Herb-Crusted Pan-Fried Pork Chops

None · Autumn · 45 min · Serves 4 · By The Lesapor Kitchen

These pan-fried pork chops get a delightful herb crust, making them juicy on the inside and crispy on the outside. They’re perfect for an Autumn dinner and use simple pantry ingredients.

Ingredients

  • 4 bone-in pork chops, about 1 inch thick
  • 1/4 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon paprika
  • Flaky sea salt, to taste
  • Black pepper, freshly ground, to taste
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 tablespoon chopped fresh parsley, for garnish

Method

  1. Pat the pork chops dry with paper towels to remove any moisture.
  2. In a shallow dish, mix the flour, garlic powder, onion powder, thyme, rosemary, paprika, sea salt, and black pepper.
  3. Dredge each pork chop in the flour mixture, coating both sides evenly, and shake off any excess.
  4. In a large skillet over medium-high heat, heat the olive oil and butter until the butter is melted and starting to foam.
  5. Add the pork chops and cook for 3-4 minutes on one side, without moving, until a golden crust forms.
  6. Flip the pork chops and reduce the heat to medium, cooking for another 3-4 minutes or until cooked through and the internal temperature reaches 145°F (63°C).
  7. Transfer the pork chops to a plate and let them rest for 5 minutes.
  8. Garnish with fresh parsley before serving.