How To Cook Pork Chops Spicy + Skinny + Fabulous – Every Single Time

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How to Cook Pork Chops

After sharing my photo on Instagram and Facebook of the new dinner recipe that had me so excited, I was asked by several readers to share how to cook pork chops that are crispy on the outside, juicy on the inside, with a yummy kick, AND how to make them skinny and fabulous. I don’t mind if I do!  I love encouraging my wife friends with easy recipes.

fried pork chops up close & how to cook pork chops


When I create meals that melt in our mouths with shortcuts, I can’t wait to share with you in case you could use some inspiration too.  I’ve learned how to cook pork chops that have mouthwatering flavor with a golden crust that can be skinny too.  It’s all about the seasoning and the heat and timing of cooking them in the skillet.

How to Cook Pork Chops

I’ve got a recipe card for you below with ingredients and instructions but let me point out four tips:

  1. You don’t have to add butter but it helps you get the golden brown color – use any oil you like, though.
  2. The trick is placing seasoned/floured pork chops in a med-hot skillet (preferably cast iron) to cook quickly on outside then turn temp. down to cook inside slowly so it doesn’t dry out.
  3. You can make this super skinny by using just a Lil butter and a healthier flour of your choice.
  4. The cayenne pepper is what makes this have the delicious kick but it is optional.


How To Cook Pork Chops Awesome Every Time!
  • Boneless Pork Chops
  • 1 T butter
  • 1 T coconut oil
  • 1 cup flour of your choice ( I use WW)
  • 1 T pepper
  • 1 T salt
  • 1 T garlic powder
  • 1/2 T cayenne
  1. While rinsing pork chops and patting them dry, melt butter and oil in cast iron skillet on med-high temp. Add all 4 seasonings to flour and stir. Dredge pork chops through flour mixture and add to med-hot skillet carefully (only cooking 3 pork chops at a time).
  2. Cook 2-3 minutes on one side or until golden brown, then turn and do the same on the other side. When both sides are brown, turn temp. down to low-med, cover and cook for 4 minutes. If done inside, remove them and lay on paper towel.
  3. Repeat with remaining pork chops making sure you have plenty of oil and make sure oil heats up again before adding second round of meat.
Here are the tools I use that aren’t mandatory in knowing how to cook pork chops but they sure do help!

Cast Iron Skillet

If you’ve been around for any length of time, you know I adore me some cast iron.  I avoided it for years because I wasn’t’ sure what to do with it and how to take care of it.  Now that I know, it’s my fave.  It adds lots of flavor, cook our meals evenly, can be thrown in the oven without harm, and makes me feel like a pioneer woman!  😉

Basic Cast Iron Skillet

Coconut Oil

Of course, you can use any oil, but my favorite that is stable at the medium/high heat of this recipe is certain brands of coconut oil.  I prefer refined, expeller-pressed because it doesn’t smell or taste like coconut, but it’s so good for you and works like a charm!

Unflavored Coconut Oil for cooking 


Again, you can use the flour of your choice but I prefer certain whole wheat flours because, why not?  It makes the recipe incredibly healthier and is such a simple switch.  You’ll never taste the difference in this recipe between a white flour and this one!

Basic whole wheat flour for Skillet Cooking


This is one of the secret ingredients to this recipe that makes it shine and create a party in your mouth!  Cayenne adds that subtle “kick” to bring all the other flavors alive.  Use what you like but this is a basic fave of mine:

Favorite Cayenne Flavor

Are you having pork chops for dinner tonight?

How to Cook Pork Chops
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Published on HuffPost and Okefenokee Living Magazine and other publications, Shan is a Family Travel Journalist and lover of all things ‘calm & cozy home.’

She shares travel reviews & insider secrets that Women REALLY want to know about southern family destinations and creating cozy homes they can’t wait to go home to.

Her hope is that overwhelmed women feel like family travel and cozy home gurus in their own right.

☕️ It’s THE REAL DEAL around here ☕️



  1. July 27, 2016 / 11:38 am

    thanks – this helps since my fav is using thin sliced chops in oil but not healthy – so will try and blog it too (will direct readers to you!)

  2. July 27, 2016 / 2:39 pm

    Pork chops are one of my favorite meals but cooking them myself intimidates me! This recipe looks doable and delicious! Thanks for the tips!

  3. July 28, 2016 / 7:16 am

    Awesome recipe, thank you for sharing. I can never cook porkchops right. So I will be trying this out out 🙂 Thanks so much!

  4. August 1, 2016 / 7:13 am

    Pork chops are one of my “duh” foods. Thanks for this guidance!

  5. October 3, 2016 / 8:43 am

    My mother shared this secret years ago. Love my cast iron skillet and have several different sizes.

  6. October 3, 2016 / 10:16 am

    I am SO bad at cooking meat in general. I avoid pork chops because I always overcook them. I will have to give this a try though- and invest in a cast iron skillet.

  7. October 3, 2016 / 12:44 pm

    Yum. So simple and sounds good.

  8. October 3, 2016 / 1:29 pm

    So simple! I am a fan of cooking all my meats like that because I love a great crust, especially with chicken. Can’t wait to try it with pork chops! Do you ever cook the chops with the bone still attached? Does it make a difference?

  9. October 3, 2016 / 3:32 pm

    I love pork chops and these sound yummy and simple! Will have to give it a try 🙂

    • Shan
      October 3, 2016 / 3:57 pm

      Let me know what you think, Lora! I love them.


  10. October 3, 2016 / 4:49 pm

    This looks really good! We are always looking up new and healthy ways of eating!

  11. October 3, 2016 / 9:11 pm

    This looks super easy and very delicious! thank you for sharing with us!

  12. October 4, 2016 / 9:07 am

    I love skillet pork chops! The cast iron skillet is the best!

  13. October 4, 2016 / 9:15 am

    I have never attempted to make pork chops before but I love eating them! This recipe has me inspired to finally give it a try!

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