Pan Fried Pork Chops (Bone-In)
Experience the mouthwatering taste of pan-fried pork chops. The meat is cooked to golden perfection with a crispy outside and juicy inside.
Servings (Adjustable):
Calories: 526kcal
Ingredients
- 2 thick-cut bone-in pork chops 1 ¼ inch thick skinless
- 4 tablespoons unsalted butter
- 4 cloves garlic crushed
- sprigs fresh rosemary
- sprigs fresh thyme
- kosher salt to taste
- coarse black pepper to taste
- oil for frying
Instructions
- Pat dry pork chops. Slice tip of pork fat without cutting the meat.
- Season with salt and black pepper. Let stand for at least 15 minutes.
- In a heated skillet, pan-fry a piece of pork chop for 2 minutes on each side. Hold the bone using kitchen tongs and fry tip side of the fat for 1 minute.
- Then add butter, garlic, thyme, and rosemary. Baste pork chops for 2 to 3 minutes on each side, until slightly golden in color or when the thickest part near the bone reaches 145°F.
- Transfer cooked pork chop on a cooling rack. Then pan-fry the next batch of pork chop. Allow each pork chop to rest for 5 to 10 minutes.
Notes
Remove the skin of pork chops to prevent the oil from splattering all-over.
Slicing the tip of pork fat without cutting the meat will prevent meat from overly curling up to one side.
Basting thick-cut pork chops ensures you’ll have tender and juicy pork chops.
Use unsalted butter so you don’t have to guess the amount of salt to use when seasoning pork chops.
The use of fresh thyme, rosemary, and garlic will ensure the most delicious and fragrant pork chops.
Nutrition
Calories: 526kcal | Carbohydrates: 0.01g | Protein: 35g | Fat: 42g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 177mg | Sodium: 96mg | Potassium: 588mg | Sugar: 0.01g | Vitamin A: 710IU | Calcium: 39mg | Iron: 1mg