When you browse the meat section for pork chops, you probably look for thick-cut chops, such as center-cut pork chops, loin chops or blade chops. These cuts have their merits, especially if you intend to grill or broil the meat. However, these thicker cuts of pork tend to be costly and because of their thickness, they do not lend themselves well to pan-frying. Thin pork chops, such as 1/4-inch thick chops, tend to be less expensive -- but just as satisfying -- as thick chops. These thin pieces of pork are also the ideal thickness for pan-frying.
Heat vegetable oil in a frying pan over medium-high heat. When the oil begins to bubble slightly in the pan, it is ready.
Season the pork chops with salt and pepper to taste, or with the seasoning of your choice. Experiment with a barbecue dry rub, an Italian seasoning blend, paprika or garlic powder.
Dip each pork chop into a bowl of beaten eggs, then dredge them in a dry crumb mixture if you wish to have a crisp, browned crust on the pork chops. Make sure the pork chops are evenly coated with the crumb mixture, which may be panko, seasoned breadcrumbs or Parmesan cheese.
Brown the pork chops in the oil for three to four minutes on each side. The meat is done when it has turned golden brown and the juices run clear with no traces of pink.
Remove the pork chops to a serving platter and allow them to rest for several minutes before serving. The resting time will allow the pork chops to finish cooking and the hot juices inside the meat to cool, preventing them from spilling out when you cut into the meat.
Natalie Smith is a technical writing professor specializing in medical writing localization and food writing. Her work has been published in technical journals, on several prominent cooking and nutrition websites, as well as books and conference proceedings. Smith has won two international research awards for her scholarship in intercultural medical writing, and holds a PhD in technical communication and rhetoric.
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