Crispy golden brown pork chops ready in less than 10 minutes! These easy pan-fried pork chops come together quickly, are bursting with flavor, low carb, and make for a perfect weeknight dinner.
Ease of Making: Medium
This pork chop recipe is prepared on the stovetop and uses thinly sliced boneless cuts that sear in a hot skillet with a beautiful golden-brown crust. It’s served on top of garlic mashed rutabaga mixed with spinach, a combo superfood side dish that is also a great low carb option to use instead of potatoes.
Pork often gets a bad rap for being unhealthy, but choosing the right cut provides some health benefits. Some cuts can be high in cholesterol, saturated fat, and calories, but if you’re looking for a healthy option, always choose lean cuts such as tenderloin, loin chops, and sirloin roast.
Lean cuts of pork are high in protein, low in fat, and have more B-Vitamins than other types of meats. B-vitamins that contribute to boosting energy by helping with metabolism and energy production. Pork also delivers iron that helps carry oxygen and potassium that helps regulate blood pressure. It provides all these essential nutrients, while still being about lean as chicken.
How to Cook Pan-Fried Pork Chops
- Keep the seasoning simple and season both sides
- Heat a saute pan over medium-high heat
- Add oil and add the chops
- Sear on each side for 3 to 5 minutes
- Cook until it reaches an internal temperature of 145F
- Set it aside for a few minutes before slicing the pork
Meal prep tips for Pan-Fried Pork Chops with Mashed Rutabaga and Spinach
Pan-frying is a quick and easy cooking method to get the maximum flavor on proteins and sear in the juices.
Pork chops are known for being classic comfort food, less expensive and fatty than beef, and relatively easy to prepare. However, lean cuts can often be tough due to its lower fat content. Therefore, using the right cooking technique is key.
Marinating your protein overnight can help tenderize lean cuts just like these pork chops and actually help speed up the cooking process.
Add oil to a hot pan (medium high heat). Prior to placing the pork chops in the pan, use paper towels to wipe off any excess marinade. This will help get a good golden brown sear and avoid it from steaming in the pan.
Add the pork chops to the pan and let them cook and sizzle. Cook on the first side for 3 minutes before flipping it over. You want the meat done and cooked all the way through, but because they are so thin, it should be quickly cooked.
Pair them with a comforting side dish just like the garlic mashed rutabagas and spinach medley or check out our:
Pork chop side dishes:
Pan-Fried Pork Chops with Mashed Rutabaga and Spinach Recipe
Pork Chop and Marinade
Rutabaga and seasonings
Pre-Cook (Mise en Place):