Pan-fried Pork Chops Recipe

Bring chops to room temperature

Remove the pork chops from the refrigerator 20–30 minutes before cooking so they come closer to room temperature. Pat both sides dry with paper towels to remove surface moisture.

Season

Combine kosher salt, black pepper, garlic powder, and paprika in a small bowl. Sprinkle and rub the seasoning evenly over both sides and the edges of each chop. Use about 1/2 tsp of the seasoning mix per side for standard 1-inch-thick chops (adjust to taste).

If you want a light crust, combine the all-purpose flour, cornmeal (if using), 1/2 tsp salt, and 1/4 tsp black pepper in a shallow dish. Lightly dredge each seasoned chop in the flour mixture, shaking off excess. For an uncoated chop skip this step.

Heat the pan

Place a large heavy skillet (cast iron preferred) over medium-high heat. Add the neutral oil and allow it to heat until shimmering but not smoking, about 2–3 minutes.

Pan-fry the chops

Add the pork chops to the pan in a single layer, leaving space between them. Cook undisturbed for 3–5 minutes, until a deep golden-brown crust forms. Flip the chops and reduce heat to medium. Add the butter and fresh herbs to the pan.

Baste and finish

As the butter melts, tilt the pan slightly and spoon the butter and herb-infused oil over the chops repeatedly (basting) for 2–4 minutes. Continue cooking until an instant-read thermometer inserted into the thickest part of the chop (not touching bone) reads 145°F (63°C). For thicker chops (1½–2 inches) add 2–4 minutes per side or after browning finish in a preheated 350°F (175°C) oven for 6–10 minutes.

Rest

Transfer chops to a cutting board or plate and tent loosely with foil. Let rest for 5–7 minutes to allow juices to redistribute. This will carry the internal temperature up a few degrees to reach safe doneness.

Squeeze the half lemon over the rested chops if using and serve with the pan juices spooned over top. Garnish with the reserved fresh thyme or rosemary sprigs.