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These incredibly simple stove top pork chops blew my mind. You know those meals that you make and even though you are the one who cooked everything, you still can’t believe it came out of your kitchen?
That’s how I felt the first time I tasted pork chops cooked on the stove top.
In all honesty, I have never been a big fan of pork chops. In my experience, pork chops are typically dry, tough, or bland and they simply don’t interest me.
THESE pork chops? I’d put them up next to a great steak any day of the week. The pork chops were juicy, tender and flavorful and the whole family gave this meal two thumbs up!
I served them with Hasselback Potatoes and Smoky Buttery Brussels Sprouts. It was a great dinner that took well under an hour to put together, even with baking the potatoes.
How Long To Cook Pork Chops On The Stove
When cooking ANY meat on the stove top, time and temperature are the two most important factors. My only word of caution is to be very careful not to overcook the pork chops.It took me just 3 minutes on each side to brown and cook each 1″ thick pork chop.
The first time I cooked pork chops this way in a stove top skillet, I cut one of the chops too thin and as a result, it cooked about a minute too long, compared to the rest of the others. The resulting taste and flavor made my error obvious.
Don’t get me wrong. It was still good (this method is forgiving like that), but not nearly as amazing. To help you out with finding the best cooking time and temperature, I put together a handy guide for cooking pork here.
Stove Top Pork Chops
I frequently buy sirloin tip pork roasts. They are inexpensive and I always have at least a couple small roasts in the freezer. I roast them in the oven or in the crock-pot at least once a month. This time, I decided to slice the roast into thick chops and try it in the skillet.
The result was incredible and so easy that I know I’ll be making them over and over again, especially when I’m in a hurry to get a meal on the table.
If you are buying chops for this recipe, look for at least 3/4″-1″ thick chops. I highly suggest just buying a roast and cutting them yourself. It was very simple and so much less expensive than the thick-cut chops in the store!
Skillet Pork Chops
Cooking pork chops in a skillet brings out such a wonderful flavor in the meat. It results in a tender, juicy chop that’s far from the tough texture and bland taste I used to associate with pork chops.
This recipe turns out well every single time and, best of all, is so easy that anyone can do it.
Pork chops are first dredged in a lightly spiced batter then cooked in melted butter in the skillet. They’re left alone for a couple of minutes to brown before being flipped and cooked on the other side.
A touch of cayenne pepper mixed with the flour adds just the right amount of heat to complement the tender, savory meat. The first time I made these pork chops, I used brown rice flour to coat these pork chops which just happened to make this a gluten-free recipe.
If you don’t have brown rice flour around or aren’t worried about cooking without gluten you can easily sub regular all-purpose flour with good results.
How to Cook Pork Chops on the Stove
- Stir together the flour and all the spices in a shallow dish.
- Melt 1 tablespoon butter in a skillet over medium-high heat. Let it foam and then brown slightly. Swirl the butter to coat the pan.
- Dredge each pork chop through the flour mixture on all sides and then place 2-3 chops in the hot skillet. Let them cook undisturbed on each side, turning only once. They should be golden brown.
- Remove from the pan and add the second tablespoon of butter to the skillet and the remaining pork chops. Repeat the cooking method above.
- Let the meat rest for a few minutes prior to slicing.
Pork Chop Recipes
These fuss-free pork chops are wonderful to serve exactly as they are. Over the years, I’ve also made many variations on the recipe that I love just as much.
Balsamic Dijon Pork Chops use the skillet cooked method with the addition of a tangy, sweet glaze. I can’t get enough of the flavor match made in heaven that is balsamic vinegar and dijon mustard and these pork chops are one of my favorite ways to enjoy it.
Another stove top pork recipe I love is Pan Fried Pork Medallions. Pork tenderloin is skillet fried and served with a decadent creamy wine sauce.
While there are so many ways to cook pork chops from the slow cooker to the Instant Pot to the oven, Simple Skillet Pork Chops are still my personal favorite.
Stove Top Pork Chops
Ingredients
- 2 lb sirloin tip roast or (4 – 5) 1″ pork chops
- 1/3 cup all-purpose flour I used brown rice flour
- 1 1/2 teaspoon granulated garlic or garlic powder
- 1 1/2 teaspoon onion powder
- 3/4 teaspoon kosher salt
- 1/2 cayenne pepper
- 2 tablespoons butter divided
Instructions
- Stir together the flour and all the spices in a shallow dish. Melt 1 tablespoon butter in a skillet over medium high heat. Let it foam and then brown slightly. Swirl the butter to coat the pan.
