Juicy Pan Fried Porkchops. Ingredients Porkchops Salt Black pepper Butter Procedures Wash and pat dry porkchop Use fork to tenderise the meat Marinate with salt and pepper for atleast. For pan-frying — and to avoid dry pork chops — buy thick, bone-in rib chops. These pork chops have more fat and We have two goals for these pork chops, right?

It's a guaranteed way to make sure that every single bite of pork chop disappears from your plate. This basic recipe is living proof that a few simple ingredients can create amazing. Jump to the Juicy Skillet Pork Chops Recipe or watch our quick video below showing how we make them. You can cook Juicy Pan Fried Porkchops using 6 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Juicy Pan Fried Porkchops

1. You need 1/2 kg of Pork Chops.
2. You need of salt.
3. It's of ground black pepper.
4. You need of ground sage.
5. Prepare of paprika.
6. Prepare of olive oil.

We cook the pork chops on the stovetop — hello, beautiful sear! If you'd prefer to bake them, you can still take advantage of some of the suggestions below. These Pan Fried Pork Chops are tender and juicy, never-dry thanks to some handy tips! Pork chops are such a lean cut that they're prone to overcooking.

Juicy Pan Fried Porkchops instructions

1. Rub each porkchop with pinch amounts of salt, pepper, sage and paprika..
2. Add olive oil to pan and turn to low heat. The trick to making juicy pork chops is to cook them in low heat and in a short amount of time on each side..
3. Lay down your first batch of pork chops. Cook for 2-3 minutes and flip over. Cook the flipped over side for another 2-3 minutes..
4. Once the pork chop is in a lovely brown color, incline them on the side of the pan. Make sure that the fat is at the lower end. This method ensures that you get a well cooked fat, otherwise it will be rubbery. Cook each side in this position for 2-3 minutes..
5. Repeat the same steps for all porkchops..

After many experiments, we've cracked the code on how to easily make them tender every single time. Dredge each side of the pork chops in the flour mixture, and then set aside on a plate. Heat the canola oil over medium to medium-high heat. Choose bone-in chops for maximum juiciness - boneless chops dry out faster. A perfect recipe for a busy workday dinner.