^{This post has been sponsored by Andria's Food Group. All opinions expressed are my own.}

Today’s Pan Fried Pork Chops with Garlic and Butter BBQ Sauce features thin-sliced pork loin pork chops coated in a parmesan and herb rub. The chops are pan-fried until golden brown, and served with a luscious tomato and onion sauce. The sauce, the star of the show, is a delectable combination of sweet onions, fresh tomatoes, garlic, and a medley of spices, complemented by Andria's Steakhouse BBQ Sauce. More on Andria’s delicious line of products below.

These pork chops pair wonderfully with a variety of sides—think creamy mashed potatoes, green beans, garlic bread, baked sweet potatoes, or even a simple garden salad. For a hardier pairing, consider something like a Zucchini Lasagna or Crispy Roast Potatoes.

The best part of this recipe, however, is just how easy it is to make. Despite delivering gourmet-quality flavors, this recipe couldn’t be simpler to pull together. Featuring no hard-to-find ingredients, and only simple preparation steps, it's suitable for both experienced home chefs and kitchen newcomers alike. This makes it an ideal recipe for busy weeknights.

The preparation involves just a few simple steps: marinating the pork chops in an herb rub, dredging them in seasoned flour, and then pan-frying to golden perfection. Creating the tomato and onion sauce is equally straightforward. Start by sautéing the ingredients, bringing them to a simmer before adding in a dash of Andria's BBQ Sauce for added depth.

Now, without further introduction, let’s get to it. Below, I’ll be providing you with an ingredient checklist to ensure you have everything you’ll need, as well as discussing tips for pan-frying the chops.

videos you may also enjoy

Why You’ll Love this Recipe

Irresistible Flavor: The combination of a Parmesan and herb rub on tender pork chops, paired with a smoky-sweet tomato and onion sauce, ensures that these chops are packed with flavor.
Easy to Prepare: As mentioned above, this recipe is accessible for both novice and experienced cooks alike. The straightforward steps and simple techniques ensure that you can create a restaurant-quality dish with ease.
Versatility: Whether you're hosting a special occasion or preparing a weeknight meal, these pork chops are a fantastic choice. The dish pairs well with various sides, allowing you to customize your meal to suit any occasion. Also, the sauce’s flavor profile is easily tweaked to meet your preferences. For tips on doing this, see our ingredient checklist below.
Andria’s BBQ Sauce. Andria's BBQ Sauce is the star ingredient in the sauce. Andria’s BBQ Sauce provides a sweet and smoky flavor, carried on a lusciously rich texture. Combining a perfect blend of smoky, savory, and sweet notes, this BBQ Sauce provides mouth-watering experience with every bite. Its thick and velvety texture adds a luxurious touch to the pork chops. While Andria’s BBQ Sauce is a natural pairing for steaks, grilled shrimp, or heartier items like pork shoulders or beef ribs, this versatile sauce will enhance the flavors of all your grilled favorites from tender roasts to hearty burgers and sausages. It’s even delicious on heartier seafood options like shark or salmon. Its bold flavors and irresistible consistency make it an essential companion for any occasion, from casual gatherings to special celebrations. Don't miss out on the chance to elevate your culinary creations with Andria's BBQ Sauce. Make it a part of your kitchen essentials and explore their other delectable offerings like Brush on Steak Sauce and flavorful Salad Dressing.

Ingredient Checklist – Everything You’ll Need:

Pork Loin Bone-In Rib End Pork Chops (Thin-Sliced)
- Notes: Thin-sliced pork chops are ideal for even cooking.
- Tips: Choose high-quality, well-marbled chops for the best results.
- Substitutions: Today’s recipe works just fine with beef or chicken. You can also use boneless pork chops, but bone-in chops add extra flavor.
- Boneless: Yes, this recipe works with boneless chops as well.
Parmesan Cheese
- Notes: Use freshly grated Parmesan for the best flavor. Pre-shredded tends to be drier.
- Tips: Adjust the quantity of Parmesan to suit your taste.
Herbs and Spices for the Rub
- 1 tsp. Salt
- 1 tsp. Black Pepper
- 1 tsp. Dried Oregano
- 1/2 tsp. Red Pepper Flakes
- 1 tsp. Garlic Powder
- Tips: Customize the rub with additional herbs and spices to match your preferences. There really is no right way to do this, so experiment to find your perfect blend.
Flour
- Notes: The flour creates the base for the crust, helping achieve a gorgeous golden brown color.
- Tips: Use all-purpose flour for a neutral base.
Sweet Onion
- Notes: Sweet onions provide natural sweetness and depth to the sauce.
- Tips: Choose Vidalia, Walla Walla, or another sweet onion variety.
Tomatoes
- Notes: Ripe, fresh tomatoes are quartered and form the base of the sauce.
- Tips: Use vine-ripened or plum tomatoes for the best flavor.
Garlic
- Notes: Crushed garlic cloves add fragrant and savory notes to the sauce.
- Tips: Fresh garlic offers the best flavor, but dried garlic or powdered can be used as a substitute.
Olive Oil and Butter
- Notes: These are the fats we’ll be using to sauté the onions and tomatoes.
- Tips: We’re using a combination of oil and butter for depth of flavor, but you can use one or the other if preferred.

