18 Crispy Pan Fried Pork Chop Recipes Delicious

Craving crispy, golden pan-fried pork chops that are juicy on the inside? You’re in luck! Whether you’re after a quick weeknight dinner, a cozy comfort meal, or a new family favorite, these 18 irresistible recipes will have you reaching for the skillet. From classic breaded chops to bold global twists, get ready to fry up perfection—one delicious bite at a time. Let’s dig in!

Garlic Herb Pan Fried Pork Chops

These juicy pork chops are seared to golden perfection and infused with fragrant garlic and fresh herbs—a quick weeknight dinner that tastes like a restaurant meal.

Ingredients:

• 4 boneless pork chops (about 1-inch thick)
• 3 tbsp olive oil, divided
• 4 garlic cloves, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• 1 tsp kosher salt
• ½ tsp black pepper
• 2 tbsp unsalted butter
• ½ cup chicken broth
• 1 tbsp lemon juice

Instructions:

1. Pat pork chops dry with paper towels. Rub evenly with 1 tbsp olive oil, then season both sides with 1 tsp kosher salt and ½ tsp black pepper.
2. Heat remaining 2 tbsp olive oil in a large skillet over medium-high heat. Add pork chops and cook for 4–5 minutes per side until deeply golden and internal temperature reaches 145°F. Transfer to a plate.
3. Reduce heat to medium. Melt 2 tbsp butter in the same skillet, then add 4 minced garlic cloves, 1 tbsp rosemary, and 1 tbsp thyme. Cook for 30 seconds until fragrant.
4. Pour in ½ cup chicken broth and 1 tbsp lemon juice, scraping up browned bits. Simmer for 2 minutes until slightly reduced.
5. Return pork chops to the skillet, spooning sauce over them. Let rest for 3 minutes before serving.

The garlic-herb pan sauce transforms simple chops into something special—rich, tangy, and packed with savory depth. Tip: For extra flavor, let the seasoned chops sit at room temperature for 15 minutes before cooking.

Lemon Pepper Pan Fried Pork Chops

These juicy pork chops get a bright, zesty kick from lemon pepper seasoning—perfect for a quick weeknight dinner that feels special.

Ingredients:

• 4 boneless pork chops (about 1-inch thick)
• 2 tbsp olive oil
• 1 tbsp lemon pepper seasoning
• 1 tsp garlic powder
• 1/2 tsp salt
• 1 tbsp butter
• 1/2 lemon, juiced (about 1 tbsp)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Pat pork chops dry with paper towels. Rub evenly with 1 tbsp lemon pepper seasoning, 1 tsp garlic powder, and 1/2 tsp salt.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Once shimmering, add pork chops and cook for 4–5 minutes per side until golden brown and internal temperature reaches 145°F.
3. Reduce heat to low, add 1 tbsp butter and 1 tbsp lemon juice to the skillet. Spoon the pan sauce over the chops for 30 seconds, then remove from heat.
4. Garnish with fresh parsley and serve immediately.

The lemon pepper crust locks in moisture while the buttery pan sauce adds a tangy richness—no dry chops here!

Tip: Let the chops rest for 5 minutes after cooking to keep them extra juicy.

Southern Style Pan Fried Pork Chops

These juicy, golden-brown pork chops are packed with down-home flavor—perfect for a quick weeknight dinner that feels like Sunday supper.

Ingredients:

• 4 bone-in pork chops (about 1 inch thick)
• 1 tsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper (optional)
• 1/2 cup all-purpose flour
• 3 tbsp vegetable oil
• 2 tbsp unsalted butter

Instructions:

1. Pat pork chops dry with paper towels. In a small bowl, mix 1 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp onion powder, and 1/4 tsp cayenne pepper (if using). Rub seasoning evenly over both sides of the chops.
2. Spread 1/2 cup flour on a plate. Dredge each chop lightly in flour, shaking off excess.
3. Heat 3 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add pork chops and cook for 4–5 minutes per side until deeply golden and crispy.
4. Reduce heat to medium, add 2 tbsp butter, and swirl pan to melt. Spoon buttery pan drippings over chops for 1 minute to infuse flavor.
5. Transfer chops to a plate and let rest 5 minutes before serving.

