Southern Pan-Fried Pork Chops

Step 1

Pat the pork chops dry on both sides with paper towels, pressing gently to remove surface moisture — this helps them brown better.

Step 2

Pour the flour into a shallow dish or wide plate. Stir in the paprika, 0.5 teaspoon black pepper, and 0.5 teaspoon salt until evenly mixed.

Step 3

Coat each pork chop on both sides by dredging it in the flour mixture, shaking off any excess so a thin, even coating remains.

Step 4

Heat 3 tablespoons vegetable oil in a 12-inch skillet over medium-high heat for 90 seconds, until the oil shimmers and moves quickly when you tilt the pan.

Step 5

Carefully place both pork chops in the hot oil — you should hear a loud sizzle immediately. Let them cook without moving for 5 minutes.

Step 6

Flip each pork chop by sliding a spatula underneath and turning it over in one smooth motion. Cook for another 4–5 minutes until the interior reaches 145°F on a meat thermometer.

Step 7

Slide the pork chops onto a serving plate and rest them for 2 minutes so the juices redistribute, making them stay moist when you cut into them.