Salt and Pepper Pork Chops are a simple, classic dish that brings out the best in pork with just a few key ingredients. The crispy outer crust seasoned with salt and cracked black pepper makes each bite perfectly flavorful, while the pork stays juicy and tender on the inside. It’s one of those recipes where less really is more, letting the natural taste of the pork shine through.
I love making this dish when I want something quick but still feel like I’m having a special meal. The salt and pepper combo is one of those timeless seasonings that always hits the spot, and I find that a little extra black pepper gives the chops a nice kick. One tip I’ve learned is to let the pork chops rest for a few minutes after cooking—this keeps them juicy and makes all the flavors settle just right.
These pork chops are great on their own or served with simple sides like roasted veggies or mashed potatoes. When I’ve made this for family dinners, everyone is always asking for seconds because the flavors are so straightforward but satisfying. It’s a meal that feels familiar and comforting, perfect for any night of the week.
Key Ingredients & Substitutions
Pork Chops: Choose bone-in chops if you want extra flavor and juiciness, but boneless works well too. Thicker chops (around 1 inch) cook evenly and stay moist.
Flour: This creates the crispy coating. You can swap all-purpose flour for rice flour or cornstarch for a lighter, crispier crust.
Salt and Pepper: Coarse salt like kosher or sea salt gives a crunchy texture. Freshly ground black pepper adds a punch. Adjust the pepper if you want it milder or spicier.
Chilies & Green Onions: These add a fresh, slightly spicy finish. Feel free to omit or replace chilies with bell peppers or scallions for milder flavor.
Oil: Use neutral oils with a high smoke point like vegetable, canola, or peanut oil for frying. Olive oil works but watch the heat to avoid burning.
How Do You Get the Pork Chops Crispy Without Drying Them Out?
The trick is balancing heat and cooking time to get a golden crust while keeping the inside juicy. Here’s what I do:
- Pat the chops very dry to help the flour stick and crisp up better.
- Coat lightly but evenly with the seasoned flour.
- Heat oil well in the pan before adding chops; the surface should shimmer.
- Cook on medium-high heat for 4-5 minutes per side—don’t move them too much, so the crust forms.
- Use a meat thermometer to hit 145°F (63°C) for perfect doneness, then remove promptly.
- Let the chops rest for a few minutes before slicing. This keeps juices locked in.
Following these steps gives you chops that are crispy outside and tender inside every time!
Equipment You’ll Need
- Large skillet or frying pan – I prefer a heavy-bottomed one because it heats evenly and gives a nice crust.
- Tongs or a spatula – makes flipping the pork chops easy and keeps your hands clean.
- Meat thermometer – helps you cook the chops perfectly without guessing.
- Mixing bowls – one for the seasoned flour and one for preparing the chops, making the process straightforward.
- Paper towels – for drying the pork chops so they crisp up nicely.
Flavor Variations & Add-Ins
- Use smoked paprika instead of regular pepper for a smoky flavor that complements the pork well.
- Add a pinch of cayenne pepper or chili powder to the flour for more heat.
- Mix fresh herbs like thyme or rosemary into the flour for an herby twist.
- Serve with a squeeze of lemon or lime for a bright, fresh finish that cuts through the richness.
Salt and Pepper Pork Chops
Ingredients You’ll Need:
- 4 pork chops (about 1-inch thick)
- 1 cup all-purpose flour (for coating)
- 1 tablespoon coarse sea salt or kosher salt
- 1 tablespoon freshly ground black pepper
- 1 teaspoon garlic powder (optional)
- 1 teaspoon onion powder (optional)
- 2-3 dried red chilies or 1 fresh chili, sliced (optional for garnish and slight heat)
- 2 green onions, thinly sliced (for garnish)
- 3 tablespoons vegetable oil (or any neutral oil for frying)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 10-12 minutes to cook. Including resting time, plan for about 20 to 25 minutes total from start to finish.
Step-by-Step Instructions:
1. Prepare the Pork Chops:
Use paper towels to pat the pork chops dry. This helps the flour coating stick and ensures a crispy outer crust.
2. Season and Coat:
In a shallow dish, mix together the flour, salt, black pepper, garlic powder, and onion powder if you’re using them. Lightly press each pork chop into this mixture, coating evenly on both sides. Shake off any extra flour for an even crust.
3. Cook the Pork Chops:
Heat the vegetable oil in a large skillet over medium-high heat until it shimmers. Add the pork chops carefully, making sure not to crowd the pan. Fry for 4 to 5 minutes on each side, until golden brown on the outside and cooked through. The internal temperature should reach 145°F (63°C).
4. Add Garnishes and Rest:
In the last minute of cooking, add the dried or fresh sliced chilies to the pan to crisp slightly, and sprinkle the green onions over the chops. Once done, remove the pork chops and let them rest for 3 to 5 minutes so the juices settle.
5. Serve and Enjoy:
Plate your pork chops garnished with sautéed chilies and green onions. Serve hot and enjoy the simple, delicious flavors of this classic dish!
Can I Use Frozen Pork Chops for This Recipe?
Yes, but make sure to fully thaw them in the refrigerator overnight before cooking. Pat them dry well to avoid extra moisture, which can prevent a crispy coating.
How Should I Store Leftover Pork Chops?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat to maintain crispiness, or warm in the microwave covered with a damp paper towel.
Can I Substitute the Flour?
Absolutely! You can use cornstarch or rice flour for a lighter, crispier crust. Just note that these may brown faster, so watch your cooking time closely.
What Should I Serve with Salt and Pepper Pork Chops?
They pair wonderfully with simple sides like mashed potatoes, steamed vegetables, or a fresh green salad to balance the bold seasoning.