The magic here? A double-hit of flavor—the spice rub and buttery pan glaze—for chops that taste like they simmered all day.

Tip: For extra tenderness, brine chops in 2 cups water + 2 tbsp salt for 30 minutes before seasoning (pat dry after).

Pan Fried Pork Chops with Apple Cider Glaze

These juicy pork chops get a sweet-tangy upgrade with a glossy apple cider glaze—perfect for a quick weeknight dinner that feels special.

Ingredients:

• 4 bone-in pork chops (about 1-inch thick)
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1 cup apple cider
• 2 tbsp maple syrup
• 1 tbsp Dijon mustard
• 1 tbsp butter
• 1 tsp fresh thyme leaves (optional)

Instructions:

1. Pat pork chops dry and season both sides with 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder.
2. Heat 1 tbsp olive oil in a large skillet over medium-high. Add pork chops and cook 4–5 minutes per side until golden and internal temp reaches 145°F. Transfer to a plate.
3. Reduce heat to medium. Pour in 1 cup apple cider, scraping up browned bits. Simmer 3 minutes until slightly reduced, then stir in 2 tbsp maple syrup and 1 tbsp Dijon mustard.
4. Cook 2–3 more minutes until glaze thickens enough to coat the back of a spoon. Remove from heat, swirl in 1 tbsp butter and 1 tsp thyme (if using). Spoon glaze over pork chops.

The trick? Reducing the cider into a sticky-sweet glaze that clings to every bite—no fancy techniques required.

Tip: For extra flavor, brine the chops in 2 cups water + 2 tbsp salt for 30 minutes before cooking (pat dry after).

Spicy Cajun Pan Fried Pork Chops

These juicy pork chops pack a punch with bold Cajun seasoning and a crispy, golden crust—perfect for a quick weeknight dinner with attitude.

Ingredients:

• 4 bone-in pork chops (about 1-inch thick)
• 2 tbsp olive oil
• 1 tbsp Cajun seasoning
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp butter
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Pat pork chops dry with paper towels. In a small bowl, mix 1 tbsp Cajun seasoning, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Rub evenly over both sides of the chops.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Once shimmering, add pork chops and cook for 4–5 minutes per side until deeply browned and internal temperature reaches 145°F.
3. Reduce heat to low, add 1 tbsp butter to the skillet, and swirl to melt. Spoon the buttery pan juices over the chops for 30 seconds, then remove from heat.
4. Sprinkle with 2 tbsp chopped parsley and serve immediately.

The magic here? A double hit of spice—first from the rub, then from the buttery pan sauce that locks in all those Cajun flavors.

Tip: Let the chops rest for 5 minutes after cooking to keep them extra juicy.

Pan Fried Pork Chops with Mushroom Gravy

These juicy pork chops smothered in rich, savory mushroom gravy are a weeknight hero—simple enough for busy days but fancy enough to impress.

Ingredients:

• 4 bone-in pork chops (about 1-inch thick)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 8 oz cremini mushrooms, sliced
• 2 cloves garlic, minced
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 1/2 cups chicken broth
• 1/2 cup heavy cream
• 1 tsp fresh thyme leaves

Instructions:

1. Season pork chops evenly with 1 tsp kosher salt and 1/2 tsp black pepper.
2. Heat 2 tbsp olive oil in a large skillet over medium-high. Add pork chops and cook 4–5 minutes per side until golden and internal temp reaches 145°F. Transfer to a plate.
3. In the same skillet, add mushrooms and cook 5 minutes until browned. Stir in 2 cloves minced garlic and cook 30 seconds.
4. Melt 2 tbsp butter in the skillet, then whisk in 2 tbsp flour to form a paste. Gradually pour in 1 1/2 cups chicken broth, scraping up browned bits.
5. Simmer 3 minutes until thickened, then stir in 1/2 cup heavy cream and 1 tsp thyme. Return pork chops to the skillet, spooning gravy over them to warm through.

