Southern Fried Pork Chops

These whole, bone-in pork chops have a craggy, seasoned flour crust that fries to a deep golden brown. An egg wash helps build the substantial coating; pressing on the flour and resting the chops before frying helps it stay attached.

Fry the chops in uncrowded batches and drain them on a wire rack to keep the crust crisp. The frying time is a guide for chops about 3/4 inch thick, so check the pork with a thermometer rather than relying on crust color alone.

Ingredients for Southern Fried Pork Chops

• 4 bone-in pork chops, about 3/4 inch thick and 6–8 ounces each (about 800g total)
• 1 teaspoon kosher salt, divided
• 3/4 teaspoon black pepper, divided
• 1 1/2 cups all-purpose flour (180g)
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 2 large eggs
• About 1/2 cup neutral vegetable or canola oil, or enough for a shallow 1/4-inch layer

For a little heat, add a pinch of cayenne, up to 1/4 teaspoon, to the flour.

How to Make Southern Fried Pork Chops

1. Season the chops: Pat the pork chops dry with paper towels. Season both sides with about half the salt and pepper.
2. Set up the coating: Beat the eggs in one shallow dish. In another, mix the flour, paprika, garlic powder, and remaining salt and pepper.
3. Coat and rest: Dip each chop in the egg, letting the excess drip off. Press it into the flour on both sides and along the edges, covering any bare patches. Set the chops on a tray for about 10 minutes, until the coating clings to the meat.
4. Heat the oil: Add oil to a 12-inch heavy skillet, such as cast iron or stainless steel, to a depth of about 1/4 inch. Heat over medium to medium-high until the oil reaches about 350°F (175°C). It should shimmer but not smoke.
5. Fry in batches: Carefully add the chops, leaving space around each one. Fry uncovered and without moving them until the first side is golden brown, about 4–5 minutes for 3/4-inch chops. Turn once gently with tongs and fry the second side for about 3–5 minutes. Lower the heat if the crust darkens too quickly, and let the oil return to about 350°F before adding another batch.
6. Check and rest: Begin checking the thickest chop after about 7 minutes total. Insert an instant-read thermometer into the thickest part, away from the bone. When the pork reaches 145°F (65°C), transfer it to a wire rack set over a rimmed sheet pan. Rest for at least 3 minutes before serving. Check and transfer the remaining chops as they reach temperature.

How to Keep the Coating Attached and Crisp

Moisture on the pork and rough handling can loosen the flour coating. Pat the chops dry, press the flour onto the egg-coated surface, and give the coating its 10-minute rest before frying. Once a chop is in the skillet, leave it alone until the first side has browned.

A crowded pan cools the oil and can leave the crust soft or greasy. Fry in batches, then drain the chops without stacking them so steam does not collect beneath the coating.

How Long to Fry Pork Chops

The 4–5 minutes on the first side and 3–5 minutes on the second are starting estimates for bone-in chops about 3/4 inch thick. Thinner chops may finish sooner; thicker ones may need longer. If the crust is browning quickly, check the pork early and adjust the burner. The thickest part should reach 145°F before the 3-minute rest.

The egg wash makes a substantial coating, but it is not essential to flour-fried pork chops. For a simpler version, skip the egg and dredge the seasoned chops directly in the flour; the crust may be lighter. A buttermilk dip can also replace the egg wash. If using boneless chops, begin checking early because they may cook and dry out more quickly.

Serving Southern Fried Pork Chops

Serve the whole chops hot, overlapping on a platter without sauce or garnish. Mashed potatoes, collard greens, Southern-style green beans, or macaroni and cheese work well alongside them. For a gravy-based alternative, try Southern Smothered Pork Chops with Onion Gravy. For a different coating, see Crispy Parmesan-Crusted Pork Chops.

How to Store and Reheat

Refrigerate leftovers in an airtight container for 3–4 days. Reheat on a foil-lined baking sheet in a 350°F oven for about 5–8 minutes per side, adjusting for thickness, until hot in the center. The coating may not be as crisp as it was when freshly fried.

Nutrition

Approximate nutrition per serving, based on 1 chop (1/4 of the recipe): 480 calories, 36g protein, 30g fat, and 14g carbohydrates. Per 100g: about 240 calories, 18g protein, 15g fat, and 7g carbohydrates. Values vary with chop size, coating retained, and oil absorbed during frying.

Air Fryer Pork Chops

Bone-in pork chops get a paprika-garlic rub that browns in the air fryer without breading. Cook them at 400°F (205°C), turning once, then finish with chopped parsley and lemon wedges.

The browned crust tells you little about the center. Because chop thickness and air fryer performance vary, check each chop with an instant-read thermometer. Remove it when the thickest part reaches 145°F (65°C), measuring away from the bone.

Ingredients for Air Fryer Pork Chops

• 4 bone-in pork chops, about 1 inch thick and 2 pounds total (900g)
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried thyme
• 3/4 teaspoon kosher salt, or to taste
• 1/4 teaspoon black pepper
• 1 tablespoon finely chopped fresh parsley, plus a small sprig for serving
• 1 lemon, cut into wedges

How to Make Air Fryer Pork Chops

1. Prepare the rub: Set the air fryer to 400°F and preheat if the appliance instructions recommend it. Mix the paprika, garlic powder, onion powder, thyme, salt, and pepper in a small bowl.
2. Season the chops: Pat the pork chops dry with paper towels. Coat them lightly with the olive oil, then rub the seasoning over all sides.
3. Arrange in one layer: Place the chops in the basket with space around each one. Do not stack or overlap them; cook in batches if necessary.
4. Air fry: Cook at 400°F, turning once halfway through. For roughly 1-inch bone-in chops, allow about 10–14 minutes total as a checking window. Begin checking at 9–10 minutes total.
5. Check and rest: Insert an instant-read thermometer into the thickest part of each chop without touching the bone. Remove each chop when it reaches 145°F. If one needs longer, continue cooking in short increments and check again. Rest on a plate for 3–5 minutes.
6. Serve: Arrange the whole chops together on a plate. Scatter the chopped parsley over them and add the lemon wedges and parsley sprig alongside.

How Thickness Affects Cook Time

Choose chops of similar thickness when possible, but check each one separately even if they cook in the same batch. Thicker chops may need more than the suggested window; thinner or boneless chops may finish sooner. Air fryer models also cook differently, so use the thermometer rather than the clock or the color of the rub to decide when a chop is done.

How to Get Even Browning

Patting the chops dry helps the oil and rub form a browned coating instead of staying wet. Space in the basket lets hot air reach their surfaces; crowding can leave patches pale and cause the chops to cook unevenly.

Serving, Make-Ahead, and Storage

Serve with mashed or baked potatoes, rice pilaf, broccoli, green beans, or a green salad. To prep ahead, season the chops, cover, and refrigerate for up to 24 hours before cooking.

Refrigerate leftover cooked chops in a covered container for up to 3 days. They can also be frozen after cooling completely for up to 2 months; thaw overnight in the refrigerator before reheating.

Nutrition

Approximate nutrition per serving, based on 1 of 4 bone-in chops and an estimated edible portion: 340 calories, 33g protein, 22g fat, and 1g carbohydrates. Approximate nutrition per 100g of edible cooked pork: 270 calories, 26g protein, 18g fat, and 1g carbohydrates. Values vary with chop size, fat content, and the amount of meat left on the bone.

Brown Sugar Baked Pork Chops

Brown sugar, paprika, garlic, herbs, and black pepper form a sweet-savory coating on these thick baked pork chops. A little oil helps the dry rub cling, while uncovered baking gives the surface a glossy, browned finish without a poured sauce.

Start checking the chops before the estimated bake time is up. Thickness and cut affect how quickly they cook, and a thermometer is the best way to catch them before they dry out.

Prep: 10 minutes. Cook: 18–25 minutes. Total: About 35 minutes, including rest. Serves: 4.

