This is my mom's Pan-Fried Pork Chops recipe and since learning her method, I will never prepare pork another way again. Make the pork chops while steaming some veggies and dinner will be done in less than 20 minutes!
While I was visiting my mom last week, I made sure to tap into a few of her talents since she is the World's Most Talented Human (official title). She taught me how to crochet, she introduced me to the most delicious steak I've ever tasted (OHMYGOSH it was incredible), she made a killer batch of mashed potatoes for me and she divulged her famous Pan-Fried Pork Chops recipe. Which happens to be so easy I could hardly believe it. You might see how few ingredients there are and how little time this recipe takes and doubt my claim that they're the best pork chops ever. Believe me, though, you are going to want to make these ASAP. And bonus good news! If you are on the Whole30 diet, they totally comply!
I've made two batches since being back home and I have a few bits of advice to share before you begin:
- Let the pork chops sit before cooking, after being salted and peppered, for the full 30 minutes. If you have time, let them sit for an hour.
- After the initial searing and when you cook the pork chops for the 5-8 minutes covered, LOWER HEAT IS BEST. Slow, low cooking is the key.
- For pork chops with a thickness of 1 inch, 7 minutes per side was a magic number for me for the last stretch of cooking.
- As always with pork, you'll want it cooked thoroughly but you also want to be careful not to overcook. It's a delicate dance! Cut into the center of the pork chop immediately after cooking to check for pinkness. If you see pink, return the chops to the skillet and cook for 2 more minutes per side and recheck.