Salt and Pepper Pork Chops are a simple and satisfying dish that really lets the flavors shine. The crispy, well-seasoned crust with just the right amount of salt and freshly ground black pepper makes every bite delightfully crunchy on the outside while staying juicy and tender inside. It’s a straightforward way to enjoy pork chops without needing a ton of ingredients.
I love making these pork chops because they come together quickly, and the seasoning is so classic that it’s hard to go wrong. A little tip I’ve found helpful is to let the pork chops sit at room temperature for a few minutes before cooking — it helps them cook more evenly and keeps them juicy. Plus, don’t be shy with the pepper; it adds a nice kick that balances perfectly with the salt.
My favorite way to serve salt and pepper pork chops is alongside some roasted vegetables or a fresh green salad, keeping the meal light but filling. They’re great for a busy weeknight but special enough to serve when friends drop by. Every time I make these, someone asks for the recipe — they’re just that easy and tasty!
Key Ingredients & Substitutions
Pork Chops: Bone-in chops add more flavor and stay juicy, but boneless work well too. Look for about 1-inch thickness for even cooking.
Flour vs. Cornstarch: Flour gives a traditional crust. Cornstarch creates a lighter, crispier coating if you want extra crunch.
Salt & Pepper: Freshly ground black pepper adds a nice kick. Don’t skimp on the salt—it enhances the pork’s natural flavor.
Green and Red Chilies: These add fresh heat and color. Jalapeños are great, but you can use milder peppers if you prefer less spice.
Oil: Use vegetable or peanut oil for frying because they handle high heat without burning.
How Do You Get the Crispiest Crust on Salt and Pepper Pork Chops?
Patting the pork dry is the secret to a crisp crust—moisture prevents browning. Coat chops evenly but don’t clump the flour.
- Heat the oil until shimmering but not smoking; hot oil crisps the crust quickly.
- Cook chops without crowding to keep the temperature steady and crisp up all sides.
- Flip only once to avoid breaking the crust and let the crust fully form.
Adding garlic and chilies near the end infuses the oil with flavor without burning. Serve immediately to enjoy that nice crunch!
Equipment You’ll Need
- Large skillet or frying pan – I recommend a heavy-bottomed one for even heat and crispy results.
- Tongs – helpful for flipping the pork chops without tearing the crust.
- Wire rack or plate with paper towels – to drain excess oil and keep the crust crispy.
- Meat thermometer (optional) – ensures pork reaches a safe 145°F without overcooking.
- Small mixing bowls – for the flour mixture and coating ingredients, making it easier to prep the chops.
Flavor Variations & Add-Ins
- Replace green chilies with sliced bell peppers for milder flavor and more crunch.
- Add a sprinkle of smoked paprika or cayenne pepper in the flour for extra smoky or spicy kick.
- Mix in chopped fresh herbs like thyme or parsley for a fresh herbal note.
- Serve topped with a squeeze of lime or lemon for bright, tangy contrast.
Salt and Pepper Pork Chops
Ingredients You’ll Need:
For the Pork Chops:
- 4 pork chops (bone-in or boneless, about 1 inch thick)
- 1 cup all-purpose flour or cornstarch (for a crispier crust)
- 1 teaspoon kosher salt (plus extra for seasoning)
- 1 teaspoon freshly ground black pepper (plus extra for seasoning)
- ½ teaspoon garlic powder (optional)
For the Flavor and Frying:
- 2-3 fresh green chilies or jalapeños, thinly sliced
- 1 small red chili, thinly sliced (optional for heat and color)
- 3 cloves garlic, finely chopped or minced
- ¼ cup vegetable oil or peanut oil (for frying)
- Lemon wedges (optional, for serving)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep the pork chops and ingredients, plus around 10-12 minutes to cook the pork chops until golden and cooked through. Overall, plan for about 20-25 minutes from start to finish, making it a quick and tasty meal!
Step-by-Step Instructions:
1. Prepare the Pork Chops:
Start by patting the pork chops dry with paper towels. This helps the coating stick better. Season both sides generously with salt and freshly ground black pepper.
2. Make the Coating Mixture:
In a shallow dish, combine the flour (or cornstarch), remaining salt, black pepper, and garlic powder if you’re using it. Mix well.
3. Coat the Pork Chops:
Dredge each pork chop in the flour mixture, pressing lightly so the coating adheres well. Shake off any excess flour to avoid clumps.
4. Cook the Pork Chops:
Heat the vegetable oil in a large skillet over medium-high heat until shimmering but not smoking. Carefully place the pork chops in the pan, making sure not to crowd them. Cook for about 4-5 minutes on each side, or until golden brown and the internal temperature reaches 145°F (63°C). Adjust cooking time if the chops are thicker or thinner.
5. Add Chilies and Garlic:
During the last 1-2 minutes of cooking, add the sliced green and red chilies along with the minced garlic to the pan. Stir gently around the chops to flavor the oil and soften the chilies slightly without burning the garlic.
6. Rest and Serve:
Remove the pork chops from the pan and place them on a plate lined with paper towels to drain excess oil. Serve them topped with the fried garlic and chili slices. Add lemon wedges on the side for a fresh squeeze of citrus if you like.
Can I Use Frozen Pork Chops for This Recipe?
Yes, but make sure to fully thaw them in the refrigerator overnight before cooking. Pat them dry thoroughly to get a crispy crust and avoid extra moisture in the pan.
What Can I Substitute for Green Chilies if I Don’t Like Spicy Food?
You can use sliced bell peppers or milder sweet peppers instead. They add color and crunch without the heat, making the dish milder but still tasty.
How Should I Store Leftovers?
Store any leftover pork chops in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave—but crispiness may be slightly reduced.
Can I Bake These Instead of Frying?
Yes! For a healthier option, bake coated pork chops on a greased baking sheet at 400°F (200°C) for about 20-25 minutes, flipping halfway, until golden and cooked through. They won’t be quite as crispy but still delicious.