Ingredients for Brown Sugar Baked Pork Chops

• 4 boneless pork chops, about 1 inch thick and 6–8 ounces each (about 800g total)
• 1 tablespoon olive oil or neutral oil
• 2 tablespoons packed light brown sugar (25g)
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon dried Italian seasoning
• 3/4 teaspoon kosher salt, or to taste depending on the salt’s crystal size
• 1/2 teaspoon black pepper

For gentle heat, add an optional pinch of cayenne to the rub. Dark brown sugar can replace light brown sugar for a deeper, sweeter flavor.

How to Bake Brown Sugar Pork Chops

1. Heat the oven: Preheat to 400°F (205°C) with a rack in the center. Line a rimmed baking sheet with parchment paper or foil.
2. Mix the rub: Stir together the brown sugar, paprika, garlic powder, onion powder, Italian seasoning, salt, and black pepper in a small bowl. Break up any large sugar clumps.
3. Coat the chops: Pat the pork dry, then lightly coat both sides with oil. Press the rub onto both sides and the edges so it stays in place.
4. Bake uncovered: Arrange the chops in one layer with space between them. Do not add liquid or flip the chops. Bake for an estimated 18–25 minutes for 1-inch chops, but start checking around 15 minutes. The coating should be browned and glossy, not scorched.
5. Check and rest: Insert an instant-read thermometer into the thickest part of each chop, avoiding any bone. Remove each chop when it reaches 145°F (65°C), then rest for 3–5 minutes before serving. Spoon over a little collected pan juice, if available.

Choosing Chops and Checking Doneness

The bake-time estimate is for boneless chops about 1 inch thick. Thin chops may finish earlier; thicker or bone-in chops may take longer. Check each chop with a thermometer rather than relying on its color or leaving it in the oven for the full estimated time.

Brown sugar can darken quickly. If the coating is already well browned, do not bake longer just to deepen its color. The pork needs to reach 145°F and rest for at least 3 minutes; broiling is not necessary.

Serving and Storing

For a plate of whole and sliced chops, leave one chop intact and cut another into thick slices. Mashed potatoes and corn make fitting sides, but neither is part of the pork chop recipe.

Promptly refrigerate leftovers in an airtight container. Properly chilled pork can be kept for 3–4 days; a more conservative window is 2 days. Reheat in a covered oven-safe dish at 350°F (175°C) until thoroughly heated. A small splash of broth can help limit drying.

For longer storage, pack the chops in a freezer-safe bag with the air removed and freeze for 2–3 months. Thaw overnight in the refrigerator before reheating.

Nutrition

Approximate nutrition per serving, based on 1 pork chop and excluding sides: 350 calories, 43g protein, 15g fat, and 8g carbohydrates. Per 100g of finished pork chops: approximately 215 calories, 27g protein, 9g fat, and 5g carbohydrates. Values vary with chop size, cut, and how much seasoning remains on the pan.

Crispy Parmesan Crusted Pork Chops

A fine coating of Parmesan, breadcrumbs, garlic, and herbs gives these boneless pork chops a golden crust. A short skillet sear browns the coating; the oven finishes the pork without leaving the cheese over the heat too long. The timing is based on chops about 1 inch thick. Start checking early with a thermometer, since thickness and cookware affect how quickly they cook.

Ingredients for Parmesan Crusted Pork Chops

• 4 boneless pork chops, about 1 inch thick (about 1½ pounds/680g total)
• 1 cup fine plain or Italian-style breadcrumbs (110g)
• ½ cup finely grated Parmesan (50g)
• 1 large egg
• 1 tablespoon water
• ½ teaspoon garlic powder
• ½ teaspoon Italian seasoning
• ½ teaspoon fine salt, divided
• ¼ teaspoon black pepper
• 2 tablespoons olive oil
• 1 tablespoon finely chopped fresh parsley, plus a little for finishing

Finely grated Parmesan blends evenly with the crumbs and is less likely to scorch than large shreds. Panko can replace the fine breadcrumbs, but it will make a coarser crust.

