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Pan-fried pork chops

pan-fried pork chops

Easy to prepare, pan-fried pork chops are the perfect second course when you don't know what to cook for dinner.

Pan-fried pork chops are a simple second course which however hides some pitfalls. The main risk is that they become tough and stringy, thanks to the fact that pork needs to be well cooked to be served. However, we will reveal a simple way to cook them so that they remain tender but at the same time tasty.

As ingredients we have chosen simple flavors: oil, garlic, rosemary and sage . This combination is in fact perfect for enhancing the flavor of the meat. As a side dish, you can choose between the classic green salad or deliciouspan-fried potatoes (no oven for today!).

pan-fried pork chops
pan-fried pork chops

How to make pan-fried pork chops recipe

  1. First, score the fat around the chops with the knife so that they do not curl during cooking.
  2. Then place them in a container and season them with the unpeeled garlic cut into pieces, the washed rosemary and sage sprigs, salt, pepper and oil.
  3. Massage the meat well to distribute all the flavours, then cover with cling film and leave to marinate for about an hour in the fridge.
  4. Then heat a non-stick pan and cook the chops with all the herbs and seasoning for 3-4 minutes per side, eliminating the garlic. The meat must be tender and not pink inside: if you have doubts, cut one before bringing it to the table.
  5. Season again as needed, let the chops rest well covered for a few minutes and then enjoy your second course of meat.

Pork chops without marinade

Pork chops without marinade
Pork chops without marinade

You can also cook this dish without marinating the meat .

  1. In this case, wash the chops well and pat them dry with kitchen paper.
  2. Heat a pan on the stove with a drizzle of oil and, when it is nice and hot, add the meat, sealing it well on all sides.
  3. Add 2-3 pieces of butter and the aromatic mixture: sage and rosemary, other spices to taste and the whole garlic.
  4. Cook for 4-5 minutes on each side , basting the meat with the sauce created with the chop juices, oil and butter.
  5. At the end of cooking, let the meat rest for a few minutes covered (with a lid or aluminum foil), then add salt and pepper and serve with a side dish of your choice.

You can also avoid adding butter , for a lighter result, and switch to cooking only with oil and flavourings.

Try pan-fried pork chops in white wine if you are looking for simple and genuine flavours. But be careful not to confuse this dish with Messina-style chops : they are two completely different recipes!

Read also
Baked pork ribs recipe


The chops are good freshly made. You can store them for a maximum of 1 or 2 days in the refrigerator , well covered, keeping in mind that they will tend to harden. We do not recommend freezing in the freezer.

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