This James Martin pan fried pork chops recipe is a simple, comforting main that delivers juicy meat with a golden, flavour-packed crust. The pork stays tender inside while the butter and herbs create a rich, savoury finish. It is an easy recipe that suits confident beginners and experienced home cooks alike. From start to finish, it is ready in about 25 minutes, making it perfect for a relaxed but impressive meal.
Ingredients
For the Pork Chops
- 4 pork loin chops, about 2.5 cm thick
- 2 tbsp olive oil
- 30 g unsalted butter
- 2 garlic cloves, lightly crushed
- 2 fresh thyme sprigs
- Salt, to taste
- Freshly ground black pepper, to taste
To Finish
- 1 tbsp fresh lemon juice, optional
- Extra thyme leaves, to serve
How to Make James Martin Pan Fried Pork Chops
- Prepare the pork: Remove the pork chops from the fridge 20 minutes before cooking so they come to room temperature. Pat them dry with kitchen paper, then season generously on both sides with salt and black pepper.
- Heat the pan: Place a large, heavy-based frying pan over medium-high heat. Add the olive oil and allow it to heat until shimmering but not smoking.
- Cook the pork chops: Lay the pork chops into the hot pan in a single layer. Cook for 3 to 4 minutes on the first side until well coloured, then turn and cook for another 3 minutes.
- Add butter and aromatics: Reduce the heat slightly and add the butter, garlic cloves, and thyme sprigs. As the butter melts, spoon it over the pork chops repeatedly to baste them and build flavour.
- Check for doneness: Cook until the pork reaches an internal temperature of 63°C. The meat should feel firm but still springy to the touch.
- Rest and finish: Transfer the pork chops to a warm plate and rest for 5 minutes. Spoon over any pan juices, add a squeeze of lemon juice if using, and scatter with fresh thyme before serving.
Tips
How do I keep pork chops juicy?
Use thick-cut pork chops and avoid overcooking. Letting the meat rest after cooking helps the juices redistribute.
Should I use bone-in or boneless chops?
Bone-in chops tend to stay juicier and have more flavour, but boneless chops also work well if they are thick enough.
Why is my pork tough?
Pork becomes tough when overcooked or cooked on too high a heat for too long. Keep the heat steady and use a thermometer if possible.
Can I add extra flavours?
Yes, rosemary, sage, or a crushed clove of garlic works beautifully. You can also finish with a splash of white wine in the pan.
Serving Suggestions
- Creamy mashed potatoes or buttery new potatoes
- Steamed green beans or tenderstem broccoli
- A simple apple and fennel salad
Storage
Room Temperature
Pork chops should not be kept at room temperature for more than 2 hours after cooking.
Refrigerator
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to avoid drying out.
Freezing
Cooked pork chops can be frozen for up to 2 months. Cool completely, wrap well, and thaw overnight in the fridge before reheating.
Nutrition
- Calories: 360 kcal
- Carbohydrates: 1 g
- Protein: 32 g
- Fat: 25 g
- Saturated Fat: 9 g
- Sodium: 420 mg
Nutrition values are estimates and can vary based on ingredients used.
FAQs
Can I cook these pork chops without butter?
Yes, you can use olive oil alone, but butter adds richness and helps carry the flavour of the herbs.
How thick should pork chops be for pan frying?
Chops around 2.5 cm thick are ideal. Thinner chops cook too quickly and can dry out.
Can I finish pork chops in the oven?
If your chops are very thick, you can sear them in the pan and finish in a 180°C oven for a few minutes.
Is it safe to eat slightly pink pork?
Yes, pork is safe at 63°C with a short resting time. It may have a slight blush but will be juicy and tender.
James Martin Pan Fried Pork Chops
Course: Main CourseCuisine: BritishDifficulty: Easy4
servings30
minutes40
minutes300
kcal1
hour10
minutesJuicy pan fried pork chops cooked with butter, garlic, and thyme for a simple but flavour-packed main.
Ingredients
4 pork loin chops
2 tbsp olive oil
30 g unsalted butter
2 garlic cloves, crushed
2 fresh thyme sprigs
Salt
Black pepper
Lemon juice, optional
Directions
- Season pork chops and bring to room temperature.
- Heat oil in a frying pan over medium-high heat.
- Cook pork chops on both sides until golden.
- Add butter, garlic, and thyme, then baste.
- Rest briefly, then serve with pan juices.
Notes
- Use thick-cut pork chops for best results.
- Resting the meat is essential for juiciness.
- Serve immediately for best flavour.
