There’s something incredibly satisfying about sitting down to a plate of tender, juicy Pan Fried Pork Chops slathered in a rich, creamy sauce. Whether it’s a cozy weeknight dinner or a special occasion, this easy recipe is sure to impress. We’ve got the best way to cook boneless pork chops, along with tips and tricks for perfect results every time.

Why You’ll Love this Recipe
Pan Fried Pork Chop Ingredients
How to Make Pork Chops in a Pan
Storage and Reheating Notes
Helpful Tips & Substitutions
What to Serve with these Pork Chops

Why You’ll Love this Recipe

The Sauce: Did mouthwatering creamy sauce? Trust us, it’s the best part. Rich, creamy sauce that’s perfect for drizzling over your favorite side dish. Lemony, cheese and made with the deglazed drippings from the pork chops, it’s a PERFECT pairing!
So Quick: Easy dinner recipe that’s ready in under 30 minutes
You Probably Have The Ingredients in Your Pantry: Made with simple ingredients you likely already have in your pantry

Pan Fried Pork Chop Ingredients

Pancake Mix
Milk
Eggs
Bacon, cooked
Cheese, Kraft Singles
Frozen hash browns
Steak, thinly sliced
Seasoning salt
Salt and pepper, to taste
Optional: maple syrup, hot sauce, or your favorite condiments

*see recipe card for amounts

How to Make Pork Chops in a Pan

Remove pork chops from the refrigerator and let them sit at room temperature for about 15 minutes. (This allows the meat to cook more evenly, resulting in a better sear and more tender meat). Pat dry with a paper towel to remove excess moisture.
Season the chops on both sides with sea salt, black pepper, garlic powder, onion powder, and Italian seasonings.
On a plate, combine the flour and seasoning salt and lightly dredge the seasoned pork chops, shaking off any excess.
Heat a large cast iron skillet or large frying pan over medium-high heat. Drizzle the olive oil, enough to coat the bottom of the pan.
Once the oil is hot, add the pork chops to the pan, making sure not to overcrowd them. You may need to cook in batches.
Cook the chops for about 3-4 minutes on the first side, until they develop a good sear and turn golden brown. Flip and cook for an additional 2-3 minutes on the other side.
Use an instant-read or digital thermometer to check the internal temperature of the pork chops. They should reach 145°F (63°C) for a juicy chop.
Remove the cooked chops from the pan and let them rest on a plate, tented with foil, for about 5 minutes.
In the same pan, lower the heat to medium and add the heavy cream, parmesan cheese, and lemon juice. Stir to combine, deglaze the pot, and let it simmer for a couple of minutes to thicken.
Return the pork chops to the pan, spooning the creamy sauce over them. Garnish with fresh parsley and serve immediately.

Storage and Reheating Notes

How to Store Pork Chops:

Store leftover pork chops in an airtight container in the refrigerator for up to 3 days.

REHEATING INSTRUCTIONS:

To reheat, place the chops on a microwave-safe plate, cover with a damp paper towel, and microwave in 30-second intervals until warmed through. You can also reheat them in a 350°F (180°C) oven for about 10-15 minutes, or until heated through.

Helpful Tips & Substitutions

Can I use an Air Fryer for this recipe?

While this recipe is specifically designed for pan-frying, you can certainly cook pork chops in an air fryer as an option. I recommend using this tried and true Air Fryer Pork Chop Recipe!

Choosing the Right Thickness of Pork Chops

The thickness of your pork chops will affect the cooking time and overall tenderness of the meat. Opt for chops that are about 1-inch thick, as thinner chops can dry out quickly and become tough. Thicker chops may take longer to cook, but the end result will be a tender and juicy pork chop that’s well worth the extra time.

More Ways to Enjoy Pork Chops

If you loved this pan-fried pork chops with creamy sauce recipe, be sure to try some of these other delicious pork chop variations:

Parmesan-crusted pork chops: Coat the chops in a mixture of bread crumbs and grated parmesan cheese before pan-frying for a crunchy, cheesy crust.
Pork chops with a sweet and tangy glaze: Combine equal parts honey and Dijon mustard for a quick and easy glaze that can be brushed onto the chops during the last few minutes of cooking.
Stuffed pork chops: Slice a pocket into the side of each chop and stuff with your favorite filling, such as sautéed spinach and feta cheese or caramelized onions and Gruyère.

What to Serve with these Pork Chops

Serve your pan-fried pork chops with a generous spoonful of the creamy sauce on top, alongside your favorite side dish. The sauce is also delicious drizzled over steamed or roasted veggies, mashed potatoes, or even pasta.

Pan Fried Pork Chops

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Prep Time 10

Cook Time 10

Resting Time 5

Servings

Calories 407 kcal

INGREDIENTS

4 Boneless Pork Chops
3 tbsp Vegetable Oil
1 tsp Salt
1/2 tsp Pepper
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/2 tsp Italian Seasonings
1 cup Flour, for dredging
1 tbsp Seasoning Salt
1/2 cup Heavy Cream, grated
1 cup Parmesan Cheese
1 tsp Lemon Juice

INSTRUCTIONS

Remove pork chops from the refrigerator and let them sit at room temperature for about 15 minutes. Pat dry with a paper towel to remove excess moisture.
Season the chops on both sides with sea salt, black pepper, garlic powder, onion powder, and Italian seasonings.
On a plate, combine the flour and seasoning salt and lightly dredge the seasoned pork chops, shaking off any excess.
Heat a large cast iron skillet or large frying pan over medium-high heat. Drizzle the olive oil, enough to coat the bottom of the pan.
Once the oil is hot, add the pork chops to the pan, making sure not to overcrowd them. You may need to cook in batches.
Cook the chops for about 3-4 minutes on the first side, until they develop a good sear and turn golden brown. Flip and cook for an additional 2-3 minutes on the other side.
Use an instant-read or digital thermometer to check the internal temperature of the pork chops. They should reach 145°F (63°C) for a juicy chop
Remove the cooked chops from the pan and let them rest on a plate, tented with foil, for about 5 minutes.
In the same pan, lower the heat to medium and add the heavy cream, parmesan cheese, and lemon juice. Stir to combine, deglaze the pot, and let it simmer for a couple of minutes to thicken.
Return the pork chops to the pan, spooning the creamy sauce over them. Garnish with fresh parsley and serve immediately.

NOTES