Quick Answer
Both butter and oil can be used to pan fry pork chops. Butter imparts more flavor, while oil has a higher smoke point. For flavor, butter is generally better. For avoiding smoking and splattering, a high heat oil like avocado or grapeseed oil is preferable. Combining butter for flavor and oil for performance by browning chops in oil then adding butter to finish is a good compromise.
Butter vs Oil for Frying Pork Chops
When pan frying pork chops, the choice between butter and oil comes down to a tradeoff between flavor and smoke point:
Flavor
Butter has a rich, dairy flavor that browns beautifully. As the milk solids in butter caramelize during cooking, they impart a nutty, toasted flavor. This adds complexity and makes pork chops fried in butter taste more savory and decadent.
Oil has a more neutral flavor that doesn’t impart much to the pork. Light olive oil adds a hint of fruitiness, while other oils like vegetable or canola oil let the natural pork flavor shine. Oil-fried chops will taste simpler, cleaner, and less rich.
Smoke Point
The smoke point is the temperature at which a fat starts burning and smoking. Butter’s smoke point is about 325-375°F, while oils have smoke points ranging from 400-500°F.
Butter burns and smokes at lower frying temperatures. As it starts smoking, it imparts a burnt, acrid flavor. The milk solids also burn and stick to the pan.
Higher smoke point oils like avocado, grapeseed, vegetable, and canola oil can get hotter before smoking. This makes them better for searing pork chops without burning.
Splattering
Butter contains milk proteins and sugars that can burn and splatter more at high heat. Oil is pure fat, so it tends to spatter less.
Best Oil for Frying Pork Chops
For pan frying without butter, the best oils include:
Avocado Oil
With a very high smoke point of 500°F, refined avocado oil is excellent for high-heat frying. It has a mild, buttery flavor that complements pork.
Grapeseed Oil
Grapeseed oil has a near-neutral flavor, light texture, and a high smoke point around 420°F. It performs well for evenly browning pork chops.
Peanut Oil
Refined peanut oil can withstand temperatures up to 450°F. It has a clean, faintly nutty flavor good for pan frying.
Canola Oil
A neutral-flavored oil with a 400°F smoke point, canola is affordable and commonly used for frying pork chops. It crisps the exterior nicely.
Vegetable Oil
With a smoke point of 450°F, vegetable oil allows good searing. Its neutral taste doesn’t compete with pork flavor.
How to Pan Fry Pork Chops in Butter
To pan fry pork chops in butter:
1. Pat Pork Chops Dry
Pat pork chops completely dry with paper towels. This helps them sear and not steam.
2. Season the Pork Chops
Season both sides of the pork chops liberally with salt and pepper. Other spices like garlic powder, paprika, oregano, or cumin also pair well with pork.
3. Melt the Butter
Melt 2 tablespoons butter in a large non-stick or cast iron skillet over medium-high heat. Swirl to coat the pan.
4. Sear the Chops
When the butter stops foaming, add the chops in a single layer. Let sear undisturbed until deeply golden, about 3 minutes. The milk solids in the butter will brown.
5. Flip and Cook
Flip the chops and cook until the second side is browned and the chops reach an internal temperature of 145°F, about 2-3 minutes more. Add more butter if needed.
6. Rest and Serve
Let the pork chops rest 5 minutes before serving. The butter-seared exterior will be caramelized and full of nutty flavor!
How to Pan Fry Pork Chops in Oil
To pan fry pork chops in oil:
1. Pat Dry
Thoroughly pat the pork chops dry with paper towels to help them brown instead of steam.
2. Season Generously
Apply plenty of salt and pepper or other spices like garlic powder, paprika, dried thyme, etc. Rub it into the meat.
3. Heat the Oil
Heat 1-2 tablespoons of high heat oil like avocado, grapeseed, or peanut oil in a cast iron or non-stick skillet over medium-high heat until shimmering.
4. Add Pork Chops
Carefully add the chops in a single layer. Let sear 3 minutes without moving until well-browned.
