These easy Pan Fried Pork Chops are perfect for weeknight dinner. Made with just a few pantry ingredients and ready in about 20 minutes.
These fried pork chops are made without flour but are breaded with a homemade breading recipe. So easy to make any time of year! Like my Pork Chops with Cream of Mushroom soup and my Skillet pork chops with mushrooms, this is super easy!
Hello Friends! How is your week going? I have been enjoying celebrating my birthday this month and am so grateful for the outpouring of good wishes from friends and family. Now more than ever, I am truly appreciating the ability to connect with those I am unable to spend time with right now.
Today’s recipe is an easy one when you are looking for an easy weeknight idea and it doesn't take much effort. The result is a delicious lightly-breaded pork chop that is succulent and full of flavor. This recipe goes great with rice or potatoes and a vegetable or salad. Easy peasy!
Today’s recipe is a wonderful pork chop recipe that is super quick to make. Chances are you have everything you need to make these in your pantry if you have pork chops. I used bone-in chops, but you can use boneless too.
List of main ingredients:
Pork Chops – I like to pick a pork chop that is ½" or ¾" thick, but you can use thicker or thinner chops for this recipe. The pork needs to reach an internal temperature of 160°, so you may need to adjust the cooking time. Generally, it takes another minute for each ¼" thickness. Also, if you use bone-in pork chops, you may need to add another minute.
Bread Crumbs– I prefer to use plain crumbs and season them myself. The crumbs are not only great for breading the chops, but also for topping casseroles and vegetables.
Dried Herbs– I use dried herbs for these. If you have fresh herbs, they work well too! You will need to add double the amount of herbs if you use fresh. Dried herbs have more flavor than fresh.
How to Fry Pork Chops
Frying pork chops is easy to do and requires only a few steps.
- Heat butter in a skillet.
- Bread the pork chops.
- Fry pork chops over medium
This recipe is perfect with salad, rice or a sheet pan vegetables.
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Fried Pork Chops
Fried Pork Chops
- ¼ cup bread crumbs
- 1 teaspoon oregano
- 1 teaspoon parsley
- 1 teaspoon salt
- ½ teaspoon garlic salt.
- ¼ teaspoon black pepper
- 2 tablespoons butter
- 4 pork chops ½ to ¾-inch thick
- 1. Place bread crumbs, oregano, parsley, salt, garlic salt and pepper on a shallow plate or bowl. Mix well.
- 2. Rinse off pork chop and place on plate or bowl to coat pork chop. Flip to coat both sides.
- 3. Heat butter in a large skillet over medium-high heat.
- 4. Add pork chops in a single layer to skillet. Fry about 4-5 minutes until browned.
- 5. Flip pork chops and reduce heat to medium-low and cook an additional 5-7 minutes until no longer pink in the center.
- You can mix the dried herbs together and keep stored in an airtight container and this makes the recipe even simpler and quicker.
- You can replace the plain bread crumbs with herb bread crumbs and skip the seasoning. I like to control the amount of salt so I always use plain bread crumbs.
- Don't have bread or bread crumbs on hand? Try potato or corn chips.
For more great pork chop recipes, check out:
- Skillet Pork Chops - Made with dijon mustard and sweet onions, this is a favorite and they taste wonderful.
- Pork Chops with Tomatoes – A skillet supper idea that combines pork chops and tomatoes for a delicious stovetop recipe.
- Saucy Pork Chops – These stovetop pork chops have a tangy apricot flavor that makes them saucy and delicious!
- Pork Chops with Honey – A delicious and colorful dinner idea that comes together in minutes.
- Bourbon Glazed Pork Chops - Made with just a few ingredients in a sweet bourbon glaze.
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YUM. I am all about the pork chops right now, and Cassidy fries them. It's a great dish!
Such a yummy way to make pork chops, a great Friday night dinner!
This was a great recipe. I served it to company and got a lot of compliments!
Delicious! One of our favorite family meals!
This was a classic Sunday dinner for us when our kids were little. It's still one of our favorites. Delicious recipe! Thanks for sharing!