The secret? A quick pan sauce with cream and thyme turns basic pork chops into a cozy, restaurant-worthy meal.

Tip: For extra flavor, deglaze the skillet with a splash of white wine before adding the broth.

Maple Glazed Pan Fried Pork Chops

These juicy pork chops get a sweet and savory upgrade with a sticky maple glaze that caramelizes beautifully in the pan—perfect for a quick weeknight dinner with big flavor.

Ingredients:

• 4 bone-in pork chops (about 1 inch thick)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 3 tbsp pure maple syrup
• 1 tbsp Dijon mustard
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika

Instructions:

1. Pat pork chops dry and season both sides with 1 tsp kosher salt and 1/2 tsp black pepper.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add pork chops and cook for 4–5 minutes per side until golden brown and internal temperature reaches 145°F. Transfer to a plate.
3. Reduce heat to medium and melt 2 tbsp butter in the same skillet. Stir in 3 tbsp maple syrup, 1 tbsp Dijon mustard, 1/2 tsp garlic powder, and 1/2 tsp smoked paprika. Simmer for 1–2 minutes until slightly thickened.
4. Return pork chops to the skillet, spooning glaze over them. Cook for 1 more minute per side until glossy and caramelized.

The magic here is the glaze—it clings to the pork chops like a glossy lacquer, balancing sweetness with a hint of smoky depth.

Tip: Let the chops rest for 5 minutes before serving to keep them extra juicy.

Pan Fried Pork Chops with Rosemary and Thyme

These juicy pork chops get a golden crust and a fragrant herb finish—perfect for a quick yet impressive weeknight dinner.

Ingredients:

• 4 bone-in pork chops (about 1 inch thick)
• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 2 garlic cloves, smashed
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• 1 tsp kosher salt
• ½ tsp black pepper

Instructions:

1. Pat pork chops dry with paper towels, then season both sides evenly with 1 tsp kosher salt and ½ tsp black pepper.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add pork chops and cook for 4–5 minutes per side until deeply golden and an instant-read thermometer reads 145°F.
3. Reduce heat to low. Push chops to one side; add 2 tbsp butter, 2 smashed garlic cloves, 1 tbsp rosemary, and 1 tbsp thyme to the skillet. Spoon the foaming herb butter over the chops for 1 minute to infuse.
4. Remove from heat and let chops rest for 5 minutes before serving.

The garlic-herb butter bastes the chops as they finish, creating a glossy, aromatic crust that’s restaurant-worthy with zero fuss.

Tip: For extra flavor, rub the chops with the salt and pepper 30 minutes before cooking—this helps season the meat deeply.

Pan Fried Pork Chops with Honey Mustard Sauce

These juicy pan-fried pork chops get a sweet-and-tangy upgrade with a glossy honey mustard sauce that comes together in minutes.

Ingredients:

• 4 bone-in pork chops (about 1-inch thick)
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 tsp garlic powder
• 2 tbsp olive oil
• ¼ cup Dijon mustard
• 3 tbsp honey
• 1 tbsp apple cider vinegar
• 2 tbsp unsalted butter
• 1 tbsp chopped fresh parsley (optional)

Instructions:

1. Pat pork chops dry with paper towels. Season both sides evenly with 1 tsp salt, ½ tsp black pepper, and 1 tsp garlic powder.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Once shimmering, add pork chops and cook for 4–5 minutes per side until golden brown and internal temperature reaches 145°F. Transfer to a plate.
3. Reduce heat to medium. In the same skillet, whisk together ¼ cup Dijon mustard, 3 tbsp honey, and 1 tbsp apple cider vinegar. Simmer for 1 minute, then stir in 2 tbsp butter until melted and glossy.
4. Return pork chops to the skillet, spooning sauce over them. Garnish with chopped parsley if desired.

The magic here? The sauce caramelizes slightly in the pan, clinging to the chops with just the right balance of sharp mustard and mellow honey.

Tip: For extra-tender chops, let them rest at room temperature for 15 minutes before cooking.

