I’ve cooked pork chops in more ways than I can count, but these salt and pepper pork chops keep me coming back. The flavor is bold but not overwhelming, the kind of balance that makes you pause after the first bite. I love how they sizzle in the pan, the crackle of the crust forming while the inside stays juicy. This recipe has all the qualities I look for when I’m tired on a weeknight but still want something comforting. It’s one of those quick pork chop recipes that doesn’t make me stand at the stove for hours, and the results look like I actually put in extra effort. What makes this even better is its versatility. Serve them plain, tuck them into pork chop sandwich recipes with a soft bun and crisp lettuce, or pair them with rice and call it one of my go-to pork Asian recipes. They remind me of the fried pork chop recipes my grandmother used to make, though I keep mine a little lighter. If you’re on the lookout for pork loin chops recipes that actually taste exciting, these hit that sweet spot. Simple, quick, and satisfying—exactly what recipes for pork chops should deliver.

1) Key Takeaways
2) Easy Salt and Pepper Pork Chops Recipe
3) Ingredients for Salt and Pepper Pork Chops
4) How to Make Salt and Pepper Pork Chops
5) Tips for Making Salt and Pepper Pork Chops
6) Making Salt and Pepper Pork Chops Ahead of Time
7) Storing Leftover Salt and Pepper Pork Chops
8) Try these Main Course next!
9) Salt and Pepper Pork Chops
10) Nutrition

1) Key Takeaways

Salt and pepper pork chops cook fast yet stay juicy with a crisp edge.
You need only a few ingredients, but the flavor feels full and layered.
This recipe works on weeknights but feels special enough for guests.
You can pair them with rice, bread, or slide them into a sandwich.

2) Easy Salt and Pepper Pork Chops Recipe

When I say easy, I mean it in the best way possible. These pork chops use ingredients that already sit in most kitchens. A little salt, a little pepper, a quick dusting of starch, and a hot skillet. That’s all you need.

The beauty of this recipe lies in how it fits different moods. I’ve made these on weeknights after long days, and I’ve made them when friends drop by without warning. Both times they save me.

Why do they work so well? Pork has that natural balance of lean and fat, and when seared fast, the flavor concentrates. The crisp edges come alive under your teeth, while the inside stays tender. It feels like comfort food without a lot of fuss. This is one of those pork chop recipes that actually earns a spot in your permanent rotation.

3) Ingredients for Salt and Pepper Pork Chops

Pork Chops: Choose chops at least an inch thick. Thin ones cook too fast and end up dry. Thick cuts stay juicy and give that perfect chew.

Salt: Regular table salt works fine, but I like kosher salt for the even texture. It clings better and seasons the surface well.

Black Pepper: Fresh ground pepper gives a sharp bite. Pre-ground works in a pinch, but the aroma of cracked pepper is worth the extra step.

Cornstarch: This light coat creates that crisp crust you want in fried pork chop recipes. It helps the surface brown and gives a gentle crunch.

Vegetable Oil: Neutral oil handles high heat and lets the flavor of pork come through without extra taste.

Garlic: Sliced garlic perfumes the oil and sticks lightly to the chops. It’s a small touch but makes a big difference.

Green Onions: Chopped green onions add color and freshness at the end. They brighten the dish and make it feel complete.

Chili Flakes: Optional, but I often add a pinch. Heat lifts the richness of the meat and keeps each bite interesting.

4) How to Make Salt and Pepper Pork Chops

Step 1. Pat the pork chops dry with paper towels. Dry meat browns faster and builds flavor better.

Step 2. Season both sides with salt and pepper. Don’t hold back. This step carries the dish.

Step 3. Coat the chops lightly with cornstarch. Shake off the excess so the crust stays thin.

Step 4. Heat oil in a skillet until it shimmers. Lay in the chops. Don’t crowd them. Let them sizzle without moving for a few minutes.

Step 5. Flip when golden brown. Cook the other side until crisp and the inside reaches juicy doneness. About three to four minutes per side works for most cuts.

Step 6. Remove the chops and rest them on a plate. Toss garlic slices into the oil until they turn golden.

Step 7. Slide the pork back in, scatter green onions and chili flakes, and toss gently before serving.

5) Tips for Making Salt and Pepper Pork Chops

Don’t rush the sear. If you flip too soon, you lose the crust. Let the surface color build before you move the chops.

Pick the right cut. Bone-in chops give more flavor and protect the meat from overcooking. Boneless works but cooks quicker. Keep an eye on them.

For extra depth, marinate the chops in a splash of soy sauce before cooking. It’s not part of the classic, but it turns them into pork Asian recipes with a little twist.

Always rest the meat for a few minutes before cutting. Juices settle back in, and you keep the inside moist.

6) Making Salt and Pepper Pork Chops Ahead of Time

You can prep pork chops in advance if you plan smart. Season them early, coat them with starch, and keep them in the fridge on a tray. When you’re ready, heat oil and cook straight away.

If you want them for a party, cook them slightly under, then finish them in a hot oven right before serving. It saves you from rushing at the last minute.

I’ve even sliced them into strips and held them cold for pork chop sandwich recipes. Later, I reheat the meat quickly in a pan and tuck into buns. Works every time.

7) Storing Leftover Salt and Pepper Pork Chops

Leftovers keep well if you store them right. Place cooked chops in an airtight container. Refrigerate up to three days.

When reheating, use a skillet or air fryer. The microwave makes the crust soft, so I avoid it unless I’m in a real rush.

If you like meal prep, these fit into lunch boxes with rice or noodles. It’s one of my go-to quick pork chop recipes for the week.

8) Try these Main Course next!

9) Salt and Pepper Pork Chops