Pan Fried Pork Chops (No Flour)

Pan fried bone in pork chops are thick pork chops fried without flour, and basted in silky thyme butter sauce for restaurant quality flavor!

Serve pan fried pork chops with a side of sauteed asparagus and mashed potatoes for a well rounded dinner!

Thick, center cut loin pork chops, known as Iowa Chops, can be as delicious as a really decent cut of steak with the right cooking method. This pan fried pork chop recipe shows you how to cook a pork chops on the stove with a gorgeous golden brown surface and tender, juicy inside. It's on the table in 15 minutes, so it's perfect for busy weeknights and even date night!

If you love juicy pork and you have an air fryer, grab this recipe for air fryer pork tenderloin. It's another game-changer for weeknight dinners!

Why we love this pork chop recipe

• Thyme-infused butter sauce - quick and easy restaurant hack for giving pork chops insane flavor and impressive presentation right at home.
• No flour or breading needed - Once you know how to fry pork chops without flour, you're going to make your gluten free friends very happy.
• Basted with butter - Pan fried bone in pork chops have their own fat that will render, making them juicy inside, but a basted butter surface takes them over the top!
• Simplicity - These cast iron pork chops are seasoned with a little salt and pepper, pan seared and finished with butter and herbs. Just 5 ingredients and a few simple steps ... amazing!

Key ingredients

• center cut bone-in pork chops - We're using 1" thick pork chops for our pan fried bone in pork chops. They are perfectly meaty and juicy.
• fresh thyme - Use about 6 sprigs of thyme. Rinse it off, but don't chop it up, we're using it whole.
• butter - Butter adds a silky smooth finish and flavor to pan seared pork chops.
• salt and pepper - Just simple seasonings are needed because the thyme and the pork are really the stars of this show.

How to pan fry pork chops

Melt butter in an iron skillet on medium-high. Add the chops and sear about 3 minutes, or until they release easily when picked up with tongs.

Flip pork chops and sear the other side a few minutes until golden. It should register 140°F on a quick-read thermometer next to the bone.

Pro tip: If the iron skillet gets too warm, transfer the pork chops out of the skillet for a few minutes to prevent overcooking. Then return pork back to the skillet and continue cooking. This is super helpful when cooking pork in cast iron since it retains heat so effectively.

To finish the chops, reduce heat to medium low and add remaining butter and fresh thyme sprigs to the pan. Use a small spoon to baste the pork and continue cooking until it reaches 145°F next to the bone.

Transfer pork chops to a plate to rest a few minutes. Serve warm, drizzled with the thyme butter and your favorite sides. Lemony Baked Asparagus is especially delicious with these, and will cook in the oven while you're searing the pork chops for a perfectly timed meal.

Do I need to wash pork chops before frying?

No. There is no need to wash pork (or any meat) before cooking. Doing so only contaminates your kitchen surfaces, which require extra sanitizing. I like to use the butcher wrapping as a disposable prep surface for easy cleanup. Or, I will simply season and transfer the pork from the packaging straight to the heated cooking surface.

Recipe tips

• Cast iron pork chops - If you have cast iron, the thick material maintains an even heating surface which is great for pan seared pork chops. It also helps create a beautiful brown color on the surface. Of course, you can sear pork chops in any skillet.
• Resist the urge to flip the pork when it sticks to the pan. This is common when cooking the first side of the pork because the proteins are shocked by the heat and grabbing on. Cooks often use this as the signal that the meat is ready to flip.
• Use a meat thermometer to measure the temperature of thick pork chops. I don't recommend guessing the internal temperature of pork because you don't want it undercooked or overcooked.
• Always allow the pork chops to rest for a few minutes after cooking. This keeps the juices with the meat (as opposed to cutting it and losing the juices to the plate).

Why use cast iron for pan seared pork chops?

It's not a requirement, but I love cast iron skillet pork chops because iron distributes heat efficiently which helps cook the pork chops evenly. It also creates a consistent brown finish on the surface of the chops. Don't worry, if you don't have a cast iron skillet, any skillet will work.

How to know when pork chops are done

No matter the size, 145°F is considered the minimum internal temperature for food-safe pork consumption. I like to cook pork just to this temperature because it's always juicy, flavorful, and a tiny bit pink. When it goes higher than 145°F, it's heading towards being well-done and naturally becomes less juicy.

What does cooked pork look like?

When pork is cooked to the food-safe internal temperature of 145°F, don't be surprised when you find it a little pink in the center. It's totally normal and it's very tender and juicy. This is considered medium for pork, similar to a medium cooked steak. The more it cooks above 145°F, the whiter the meat becomes and closer it gets to being well done, just like steak.

Recommended sides

• Sauteed Asparagus
• Instant Pot Mac and Cheese
• Loaded Baked Potato Salad
• Strawberry Salad
• Shaved Brussels Sprout Salad