Pan Seared Pork Chops

These pan seared pork chops are the perfect one pan weeknight meal for one or two. They’re delicious, easy, and done in just 20 minutes, so they’re perfect for a weeknight solo dinner.

[This recipe was originally posted in March 2019. It has been updated with new cooking instructions, expert tips, FAQ, related recipes and ways to repurpose/use up ingredients]

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How will this pan seared pork chop make your life easier?

It can sometimes be hard to look forward to a solo weeknight meal, but these pan seared pork chops are so easy and flavorful that you can’t not make them for yourself. This pan seared pork chop and veggies are the perfect super quick & easy supper. Double the recipe for quick leftovers.

Here are a couple other delish pork recipes: Pan Fried Pork Chop with Apples, Pomegranate Glazed Pork, Pressure Cooker Pulled Pork.

What makes this pork dish so good?

• Olive oil
• Egg
• Breadcrumbs
• Italian seasoning
• Pork chop
• Yukon gold potato
• Green beans
• Lemon
• Parmesan cheese

How do I make pan seared pork chops?

Place cast iron skillet on medium heat, add 2 T olive oil. 

Crack 1 egg into a shallow bowl, whisk with a fork. Pour 2 T breadcrumbs and 1 tsp Italian seasoning into another shallow bowl. Dip pork chop into egg, flip and cover entire pork chop with egg.

Expert Tip: You can use panko if you don’t have regular breadcrumbs on hand.

Repeat with bread crumbs. Bread with breadcrumbs on both sides. Leave remaining breadcrumbs in the shallow dish. Once skillet is hot, place pork chop on skillet. Set a timer for 6 minutes. Add 1 med Yukon gold potato, cut into bite sized pieces, to skillet. Stir potatoes occasionally.

Expert Tip: Chop potato into small bite sized pieces so they’re done with the pork chop.

Flip pork chop once timer goes off, set timer for 6 minutes to cook the second side. Add 1 large handful sliced green beans and remaining breadcrumbs (from shallow bowl) to pan. Cook until pork is done, or to 145 degrees in the center. 

Expert Tip: Use whatever veggies you have on hand: carrots, zucchini, asparagus, spinach, & cabbage would be good too.

Add vegetables and pork chop to plate. Top with a squeeze of lemon, 1 T parmesan cheese, and salt & pepper to taste. Rest for 5 minutes, then enjoy.

Expert tips

• You can use panko if you don’t have regular breadcrumbs on hand.
• Cut potatoes into small, bite sized pieces, they’ll cook faster
• Use whatever veggies you have on hand: carrots, zucchini, asparagus, spinach, & cabbage would be good too.

FAQ

How do you keep pork chops from drying out?

Use the timer, don’t overcook them. Also let pork rest for at least 5 minutes before cutting it open.

How can you tell when pork chops are done?

The best way is to test the temperature in the thickest part of the pork. It is done at ~145 degrees.

How long does a pork chop take to cook?

This pan fried pork chop takes about 12 minutes to cook. Cooking time may be different based on how thick your chop is, and by cooking method.

How can I repurpose this pork chop?

• Double the pork to have leftovers. They’re great on a salad.
• Cook up some pasta, add leftover vegetables and pork to the pasta.

What can I make with leftover ingredients?

• (pork chop) Pan Fried Pork Chop with Apples
• (potatoes) Cheesy Garlic Mashed Potatoes, Potatoes & Brussels Sprouts Au Gratin, Cajun Shrimp Foil Packets, & these Roasted Winter Vegetables.
• (green beans) Swap for asparagus with this Lamb Steak
• (lemon) Baked Salmon, Lemony Carbonara, Pan Seared Salmon w/ Summer Salad, 5 Minute Strawberry Sauce, Sparkling Berry Lemonade, Passion Tea Lemonade, Italian Sausage Tortellini, Corn & Zucchini Salad, Beet & Arugula Salad, and Red White & Blue Popsicles.

Did you make these pan seared pork chops? Leave me a comment & rating to share how they turned out!

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