James Martin Pan Fried Pork Chops recipe is a masterclass in handling simple, quality ingredients to create a restaurant-standard dinner. It is made with robust, bone-in pork chops that are pan-seared to develop a deep golden crust, then finished with a technique called “arrosé”—basting the meat in foaming butter, smashed garlic, and woody herbs like rosemary or sage. The result is pork that is incredibly juicy and tender, banishing any memory of dry, tough meat, with a crispy rendered fat edge that is packed with flavor. It is perfect for a quick midweek meal that feels special, or a cozy weekend supper.
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Why You Will Love This Pan Fried Pork Chops Recipe:
- Juicy Perfection: The combination of searing and butter-basting ensures the heat penetrates gently, keeping the meat moist while the outside gets caramelized.
- Crispy Fat: By standing the chops on their edge first, the often-chewy layer of fat renders down into “crackling,” adding a delicious salty crunch.
- Herbal Infusion: The hot butter carries the flavor of the fresh herbs and garlic deep into the nooks and crannies of the chop.
- One Pan Wonder: Everything happens in a single frying pan, meaning maximum flavor in the pan juices (perfect for a quick sauce) and minimal washing up.
James Martin Pan Fried Pork Chops Ingredients
- 4 thick-cut pork chops (bone-in, approx. 250g each)
- 2 tbsp vegetable oil or rapeseed oil (for high heat frying)
- 50 g unsalted butter
- 3 cloves garlic, crushed (skin on)
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme or sage
- Sea salt flakes
- Freshly ground black pepper
- 1 lemon (optional, a squeeze of juice at the end cuts the richness)
How To Make James Martin Pan Fried Pork Chops
- Prep the chops: by taking them out of the fridge 20 minutes before cooking to reach room temperature. Using a sharp knife, score the fat strip on the edge at 1cm intervals (do not cut into the meat). This prevents curling.
- Season generously: by rubbing the chops with a little oil and sprinkling sea salt and black pepper over both sides.
- Render the fat: by placing a large, heavy-based frying pan over medium-high heat. Using tongs, hold the chops vertically, fat-side down, in the pan. Cook for 3 to 4 minutes until the fat is rendered, golden, and crispy.
- Sear the meat: by laying the chops flat in the pan. Cook undisturbed for 4 to 5 minutes until a deep golden crust forms.
- Flip and flavour: by turning the chops over. Immediately add the butter, crushed garlic cloves, and fresh herbs to the pan.
- Baste the chops: as the butter foams and turns nut-brown. Tilt the pan slightly and use a large spoon to scoop the hot, herbal butter over the chops repeatedly. Cook for a final 3 to 4 minutes while basting.
- Check doneness: by pressing the meat; it should feel firm but springy.
- Rest the meat: by transferring the chops to a warm plate and pouring the butter from the pan over them. Let them rest for 5 to 10 minutes before serving.
Recipe Tips
- Buy thick: Thin chops will overcook in seconds. Look for chops that are at least 2cm to 3cm thick.
- Don’t crowd the pan: If your pan is small, cook the chops in batches of two. Overcrowding lowers the heat and steams the meat instead of searing it.
- The resting rule: Do not skip the resting time. If you cut the pork immediately, the juices will run out onto the plate, leaving the meat dry. Resting allows the fibers to relax and hold the juice.
- Pan sauce: After removing the chops, you can deglaze the pan with a splash of cider, white wine, or chicken stock to make a quick gravy using the caramelized bits (fond) left at the bottom.
What To Serve With Pan Fried Pork Chops Recipe?
James Martin’s Pan Fried Pork Chops are best served with creamy mashed potatoes or sautéed new potatoes, which perfectly absorb the rich garlic-herb butter sauce. To balance the savory fat, pair the meat with braised red cabbage with apple for a classic sweet-and-sour contrast, or keep it fresh with simple steamed tenderstem broccoli or green beans. For a lighter option, a crisp apple slaw provides a refreshing crunch that cuts through the richness of the dish.
How To Store Leftovers Pan Fried Pork Chops?
- Refrigerate: Store leftover chops in an airtight container in the fridge for up to 3 days.
- Freeze: Wrap tightly and freeze for up to 3 months. Defrost thoroughly in the fridge before reheating.