5. Flip and Finish Cooking
Flip the chops and continue cooking about 2-3 minutes until the second side is browned and they reach an internal temperature of 145°F.
6. Rest and Serve
Allow the chops to rest 5 minutes off heat. Then serve while hot and juicy inside with a crisp, flavorful crust.
Best Way to Pan Fry Pork Chops
The best of both worlds is starting pork chops in an oil with high smoke point, then finishing with butter for rich flavor.
1. Pat Dry and Season
Pat pork chops very dry with paper towels. Generously season both sides with salt, pepper, and any other savory spices.
2. Sear in Oil
Heat 1 tablespoon avocado, grapeseed, or peanut oil in a skillet over medium-high heat. Sear chops in the hot oil 3 minutes per side until well-browned.
3. Add Butter
Push chops to one side of the pan. Add 1 tablespoon butter to the cleared area and let melt. Use a spoon to baste the chops with the foaming butter. Continue cooking 1-2 minutes per side, basting often, until done.
4. Rest and Serve
Let chops rest about 5 minutes before serving. The butter adds rich, caramelized flavor to the perfectly seared, juicy pork chops!
Frying Pork Chop Methods Compared
Here is a comparison of pan frying pork chops in butter vs. oil:
| Method | Flavor | Smoke Point | Splattering |
|---|---|---|---|
| Butter | Rich, nutty, savory | Low – 325-375°F | Moderate splattering |
| Oil | Clean, neutral | High 400-500°F | Minimal splattering |
| Oil + Butter | Best of both | Starts high, finishes low | Minimal splattering |
Tips for Perfect Pan Fried Pork Chops
Get Thick, Bone-In Chops
Choose bone-in, center cut pork chops at least 1 inch thick. The bone adds flavor, and thicker chops stay juicier.
Pat Very Dry
Excess moisture prevents browning and steaming. Blot pork chops with paper towels before cooking.
Use Cast Iron or Non-Stick Pans
These conductive pans get uniformly hot for fast searing. Non-stick prevents sticking.
Preheat at Medium-High Heat
On medium-high, oils and butter reach the right temperature to sear chops nicely.
Start Chops Cold
Do not pound or tenderize chops, which makes them dry out. Starting chops cold prevents overcooking.
Flip Just Once
Resist flipping too much. Let the first side get well browned before flipping once.
Rest Before Cutting
Let chops sit 5 minutes after cooking so juices redistribute inside for better flavor and tenderness.
Common Questions
Should pork chops be pan fried in butter or oil?
Both butter and oil work well for pan frying pork chops. Butter provides the most flavor, while oil has a higher smoke point for better searing and less splattering. Many cooks prefer starting chops in a flavorless oil to sear the exterior, then adding butter to finish for full flavor.
What oil is healthiest for frying pork chops?
Avocado and grapeseed oil are very healthy choices for pan frying pork chops because of their high smoke points and neutral flavors. Olive and peanut oil are also good options. Stay away from low smoke point oils like vegetable shortening.
What oil has the highest smoke point?
The oils with the highest smoke points are avocado oil (500°F), rice bran oil (490°F), refined peanut oil (450-495°F), grapeseed oil (420°F), and refined sunflower oil (450°F). These oils are ideal for pan frying pork chops.
Should you put oil in the pan before frying pork chops?
Yes, adding a tablespoon or two of high heat oil before heating the pan helps keep pork chops from sticking. Make sure the oil is shimmering hot before adding chops for fast browning.
Do you put oil on pork chops before frying?
You don’t need to oil the raw pork chops before frying. Ensure they are patted very dry so they brown instead of steam. Oil the pan instead, and make sure it’s hot before adding chops.
Conclusion
Both butter and oil succeed at pan frying juicy pork chops with crisp, browned exteriors. For the most flavor, fry chops in butter fully. But for less splattering and smoking, start chops in a high smoke point oil like avocado or grapeseed before finishing with butter. Letting chops rest before cutting maximizes their tenderness and juiciness. With its quick cooking time andminimal ingredients, pan-frying is one of the easiest ways to make delicious pork chops for a weeknight dinner.