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A golden-brown, pan-seared bone-in pork chops served on a white plate with a side of creamy coleslaw.

Why Everyone Loves This Pork Chops Recipes (+ Make-Ahead Tips)

This recipe provides thin, bone-in pork chops cooked quickly in a skillet. The simple breading and fast cooking time make this a practical choice for busy weeknights. The resulting chops are tender and flavorful.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 7 pieces
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 7 to 8 breakfast chops (very thin bone-in pork chops)
For the Breading
  • 1 cup all-purpose flour
  • 1 tsp. seasoned salt
  • 1 tsp. black pepper
  • to taste Cayenne pepper
For Cooking
  • 1/2 cup canola oil
  • 1 Tbsp. butter
  • to taste Extra salt and pepper

Equipment

  • Skillet
  • Plate

Method
 

  1. Salt and pepper both sides of the pork chops.
  2. Combine all dry ingredients. Dredge each side of the pork chops in the flour mixture, then set aside on a plate.
  3. Heat canola oil over medium to medium-high heat. Add butter. When the butter is melted and the butter/oil mixture is hot, cook 3 pork chops at a time, 2 to 3 minutes on the first side; 1 to 2 minutes on the other side. Make sure no pink juices remain. Remove to a plate and repeat with remaining pork chops.
  4. Serve with smashed new potatoes.

Notes

This recipe is simple and fast. You can prepare the dry dredging mixture ahead of time to save a few minutes when you are ready to cook. Serve these chops with smashed new potatoes for a complete meal.

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