Pan-Fried Pork Chops: A Crispy, Juicy Delight

Pat the pork chops dry with paper towels to remove excess moisture. This will help achieve a crispy crust when frying.
Season both sides of the pork chops generously with salt, pepper, garlic powder, onion powder, paprika, and dried thyme. Rub the seasoning into the meat to ensure it’s well-coated.
Heat the Skillet:

Heat a large skillet (preferably cast iron or non-stick) over medium-high heat. Add the olive oil and allow it to get hot. The oil should shimmer but not smoke.
Cook the Pork Chops:

Carefully place the pork chops in the skillet. Avoid overcrowding the pan to ensure even cooking. Fry for about 4-5 minutes per side for boneless chops, or 6-7 minutes per side for bone-in chops. The goal is to get a golden-brown, crispy crust on both sides while ensuring the pork is cooked through.
Use a meat thermometer to check the internal temperature. The pork chops are done when they reach an internal temperature of 145°F (63°C).
Optional Butter Finish:

If you prefer a richer flavor, add a tablespoon of butter to the skillet during the last minute of cooking. Tilt the skillet and spoon the melted butter over the pork chops to enhance their flavor and juiciness.
Rest the Pork Chops:

Once the pork chops are cooked, remove them from the skillet and let them rest for 5 minutes before serving. This helps retain the juices inside and ensures the meat stays moist.
Serve and Enjoy:

Serve the pan-fried pork chops with your favorite side dishes, such as mashed potatoes, roasted vegetables, or a simple salad. Enjoy the crispy, juicy goodness!
Serving and Storage Tips: