Salt and Pepper Pork Chops are a classic and simple dish that brings out the best in a good cut of pork. These chops get a generous seasoning of salt and freshly cracked black pepper, creating a crispy, flavorful crust when cooked just right. The contrast between the crunchy outside and juicy meat inside is what makes this dish so satisfying and easy to love.
I love making these because they’re quick and don’t need a lot of fancy ingredients, but they still feel special. One tip I always stick to is making sure the pork chops are at room temperature before cooking and that the pan is really hot. That way, you get that perfect sear that locks in all the juices.
My favorite way to enjoy Salt and Pepper Pork Chops is with a side of roasted veggies or a simple salad. They’re also great served with some mashed potatoes or a cozy bowl of rice. Whenever I cook them, everyone seems to grab a second plate, so I know I’m doing something right!
Key Ingredients & Substitutions
Pork Chops: Bone-in pork chops about 1-inch thick work best for juicy, tender meat. Boneless chops can be used but watch cooking time as they cook faster and can dry out.
Salt and Pepper: Kosher salt and freshly ground black pepper are the stars here. Using fresh cracked pepper gives better flavor. If you like heat, adding chili flakes or cayenne can be a nice twist.
Flour or Cornstarch: Both work for coating to create a crispy crust. Cornstarch gives a lighter, crisper finish, while flour is classic and easy. Gluten-free flour is a good swap if needed.
Vegetables and Garnishes: The sliced chilies add a pop of color and spicy freshness. Bell peppers add sweetness and crunch but are optional. Scallions and sesame seeds bring extra flavor and texture.
How Do You Get the Pork Chops Crispy and Juicy Every Time?
Getting pork chops crispy on the outside but juicy inside is all about prep and heat control.
- Dry chops well with paper towels before seasoning to stop moisture from steaming the meat.
- Use a hot pan with enough oil to create a shallow “fry.” The oil shouldn’t be smoking but hot enough to sizzle when chops touch the pan.
- Don’t overcrowd the pan—cook in batches if needed to keep the oil temperature steady.
- Flip only once, letting the crust form fully before turning.
- Check doneness with an instant-read thermometer; 145°F (63°C) is perfect for pork chops.
- Rest chops a few minutes after cooking to let juices settle, resulting in tender bites.
Equipment You’ll Need
- Large skillet – I prefer a heavy-bottomed skillet for even heat and a nice sear on the pork chops.
- Meat thermometer – helps you cook the pork to the perfect 145°F without guessing.
- Tongs or a slotted spoon – for turning the chops and removing them from hot oil safely.
- Paper towels – to drain excess oil and keep the chops crispy.
- Small bowl – for mixing or holding ingredients like garlic and sliced peppers during cooking.
Flavor Variations & Add-Ins
- Test different proteins like chicken thighs or shrimp if you want a twist on the classic.
- Add a splash of soy sauce or fish sauce to the peppers for a touch of umami flavor.
- Use different peppers—like jalapeños or banana peppers—for more heat or sweetness.
- Sprinkle chopped cilantro or parsley on top before serving for fresh, bright flavor.
Salt and Pepper Pork Chops
Ingredients You’ll Need:
For the Pork Chops:
- 4 bone-in pork chops, about 1-inch thick
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- ½ cup all-purpose flour or cornstarch (for coating)
- Vegetable oil or canola oil, for frying
For the Pepper and Garlic Topping:
- 1 red chili pepper, thinly sliced
- 1 green chili pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced (optional)
- 2 cloves garlic, minced
- 1 teaspoon sesame seeds (optional)
- 2 scallions (green onions), thinly sliced
Time Needed:
This recipe takes about 10 minutes to prepare and 15 minutes to cook. You’ll spend a few minutes seasoning, dredging, frying, and then lightly sautéing the peppers and garlic. It’s a quick meal, ready to enjoy in around 25 minutes!
Step-by-Step Instructions:
1. Prepare the Pork Chops:
Start by patting the pork chops dry using paper towels. This helps you achieve a crispy crust. Season both sides evenly with kosher salt and freshly ground black pepper.
2. Coat and Fry the Pork Chops:
Dredge each pork chop in the flour or cornstarch, shaking off the excess. Heat about ¼ inch of vegetable oil in a large skillet over medium-high heat until hot but not smoking. Fry the pork chops for 4-5 minutes on each side until they’re golden brown, crispy, and cooked through (internal temperature of 145°F). Remove and drain on paper towels if needed.
3. Sauté Peppers and Garlic and Finish:
Lower the heat to medium in the same skillet, add a bit more oil if necessary. Sauté minced garlic, sliced red and green chili peppers, and yellow bell pepper for 1-2 minutes until fragrant and slightly softened. Return the pork chops to the skillet, toss gently to combine with the peppers and garlic. Sprinkle with sesame seeds and sliced scallions.
4. Serve Hot:
Serve your Salt and Pepper Pork Chops right away with the colorful pepper mixture on top. They pair wonderfully with steamed rice or a fresh green salad.
Can I Use Boneless Pork Chops Instead of Bone-In?
Yes! Boneless pork chops work well too but cook a bit faster, so keep an eye on them to avoid drying out. Adjust cooking time to about 3-4 minutes per side depending on thickness.
Can I Substitute Cornstarch for All-Purpose Flour?
Absolutely! Cornstarch creates a lighter, crispier crust compared to flour. Use the same amount, and make sure to shake off excess before frying.
How Should I Store Leftover Pork Chops?
Store leftover pork chops in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to keep them crispy, or microwave with a damp paper towel to maintain moisture.
Can I Make This Recipe Spicier?
Definitely! Add more chili peppers or include spicy varieties like jalapeños or serranos. You can also sprinkle some red pepper flakes during seasoning for an extra kick.
