These James Martin pan fried pork chops are a simple, satisfying dish that delivers crisp golden edges and juicy, tender meat. The pork is seasoned well and cooked in a hot pan to create a beautifully caramelised crust while keeping the centre succulent. It is a straightforward recipe that works well for both weeknight dinners and relaxed weekend meals. The recipe is easy to prepare and takes about 25 minutes from start to finish.
Ingredients
For the Pork Chops
- 4 thick pork chops (bone-in preferred)
- 2 tbsp olive oil
- 30g unsalted butter
- 2 garlic cloves, lightly crushed
- 2 sprigs fresh thyme
- Salt, to taste
- Freshly ground black pepper
Optional Pan Sauce
- 100ml chicken stock
- 1 tsp Dijon mustard
- 1 tbsp double cream
- 1 tsp lemon juice
How to Make James Martin Pan Fried Pork Chops
- Prepare the pork: Remove the pork chops from the refrigerator about 15 minutes before cooking so they come to room temperature. Pat them dry with kitchen paper and season generously with salt and freshly ground black pepper.
- Heat the pan: Place a large frying pan over medium-high heat and add the olive oil. Allow the oil to heat until it shimmers but is not smoking.
- Sear the pork chops: Place the pork chops into the hot pan. Cook for about 3 to 4 minutes on the first side without moving them so a golden crust develops.
- Turn and add flavour: Flip the pork chops and add the butter, crushed garlic, and thyme to the pan. Continue cooking for another 3 to 4 minutes while spooning the melted butter over the chops.
- Check doneness: The pork should be golden on the outside and cooked through but still juicy. The internal temperature should reach about 63°C.
- Rest the meat: Transfer the pork chops to a plate and allow them to rest for 5 minutes. This helps the juices settle and keeps the meat tender.
- Make the optional sauce: Add chicken stock to the same pan and scrape up the browned bits. Stir in Dijon mustard and cream, simmer for a minute, then finish with lemon juice.
- Serve: Spoon the warm pan sauce over the pork chops and serve immediately.
Tips for the Best Pan Fried Pork Chops
How do I keep pork chops juicy?
Allow the meat to rest after cooking. Resting for at least 5 minutes keeps the juices inside the pork instead of running out when sliced.
Why are my pork chops tough?
Pork chops can become tough if overcooked. Use medium-high heat for a quick sear and avoid cooking them for too long.
Should pork chops be at room temperature before cooking?
Yes, letting them sit out for 10 to 15 minutes helps them cook more evenly and prevents the centre from staying cold.
Can I use boneless pork chops?
Yes, boneless chops work well but may cook slightly faster. Keep an eye on them so they do not dry out.
Serving Suggestions
- Creamy mashed potatoes
- Buttered green beans
- Roasted seasonal vegetables
- A simple garden salad
- Warm crusty bread
Storage
Room Temperature
Cooked pork chops can sit at room temperature for up to 2 hours before they should be refrigerated.
Refrigerator
Store leftover pork chops in an airtight container in the refrigerator for up to 3 days. Reheat gently in a frying pan or microwave.
Freezing
Allow the pork chops to cool completely, then wrap well and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Nutrition
- Calories: 420 kcal
- Carbohydrates: 2 g
- Protein: 36 g
- Fat: 29 g
- Saturated Fat: 9 g
- Sodium: 420 mg
Nutrition values are estimates and may vary depending on ingredients used.
FAQs
How long should pork chops be pan fried?
Most thick pork chops need about 3 to 4 minutes per side in a hot pan. The exact time depends on thickness, but they should reach an internal temperature of 63°C for safe and juicy results.
Do I need to marinate pork chops before frying?
No marinade is necessary for this recipe. Simple seasoning with salt and pepper works perfectly because the hot pan and butter create excellent flavour.
What pan is best for frying pork chops?
A heavy frying pan or cast iron skillet works best because it holds heat well and creates a deep golden crust on the meat.
Can I cook pork chops without butter?
Yes, you can cook them using only olive oil. However, adding butter during cooking gives extra flavour and helps create a richer pan sauce.
James Martin Pan Fried Pork Chops
Course: Main CourseCuisine: BritishDifficulty: Easy4
servings30
minutes40
minutes300
kcal1
hour10
minutesJuicy James Martin pan fried pork chops with a golden crust, cooked in butter with garlic and thyme. A quick and flavourful dish perfect for an easy dinner.
Ingredients
4 thick pork chops
2 tbsp olive oil
30g unsalted butter
2 garlic cloves, crushed
2 sprigs fresh thyme
Salt, to taste
Freshly ground black pepper
100ml chicken stock
1 tsp Dijon mustard
Directions
- Remove pork chops from the refrigerator 15 minutes before cooking and season well with salt and pepper.
- Heat olive oil in a large frying pan over medium-high heat.
- Add pork chops and cook for 3 to 4 minutes until golden brown.
- Turn the chops and add butter, garlic and thyme to the pan.
- Cook another 3 to 4 minutes while spooning melted butter over the pork.
- Transfer pork chops to a plate and rest for 5 minutes.
- Add chicken stock and Dijon mustard to the pan and simmer briefly to create a quick sauce.
- Serve the pork chops with the warm sauce spooned over the top.
Notes
- Choose thick pork chops for the juiciest results.
- Allow the meat to rest after cooking to retain moisture.
- Cook in a hot pan to develop a golden crust.