How to Make Crispy Parmesan Crusted Pork Chops

1. Prepare the oven and coating: Heat the oven to 375°F (190°C). If you may need a baking sheet instead of an oven-safe skillet, place a rimmed sheet in the oven to preheat. In a shallow dish, mix the breadcrumbs, Parmesan, garlic powder, Italian seasoning, pepper, and ¼ teaspoon of the salt. Beat the egg with the water in a separate bowl.
2. Coat the chops: Pat the pork dry and season it with the remaining ¼ teaspoon salt. Dip each chop in the egg, let the excess drip off, then press the crumb mixture onto both sides and around the edges.
3. Sear: Heat the oil in a large oven-safe skillet, preferably about 12 inches wide, over medium heat. When the oil shimmers but does not smoke, add the chops with space between them. Sear for about 2 minutes per side, turning once, until lightly golden. Work in batches if needed, and lower the heat if the coating darkens quickly.
4. Finish in the oven: Transfer the skillet to the oven. If it is not oven-safe, or the chops will not fit without touching, carefully move them to the preheated rimmed baking sheet. Cook uncovered and start checking the thickest chop after about 6 minutes. Oven time is often 6–12 minutes, but continue checking in short intervals until the center reaches 145°F (65°C).
5. Rest and serve: Transfer the chops to a cutting board and rest for about 5 minutes. Scatter a little parsley over the crust. Leave most chops whole and cut one into a few thick slices to show the moist interior.

How to Keep the Parmesan Coating on the Chops

The egg dip helps the crumbs cling in this version, though not every Parmesan-crusted chop needs one. Drying the pork and pressing on the coating matter, too. Once the chops are coated, handle them gently and turn them only once during searing.

Leave room between the chops so the coating browns instead of softening in a crowded pan. Keep the heat at medium: the Parmesan can darken before the pork is done if the skillet gets too hot.

How to Tell When Pork Chops Are Done

Insert an instant-read thermometer into the thickest part of a chop without touching the pan. Check early if your chops are closer to ¾ inch thick; thicker chops may need longer. Remove them at 145°F, then rest before cutting. The sliced center should look moist, not dry.

Storing and Reheating Leftovers

Refrigerate cooked chops promptly in an airtight container for 3–4 days. Reheat in a 350°F (175°C) oven until hot throughout; the time depends on the thickness of the chops. The oven can help the coating regain some crispness, though it may remain softer than when freshly cooked.

Nutrition

Approximate nutrition per serving, based on 1 pork chop (one-quarter of the recipe): 470 calories, 45g protein, 22g fat, and 21g carbohydrates. Approximate nutrition per 100g: 235 calories, 23g protein, 11g fat, and 10g carbohydrates. Values vary with the chops and how much coating and oil are used.

Cream of Mushroom Pork Chops

Whole pork chops get a golden sear before finishing in a pale, creamy sauce made with condensed cream of mushroom soup and chicken broth. Finely diced onion softens into the sauce, keeping it mostly smooth, while parsley adds a fresh finish.

The skillet finish is brief, but chop thickness matters more than the clock. Start checking early with an instant-read thermometer so the pork reaches 145°F (65°C) without cooking far beyond it. The recipe serves four and takes about 30 minutes.

Ingredients for Cream of Mushroom Pork Chops

• 4 boneless pork chops, about 3/4 to 1 inch thick (1 1/4 to 1 1/2 pounds total; about 620g)
• 3/4 teaspoon kosher salt, or to taste
• 1/2 teaspoon black pepper, plus more to taste
• 1 tablespoon neutral oil
• 1/3 cup finely diced yellow onion (about 55g)
• 1 can condensed cream of mushroom soup (10.5 ounces; about 300g)
• 1/2 cup chicken broth (120g), plus more as needed
• 1 tablespoon chopped fresh parsley

Optional: Season the chops with 1/4 teaspoon garlic powder. For a chunkier sauce, cook 4 ounces of sliced fresh mushrooms with the onion until softened before adding the soup mixture.

