Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: ~480/serving

Ingredients

• 4 bone-in pork chops (1-inch thick, about 8 oz each)
• 1 cup all-purpose flour
• 2 tsp garlic powder
• 2 tsp smoked paprika
• 1 tsp onion powder
• 1 tsp salt
• ½ tsp black pepper
• ½ cup vegetable oil (or peanut oil)
• 2 tbsp unsalted butter

Optional Pan Sauce:

• 2 tbsp flour
• 1 ½ cups chicken broth
• ¼ cup heavy cream
• 1 tbsp Dijon mustard

Directions

1. Prep the Chops:

   Pat pork chops dry with paper towels. Let sit at room temperature for 15 minutes while preparing coating.

2. Create Dredge:

   Mix flour, garlic powder, paprika, onion powder, salt, and pepper in shallow dish.

3. Coat the Meat:

   Dredge chops in flour mixture, pressing to adhere. Shake off excess and let rest 5 minutes.

4. Pan-Fry:

   Heat oil in cast-iron skillet over medium-high (375°F). Add butter. Fry chops 5-6 minutes per side until golden brown and internal temp reaches 145°F.

5. Rest & Serve:

   Transfer to wire rack. Let rest 5 minutes before serving.

6. Make Pan Sauce (Optional):

   Drain excess oil, leaving 2 tbsp drippings. Whisk in flour, then gradually add broth and cream. Stir in mustard. Simmer 3-4 minutes until thickened.

Chef’s Tips

• Use meat thermometer for perfect doneness
• Don’t overcrowd pan – cook in batches if needed
• Let coating set before frying to prevent flaking

Variations & Notes

• Boneless Version: Reduce cooking time by 1-2 minutes per side
• Gluten-Free: Substitute flour with almond flour or cornstarch
• Herb Crust: Add 1 tbsp dried thyme to flour mixture
• Spicy Kick: Mix ½ tsp cayenne into dredging flour

Serving Suggestions

• Pair with mashed potatoes and pan sauce
• Serve with apple sauce or cinnamon apples
• Excellent with roasted Brussels sprouts