Fried Pork Chops Recipe

cooked sliced zucchini and cooked pork chops in a skillet with wooden spoon to the side

4.97 from 26 votes

Fried Pork Chops Recipe

Made with a creamy garlic butter sauce, these Fried Pork Chops with zucchini are a tender and delicious dinner recipe and are ready in under 30 minutes.

Prep Time10

Cook Time15

Total Time25

Course: Dinner

Cuisine: American

Keyword: easy pork chop recipe, fried pork chops recipe, garlic butter pork chops

Servings:

Author: Katerina Petrovska

Ingredients

For the Pork Chops & Zucchini

4 bone-in pork chops up to 1/2-inch thick
salt and freshly ground black pepper to taste
1 teaspoon sweet or smoked paprika
2 tablespoons butter
1½ tablespoons vegetable oil divided
2 small zucchini sliced into half moons

For the Garlic Butter

4 tablespoons butter room temperature
½ tablespoon garlic powder
½ tablespoon dried basil
2 teaspoons dried parsley
1 teaspoon dried oregano

Instructions

Prep the pork chops. Season the pork chops with salt, pepper, and paprika. Cut a few slits in the fat surrounding the pork chops. This will help keep the chops from curling up while frying.
Cook the pork chops. Heat butter and 1 tablespoon vegetable oil in a large skillet set over medium-high heat. Add the pork chops to the hot oil and cook for 5 minutes per side, or until cooked through. Pork chops are cooked through when the internal temperature reaches 145˚F. Use an instant-read thermometer for best results. Cooking time will depend on the thickness of the pork chops; they should be up to 1/2-inch thick. Remove the pork chops from the skillet and keep them covered.
Cook the zucchini. Set the skillet over medium-high heat and add the remaining oil. Add the zucchini slices to the hot oil; season with salt and pepper, and cook for 2 to 3 minutes or until tender.
Make the compound butter. In the meantime, prepare the garlic butter by combining butter, garlic powder, dried basil, dried parsley, and dried oregano; mash with a fork until thoroughly incorporated.
Finish and serve. Transfer the pork chops and zucchini to a serving plate. Add a dollop of garlic butter to each pork chop and serve!

Video

Notes

Use an Instant Read Thermometer. When cooking pork chops, check their internal temperature with an instant read meat thermometer for the best results. When the thickest area of the meat reaches 145°F, the pork chops are ready.
Use Bone-in Pork Chops. I love using bone-in pork chops for this recipe. The fat and bone marrow intensifies the flavor and the juiciness of the pork chops.
Make Small Slits. Before you fry your pork chops, be sure to cut a few small slits in the fat surrounding them. This will help them keep their shape while they cook and not curl up, so they look better and are easier to work with.
Avoid Using Cold Chops. If you take your pork chops out of the fridge and let them sit for a bit before you fry them, they'll cook more evenly.

Nutrition