Are you looking for the perfect pork chops recipe? These Best Juicy Pork Chops are easy to make and guaranteed to be moist and savory!
I have to admit…I’m usually not that big a fan of pork chops.
Nothing against them personally — I just typically find them to be too dry, under-seasoned, tough, or bland. Guess it’s more in the preparation than the actual chop.
Now, I do love my Rye-Stuffed Pork Chops with Apple-Thyme Pan Sauce recipe and there are a few restaurants we like where I will actually order the pork chops because of how well they are cooked, though this is rare.
When I cook my pork chops, I have a few requirements: (1) must be thick pork chops, (2) must be cooked on the stovetop in the skillet (3) must be bone-in, and (4) must be flavorful.
Simple and reasonable requirements, right?
I kid you not: these are the best pork chops ever.
You read right. Best. Ever.
We just had them and I can’t stop thinking about how good they were. Perfectly juicy with a crunchy, flavorful coating. The right amount of salt with a hint of garlic and some mild heat. So. Good. Enjoy them with some Garlic Parmesan Green Beans and you have yourself a very tasty meal.
I think thick-cut chops are the only way to go, especially if they will be cooked in a skillet because you more easily ensure the chops will be juicy and succulent.
This recipe has revolutionized my beliefs in pork chops. I now look forward to our next pork chop dinner (home-cooked, of course) because I know I have a delicious and easy way to prepare them. I now believe in the pork chop. Hallelujah! (Sorry, got a bit carried away there. You’ll understand soon enough.)
Please try these. I hope to make a believer out of you.
TIPS FOR MAKING BEST JUICY PORK CHOPS
I want you to enjoy juicy pork chops just as much as I do, so I’ve compiled a few tips to make that happen!
- Cook them on the stovetop: These are juicy on the inside and have a crunch on the outside. That makes them perfectly delicious. With a wonderful sear, they come out just right.
- Let your chops reach room temperature: I take the pork chops out of the refrigerator about 30 minutes before I plan to cook them. Bringing them to room temperature ensures an even cook throughout.
- Cover the chops in the flour mixture: I use healthy chickpea flour and dredge the pork chops with an even coating. The flour and seasonings add amazing flavor and crunch, too!
- Don’t overcrowd the pork chops: For an evenly cooked and juicy pork chop, make sure they have lots of room in the pan and cook no longer than 4-5 minutes per side.
- Use a thermometer if needed: I cook this pork chop recipe 4-5 minutes per side, but if you prefer, use a meat thermometer and watch for the chops to reach 145 degrees F. You may need to add or subtract a few minutes if your pork chops are extra thick, and if they vary a bit in size.
HOW TO MAKE BEST JUICY PORK CHOPS
I’ve given you a few tips, and now I will give you the steps to making the best juicy pork chops ever:
- 2 center-cut thick cut, bone-in pork chops
- Chickpea flour
- Arrowroot starch
- Sea salt
- Ground black pepper
- Garlic powder
- Cayenne pepper
- Organic, grass-fed unsalted butter
- Pat the chops dry and coat them with sea salt and ground black pepper. I like to use lots!
- Make the flour mixture containing chickpea flour, arrowroot starch, sea salt, pepper, garlic powder, paprika, and cayenne.
- Heat the butter in a large skillet. I use medium-high heat.
- Dredge the pork chops in the seasoned flour mixture, making sure to shake off any excess. Add to the pan, taking care to not overcrowd.
- Cook 4-5 minutes per side. They are done when nicely golden brown and the juices run clear when the chops are pierced with a fork.
HOW TO MAKE A HEALTHY PORK CHOPS COATING
For this recipe, I use chickpea flour for a healthy pork chops coating. Why do I choose this flour?
- Chickpea flour is nutritional
- It contains protein
- Using chickpea flour adds fiber to the dish
- Chickpea flour has antioxidants
Arrowroot starch is also a good choice in this mixture, with vitamins, potassium, and fiber a few of the good things found in it. Both chickpea flour and arrowroot starch are gluten-free. Check the packaging when purchasing to make sure these ingredients are not made in a facility that may contaminate the ingredients with gluten.
HOW TO STORE AND REHEAT BEST JUICY PORK CHOPS
I store these best juicy pork chops (on the rare occasion there are leftovers!) in an airtight container in the fridge for up to 4 days. To reheat, I preheat the oven to 350 degrees F. I place the chops in a glass dish—and this is when overcrowding is a good thing—adding 1 tablespoon of water or broth per pork chop. Cover with foil, place in the oven, and reheat between 15-25 minutes. Check them often, as every oven is different!
WHAT SIDES TO SERVE WITH PORK CHOPS
This is my favorite pork chop recipe done in the skillet and I’m happy to share it with you so you can enjoy chops, too. Here are a few of my favorite sides:
MORE HEALTHY PORK RECIPES
I bet now that you’ve made these and had great success, you’ll want more fabulous pork recipes. Here they are!
- Easy Instant Pot Pulled Pork 4 Ways
- Garlic Roasted Pork Chops
- Best Crock Pot Pulled Pork Sandwiches
- Easy Roasted Pork Tenderloin
- Pork Tamales
- Pork Fried Rice
- Rye-Stuffed Pork Chops
- Slow Cooker Green Chile Pork Tacos
- Pork Chops With Carolina Spice Rub
Are you looking for the perfect pork chops recipe? These best juicy pork chops are easy to make and guaranteed to be moist and savory!
- 2 center-cut thick cut, bone-in pork chops
- 1/2 cup chickpea flour
- 1 tbsp arrowroot starch
- 2 tsp sea salt plus more to coat chops
- 2 tsp ground black pepper plus more to coat chops
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- 2 tbsp organic, grass-fed unsalted butter
Pat chops dry and generously coat with sea salt and ground black pepper.
Combine chickpea flour, arrowroot starch, sea salt, pepper, garlic powder, paprika and cayenne pepper in a shallow dish.
Heat butter over medium-high heat in large skillet until hot.
Dredge chops, individually, into seasoned flour mixture to entirely coat and then shake off excess. Add chops to hot pan, careful not to overcrowd. Cook 4-5 minutes per side or until nicely golden brown. Test the chop by poking with a fork to make sure the juices run clear. Be careful not to overcook the chops, as this will make them dry and chewy.
Drain on plate lined with paper towels. Serve immediately.
This post contains affiliate links for products I use regularly and highly recommend.