How Long To Fry Pork Chops (And Why)?

Exact Answer: 5-15 Minutes

Pork is generally the meat of a pig and there are many foods from the meat of pig-like roast pork belly, Thai pork salad, Pork sorpotel, Pork ribs, and pork chops. The benefit that lies in the pork chops is that they are highly rich in thiamine, and some other vitamins and minerals. So, why the name pork chop is because it’s a perpendicular cut from loin muscle which is from pig’s shoulder to the hip and hence the name.



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How Long To Fry Pork Chops?

There are no accurate timings for how long does a pork chop takes to get fried because of the thickness of the meat, and whether the meat is of bone or without bone are considered while frying. The more the thickness more the time it will be taking to get fried. There are different and major pork chop sections that are Shoulder or blade chops, Sirloin chops, Loin chops, and Rib chops.

Any pork chop cut would get cooked quickly on the grill and would take about 5-15 minutes irrespective of the thickness of the meat. Pork chops are thin cuts, and the thickness of this meat can be up to 1 1/2 inches(4cm). Pork chops are very tender and moist and pork chop with bones will get cooked up moister than the boneless ones. These can be very tough when they are overcooked because of their tenderness and besides this, many nutrients also get vanished.

Here are some cooking tips if one having no idea about how much time they need to cook their pork chops on each side depending on the thickness. Though there are different sizes of pork chops available in the market it would be better to choose the sizes which can be easy to cook. These pork chops can be fried or grilled on a pan or in the oven and needed to fry on both sides.

The thickness of the meatHow long to fry
3/4 inch (2cm) thick chop4-5 minutes per side
1 inch ( 2 1/2cm) thick chop5-7 minutes per side
1 1/2 inch (4 I’m) thick chop8-10 minutes per side

Why Do Pork Chops Take So Long To Fry?

Pork chops being lean, tender, and moist generally take less time to get cooked but when they are overcooked they get dried up and wouldn’t taste the same. The meat becomes tough, chewier, and doesn’t appeal well. One can be aware while cooking pork chops because a well-cooked pork chop is juicy, tender, and even slightly pinkish at the center.

But this also can be sometimes wrong by getting knowing whether it’s done or not through checking the color and the cooking time. To get to know the doneness of these pork chops there is a thermometer called a probe thermometer which shows the internal temperature by keeping at the thickest part of the chop when the chops get cooked and can prevent overcooking. So the chops are cooked for the required time according to their thickness and then the temperature is measured.

Sometimes the pork chops also get overcooked to get rid of the trichinosis parasite which gets killed at the temperature of 137°F/ 58°c. At 160°F/ 71°c Government boards advise cooking pork chops. Some other food safety organizations suggest cooking pork chops 145°F holding it for 15 seconds.


Pork chops are very well at maintaining normal physiology when compared to other red meats like beef and lamb. These are a great source of protein, iron, zinc, niacin, vitamin B6, and B12. As these are rich sources of protein they help in maintaining muscle as proteins are building blocks of muscles. Pork contains an essential amino acid called beta-alanine that forms a compound called carnosine leads to higher muscle performance and is less fatigue.

Porkchop is also helpful in weight loss as they are rich in protein and less in fat content. Though pork chops are considered a risk to health they can be included in the diet when they are taken in proper and required quantity.


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