Crispy Fried Pork Chops with Onions and Jalapeños
Golden pan-fried bone-in pork chops seared until crispy, then finished with sweet onions and mild jalapeños cooked right in the same skillet. Juicy, flavorful, and ready in under 30 minutes.
Equipment
- 1 | Large skillet | stainless steel or cast iron
- 1 | Tongs | for flipping
- 1 | Knife |
- 1 | cutting board |
Ingredients
- 4 | | bone-in pork chops |
- 2 | tbsp | oil | for searing
- 1 | large | white onion | sliced
- 2 | | jalapeños | sliced
- 1 | tsp | salt |
- 0.5 | tsp | black pepper |
Instructions
- Pat the pork chops dry and season both sides with salt and pepper.
- Heat the oil in a large skillet over medium-high heat until shimmering.
- Place the chops in the hot oil and sear undisturbed for 4-5 minutes.
- Flip the chops and cook the second side for another 4-5 minutes.
- Add the sliced onion around and over the chops.
- Sprinkle the sliced jalapeños over the onions and chops.
- Cook 3-4 minutes more, stirring occasionally, until the onions soften.
- Transfer to a plate, spoon the vegetables over the top, and rest 3 minutes before serving.
Notes
Rest the chops briefly after cooking for maximum juiciness.
Store leftovers in an airtight container for up to 3 days.
Remove jalapeño seeds for milder heat.
Reheat gently in a skillet to keep the exterior crisp.
Store leftovers in an airtight container for up to 3 days.
Remove jalapeño seeds for milder heat.
Reheat gently in a skillet to keep the exterior crisp.