Pan Fried Pork Chops with Garlic Butter

These juicy pork chops get a golden crust and a rich garlic butter finish—perfect for a quick weeknight dinner that feels special.

Ingredients:

• 4 bone-in pork chops (about 1 inch thick)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 2 tbsp olive oil
• 3 tbsp unsalted butter
• 4 garlic cloves, minced
• 1 tbsp fresh thyme leaves
• 1/2 tsp red pepper flakes (optional)

Instructions:

1. Pat pork chops dry with paper towels. Rub evenly with 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tsp smoked paprika.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sear chops for 4–5 minutes per side until deeply golden and internal temperature reaches 145°F. Transfer to a plate.
3. Reduce heat to low. Melt 3 tbsp butter in the same skillet, then add 4 minced garlic cloves, 1 tbsp thyme, and 1/2 tsp red pepper flakes (if using). Cook for 1 minute until fragrant.
4. Return chops to the skillet, spooning garlic butter over them for 30 seconds to soak up the flavors.

The magic here? That sizzling garlic butter bath gives the chops a glossy, restaurant-worthy finish without fuss. Serve with crusty bread to swipe up every last drop.

Tip: Let the chops rest for 5 minutes after cooking—they’ll stay extra juicy.

Pan Fried Pork Chops with Balsamic Reduction

These juicy pork chops get a glossy, tangy-sweet finish from a quick balsamic reduction—perfect for a weeknight dinner that feels fancy.

Ingredients:

• 4 bone-in pork chops (about 1-inch thick)
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 3 garlic cloves, smashed
• ½ cup balsamic vinegar
• 1 tbsp honey
• 1 tsp fresh thyme leaves (or ½ tsp dried)

Instructions:

1. Pat pork chops dry and season both sides with 1 tsp salt and ½ tsp black pepper.
2. Heat 1 tbsp olive oil in a large skillet over medium-high. Add pork chops and cook 4–5 minutes per side until golden and internal temp reaches 145°F. Transfer to a plate.
3. Reduce heat to medium. Melt 2 tbsp butter in the same skillet, then add 3 smashed garlic cloves and sauté 30 seconds until fragrant.
4. Pour in ½ cup balsamic vinegar and 1 tbsp honey, scraping up browned bits. Simmer 3–4 minutes until thickened to a syrup consistency. Stir in 1 tsp thyme.
5. Return pork chops to the skillet, turning to coat in the glaze. Serve immediately.

The reduction’s caramelized depth balances the pork’s richness, and the garlic-thyme infusion adds just the right earthy note.

Tip: For extra flavor, let the chops rest in the glaze for 2–3 minutes off the heat before serving.

Pan Fried Pork Chops with Caramelized Onions

These pan-fried pork chops with caramelized onions are a weeknight hero—juicy, golden-brown chops topped with sweet, slow-cooked onions for a meal that feels fancy without the fuss.

• 4 bone-in pork chops (about 1 inch thick)
• 2 tbsp olive oil, divided
• 1 large yellow onion, thinly sliced
• 1 tbsp butter
• 1 tsp brown sugar
• 1 tsp salt, divided
• 1/2 tsp black pepper, divided
• 1/2 tsp garlic powder
• 1/4 tsp dried thyme
• 2 tbsp chicken broth (or water)

1. Season the chops: Pat pork chops dry, then rub with 1/2 tsp salt, 1/4 tsp black pepper, garlic powder, and thyme.
2. Caramelize the onions: Heat 1 tbsp olive oil and butter in a large skillet over medium-low. Add onions, brown sugar, and 1/4 tsp salt. Cook, stirring occasionally, for 15 minutes until deeply golden. Stir in broth to deglaze, then transfer onions to a bowl.
3. Cook the chops: In the same skillet, heat remaining 1 tbsp olive oil over medium-high. Add pork chops and cook 4–5 minutes per side until golden and internal temperature reaches 145°F.
4. Serve: Top chops with caramelized onions and drizzle with any pan juices.

