Then return the pork chops to the wok.When the oil is hot, add the red jalapeno pepper, remaining 2 teaspoons salt and green onions.After all the pork is cooked, remove all of the oil from the wok and wipe it clean from excess flour.Continue cooking the remaining pork chops. Once the pork chops are cooked through, remove them with a slotted spatula and place them on a plate lined with paper towels to drain.Fry them for about 5 to 10 minutes, depending on the thickness. When the oil is ready, dredge each pork chop in the flour mixture and slowly place 2 of the pork chops in the oil.Heat the oil on medium high to 350 degrees measured with a frying thermometer.In a large bowl, mix together the flour, cornstarch, ¼ teaspoon regular salt and the ground white pepper.Let the pork marinate for 20 minutes at room temperature. Combine the marinade and the pork chops.Stuffed pork chops: Slice a pocket into the side of each chop and stuff with your favorite filling, such as sautéed spinach and feta cheese or caramelized onions and Gruyère.Pork chops with a sweet and tangy glaze: Combine equal parts honey and Dijon mustard for a quick and easy glaze that can be brushed onto the chops during the last few minutes of cooking.Parmesan-crusted pork chops: Coat the chops in a mixture of bread crumbs and grated parmesan cheese before pan-frying for a crunchy, cheesy crust.If you loved this pan-fried pork chops with creamy sauce recipe, be sure to try some of these other delicious pork chop variations: Thicker chops may take longer to cook, but the end result will be a tender and juicy pork chop that’s well worth the extra time. Opt for chops that are about 1-inch thick, as thinner chops can dry out quickly and become tough. The thickness of your pork chops will affect the cooking time and overall tenderness of the meat. I recommend using this tried and true Air Fryer Pork Chop Recipe! Choosing the Right Thickness of Pork Chops While this recipe is specifically designed for pan-frying, you can certainly cook pork chops in an air fryer as an option. Helpful Tips & Substitutions Can I use an Air Fryer for this recipe? Garnish with fresh parsley and serve immediately. Return the pork chops to the pan, spooning the creamy sauce over them.Stir to combine, deglaze the pot, and let it simmer for a couple of minutes to thicken. In the same pan, lower the heat to medium and add the heavy cream, parmesan cheese, and lemon juice.

Remove the cooked chops from the pan and let them rest on a plate, tented with foil, for about 5 minutes.They should reach 145☏ (63☌) for a juicy chop. Use an instant-read or digital thermometer to check the internal temperature of the pork chops.Flip and cook for an additional 2-3 minutes on the other side. Cook the chops for about 3-4 minutes on the first side, until they develop a good sear and turn golden brown.It has a large bone running along just one side, making it easy to find and pull out. Pork Chop Cuts: We used a rib chop in this recipe. Boneless pork chops are easier to eat, but bone-in pork chops cook more evenly. Once the oil is hot, add the pork chops to the pan, making sure not to overcrowd them. Boneless or Bone-In: When it comes to making fried pork chops, you really can go with either boneless or bone-in.Drizzle the olive oil, enough to coat the bottom of the pan. Heat a large cast iron skillet or large frying pan over medium-high heat.On a plate, combine the flour and seasoning salt and lightly dredge the seasoned pork chops, shaking off any excess.Season the chops on both sides with sea salt, black pepper, garlic powder, onion powder, and Italian seasonings.Pat dry with a paper towel to remove excess moisture. (This allows the meat to cook more evenly, resulting in a better sear and more tender meat). Remove pork chops from the refrigerator and let them sit at room temperature for about 15 minutes.

Salt and pepper fried pork chops recipe