Spices for the Sauce
- 1 tsp. Salt
- 1 tsp. Black Pepper
- 1/2 tsp. Red Pepper Flakes
- 1/2 tsp. Dried Oregano
- Control the Spice: Adjust the red pepper flakes to control the sauce's heat.
- Tip One: Feel free to substitute the red pepper flakes with chili powder to achieve a nice ‘chili flavor’ without the heat if you prefer.
- Hotter: Feel free to add in a dash of cayenne pepper if you prefer a bit more spice.
- Substitute: A good quality Italian Seasoning can save time and works deliciously.
Fresh Herbs
- 2-3 tbs. of Fresh Herbs (such as basil and Italian parsley)
- Notes: Fresh herbs provide an aromatic garnish.
- Tips: While fresh is always best, you can used dried herbs if that’s all you have on hand and achieve perfectly delicious results.
Andria's BBQ Sauce
- Notes: Andria's BBQ Sauce adds a smoky-sweet dimension to the sauce.
- Tips: Adjust the quantity to achieve the desired level of smokiness.
Freshly Grated Parmesan or Romano Cheese
- Notes: The grated cheese provides a final layer of flavor and texture.
- Tips: Grate the cheese just before serving for the best results.

Cooking the Pan-Fried Pork Chops – Step by Step

Here's a breakdown of the pan-frying technique we’re using for today’s recipe. Do note that these tips are applicable for pan-frying in general, meaning you can always achieve juicy pork chops.

Preheat the Pan: Start by preheating your pan. For this recipe, I’m using a large cast iron skillet. I recommend using cast iron, but copper or stainless steel will also work just fine. This generally takes 2-3 minutes at medium-high heat.
Room Temperature Pork Chops: For ease of cooking, be sure to start with room temperature pork chops.
Add Cooking Fat: Once the pan is sufficiently hot, add about 2 tablespoons of olive oil and a tablespoon of butter. The combination of oil and butter not only prevents the pork chops from sticking but also adds a richness and flavor.
Preheat the Fat: Allow the cooking fat (the oil and the butter) to pre-heat. Do “not” let the olive oil start to smoke. This is a sign that the olive has overheated, which results in a rancid taste. The oil should ‘shimmer,’ and the butter should be completely reduced and bubbling. This is a sign that the pan is at the right temperature for pan-frying.
Dredge the Pork Chops: While the pan is heating, dredge each marinated pork chop in the flour. The flour creates a dry surface, which helps the Parmesan coating adhere and crisp up.
Pan-Fry the Pork Chops: Gently place the dredged pork chops into the hot pan. You want the pork chops to sizzle when they first touch the pan. This is a sign that the heat is sufficient for browning. The key to a golden-brown crust is to avoid overcrowding the pan, which can lead to steaming rather than frying. In essence, the goal here is to achieve a nice sear.
Control the Heat: While there are times low-and-slow or fast-and-high are appropriate, for today’s recipe you want to maintain a medium-high heat throughout the cooking process.
Monitor Cooking Time: The cooking time for achieving a golden-brown crust can vary depending on the thickness of the pork chops. Generally, it takes about 3-4 minutes per side. Keep a close eye on the chops to avoid overcooking. More on cooking time below.
Flip Carefully: When the first side is beautifully golden and crispy, flip the chops using tongs. Be careful of splattering.
Cook the Other Side: Continue to cook the second side until it matches the same golden-brown hue. As with the first side, monitor the cooking time closely to ensure the chops are perfectly cooked and juicy.
Transfer and Rest: Once both sides are golden brown and the juices from the pork run clear (a sign of doneness), transfer the cooked chops to a plate lined with paper towels. Let them rest for a few minutes before serving. Cutting into the pork chops without allowing them to rest will drain them of their juices. More on this below.
Deglaze the Pan: There’s no need to let all of those pan drippings go to waste. Consider deglazing the pan with a splash of white wine to create a nice pan sauce, and then pouring those drippings over the pork chops.

How Long to Cook Pork Loin Bone-In Pork Chops?

Cook time is make or break for texture, moisture, and flavor. Are your pork chops too dry? Too hard? Not flavorful? You likely overcooked them. And if we’re being honest, pork is ‘very’ sensitive to cook time, this is why getting the cook time just right is essential.