How to Make Cream of Mushroom Pork Chops

1. Season the chops: Pat the pork dry and season both sides with the salt and pepper. Add the garlic powder now if using it. Dry surfaces help the chops brown rather than steam.
2. Sear the pork: Heat a 12-inch skillet over medium-high heat, then add the oil. When it shimmers, add the chops in a single layer, leaving space between them. Sear for about 3–4 minutes per side, without moving them until they release easily and develop golden-brown patches. Work in batches if needed, adding a little more oil only if the pan is dry. Transfer the chops to a plate.
3. Soften the onion: Reduce the heat to medium. Add the onion and cook, stirring, for 2–3 minutes, until softened. If the pan is dry, add a spoonful of broth to loosen the browned bits.
4. Make the sauce: Whisk the condensed soup with 1/2 cup broth in a bowl or measuring cup. Stir it into the skillet and reduce the heat to medium-low. Cook, stirring, until the sauce is smooth and gently bubbling, not boiling rapidly.
5. Finish the chops: Return the chops and any plate juices to the skillet, nestling the chops in the sauce. Cover loosely and simmer gently for about 5–10 minutes, turning the chops once if needed. Start checking their temperature after about 5 minutes, especially if they are under 1 inch thick.
6. Rest and serve: Check each chop in its thickest part and remove it when it reaches 145°F. Rest for about 3 minutes. If the sauce is too thick to spoon easily, stir in more broth a tablespoon at a time. Return the chops to the sauce, scatter with parsley, and serve from the skillet.

How to Keep the Chops Tender

Choose chops of similar thickness so they finish at about the same time. A thin chop may be ready before the full simmer time is up; check each one rather than relying on color or the clock. Bone-in chops also work, but their timing may differ. Insert the thermometer into the thickest part of the meat, away from the bone.

Adjusting the Mushroom Sauce

Condensed soup thickens as it simmers. Keep the heat low enough for gentle bubbles and stir the sauce before serving. Add broth gradually if needed so it stays creamy and spoonable rather than becoming watery.

What to Serve with Mushroom Pork Chops

Serve the chops with rice, egg noodles, or mashed potatoes to catch the sauce. Green beans or another simple vegetable work well alongside.

Storing and Reheating Leftovers

Refrigerate leftovers promptly in a covered container for 3–4 days. Reheat gently in a skillet over low heat until hot, adding a splash of broth if the sauce has thickened. Prolonged high heat can dry out the pork.

Leftovers can be frozen, but the creamy sauce may change texture after thawing. Cool and seal them promptly, thaw in the refrigerator, and reheat gently.

Nutrition

Approximate nutrition per serving, based on 1 of 4 servings (one pork chop with about one-quarter of the sauce): 320 calories, 36g protein, 16g fat, and 7g carbohydrates. Per 100g: about 130 calories, 14g protein, 6g fat, and 3g carbohydrates. Values vary with the pork, soup brand, and amount of sauce served.

Honey Garlic Pork Chops

Whole pork chops get a golden-brown sear before they’re coated in a glossy honey-garlic glaze. Soy sauce adds a savory note, vinegar balances the honey, and parsley and red pepper flakes finish the dish.

The timing is based on boneless chops about 1 inch thick. Check each chop with a thermometer after searing and as it finishes in the sauce. If the pork is ready before the glaze thickens, let it rest while the sauce reduces on its own.

Ingredients for Honey Garlic Pork Chops

• 4 boneless pork chops, about 1 inch thick and 6–8 ounces each (about 850g total)
• 3/4 teaspoon kosher salt, or to taste
• 1/4 teaspoon black pepper
• 1 tablespoon neutral oil
• 4 garlic cloves, finely minced
• 1/3 cup honey (115g)
• 2 tablespoons low-sodium soy sauce
• 1/3 cup chicken broth
• 1 tablespoon apple cider vinegar
• 1/4 teaspoon crushed red pepper flakes, plus a pinch for finishing
• 1 tablespoon finely chopped fresh parsley, plus a little for finishing

Optional: Stir 1 tablespoon unsalted butter into the reduced sauce for a richer finish.

