Fried Pork Chops

  • Serves

    serves 4-8


Originally, many cooks would have fried thin-cut pork chops, a foil for yellow hot relish, in lard-but vegetable oil works too.


  • 8 (5-7 oz.) pork chops
  • Salt
  • Freshly ground black pepper
  • 3 tbsp. lard or vegetable oil


Step 1

Generously season eight 5-7 oz. pork chops with salt and freshly ground black pepper.

Step 2

Heat 2 tbsp. lard or vegetable oil in a large cast-iron or other heavy skillet over medium-high heat.

Step 3

Working in 3 batches, fry pork chops until golden brown on on side, about 5 minutes, then turn chops and fry for 2-3 minutes more. Add 1 more tbsp. lard or vegetable oil to skillet between batches.

Step 4

Transfer chops to a warm platter as finished cooking. Serve with yellow hot relish, if you like.

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