If you’re looking for a weeknight dinner that’s effortlessly easy and downright delicious, these under-30-minute pan-fried pork chops are the perfect choice. This is one of Ladd’s favorite meals, and one that I’ve been making for him and the kids for years.

The chops are lightly coated in a seasoned flour mixture with lots of black pepper and a touch of cayenne. You pan-fry them in a combo of oil and butter, and they cook up golden and tender. The crispy, flavorful crust really locks in all the juiciness you want in a perfectly cooked pork chop. Just make sure you have a good heavy skillet to brown them in!

Pair your pork chops with some sort of potato side dish (like creamy mashed potatoes, crash hot potatoes, or just some new potatoes smashed with plenty of butter) and garlic green beans.

What kind of pork chops work best for pan-frying?

Bone-in pork chops are ideal for pan-frying because they stay juicy and flavorful. However, boneless chops also work well—just reduce the cooking time slightly to prevent them from drying out. I like to use super-thin pork chops (1/4- to 1/2-inch thick), often called “breakfast chops,” for this recipe so they get nice and crispy.

Should you marinate pork chops before pan-frying?

No, you don’t need to marinate pork chops before pan-frying, especially for this recipe. The seasoned flour coating adds plenty of delicious flavor, so you can get dinner on the table without an extra step!

What seasoning do you use on pork chops?

We’re simple people who enjoy the simple things in life. Therefore, I use a simple seasoned salt, black pepper, and a little cayenne pepper to spice it up. Go easy on the cayenne; the heat can sneak up on you!

Is it better to pan-fry pork chops in butter or oil?

I’m about to blow your mind here… I use both! At the same time! The butter helps achieve that golden brown color and adds more flavor, but you need the oil, too, because it has a higher smoke point and keeps the butter from burning.

Should you use a cast-iron skillet for this recipe?

A cast-iron skillet is my go-to—it holds heat evenly and gives the chops a gorgeous sear. But any heavy-bottomed pan will do the trick if that’s what you have on hand.

Should I cover the pan when cooking pork chops?

Nope, there’s no need to cover the pan. These chops cook very quickly and you’ll need to keep an eye on them, so go lid-off for this recipe.

How long do you cook pork chops in a frying pan?

It depends on the thickness of the chop, but these super-thin breakfast chops only require about 5 minutes total.

Why are my pork chops tough and dry?

You probably overcooked them, which is easy to do, especially when you’re working with thin chops. Make sure they’re cooked through before you pull them from the skillet (no pink juices should remain), but don’t cook the pork chops too long or they’ll dry. Shoot for 2 to 3 minutes on one side and 1 to 2 minutes on the other.

How long do pan-fried pork chops last in the fridge?

If you have any leftovers, they’ll stay good in an airtight container in the refrigerator for up to three days.

When you’re ready to reheat, skip the microwave if you can—it tends to make pork chops tough. Instead, warm them in a skillet over medium-low heat with a little butter, oil, or broth. Cover the pan to trap moisture and heat the chops until they’re just warmed through.

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