Pan-Fried Pork Chops: A Crispy, Juicy Delight

Serving: Pan-Fried Pork Chops are delicious served with a variety of sides. Try pairing them with mashed potatoes, roasted Brussels sprouts, or a fresh green salad for a well-rounded meal. You can also serve them with a drizzle of gravy or a squeeze of lemon for added flavor.
Storage: Store leftover pork chops in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over medium heat or in a preheated oven at 350°F (175°C) until warmed through.
Variants:

Spicy Pork Chops: Add chili powder, cayenne pepper, or red pepper flakes to the seasoning mix for a spicy kick.
Herb-Crusted Pork Chops: Add fresh herbs like rosemary or parsley to the seasoning mix for an aromatic twist.
Pork Chops with Pan Sauce: After removing the pork chops, deglaze the skillet with a splash of wine, broth, or cream, and reduce it to create a delicious pan sauce to serve over the chops.
FAQ:
Q: Can I use boneless pork chops?
A: Yes, boneless pork chops work well for this recipe and cook a little faster than bone-in chops. Just be sure to monitor their internal temperature to avoid overcooking.

Q: How do I know when my pork chops are done?
A: The best way to check is with a meat thermometer. Pork chops should reach an internal temperature of 145°F (63°C) for perfect juiciness and flavor.

Q: Can I make these pork chops in advance?
A: While pan-fried pork chops are best enjoyed fresh, you can prepare them ahead of time and reheat them in a skillet to restore their crispy texture.