Pan-fried Pork Chops

Name: Pan-fried Pork Chops
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: Pork chop 4; Peanut seed oil to taste; Butter 3 ½ tbsp; Garlic 2 cloves; Sage to taste; Thyme to taste; Fine salt to taste; Rosemary to taste; Chives 2 cups; New potatoes 0.75 lb; Brandy ½ tazza da caffè; Maldon salt to taste; Black pepper to taste

it de es fr br

452.7

Calories per serving

Gluten Free

Energy Kcal 452.7
Carbohydrates g 20.9
of which sugars g 5.3
Protein g 32.5
Fats g 26.5
of which saturated fat g 11.4
Fiber g 121
Cholesterol mg 2.7
Sodium mg 547.6

Difficulty: Easy
Prep time: 15 min
Cook time: 20 min
Serving: 4
Cost: Average

PRESENTATION

Recipe by
Cooker Girl

Pan-fried pork chops? Oh, they’re the real deal when you crave something tender and packed with flavor. It’s one of those classic Italian comfort foods that just hits the spot. And look, in many parts of Italy, folks whip up pan-fried pork chops with a smart twist—cooking the pork and sides all in one pan. Pretty simple. Really, it’s a lifesaver on busy nights. The chops turn out all moist and juicy, thanks to a mix of aromatic herbs. Plus, they often toss in baby potatoes and small onions that soak up every bit of goodness from the pan. And sometimes? A splash of brandy gives the onions a sweet twist, adding a rustic Italian vibe. Seriously good.

What’s great is how easy pork chop recipes like this keep it simple yet flavorful, showing you don’t need to fuss to get something crispy and satisfying. Across Italy, you’ll find different takes—some swap in beer for the brandy or add things like pumpkin, lemon, or even a touch of Taleggio cheese. I mean, that shows just how flexible these skillet pork chops are. Some go for a crunchy breadcrumb coating, while others marinate their bone-in pork chops with orange or lemon for that fresh zing. But no matter the twist, you end up with a plate of golden, juicy pork that pairs perfectly with any sides in the pan.

Thing is, Italian families love this kind of recipe because it’s practical, filling, and just plain good—nothing fancy, but so tasty and comforting. Plus, with those Italian flavors and easy prep, this quick pork chop dinner is a go-to for anyone wanting a homemade meal without the hassle. For sure. So, next time you’re craving something special and homemade but don’t have all night, this style of pan-fried pork chop works like a charm for just about any table. It gives you a true taste of Italy's comforting culinary traditions. I gotta say, you can’t go wrong with that.

INGREDIENTS

452.7

Calories per serving

Pork chop 4

Peanut seed oil to taste

Butter 3 ½ tbsp (50 g)

Garlic 2 cloves

Sage to taste

Thyme to taste

Fine salt to taste

Rosemary to taste

for the side dish: Chives 2 cups (200 g); New potatoes 0.75 lb (350 g); Brandy ½ tazza da caffè; Maldon salt to taste; Black pepper to taste

Preparation

How to prepare Pan-fried Pork Chops

To prepare the pork chops, pat them dry with paper towels 1, salt them generously 2, and set them aside for about ten minutes. In a high-sided pan, pour abundant 3 and bring to a boil. Wash the potatoes and cut the larger ones into wedges without peeling them.

When the water boils, add the potatoes and cleaned onions 4. Salt to taste 5 and cook for 5-8 minutes from boiling until they are soft, then drain them and set aside. In the same pan, heat the vegetable oil 6.

Pat the chops again as they will have released some water, then place them in the pan 7 and leave them there for 3-4 minutes, then flip them to brown the other side as well 8. Once a nice crust has formed on both sides, add the butter in pieces 9.

Season with whole garlic 10, sprigs of thyme, rosemary, and sage leaves 11. Baste the chops by tilting the pan and drizzling them with the cooking liquid. Cook for a total of about 8-10 minutes (until reaching an internal temperature of about 150°F, as measured with a food thermometer) 12.

Once cooked, transfer them to a plate with the cooking liquid 13 and the herbs. Cover with aluminum foil 14 and let rest for 10 minutes. In the same pan, add the potatoes and onions 15 and let them brown for a few minutes.

Salt, pepper, and deglaze with brandy 16. Once the potatoes are nicely golden 17, serve them with the pork chops 18.

Storage

We recommend consuming the pork chops immediately. However, you can store the potato and onion side dish in the refrigerator for a couple of days. We do not recommend freezing.