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Easy Pan Fried Pork Chop

There's nothing better than a tender and juicy pork chop! It just melts in your mouth and this pork chop recipe is one that will do just that.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 213kcal
Cost 15

Equipment

Ingredients

Pan sauce

Instructions

  • Preheat oven to 425 degrees & combine all the spices for the pork chop seasoning in a bowl.
  • Season/cook the potatoes - put potatoes in a large bowl and add the oil and seasoning. Mix together until fully coated. Spread potatoes out on a baking sheet and bake for 25 minutes or until you can pierce potatoes with a fork.
  • Pat pork chops dry with paper towels. Season both sides with salt & pepper and sprinkle the seasoning over the pork generously to both sides. Rub the seasoning in good.
  • Heat 2 tbsp of olive oil in a large pan. When heated add pork chops. Cook for about 4-5 minutes and flip. Cook another 4-5 minutes. Set aside for about 5 minutes.
  • Cook the beans - while the pork chops cook, heat 1-2 tbsp of olive oil in a pan. Add the garlic. Cook for 30 seconds until fragrant. Add the beans - season with salt and pepper. Cook, tossing frequently for about 7-10 minutes or until they reach your desired softness.
  • Make the pan sauce - while the beans cook, to the pan used to cook the pork chops, add the broth, wine, butter and thyme. Deglaze the pan and bring to a boil and simmer for about 5 minutes or until the sauce begins to thicken.

Video

Notes

Serve pork chops hot topped with the pan sauce with the sides.  Enjoy!

Nutrition

Serving: 1pork chop | Calories: 213kcal | Carbohydrates: 3g | Protein: 25g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 280mg | Potassium: 523mg | Fiber: 1g | Sugar: 1g | Vitamin A: 163IU | Vitamin C: 5mg | Calcium: 28mg | Iron: 1mg