Here are some tips for doing just that:

Consider the Thickness: Yes, I’m aware I’m stating the obvious, but it does bear repeating that the thickness of your pork chops will significantly influence cooking time. Thinner chops cook faster, and thicker chops require more time. And that brings us to point two.
Use a Meat Thermometer: A meat thermometer or instant-read thermometer is your best friend when cooking pork chops. The thickest part of the pork chop, typically near the bone, should reach an internal temperature of 145°F (63°C). At this temperature, the pork is considered safe to eat. At this temperature, the pork should be slightly tender to the touch, and somewhat pink in the center. And this brings us to point three.
Avoid Overcooking: Overcooking is the enemy. Overcooking results in dry and tough pork chops. To prevent this, start checking the internal temperature a few minutes before the expected cooking time is up. Remember that the temperature will continue to rise a few degrees as the pork chops rest, so you can remove them from the heat source just before they reach an internal temperature of 145°F (63°C). Yes, getting this just right takes practice. On the subject of resting, we come to point four.
Rest Before Cutting: After cooking, allow the pork chops to rest for about 5-10 minutes. During this time, the internal temperature will stabilize, and the juices will redistribute throughout the meat. This resting period is crucial to maintaining a juicy and tender final product. The juices are where the flavor is, and so allowing them to redistribute through the meat means even distribution of flavor.
Practice Makes Perfect: Pork is finicky, so don’t get discouraged. It will almost certainly take some practice to get the cooking time just right, especially if you're working with different thicknesses of pork chops.

Pan Fried Pork Chops with Garlic and Butter BBQ Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 12 reviews

Author: Living the Gourmet
Total Time: 1 hour 30 minutes
Yield: 4 servings 1x

Save Recipe

Print Recipe

Ingredients

Units Scale

3 - 4 Pork Loin Bone (In Rib End Pork Chops), thin sliced
1 cup of flour
1/2 tsp. sugar
4 tbs. grated Romano or Parmesan cheese

For the Rub:

1 tsp. Salt
1 tsp. black pepper
1 tsp. dried oregano
1/2 tsp. red pepper flakes
1 tsp. garlic powder

For the Sauce:

1 sweet onion, sliced
6 - 7 vine-ripe tomatoes, quartered
4 - 5 cloves of garlic, crushed
2 tbs. olive oil
1 tbs. butter
1 tsp. sugar
1 tsp. salt
1 tsp. black pepper
1/2 tsp. red pepper flakes
1/2 tsp. dried oregano
2 - 3 tbs. of fresh herbs (such as chopped fresh basil and/or fresh Italian parsley)
1/4 cup Andria's Barbecue Sauce
Fresh grated Parmesan or Romano cheese

Cook Mode Prevent your screen from going dark

Instructions

For the Sauce:

Heat a large cast iron frying pan with the butter and olive oil.
Place the onions in the pan and sprinkle with the sugar. Let the onions get a nice golden color.
Add the tomatoes and garlic and cook on a gentle heat until the tomatoes have softened and fallen apart and the garlic is fragrant. Add the rest of the spices and continue to simmer on a gentle heat,
Add the Andria's Barbecue Sauce and continue to simmer on a gentle heat.
Taste for seasonings. Set aside until ready to serve.

For the Pork Chops:

Combine all of the ingredients for the rub in a small bowl.
Rub each pork chop with the rub mixture and place in a covered bowl or sealed plastic bag.
Place the prepared pork chops in the refrigerator for at least one hour or up to overnight.
In a large bowl, add the grated cheese and sugar to the flour and mix. Dredge the chops in the flour mixture.
Heat a large cast iron frying pan with 2 tablespoons of olive oil and a tablespoon of butter.
Add the pork chops and cook for about 3 - 4 minutes per side; the cooking time depends on the thickness of the pork chops. Cook until a nice golden color is achieved and the juices run clear. An instant-read thermometer inserted in the pork chop should register 145 degrees F.
Top each pork chop with the tomato and onion sauce, fresh basil, Italian parsley and fresh grated Parmesan cheese.

Prep Time: 15 minutes
Inactive Prep Time: 1 hour
Cook Time: 15 minutes
Category: Dinner
Cuisine: American

Recipe Card powered by

And those are our Pan Fried Pork Chops with Garlic and Butter BBQ Sauce. If you enjoyed today’s post, be sure to like, share, and subscribe, it helps us more than you can know. Once again, give Andria’s line of sauces a try, in addition to their Brush-On Steak Sauce, their Barbecue Sauce and Salad Dressing are also delicious.

As always, if you have any questions or suggestions, be sure to let us know in the comments below. We always love hearing from you.

As always, be sure to follow us on Newsbreak and MSN for even more great recipes and articles.

Happy Cooking!

Pan Fried Pork Chops with Garlic and Butter BBQ Sauce

videos you may also enjoy

Why You’ll Love this Recipe

Ingredient Checklist – Everything You’ll Need:

Cooking the Pan-Fried Pork Chops – Step by Step

How Long to Cook Pork Loin Bone-In Pork Chops?

Pan Fried Pork Chops with Garlic and Butter BBQ Sauce

Ingredients

Instructions

More Pork

Leave a Comment Cancel reply

videos you may also enjoy

Why You’ll Love this Recipe

Ingredient Checklist – Everything You’ll Need:

Cooking the Pan-Fried Pork Chops – Step by Step

How Long to Cook Pork Loin Bone-In Pork Chops?

Ingredients

Instructions

More Pork

Comments

Leave a Comment Cancel reply