- Meal Prep: Leftover cold pork chops are excellent sliced thinly and added to sandwiches or salads the next day.
How To Reheat Leftovers Pan Fried Pork Chops?
Important Rule: Do not sear again. High heat on cooked pork will instantly tighten the proteins, making the meat tough and chewy. Gentle, moist heat is the only way to go.
- Stovetop (Gentle): Place the chop in a pan with a splash of water or stock. Cover with a lid and heat on low for 6 to 8 minutes. The steam reheats it without drying it out.
- Oven: Wrap in foil with a little butter and heat at 150°C (300°F) for 10 to 15 minutes.
FAQs
Tough pork is usually overcooked. Modern pork is safe to eat with a very slight pink hue in the center (145°F/63°C internal temperature). If it is white and dry, it has been cooked too long.
Yes, but reduce the cooking time. Boneless loin steaks cook faster than bone-in chops, usually requiring only 2 to 3 minutes per side.
Use an oil with a high smoke point like vegetable, sunflower, or rapeseed oil for the initial sear. Do not use butter at the start, as it will burn before the meat is browned. Add the butter later for basting.
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Pan Fried Pork Chops Nutrition Facts
- Calories: 420 kcal
- Total Fat: 30g
- Saturated Fat: 15g
- Cholesterol: 105mg
- Sodium: 320mg
- Total Carbohydrate: 2g
- Dietary Fiber: 0g
- Sugars: 0g
- Protein: 32g
James Martin Pan Fried Pork Chops
Course: Main, Lunch, DinnerCuisine: French, BritishDifficulty: Easy4
servings5
minutes15
minutes420
kcalJames Martin Pan Fried Pork Chops recipe delivers juicy, tender meat every time. Thick chops are seared for a golden crust and basted in garlic-herb butter. The rendered fat adds a crispy texture that elevates the dish. Ready in under 20 minutes, it is the perfect steakhouse-style dinner at home.
Ingredients
4 thick-cut pork chops (bone-in, approx. 250g each)
2 tbsp vegetable oil or rapeseed oil (for high heat frying)
50 g unsalted butter
3 cloves garlic, crushed (skin on)
2 sprigs fresh rosemary
2 sprigs fresh thyme or sage
Sea salt flakes
Freshly ground black pepper
1 lemon (optional, a squeeze of juice at the end cuts the richness)
Directions
- Prep the chops: by taking them out of the fridge 20 minutes before cooking to reach room temperature. Using a sharp knife, score the fat strip on the edge at 1cm intervals (do not cut into the meat). This prevents curling.
- Season generously: by rubbing the chops with a little oil and sprinkling sea salt and black pepper over both sides.
- Render the fat: by placing a large, heavy-based frying pan over medium-high heat. Using tongs, hold the chops vertically, fat-side down, in the pan. Cook for 3 to 4 minutes until the fat is rendered, golden, and crispy.
- Sear the meat: by laying the chops flat in the pan. Cook undisturbed for 4 to 5 minutes until a deep golden crust forms.
- Flip and flavour: by turning the chops over. Immediately add the butter, crushed garlic cloves, and fresh herbs to the pan.
- Baste the chops: as the butter foams and turns nut-brown. Tilt the pan slightly and use a large spoon to scoop the hot, herbal butter over the chops repeatedly. Cook for a final 3 to 4 minutes while basting.
- Check doneness: by pressing the meat; it should feel firm but springy.
- Rest the meat: by transferring the chops to a warm plate and pouring the butter from the pan over them. Let them rest for 5 to 10 minutes before serving.
Notes
- Buy thick: Thin chops will overcook in seconds. Look for chops that are at least 2cm to 3cm thick.
Don’t crowd the pan: If your pan is small, cook the chops in batches of two. Overcrowding lowers the heat and steams the meat instead of searing it.
The resting rule: Do not skip the resting time. If you cut the pork immediately, the juices will run out onto the plate, leaving the meat dry. Resting allows the fibers to relax and hold the juice.
Pan sauce: After removing the chops, you can deglaze the pan with a splash of cider, white wine, or chicken stock to make a quick gravy using the caramelized bits (fond) left at the bottom.
