There’s something undeniably nostalgic and heartwarming about the sound of pork chops sizzling in a hot skillet. That satisfying sear, the mouthwatering aroma, the anticipation of that first bite—these simple pleasures are what make pan-fried pork chops a cherished staple in kitchens across America. Today, we’re taking a deep dive into the art of pan-frying pork chops, inspired by none other than Ree Drummond, the beloved Pioneer Woman herself.
In this guide, we’ll not only walk you through her tried-and-true recipe but also expand upon it with tips, techniques, and a few personal touches to elevate this humble dish into a meal that’s nothing short of extraordinary.
The Beauty of Simplicity
At the heart of Ree Drummond’s pan-fried pork chops recipe is an appreciation for simplicity. The ingredients are minimal: bone-in pork chops, seasoned salt, pepper, flour, and a generous helping of butter and oil. Yet, when combined with the right technique, these basics transform into something magical.
The magic begins with the sear. Getting that golden-brown crust on the outside while maintaining juicy, tender meat on the inside is a balancing act. It’s about patience, heat control, and knowing when to flip. The result is a crispy, flavorful exterior and a perfectly cooked center that’s juicy and satisfying.
Step-by-Step with a Southern Flair
Start by selecting your pork chops. Look for bone-in chops that are about 1/2 to 3/4 inch thick. Thicker chops tend to stay juicier, while the bone adds flavor during cooking.
Seasoning is key. Ree uses seasoned salt and pepper—a timeless duo that enhances without overpowering. Feel free to add a pinch of garlic powder or smoked paprika for a personal twist.
Next, dredge the chops in flour. This not only helps create that crave-worthy crust but also helps lock in moisture. A light, even coating is all you need.
Heat your skillet—cast iron is ideal for even heat distribution. Add a mix of butter and vegetable oil. Once it’s hot and shimmering, place your chops in the pan, but don’t overcrowd them. Let them cook undisturbed for 3 to 5 minutes per side, depending on thickness, until beautifully browned and cooked through.
Let them rest on a wire rack or paper towels for a few minutes. This keeps the crust crisp and allows the juices to redistribute.
Tips for Next-Level Pork Chops
Let your chops sit at room temperature for 15–20 minutes before cooking to ensure even cooking.
Use a meat thermometer. Pork is safe at 145°F, and resting will bring the temp up slightly.
For added flavor, consider brining your chops for a few hours in a mix of water, salt, sugar, and herbs.
A splash of apple cider vinegar or a touch of honey in your brine can add complexity.
Beyond the Basics: Sides and Serving Ideas
Pair your pork chops with classic Southern sides like mashed potatoes, green beans, or cornbread. Want something fresh? Try a crisp apple slaw or roasted Brussels sprouts with bacon.
For sauces, a simple pan gravy made by deglazing the skillet with chicken broth or white wine adds depth. Or, go sweet and tangy with a dollop of apple chutney or peach preserves.
Make It Yours
While Ree Drummond’s version is a masterpiece of simplicity, don’t be afraid to make it your own. Whether it’s swapping in panko for extra crunch, adding herbs to your flour dredge, or finishing with a compound butter, small tweaks can personalize this dish to your family’s tastes.
This recipe is more than just a meal—it’s a connection to tradition, a celebration of flavor, and a reminder that sometimes the simplest dishes bring the greatest joy.
So heat up that skillet, gather your ingredients, and get ready to create a meal that’s sure to become a favorite in your household.
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