- Dredge each pork chop through the flour mixture on all sides and then place 2-3 chops in the hot skillet. Let them cook undisturbed on each side, turning only once. They should be golden brown.
- Remove from the pan and add the second tablespoon of butter to the skillet and then remaining pork chops. Repeat the cooking method above. Let the meat rest for a few minutes prior to slicing. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 5/21/13 – recipe notes and photos updated 2/18/22}
My mom used to occasionally make pork chops but they were always terribly dry! I'll have to share your version with her.
My mom used to cook pork chops to death – even though they were already dead. I guess that was back in the day of "don't undercook your pork!" I love your tips about buying the roast and slicing it yourself. This sounds great and the whole meal looks fantastic. I still haven't made those potatoes – gotta get with the program!
I love everything on that dinner plate. My mom cooked pork chops all the time, and I do remember them being dry, too. You are my meat guru, so I'll try these. And those potatoes? I'm heading there now.
What is the name of the potatoes? Those potatoes do look yummy
Those are Hasselback Potatoes, Christina.
Like pan fried fish, it's hard to beat a pan fried pork chop and yours looks delicious. Like others have said, my mom cooked them until the fat was actually crispy – they could have been used as weapons and the fat was the best part. In our moms defense, Trichinosis was alive and well in their day and they just cooked as they had been taught to keep as safe.
My mouth is watering at the sight of your scrumptious looking dinner dish, everything looks fantastic!
I am so right there with you on steaks vs pork chops. When done right, they are equally good. This is exactly how I cook mine.
It looks really great. I want to do this. Thanks.
Incredibly pink inside. Outside burnt. Medium – high is not the temp for this.
Hi Jo, I am sorry to hear that your pork chops didn’t turn out well. I do cook these on medium high heat, but it’s possible my stove runs less hot than yours. They should be pink inside, but not raw.
Can’t seem to find a recipe like my mother made for for an Aunt that resided in nursing home.
Take small pot place on stove add a little oil place in peeled slices of Turnips place in cup first, then 1 piece sliced pork chop or loin. Cook until the turnips are tender and pork slice is tender. mother would pour some of the pot Liquor and Turnips. And take to my Aunt, and mother have died. I would end up eat the pork and leftover turnips.
Now i am trying to find recipe need cook time and seasoning
I’ve never heard of doing them that way, Phillip. I hope you can find a recipe for that!
Thanks for sharing I done this turned out great
That is fantastic! Thank you for checking in and letting me know.
Can you send me the link to the video I could not ever find it in your recipe above for the pork chops thank you
Renee, the video is right in the post for the recipe. If you have popups or ads blocked you won’t likely see it.
Very juicy and delicious! I had to cook them a bit longer as mine were thick cut but used a thermometer and didn’t over cook. Tasty and will make again but add more cayenne as we like it hot.
My family raves about these pork chops. I definitely will make this again.
Kathie
That is awesome, Kathie.
I made these and they turned out fabulous! My husband was very skeptical when he saw I bought pork loin chops…since our history (with both our moms) and pork chops is a saga of dry, tough and lots of chewing….I said “I found a new recipe!” After dinner he said “that’s the best pork chop I ever had!” I have to agree. I can see having these in the regular rotation!
I’m happy to hear that you and your husband loved the pork chops, Ruth, and that it looks like they’ll be joining your kitchen rotation. Happy cooking!
That was the best pork chop I’ver had! I added thyme to the flour mixture and a little brandy to the butter in the end. Next time I will add a little cream to it too.
I’ve always dreamed of cooking a pork chop like that! Thank you Mary and Barefoot in the Kitchen! I found you on a Google search. Also, thanks for the rice flour tip. I loved it!
I baked a yukon potato sliced like yours…it was awesome!
You’re welcome, Martha. Baked potatoes and pork chops make for an amazing dinner!
How long cook pork chops please??
Hi, Diane. Cooking at medium high heat, you’ll want to continue to cook the pork chops until they’re golden brown.