The magic here? The onions pick up all the savory bits from the pork, creating a glossy, umami-packed sauce without extra effort.

Tip: Let the chops rest for 5 minutes after cooking—they’ll stay extra juicy.

Pan Fried Pork Chops with Creamy Dijon Sauce

Juicy, golden-brown pork chops smothered in a tangy, velvety Dijon sauce—this dish feels fancy but comes together in under 30 minutes.

Ingredients:

• 4 bone-in pork chops (about 1-inch thick)
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 tbsp olive oil
• 2 tbsp unsalted butter, divided
• 2 garlic cloves, minced
• ½ cup chicken broth
• ½ cup heavy cream
• 2 tbsp Dijon mustard
• 1 tsp fresh thyme leaves (or ½ tsp dried)

Instructions:

1. Pat pork chops dry and season evenly with 1 tsp salt and ½ tsp black pepper.
2. Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Sear pork chops for 4–5 minutes per side until golden and internal temperature reaches 145°F. Transfer to a plate.
3. Reduce heat to medium. Add remaining 1 tbsp butter and minced garlic; sauté for 30 seconds until fragrant.
4. Pour in ½ cup chicken broth, scraping up browned bits. Simmer for 2 minutes, then whisk in ½ cup heavy cream, 2 tbsp Dijon mustard, and 1 tsp thyme. Cook for 3–4 minutes until slightly thickened.
5. Return pork chops to the skillet, spooning sauce over them. Warm through for 1 minute.

The magic here? The sauce’s sharp Dijon kick balances the rich cream, clinging perfectly to every bite of the crispy-edged chops.

Tip: For extra flavor, let the pork chops rest at room temperature for 15 minutes before cooking—this helps them sear evenly.

Pan Fried Pork Chops with Parmesan Crust

These juicy pork chops get a crispy, golden crust thanks to a savory Parmesan coating—perfect for a quick weeknight dinner that feels extra special.

Ingredients:

• 4 boneless pork chops (about 1-inch thick)
• 1/2 cup grated Parmesan cheese
• 1/4 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp dried Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1 tbsp butter

Instructions:

1. In a shallow dish, mix the Parmesan cheese, flour, garlic powder, Italian seasoning, salt, and black pepper.
2. Press each pork chop firmly into the mixture, coating both sides evenly.
3. Heat the olive oil and butter in a large skillet over medium-high heat until shimmering.
4. Add the pork chops and cook for 4–5 minutes per side, until the crust is golden brown and the internal temperature reaches 145°F.
5. Let rest for 3 minutes before serving.

The Parmesan crust forms a crackly, umami-packed layer that locks in the pork’s juices—no breadcrumbs needed! Serve with a squeeze of lemon for a bright finish.

Tip: For extra crispiness, pat the pork chops dry with paper towels before coating.

Pan Fried Pork Chops with Herb Crust

These juicy pork chops get a crispy, golden crust thanks to a simple herb coating—perfect for a quick weeknight dinner that feels special.

Ingredients:

• 4 bone-in pork chops (about 1-inch thick)
• 1/2 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 2 tbsp butter

Instructions:

1. In a shallow dish, mix 1/2 cup flour, 1 tsp garlic powder, 1 tsp thyme, 1 tsp rosemary, 1/2 tsp salt, and 1/4 tsp black pepper. Dredge pork chops in the mixture, shaking off excess.
2. Heat 2 tbsp olive oil and 2 tbsp butter in a large skillet over medium-high heat. Once the butter foams, add pork chops (don’t overcrowd—cook in batches if needed).
3. Cook for 4–5 minutes per side until golden brown and an internal thermometer reads 145°F. Rest for 5 minutes before serving.

The herb crust locks in moisture while adding a fragrant crunch—no one will guess it only took 20 minutes!

Tip: For extra flavor, rub the chops with a little Dijon mustard before dredging.

Pan Fried Pork Chops with Sweet Chili Glaze

These juicy pork chops get a sticky-sweet kick from a glossy chili glaze—perfect for when you want dinner to feel a little fancy without the fuss.

