Classic Fried Pork Chop Recipe

Some entrées can be served with all sorts of sides and work just fine. Chicken breast? Super versatile! Others are a bit more rigid. Step into a steakhouse and you'll likely see the same sorts of sides accompanying their ribeye as the next establishment. When it comes to pork chops, you'd think they fall in the latter category, right? The less flexibly paired?

As it turns out, pork chops are actually a remarkably versatile entrée, at least according to recipe developer Susan Olayinka of The Flexible Fridge. "Pork chops are delicious served with a variety of sides," she says, before adding that "mashed potatoes, roasted vegetables, and a simple green salad are all great options. For a fun twist, try serving the pork chops with an herbed honey mustard sauce or a fruit chutney."

But before we can pair 'em, we gotta cook 'em. Once you know the classic way to pan-fry a pork chop, the sky's the limit when it comes to additional flavors and sides.

This fried pork chop recipe calls for a pound of chops (bone-in or boneless is fine), salt, dried sage, brown sugar, panko breadcrumbs, all-purpose flour, and olive oil.

The star ingredient here is obviously the pork, but that brown sugar is doing a lot of work in the background. "It adds a touch of sweetness to the savory sage and salt seasoning and also helps to create a lovely caramelized crust on the pork chops when cooked," Olayinka explains. "Panko breadcrumbs are also key in creating a crispy coating for the pork chops."

In a shallow dish, combine the breadcrumbs, flour, salt, sage, and brown sugar. Dredge the pork chops in this mixture, pressing the rub into the meat gently so that plenty of the breading sticks.

In a large skillet over medium-high heat, heat the olive oil. Then add the pork chops and cook until browned, about 3 minutes per side.

"When [searing] the pork chops, make sure not to overcook them," Olayinka warns, adding, "also be careful not to let the breadcrumb coating burn when cooking. Breadcrumbs can quickly go from golden brown to burnt, so watch carefully!"

Olayinka's parting words ask for some patience: "Lastly, make sure to rest the pork chops for a few minutes after cooking before serving. This will allow the juices to redistribute and result in a juicier, more flavorful chop." Once they've rested, serve the chops with your favorite sides — any number of them — and enjoy!

"Pork chops are best served slightly pink in the center," Olayinka says, but color alone shouldn't be your only metric here. According to the U.S. Department of Agriculture, pork chops should be cooked to a minimum internal temperature of 145 F and then rested for 3 minutes for safe consumption. Their previous recommendation (which is still considered safe, by the way), is to cook the pork to 160 F, at which point you don't have to rest the meat in order for it to be safe to eat. (The latter may, however, lead to a tougher final product.)

"Pork is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 3 days," Olayinka says. "To keep the pork chops extra juicy, reheat them in a braising liquid like chicken stock."