning of sea salt enhances the natural flavors of pork, while black pepper adds a bold, aromatic flavor that adds a nice kick to the dish.
See the recipe card for exact quantities.
Substitutions and Variations
- Use bone-in pork chops - Boneless chops are super convenient because they cook quickly but admittedly, pork chops with the bone are more flavorful and juicier because the bone traps juices and prevents the meat from drying out. But because of the bone, these chops require longer cooking times, so adjust accordingly.
- Herb-crusted pork chops - Create an herb crust by adding dried or fresh herbs such as rosemary, thyme, or sage to the salt and pepper. You can also use dried parsley or chopped fresh dill.
- Garlic butter - Infuse the oil with garlic by adding whole cloves to the skillet before searing the pork chops. You can also add a few tablespoons of garlic confit to the cast iron to add savory depth to the dish.
- Crispy coating - Even though these pork chops don't have any flour coating, you can use gluten-free bread crumbs or seasoned flour mixture with garlic powder and seasoned salt to give it a slight crunch.
Make it using Ancestral Wisdom
Staying true to the heart of Prepare and Nourish, you can ensure you get the maximum nutrition in this pork chop recipe by following ancestral and traditional dietary philosophy. Check out these simple tips to make this recipe nutrient-dense.
Use pastured and heritage-breed pork. My favorite source for heritage pork is local farmer's markets but if that's not accessible to you, try Wild Pastures and US Wellness Meats; both carry good quality pork.
Cook in healthy fat. A good sear comes from high heat, thick-bottomed cast iron skillet, and good quality fat. Avocado oil and grass-fed butter both work great and impart incredible flavor. You can also use beef tallow, lard, or another fat with a higher smoke point. Olive oil can be used in a pinch but the flavor would be overpowering.
How to Make Skillet Pork Chops
The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.
Step 1. Heat
Warm up a cast iron skillet over medium-high heat for a few minutes. Add oil and butter to the pan and swirl to ensure all surface of the pan is covered with fat.
Step 2. Season
Pat dry the pork chops with a paper towel. Score the rind so they cook evenly. Season each pork chop generously with salt and pepper.
💭Pro tip: Remove the pork chops from the refrigerator for up to 30 minutes to allow them to come to room temperature. This will ensure even cooking.
Step 3. Sear and cook
Add the pork chops to the pan with hot oil and cook until the bottom is brown and the chops release easily from the skillet. Cooking time will depend on the thickness of the pork chops.
Step 4. Flip
Flip the chops and cook on the other side until it is browned and the chops reach an internal temperature of 140°F. Remove from heat and rest for 10 minutes.
💭Pro tip: Avoid dry pork chops! Remove them from the cast-iron skillet as soon as they register an internal temperature of 140°F with an instant read meat thermometer. They will continue to cook using residual heat during rest.
Helpful Tips for Pan Seared Pork Chops
Start with dry chops - Pat dry the pork chops with paper towels after bringing them to room temperature first. Any excess moisture will cause them to steam, not sear.
Season generously - You don't need fancy seasonings, but you do need to be generous with them. That's how to fry pork chops without flour to get that golden crust. Liberally season with salt and pepper.
Proper timing is key - It's important to add the pork chops to a hot skillet with hot oil. Give time for the oil and butter to heat before adding the chops.
Don't disturb during searing - To get that nice crusty sear, resist the urge to move the pork chops. They will easily release from the pan once thoroughly seared on the bottom and ready to be flipped. This usually takes between 3-5 minutes per side.
Adjust heat as needed - Although medium-high heat is important for that nice sear, you know your stove best, so you may need to bring it down or up as needed.
Recommended Tools & Links
Below are some affiliate links that may be helpful to you as you make this recipe. You can find some of these items cheaper at your local store, but having a link helps you know what you're looking for. Tools: large cast iron skillet, instant-read thermometer Ingredients: sea salt, black pepper, avocado oil
This is a great recipe to serve with your favorite side dishes. The pork chops are mild but flavorful and we kept the seasoning to an absolute minimum to let the natural flavors of the juicy pork chops come through.
Perfect Fried Pork Chops pairing suggestions
Storage and Reheating Instructions
To store: Store leftover pork chops in an airtight container in the refrigerator for up to 4 days.
Storage containers: These glass snap containers are perfect for leftovers.
To freeze: Freeze individually wrapped pork chops to avoid freezer burn and place the wrapped chops in a freezer bag or airtight container. Freeze for up to 3 months. Thaw overnight in the fridge and reheat per instructions.
To reheat: Wrap the pork chops in parchment paper, then foil to prevent drying out, and reheat in an un-preheated toaster oven or air fryer for 10-15 minutes or until warmed through. You can also reheat it on a stovetop in a covered skillet over medium heat.
Frequently Asked Questions
To get super flavorful pork chops with a golden crust and juicy meat, you want to use a cast iron skillet. Its exceptionally even heat distribution makes it ideal for achieving a perfect sear on the chops. Cast iron is a durable, heavy skillet that can easily go from a stovetop to a hot oven without concerns of warping or damage.
The most accurate way to determine whether pork chop is cooked is by inserting a meat thermometer into the thickest part of the meat. The sweet spot for the internal temperature of the pork should be between 140-145°F. Additionally, the juices should run clear when cut into them.
Start with dry pork chops to ensure a good sear, and use a large skillet heated on medium-high heat with a mix of oil and butter. Sear the pork chops over medium heat on the first side, resisting the temptation to move them too much. Flip the chops and cook on the second side. The most important thing to remember is not to disturb the cooking to achieve a nice crust.
Looking for more healthy main course recipes? Here are some ideas:
Did you make these Pan Seared Pork Chops? Please leave a ⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚
Easy Pan Seared Pork Chops
- Heat: Warm up cast iron skillet over medium-high heat for about 5 minutes. If the skillet starts smoking, reduce heat to medium. Add oil and butter to the pan and swirl to ensure it coats the surface of the skillet evenly.
- Season: Pat pork chops dry with a paper towel. If so desired, score the fat rind so they cook evenly. Season each pork chop generously with salt and pepper on both sides.
- Sear: Add the pork chops to the pan and cook for 3-5 minutes (depending on thickness) on first side. Flip and cook for additional 3-4 minutes on the other side. The pork chop should be golden brown and release easily from the skillet.
- Rest: Remove pork chops from skillet when meat thermometer reads 140°F. The temperature will continue to rise with residual heat. Allow to rest for 10 minutes.