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Pan Seared Pork Chops

Recipe by Chef Marvin Woods


  • 1/2 cup canola oil
  • 2 teaspoons House Seasoning (recipe follows) divided
  • 1 teaspoon kosher salt
  • 2 cups water
  • 6 pork chops
  • 1 cup buttermilk
  • 1 cup rice flour


Place kosher salt in a bowl. Add water to the bowl and stir. Pour half of the mixture into a sealable bag. Add pork chops to the bag and place in the refrigerator. Marinate for 4 to 6 hours.

Heat oil in a large, heavy bottomed pot to 350 degrees F.

Preheat oven to 400 degrees F.

Sprinkle the seasonings on both sides of the pork chops, rubbing them thoroughly into the meat. Pour buttermilk over meat and turn to coat on all sides with flour. Roll each chop and shake off the excess. Carefully place the chops in the heated oil, 2 at a time, for 1 to 2 minutes on both sides. Remove the chops from the oil and place on a baking sheet. Place into the oven and cook for an additional 7 to 9 minutes or until the internal temperature (on a thermometer) reaches 145 degrees. Drain on paper towels before serving. 

House Seasoning 

  • 4 tablespoons black pepper
  • 4 tablespoons garlic powder
  • 4 tablespoons onion powder

Mix ingredients together and store in an airtight container for up to 6 months.


6 servings

Nutritional Information

Calories: 363
Total Fat: 16g
Saturated Fat: 2.8g
Cholesterol: 124mg
Sodium: 659mg
Total Carbohydrates: 11.7g
Dietary Fiber: 0.4g
Protein: 40.6g

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