Pan-fried Pork Chops –  lip-smacking, pork chops infused with garlicky, buttery and oniony flavor and fried to perfection.  The crust is lightly crisp and the interior so juicy and delicious.

It is a remarkable recipe for a quick weekend treat, and you should definitely give it a try. It takes very few ingredients to throw together but the results are elegant and out of this world.  




I marinated these pan-fried pork chops in a simple and delicious onion and garlic marinade.  A dash of cayenne pepper adds a slight kick to it too.  As has been noted, I keep the marinade very simple. It is because I believe that it doesn’t always have to be complicated to be magnificent. 


The pork chops are best marinated overnight for a more intensive flavor but an hour will do if you don’t have much time.  The pork chops will absorb more flavor from the marinade when marinated overnight.  The lemon helps to soften the meat leading to fork-tender pork.



pan-fried pork chops


In short, whether you use fresh spices or dried ones, I believe these pan-fried pork chops will be a hit in your home.  Accompany with some Broccoli salad and Garlic bread, and you will be in heaven on earth. 


If you prefer it more on the medium side, I would suggest that you reduce the cooking time to 3 minutes on each side.  


How to make pan-fried pork chops:

  1. I start by washing my pork chops under cold running water and finish by patting them dry with kitchen paper napkins.
  2. Then, I marinate the pork chops with soy sauce, sea salt, black pepper, cayenne pepper, minced garlic and grated onion. Finally, I leave it to marinate in the fridge overnight.
  3. After that, I heat some olive oil in a frying pan.  Once that heats up, I add a cube of butter and allow that to warm up too.
  4. Finally, I fry them for two minutes on both sides and drain on paper towels.

How simple is that?



pan-fried pork chops



  • Marinate overnight for more flavor.
  • Adjust cooking time depending on how cooked you like your pan-fried pork chops.
  • Substitute fresh garlic and onion with garlic powder and onion powder.
  • Grill these pork chops on a charcoal grill if you desire.
  • Instead of using regular butter in this recipe, try this herb-infused butter.


pan-fried pork chops
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5 from 7 votes

Pan-fried Pork Chops in Garlic-Onion Marinade

I marinated these pan-fried pork chops in a simple and delicious onion and garlic marinade.  I keep the marinade very simple because I believe that it doesn't always have to be complicated to be magnificent.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 1 hour
Total Time 20 minutes
Servings 2 Servings
Author Jayne Rain


  • 4 Pork neck chops (3/4 inch thick)
  • 3 tablespoons Olive oil
  • 2 tablespoons Butter
  • 1/2 teaspoon Cayenne pepper
  • 1 teaspoon Black pepper
  • Sea salt to taste
  • 30 ml Soy sauce
  • 1 teaspoon Garlic (minced)
  • Juice of 1 lemon
  • 1 teaspoon ginger (minced)
  • 1/2 onion (grated)


  • Combine lemon juice, salt, soy sauce, black pepper, garlic, ginger, onion, and cayenne pepper in a small bowl.  Whisk to combine all the ingredients.
  • Wash the pork chops and pat dry with kitchen napkins before proceeding to the next step.
  • Put the pork chops in a zip lock bag. Pour the marinade on them and mix very well.  Make sure to coat all the pork chops.
  • Seal and leave in the fridge for at least one hour but preferably overnight.
  • In a frying pan, heat the olive oil over medium-high heat.
  • Once that heats up, add butter and allow that to warm up too.
  • Place the pork chops in the frying pan and cook for about 4 minutes on both sides.
  • Drain from the frying pan and drain excess oil on paper napkins.  
  • Allow to rest for 5 minutes and serve.


What do you think about these Pan-Fried Pork Chops?  Have you tried it out? Meet me in the comment section below and share your thoughts because I would love to hear from you.





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