How to Make Honey Garlic Pork Chops

1. Season and mix the sauce: Pat the chops dry and season both sides with salt and black pepper. In a small bowl, stir together the honey, soy sauce, broth, vinegar, and 1/4 teaspoon red pepper flakes.
2. Sear the chops: Heat a 12-inch heavy-bottomed skillet over medium-high heat, then add the oil. When it shimmers but does not smoke, add the chops in one uncrowded layer; sear in batches if needed. Cook undisturbed for about 3–4 minutes on the first side, then turn once and cook for 2–4 minutes more, until browned. Transfer to a plate and check the thickest part of each chop with an instant-read thermometer. They may not be fully cooked yet.
3. Cook the garlic: Reduce the heat to medium-low. Add the garlic and stir for about 30 seconds, scraping up the browned bits, until fragrant but still pale.
4. Reduce the glaze: Pour in the honey mixture. Simmer uncovered, stirring, for about 2–4 minutes, until glossy and lightly thickened. It should coat the back of a spoon but still flow easily.
5. Finish the pork: If the chops are not yet done, return them and any plate juices to the skillet. Turn and spoon sauce over them as they cook at a gentle simmer. Check each chop in its thickest part and remove it when it reaches 145°F (65°C). If a chop reached 145°F after searing, leave it on the plate and spoon the finished glaze over it later. If the pork finishes before the glaze, remove it and reduce the sauce separately.
6. Rest and serve: Let the chops rest for 3 minutes. Keep them whole, spoon the glaze over and around them, and finish with parsley and a visible pinch of red pepper flakes.

How to Keep the Pork Chops Juicy

Start checking early if the chops are thinner than 1 inch; they may reach 145°F during the sear. Thicker or bone-in chops need more time, so check the thickest part rather than extending the listed time by a fixed amount. Don’t leave cooked chops in the skillet just to thicken the sauce.

Getting a Glossy Honey Garlic Sauce

Keep the sauce at a gentle simmer, not a hard boil. Honey can darken quickly over high heat, and browned garlic can taste bitter. Brief reduction gives the sauce a coating consistency without a cornstarch slurry; it should remain fluid enough to spoon over the chops.

Ingredient Swaps and Serving Ideas

• Tamari or coconut aminos can replace the soy sauce, though the sauce may taste more or less salty or sweet.
• White vinegar or rice vinegar can replace the apple cider vinegar.
• Vegetable broth can replace the chicken broth.
• Bone-in chops can replace boneless chops, but use a thermometer rather than the boneless cooking time.

For more heat, add extra red pepper flakes to the sauce or at the finish. Serve with rice or mashed potatoes to catch the glaze, and green beans or broccoli alongside.

How to Store and Reheat

Refrigerate leftover chops and sauce in an airtight container for 3–4 days. Reheat gently in a covered skillet with a splash of broth or water to loosen the sauce. For more even microwave reheating, slice leftover pork and heat just until warmed through.

Cooked chops and sauce can be frozen in an airtight freezer-safe container for about 3 months. Thaw overnight in the refrigerator before reheating; the pork may be less tender after freezing.

Nutrition

Approximate nutrition per serving, based on 1 of 4 servings with sauce: 435 calories, 47g protein, 16g fat, and 25g carbohydrates. Approximate nutrition per 100g: 195 calories, 21g protein, 7g fat, and 11g carbohydrates. Values vary with chop size, leanness, and how much sauce is served.

Garlic Butter Skillet Pork Chops

Thick pork chops get a golden sear in oil before a short garlic-butter baste. Once the chops come out to rest, chunky zucchini wedges brown in the same skillet, picking up the seasoned butter and pan drippings. Keep the garlic-butter finish gentle so the garlic stays fragrant, and use a thermometer to judge the pork: chop thickness and skillet heat matter more than a fixed cooking time.

