Introduction
Fried porkchop is the epitome of comfort food – a simple yet satisfying dish that combines juicy, tender meat with a golden, crispy exterior. This classic preparation method brings out the best in pork, creating a delicious contrast between the flavorful crust and succulent interior. Perfect for busy weeknight meals, this easy recipe delivers restaurant-quality results without the complexity or time investment.
The beauty of fried porkchops lies in their simplicity and reliability. With just a few quality ingredients and proper technique, you can achieve the perfect balance of crispy coating and juicy meat. Whether you choose bone-in or boneless pork chops, the key is in the seasoning and cooking method.
This recipe celebrates the classic preparation of pork chops that has been enjoyed for generations. The combination of simple seasonings and proper cooking technique results in a dish that’s both familiar and satisfying. The sizzling sound as the seasoned pork hits the hot oil is music to the ears of home cooks.
Fried porkchops are incredibly versatile, pairing well with a variety of side dishes and sauces. They work as the centerpiece of a hearty meal or can be sliced and added to other dishes like sandwiches or salads. The recipe is also easily customizable to suit different tastes and preferences.
Ingredients
- 4 pork chops (about 1 inch thick, bone-in or boneless)
- 2 teaspoons salt
- 1 teaspoon black pepper, freshly ground
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 2 tablespoons soy sauce (optional marinade)
- 1 tablespoon calamansi juice (optional marinade)
- 3 tablespoons cooking oil (vegetable, canola, or peanut oil)
- 2 tablespoons all-purpose flour (for dusting, optional)
Equipment
- Heavy-bottomed frying pan or cast-iron skillet
- Tongs for flipping porkchops
- Meat thermometer
- Mixing bowl
- Small bowl for seasonings
- Paper towels for draining
- Cutting board
- Plate for resting
Step-by-Step Instructions
Tips for a Juicy Porkchop
Don’t overcook pork chops – they’re done when the internal temperature reaches 145°F. Overcooking leads to dry, tough meat.
Use medium-high heat to get a good sear without burning the outside before the inside is cooked through.
