Pan Fried Pork Chops

Course: Main Course
Cuisine: American
Keyword: easy pork chops, pan fried pork chops, pork chops
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2
Calories: 605kcal
A quick and easy preparation that's great for quick weeknight meals.  Serve it with buttered noodles, couscous or mashed potatoes or cauliflower and a green vegetable. You won't have leftovers.
Print Recipe


  • 2 bone in pork chops about 3/4" thick
  • 2 tablespoons dijon mustard
  • 2 tablespoons half and half or milk
  • 1/2 cup dry breadcrumbs
  • 2 tablespoons olive oil
  • 1 lemon halved
  • 1/2 cup water
  • 2 tablespoons parsley chopped
  • 1 tablespoon butter


  • In a small bowl, combine the dijon mustard and milk.  Stir to combine. Pour the mustard mixture over the pork chops and spread it over the chops to coat.
  • Add the breadcrumbs to a shallow dish.  Dip the pork chops into the breadcrumbs to coat on both sides.
  • Heat a large skillet over medium- medium high heat.  Add the olive oil to the skillet.  When the oil is hot add the pork chops to the pan and cook for 2-3 minutes until browned, flip the pork chops over and brown on the second side.  If you need more oil for the pan add it in 1-2 teaspoon increments. Cook for 2 minutes, then squeeze the lemon juice from the lemon over the pork chops.  Add the water and cover the pork tightly with a lid.  Cook for 5-6 minutes, until pork is done, but still slightly pink in the middle. 
  • Transfer the pork chops to a serving platter.  Add the parsley and butter to the pan and whisk until emulsified and a pan sauce forms.  Note: if you need more liquid, you can add a little more water (2 tablespoons) and a squeeze more lemon.  Pour the sauce over the pork chops and serve.



Calories: 605kcal | Carbohydrates: 26g | Protein: 40g | Fat: 37g | Saturated Fat: 11g | Cholesterol: 133mg | Sodium: 524mg | Potassium: 771mg | Fiber: 3g | Sugar: 3g | Vitamin A: 510IU | Vitamin C: 33.9mg | Calcium: 127mg | Iron: 3.2mg