Serves 4. Allow about 10 minutes to prep and 20–25 minutes to cook, or 30–35 minutes total; cooking in batches may take longer.

Ingredients

• 4 thick bone-in pork chops, about 1 to 1¼ inches thick (about 2 pounds/900g total)
• ¾ teaspoon kosher salt, plus a pinch for the zucchini if needed
• ½ teaspoon black pepper
• 1 teaspoon dried Italian seasoning
• 1 tablespoon olive oil or neutral cooking oil
• 3 tablespoons unsalted butter (42g)
• 3 garlic cloves, finely minced
• 2 medium zucchini, about 1 pound total (450g), cut into chunky wedges

Optional: Add ½ teaspoon fresh thyme leaves or a few small sprigs with the butter and garlic. Sprinkle up to 1 tablespoon chopped fresh parsley over the finished dish, if desired.

How to Make Garlic Butter Skillet Pork Chops

1. Prepare the pork and zucchini: Pat the chops dry and season both sides with the salt, pepper, and Italian seasoning. Cut the zucchini into similarly sized wedges; pat the cut surfaces dry if they are wet.
2. Sear the first side: Heat a 12-inch heavy skillet over medium-high heat. Add the oil. When it shimmers without smoking, add the chops in a single layer with space between them. Cook uncovered and undisturbed for about 3–4 minutes, until golden brown underneath. Cook in batches if they do not fit comfortably.
3. Brown the second side: Turn the chops and cook for about 2–4 minutes more. Lower the heat if the pan smokes or the pork darkens too quickly. Begin checking the thickest chop after about 8 minutes of total cooking, inserting an instant-read thermometer into its center without touching the bone.
4. Baste with garlic butter: Reduce the heat to medium or medium-low. Add the butter and garlic, then spoon the gently foaming butter over the chops. Turn or reposition them as needed and continue cooking until each reaches 145°F (65°C) in the thickest part. The garlic should smell fragrant, not turn dark brown. If working in batches, lower the heat for each garlic-butter finish and watch the garlic closely.
5. Rest the chops: Transfer them to a plate and rest for at least 3 minutes. Leave them uncovered or loosely tented so the browned surfaces do not soften under a tight cover.
6. Brown the zucchini: Add the wedges to the skillet and cook uncovered over medium heat for about 6–8 minutes, turning occasionally, until their cut faces are golden and their centers are tender. Keep them in a roomy single layer or work in batches so they brown rather than steam. Add a pinch of salt if needed. Serve one chop with zucchini alongside it and a little of the pan butter spooned over the top.

How to Tell When the Pork Chops Are Done

Check each chop in its thickest part, keeping the thermometer tip away from the bone. Remove it from the skillet when it reaches 145°F, then rest it for at least 3 minutes. Boneless or thinner chops may reach that temperature sooner than the thick bone-in chops used here, so start checking them earlier rather than following the searing times rigidly.

How to Keep the Garlic Butter from Scorching

Use oil for the initial medium-high sear, then lower the heat before adding butter and minced garlic. Baste briefly while the butter foams gently. If it starts to smoke or the garlic darkens quickly, take the skillet off the heat.

Ingredient Swaps

Boneless chops can replace bone-in chops, but they may be leaner and cook faster. If using salted butter, reduce the added salt slightly.

How to Store Leftovers

Store leftover pork and zucchini covered in the refrigerator for up to 3 days.

Nutrition

Approximate nutrition per serving, based on 4 servings: 400 calories, 37g protein, 26g fat, and 4g carbohydrates. Estimated per 100g of prepared food: 160 calories, 15g protein, 10g fat, and 2g carbohydrates. Values vary with chop size, leanness, and how much pan butter is served.

Southern Smothered Pork Chops with Onion Gravy

Browned pork chops finish in a skillet of soft onions and thick, spoonable gravy. This version uses a light flour coating on the chops and a little cream in the broth-based gravy; neither is required for every style of smothered pork chops. For juicy pork, keep the gravy at a gentle simmer and use a thermometer rather than a fixed cooking time. The recipe makes 4 servings in about 40 to 45 minutes.

