Classic Southern Pan-Seared Pork Chops
Rediscover the rich and comforting tradition of Southern cooking with these Classic Pan-Seared Pork Chops. This no-fuss method harks back to the days when simplicity was paramount, and flavor was the star. Perfectly seasoned and pan-fried to a beautiful golden brown, these pork chops retain their moisture and are bursting with flavor. Serve them alongside creamy Macaroni & Cheese and sautéed greens for a quick yet satisfying weeknight dinner that evokes the warmth of family gatherings and hearty Southern feasts. With just a handful of ingredients and straightforward steps, you'll find this classic method revives both your love for cooking and a taste of nostalgia.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Garlic Powder
1 teaspoon (None)
Paprika
1/2 teaspoon (None)
Salt
1/2 teaspoon (None)
Black Pepper
1/2 teaspoon (None)
Cayenne Pepper
1/4 teaspoon (None)
Unbleached All-Purpose Flour
1 cup (None)
Bone-in Rib Pork Chops
4 (between 3/4 and 1 inch thick) (None)
Bacon
3 slices, chopped (Chopped)
Vegetable Oil
1/2 cup (None)
Instructions
1
In a medium bowl, mix together the garlic powder, paprika, salt, black pepper, and cayenne pepper to create a seasoning blend.
2
Pour the flour into a shallow dish. Pat the pork chops dry with paper towels and make two slits, about 2 inches apart, along the fatty edges of each chop to prevent curling during cooking.
3
Generously season both sides of the pork chops with the spice mixture, ensuring an even coating. Dredge each chop lightly in the flour, shaking off any excess, and set aside on a plate for 10 minutes to allow the flavors to infuse.
4
While the pork chops rest, cook the chopped bacon in a large nonstick skillet over medium heat, stirring occasionally until the bacon is crispy and the fat has rendered, about 8 minutes. Use a slotted spoon to transfer the cooked bacon to a paper towel-lined plate, leaving the rendered fat in the skillet. (Reserve the bacon for later use or additional recipes.)
5
Add the vegetable oil to the hot skillet with the bacon fat and heat over medium-high until shimmering. Carefully return the pork chops to the shallow dish with the remaining flour, turning to coat them evenly once more.
6
Place the pork chops into the hot skillet, taking care not to overcrowd them. Cook for 3 to 4 minutes on each side until they are golden brown and maintain an internal temperature of 145°F (63°C). Remove the chops from the skillet and let them rest for a few minutes before serving.
7
Serve the beautifully pan-fried pork chops alongside your favorite sides, such as creamy Macaroni & Cheese and sautéed greens, and enjoy a taste of home-cooked nostalgia.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Classic Southern Pan-Seared Pork Chops?
Classic Southern Pan-Seared Pork Chops are a traditional dish where pork is seasoned with a spice blend, dredged in flour, and pan-fried in a mixture of vegetable oil and rendered bacon fat until golden brown.
What cut of meat is best for this recipe?
The recipe calls for bone-in rib pork chops, which provide excellent flavor and remain juicy during the pan-searing process.
How thick should the pork chops be?
For best results, choose pork chops that are between 3/4 and 1 inch thick.
How many pork chops does this recipe serve?
This recipe is designed for 4 bone-in rib pork chops.
What spices are used in the seasoning blend?
The seasoning blend consists of garlic powder, paprika, salt, black pepper, and cayenne pepper.
Why should I pat the pork chops dry before cooking?
Patting the chops dry with paper towels ensures the seasoning and flour adhere properly and helps achieve a better sear.
How do I prevent pork chops from curling while frying?
Make two slits, about 2 inches apart, along the fatty edges of each pork chop before seasoning to prevent them from curling in the skillet.
What type of flour is recommended?
The recipe specifies using unbleached all-purpose flour for dredging.
Why is the pork floured twice?
The pork is floured once and allowed to rest, then floured again just before frying to ensure a consistent and crispy golden-brown coating.
What is the purpose of the 10-minute rest after the first flouring?
Resting for 10 minutes allows the flavors to infuse and helps the flour coating set on the meat.
Why is bacon used in this recipe?
Bacon is cooked first to render its fat, which provides a deep, smoky Southern flavor to the pork chops when they are fried in it.
How long should I cook the bacon?
Cook the chopped bacon for approximately 8 minutes until it is crispy and the fat has fully rendered.
What do I do with the bacon after it is cooked?
Use a slotted spoon to transfer the crispy bacon to a paper towel-lined plate and reserve it for another use.
What kind of oil should I add to the bacon fat?
The recipe calls for 1/2 cup of vegetable oil to be added to the skillet with the rendered bacon fat.
What temperature should the skillet be when adding the pork?
The oil and fat should be heated over medium-high heat until it is shimmering before you add the chops.
How long do the pork chops need to cook?
Cook the chops for 3 to 4 minutes per side until they are golden brown.
What is the safe internal temperature for pork chops?
The internal temperature should reach 145 degrees Fahrenheit (63 degrees Celsius) for safe consumption.
Can I cook all the chops at once?
You should place them in the skillet taking care not to overcrowd them; if your skillet is small, you may need to cook in batches.
Should the pork chops rest after cooking?
Yes, let the pork chops rest for a few minutes before serving to allow the juices to redistribute.
What equipment is necessary for this recipe?
You will need a medium bowl for mixing spices, a shallow dish for flouring, and a large nonstick skillet for frying.
Is this recipe spicy?
It has a very mild heat from the 1/4 teaspoon of cayenne pepper, which enhances the overall flavor without being overly spicy.
What are traditional side dishes for Southern pork chops?
Creamy Macaroni and Cheese and sautéed greens are classic side dishes that complement this recipe well.
Can I use boneless pork chops?
Yes, though bone-in chops are traditionally used in this Southern method for better moisture retention and flavor.
How much garlic powder is needed?
The recipe uses 1 teaspoon of garlic powder.
How much paprika is used?
The recipe calls for 1/2 teaspoon of paprika.
Can I substitute the vegetable oil?
You can use other high-smoke point oils like canola or peanut oil if vegetable oil is not available.
What does 'dredge' mean in this context?
Dredging means to lightly coat the pork chops in flour, shaking off any excess.
Does this recipe require a lot of ingredients?
No, it uses 9 simple ingredients including common pantry spices, flour, bacon, and pork.
Why use a nonstick skillet?
A nonstick skillet helps prevent the floured coating from sticking to the pan and tearing off the meat during flipping.
Can I use regular paprika instead of smoked?
Yes, regular paprika is typically used in this classic version, though smoked paprika can be used for extra depth.