These pork chops are thick-cut and juicy, cooked to a perfect golden brown, with a sweet and sharp cranberry chutney that brings the entire dish together in a delicious melding of flavors and textures.
Pan-Fried Pork Chops are a super easy and delicious dinner to make, and you will want quality pork. I got these bone-in pork chops from Circle B Ranch Pork and they are so thick and juicy. Pork can be hit-or-miss for me, but the the texture and flavor of these pork chops were absolutely perfect.
Try my Sweet and Spicy Pork Chops as well for another easy pork dinner!
What do I need to make these Pan-Fried Pork Chops?
- Pork Chops. As stated above, I used bone-in thick pork chops from Circle B Ranch.
- Italian Breadcrumbs.
- Olive oil.
- Salt and black pepper.
- Cranberry Chutney. I loved the one from Circle B Ranch!
How to make the perfect Pan-Fried Pork Chops
This is such an easy meal to make and it will feel like restaurant quality! Start off with preheating the oven to 350 degrees.
First, prepare the pork. Lightly pat the chops dry with a paper towel.
Take 3 wide but shallow bowls. Fill one with flour, salt, and pepper, one with milk and eggs whisked together, and one with breadcrumbs.
Dredge the pork chop in the flour mixture and shake off the excess.
Then dredge in the milk and eggs.
Then in the breadcrumbs. Press the breadcrumbs into the pork, to make sure that it sticks.
Melt butter in a heavy-bottomed frying pan or skillet over medium high heat. When the butter is melted, add the olive oil. Turn the heat to medium and add the pork and cook for 2 minutes on the first side, flip the pork, and cook for another two minutes. Do this with 2 pieces of pork at a time – you do not want to overcrowd the pan.
Once each pork chop has reached a beautiful golden brown color, put all cooked pork chops on a baking sheet and bake for 15 minutes, or until the pork has reached an internal temperature of 160.
While the pork is in the oven, warm the cranberry chutney in a small non-stick sauce pan over low heat. Serve immediately.
I served mine with wild rice, but this will pair well with a few side dishes:
- Mashed Potatoes.
- Wild rice.
- Corn bread.
- Your favorite veggies – broccoli, green beans, and asparagus would all pair nicely.
- Glazed carrots.
Serve plated or family style!
- 4 thick-cut bone-in pork chops
- 1 cup flour mixed with 1tsp each of salt and pepper
- 1 cup milk
- 3 eggs
- 2 cups Italian seasoned breadcrumbs
- 1 tbsp butter
- 1 tbsp olive oil
- 1 10oz jar cranberry chutney
- Preheat oven to 350.
- Prepare pork chops by patting them dry with a paper towel.
- Take 3 shallow bowls. Fill one with flour mixture, the next with milk and eggs whisked together, and the third with the breadcrumbs.
- Dredge pork chop in flour mixture, then in milk and egg mixture, then in the breadcrumbs. Gently press the breadcrumbs into the pork chop, to make sure they stick. Repeat with all pork chops.
- Melt butter in a heavy bottomed saucepan on medium high heat. Once butter is melted, add the olive oil.
- Cook the pork chops for 2 minutes on one side, then flip and cook for another 2 minutes. Do this with 2 pork chops at a time - you do not want to overcrowd the pan.
- Once each pork chop is golden brown, place them on a baking sheet, and bake for 15 minutes.
- While pork is baking, warm the cranberry chutney in a small non-stick saucepan over low heat.
- Serve immediately.