Ingredients

• 4 bone-in pork chops, about 1 inch thick and 2 to 2 1/2 pounds total (about 1 kg)
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/3 cup all-purpose flour (40g)
• 2 tablespoons neutral oil
• 2 tablespoons unsalted butter
• 2 medium yellow onions, thinly sliced (about 300g)
• 1 1/2 cups low-sodium chicken broth (360ml), plus more as needed
• 1/2 cup heavy cream (120ml)
• 1/2 teaspoon dried thyme

How to Make Smothered Pork Chops

1. Season and dredge: Pat the chops dry and season both sides with 1/2 teaspoon of the salt. Mix the remaining salt, pepper, garlic powder, and paprika into the flour. Set aside 2 tablespoons of the seasoned flour before dredging the raw pork. Lightly coat the chops with the remaining flour and shake off the excess.
2. Brown the chops: Heat the oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sear the chops in a single layer for about 3 to 4 minutes per side, until well browned. Work in batches if they do not fit without crowding; crowded chops will steam instead of brown. Transfer to a plate. Lower the heat if the flour coating darkens too quickly.
3. Soften the onions: Reduce the heat to medium. Add the butter and onions and cook uncovered for 8 to 10 minutes, stirring occasionally, until soft and lightly golden. If the browned bits in the skillet start to scorch, lower the heat and add a small splash of broth.
4. Make the gravy: Stir the reserved flour and thyme into the onions and butter for about 1 minute. Gradually whisk in the broth, scraping up the browned bits. Stir in the cream and bring the gravy to a gentle simmer. It should coat a spoon but still pour easily.
5. Finish the pork: Reduce the heat to low. Nestle the chops into the gravy and spoon some over their tops. Simmer gently, turning or basting once. Start checking the thickest chop after about 4 minutes; finishing may take roughly 4 to 8 minutes, depending on thickness. Check away from the bone and remove each chop when it reaches 145°F (65°C).
6. Rest and serve: Take the skillet off the heat and rest the chops in the gravy for 3 minutes. If some chops finish earlier than others, hold them on a plate, then return them to the gravy once the skillet is off the heat. Loosen gravy that has become too thick with a splash of broth or water. Serve with the onions and gravy spooned over the pork.

How to Keep the Pork Chops Juicy

The timing is based on roughly 1-inch bone-in chops. A hard boil or a longer-than-needed simmer can dry them out, so keep the gravy bubbling gently and rely on the thermometer. Thinner or boneless chops may finish sooner; begin checking them earlier and give each chop its 3-minute rest after it reaches 145°F.

Getting Smooth Onion Gravy

Stirring the reserved flour into the butter and onions before adding broth helps prevent lumps. Add the broth gradually while whisking, and keep the browned skillet bits in the gravy for flavor. The gravy will thicken as it stands; add a little broth or water until it flows easily from a spoon.

Serving and Variations

Serve the chops from the skillet with mashed potatoes or rice to catch the gravy. Green beans, another simple vegetable, or cornbread can go alongside.

For a dairy-free gravy, omit the cream and use additional broth. It will be less creamy than the main version. Boneless chops also work, but check their temperature earlier rather than following the bone-in timing exactly.

How to Store and Reheat

Refrigerate the chops and gravy together in an airtight container for 3 to 4 days. Reheat gently in a saucepan over medium-low heat until hot throughout, stirring the gravy and adding a few tablespoons of broth or water if it has thickened.

Cooked chops and gravy can be frozen in a freezer-safe container for up to 3 months. Remove as much air as possible before freezing.

Nutrition

Approximate nutrition per serving, based on 4 servings of one pork chop with gravy: 740 calories, 42g protein, 55g fat, and 16g carbohydrates. Per 100g of finished dish: approximately 200 calories, 11g protein, 15g fat, and 4g carbohydrates. Values vary with chop size, fat content, and the amount of gravy served.