Herbed Pan Fried Pork Chops are the perfect answer to a quick and easy dinner idea.
Growing up, one of my husband’s favorite foods was his mother’s pork roast. She always served it with applesauce and BBQ Sauce. My mom never fixed pork growing up. We were a roast beef family. So when we got married, Jim introduced me to the idea of pork roast and because I wanted to be a good wife I tried making him a pork roast just like his mothers. After a few tries I decided I was much better at pork chops.
One of our favorite, go to, last minute, I don’t know what to fix for dinner recipes, are this Lemon Hazelnut Pork Chops. So easy and so flavorful.
Today’s recipe for Herbed Pan Fried Pork Chops is just as yummy and easy. Keep a few boned pork chops in the freezer and with a few ingredients out of your pantry you’ll always have a delicious quick and easy dinner at your finger tips.
I used a combination of dried herbs – thyme, basil, and rosemary but feel free to add in your favorites if they are different. You want about 1 tsp of dried herbs. If you want to use fresh herbs you can use 1 Tbsp. The pork chops are covered front and back with the herb mixture and then dredged in the flour and allowed to rest for 10 minutes.
Give them a second coating of flour which gives them a nice light crust after they’ve been fried. It’s nothing like a full on breaded chicken fried steak but just a light coating. Pan fry them in a little oil and in a matter of minutes you’ve got a delicious dinner!
My mother in law always served the pork roast with mashed potatoes and this would be a good choice for these pork chops too.
Printable Recipe for Herbed Pan Fried Pork Chops
- 1/2 teaspoons dried marjoram
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried rosemary crumbled
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 4 bone-in rib or center-cut pork chops . about 3/4 inch thick
- 2 Tbsp canola oil
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Combine herbs and salt in bowl.
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Place flour in shallow dish. Pat chops dry with paper towels.
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Season both sides of chops with spice mixture and pat into chop
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Dredge chops lightly in flour (do not discard flour).
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Transfer to plate and let rest 10 minutes.
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Add oil into a frying pan and heat over medium-high heat until just smoking. Return chops to flour dish and turn to coat.
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Cook chops until well browned, 3 to 4 minutes per side.
Recipe adapted from Cook's Country
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