Salt and Pepper Pork Chops are a simple and satisfying dish that highlights the rich flavor of the pork with just a few basic seasonings. The crispy edges and tender inside come from a perfect balance of salt and fresh cracked black pepper coating the juicy chops. It’s a quick and easy recipe that feels like a classic comfort meal at home.
I love making these pork chops when I want something straightforward but tasty. There’s something so comforting about the crispy crust with the straightforward seasoning that makes each bite really satisfying. I usually add a splash of oil to the pan and let the chops sear to golden perfection – it’s my little trick for extra crispiness. These chops never fail to get compliments from family or guests.
My favorite way to serve salt and pepper pork chops is alongside some simple roasted vegetables or a fresh salad. It’s healthy and balanced, and the crispy chops bring everything together. Sometimes I even use the pan drippings to make a quick gravy or sauce for a little extra flavor. This recipe reminds me of those cozy weeknight dinners when everyone’s hungry and happy to eat something warm and delicious without fuss.
Key Ingredients & Substitutions
Pork Chops: Bone-in chops add flavor and keep the meat juicy. If you prefer, boneless chops work well too but watch cooking time as they cook faster.
Salt & Pepper: Simple but essential. Use kosher salt and freshly cracked black pepper for the best seasoning impact.
Flour: Lightly dredging chops in flour helps create a crispy crust. You can substitute with cornstarch for a lighter coating or gluten-free flour if needed.
Oil & Butter: Mix vegetable oil with butter for great browning and flavor. Olive oil can substitute, but watch the heat as butter browns faster.
Green Beans and Chili Peppers: Blanched green beans add freshness and crunch. Fresh chili peppers are optional for a mild spicy kick—you can skip or swap for bell peppers for color without heat.
How Do You Get a Crispy, Golden Crust on Pork Chops?
Getting a perfect crust on your pork chops is key to this recipe’s success. Here’s how I do it:
- Pat chops very dry before seasoning and flouring. Moisture = less crispiness.
- Dredge lightly in flour; too thick a coating gets gummy.
- Preheat the pan with oil and butter over medium-high heat so it’s hot but not smoking.
- Place chops gently in the pan without crowding. Cook undisturbed for 4-5 minutes per side.
- Flip only once for best crust development; resist the urge to move them around.
- Use a meat thermometer to check for 145°F (63°C) for juicy, safe pork.
Let the chops rest after cooking to keep juices inside. This method gives you a tender inside with a crackly, flavorful crust every time!
Equipment You’ll Need
- Large skillet – I prefer a heavy-bottomed one to prevent hot spots and get an even crisp on the pork.
- Tongs – they make flipping the chops easy and keep your fingers safe.
- Meat thermometer – ensures your pork reaches the perfect internal temperature without overcooking.
- Small bowl – for mixing flour and seasoning.
- Serving plate – to rest the cooked chops before serving.
- Cooking spoon or spatula – for tossing green beans and chili peppers in the pan juices.
Flavor Variations & Add-Ins
- Replace green beans with sautéed spinach or roasted potatoes for different sides.
- Add sliced onions or bell peppers to the pan with garlic for extra flavor and color.
- Use smoked paprika or chili powder instead of plain pepper for a smoky, spicy twist.
- Finish with a squeeze of lemon or a drizzle of balsamic vinegar for a tangy contrast.
How to Make Salt and Pepper Pork Chops
Ingredients You’ll Need:
For the Pork Chops:
- 4 bone-in pork chops (about 1 inch thick)
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- ½ cup all-purpose flour (for dredging)
- 2 tablespoons vegetable oil or olive oil
- 1 tablespoon unsalted butter
- 2 cloves garlic, minced (optional)
For the Sides and Garnish:
- 1 cup green beans, trimmed and blanched
- 1-2 fresh red and green chili peppers, thinly sliced (optional, for heat and color)
- 1 sprig fresh rosemary (for garnish and flavor)
How Much Time Will You Need?
This meal takes about 10 minutes to prep and 15 minutes to cook, for a total of roughly 25 minutes. It’s quick enough for a weeknight but special enough to impress.
Step-by-Step Instructions:
1. Prep the Pork Chops:
Start by patting your pork chops dry with paper towels—this helps get a nice crust when cooking. Season both sides well with salt and freshly ground pepper. Then, give them a light dusting in flour, shaking off any extra.
2. Cook the Pork Chops:
Heat vegetable oil and butter in a large skillet over medium-high heat until hot but not smoking. Add the pork chops carefully, making sure they don’t crowd each other. Cook for about 4–5 minutes on each side, until they’re golden and crispy. If you like, add minced garlic in the last couple of minutes to cook alongside for extra flavor. Use a meat thermometer to ensure they reach 145°F (63°C) inside.
3. Rest and Finish:
Take the chops out and let them rest on a plate, loosely covered with foil. While they rest, toss your blanched green beans and sliced chili peppers in the same hot pan juices for a minute or two to warm and soak up flavor. When plating, garnish the pork chops with fresh rosemary and extra cracked pepper for a fragrant, appetizing finish. Serve immediately and enjoy your delicious salt and pepper pork chops!
Can I Use Boneless Pork Chops Instead?
Yes, boneless pork chops work well too! Just reduce the cooking time slightly since boneless chops cook faster. Aim for the same internal temperature of 145°F (63°C).
How Do I Store Leftover Pork Chops?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave to keep them juicy and tender.
Can I Skip the Flour Dredging?
Definitely. The flour helps create a crispy crust, but if you prefer a lighter coating, you can skip it. Just make sure your pork chops are well-seasoned and dry for a good sear.
What’s a Good Substitute for Green Beans?
You can swap green beans for any quick-cooking vegetable like asparagus, snap peas, or sautéed spinach. Just adjust the cooking time to keep them crisp and tender.