Thick, Pan Fried Pork Chop Recipe

Thick Fried Pork Chop Recipe

Nothing beats the taste of a pork chop on the grill in the summertime but there are times when we just can't grill outdoors because of the weather or apartment living. You can still enjoy a thick tender juicy loin chop indoors anytime.

A thick loin chop fried in a skillet will yield very good results but the key to a truly moist pan fried pork chop is not to good past medium doneness.

Know The Different Cuts From The Loin

Loin Center Chops Loin Rib Chops
Sirloin Pork Chops Boneless Loin Center Chops
Boneless Loin Rib Chops

How To Cook A Thin Loin Chop In A Skillet

How To Cook A Pork Chop In The Oven

Cooking Instructions

Thick Fried Pork Chop Recipe(Skillet)

This is an optional step, when cooking pork chops brining them in a salt and sugar water solution followed with an optional dry rub will produce a tasty, moist chop. If the pork you have purchased is enhanced or seasoned do not use a brine solution or add any salt to the recipe.

1. If the chops you have purchased are seasoned or enhanced skip step one. For cooking 2-4 unseasoned chops dissolve about 1/2 cup of kosher salt or 1/4 cup of table salt and 1/2-3/4 cup of light brown sugar or 1/4-1/2 cup of sugar in 2 quarts (2 liters) of cold water in a large resealable bag or plastic container. Let the chops sit in the refrigerator for 1-2 hours in the brine solution, turning the bag or chops once.

2. Remove the chops from the brine and pat dry with paper towel and season with your favorite optional dry rub. Allow the chops to sit at room temperature 1 hour before grilling.

3. Heat 1 tablespoon of vegetable oil in a heavy skillet over medium-high heat about 4-5 minutes. Put the chops in the skillet about 1/4 inch apart and sear 2 minutes on each side until well browned. If using bone in chops place the bones inwards to center of skillet.

4. Reduce heat to med-low and cover with a lid. Do not move the chops and only flip each chop over once until an instant-read thermometer inserted into the center of the chop from the side reads 135-140 degrees Fahrenheit(57-60 Celsius).

5. Remove chops from skillet, tent loosely with foil and let rest for 5-10 minutes. Internal temperatures should rise and register 145-150 degrees Fahrenheit(63-66 Celsius) for medium doneness, anything more will begin to dry out and toughen the chops.

Thick Fried Pork Chop Recipe
Fried Pork Chop Recipe Medium Medium-Well Well Done
1 Inch Chop 5-6 minutes 6-7 minutes 7-8 minutes
1.5 Inch Chop 8-9 minutes 10-11 minutes 12-13 minutes
Temperature 145-150 degrees 150-160 degrees 160-170 degrees
The above times are minutes per side on med-low in the skillet turning once after the initial searing on med-high heat. The above times are guide-lines, temperatures differ from stove to stove

Cooking Tips

  • Always use an instant-read thermometer to check the doneness of a chop. Stick the thermometer through the side of the chop deep into the meat but not touching the bone or fat.
  • For maximum flavor and tenderness cook pork to medium (145-150 degrees), anything more will begin to dry out the chops.
  • Always let your chops rest for 5-10 minutes before cutting, to redistribute and retain more juices. The temperature of the chops will rise about 5-10 degrees as they rest, remove the chops 5-10 degrees before desired doneness.
  • Turn with tongs or spatula, piercing causes loss of flavorful juices.
  • Never place cooked food on the same plate that held raw meats.
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    Oven Temperatures

    Fahrenheit (°F) Celsius (°C)

    125° 52°

    150° 66°

    175° 80°

    200° 93°

    225° 107°

    250° 121°

    275° 135°

    300° 149°

    325° 163°

    350° 177°

    375° 190°

    400° 205°

    425° 218°

    450° 232°

    475° 246°

    500° 260°