Ingredients:

• 4 bone-in pork chops (about 1-inch thick)
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 tbsp olive oil
• ⅓ cup sweet chili sauce
• 1 tbsp soy sauce
• 1 tsp grated ginger
• 1 garlic clove, minced
• 1 tbsp chopped cilantro (optional, for garnish)

Instructions:

1. Pat pork chops dry and season evenly with 1 tsp salt and ½ tsp black pepper.
2. Heat 1 tbsp olive oil in a large skillet over medium-high. Add pork chops and cook for 4–5 minutes per side until golden and an instant-read thermometer reads 145°F. Transfer to a plate.
3. In the same skillet, reduce heat to medium and add ⅓ cup sweet chili sauce, 1 tbsp soy sauce, 1 tsp ginger, and 1 minced garlic clove. Simmer for 1–2 minutes until slightly thickened.
4. Return pork chops to the skillet, turning to coat in the glaze. Cook for 1 more minute to caramelize.
5. Garnish with cilantro (if using) and serve immediately.

The magic here? The glaze doubles as a pan sauce, so every bite is packed with sweet, savory, and just-spicy-enough flavor.

Tip: Let the chops rest for 5 minutes after cooking—they’ll stay extra juicy.

Pan Fried Pork Chops with Sage Butter

These juicy pork chops get a golden crust in the skillet, then get drizzled with nutty sage butter for a restaurant-worthy finish—no fancy skills required.

Ingredients

• 2 bone-in pork chops (1-inch thick)
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 tbsp olive oil
• 3 tbsp unsalted butter
• 8 fresh sage leaves
• 1 small garlic clove, minced

Instructions

1. Pat pork chops dry with paper towels. Season both sides with 1 tsp kosher salt and ½ tsp black pepper.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add pork chops and cook for 4–5 minutes per side until golden brown and internal temperature reaches 145°F. Transfer to a plate.
3. Reduce heat to medium. Melt 3 tbsp butter in the same skillet. Add 8 sage leaves and cook for 1 minute until crisp. Stir in 1 minced garlic clove and cook for 30 seconds until fragrant.
4. Pour sage butter over pork chops and serve immediately.

The magic here? The butter picks up all the browned bits from the pan, turning into a glossy, herb-packed sauce that clings perfectly to each bite.

Tip: Let the chops rest for 5 minutes after cooking—they’ll stay extra juicy.

Pan Fried Pork Chops with Cranberry Sauce

These juicy pork chops get a sweet-tart upgrade with a quick cranberry pan sauce—perfect for turning a weeknight dinner into something special.

Ingredients:

• 4 bone-in pork chops (about 1 inch thick)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1 tbsp butter
• 1/2 cup fresh or frozen cranberries
• 2 tbsp maple syrup
• 1/4 cup chicken broth
• 1 tsp fresh thyme leaves

Instructions:

1. Pat pork chops dry and season both sides with 1 tsp kosher salt and 1/2 tsp black pepper.
2. Heat 1 tbsp olive oil in a large skillet over medium-high. Add chops and cook 4–5 minutes per side until golden and internal temp reaches 145°F. Transfer to a plate.
3. Reduce heat to medium. Melt 1 tbsp butter in the same skillet. Add 1/2 cup cranberries and cook 1–2 minutes until they start to pop.
4. Stir in 2 tbsp maple syrup, 1/4 cup chicken broth, and 1 tsp thyme. Simmer 2–3 minutes until slightly thickened.
5. Return chops to the skillet, spooning sauce over them to glaze. Serve immediately.

The cranberries soften just enough to balance the richness of the pork, while the maple adds warmth without overpowering. Tip: For extra depth, deglaze the pan with 1 tbsp balsamic vinegar before adding the broth.

Conclusion

With 18 crispy, golden pan-fried pork chop recipes, there’s something here for every home cook to love! Whether you’re craving classic comfort or bold new flavors, these dishes are sure to satisfy. Try one (or a few!) and let us know your favorite in the comments. Don’t forget to share this roundup on Pinterest so others can enjoy these delicious recipes too. Happy cooking!