Nana’s Pan Fried Pork Chops

My Dad has had these pan fried pork chops since he was young and still talks about them so reverently to this day. It was one of those dishes that my Nana Lulu would make that was so simple but her magic made them incredible. I remember having them so many times at her house. The first thing to do was set up a breading line. The pan fried pork chops got a really simple breading just like my Nana made! First, they were coated in Dijon mustard that I had scooped into a bowl.

The mustard base gives the pan fried pork chops so much moisture and flavor!
The mustard base gave the pan fried pork chops so much moisture and flavor! It cut through the pan fried pork chops gorgeously to really balance the dish.
My beautiful bone in pork chops sitting and getting ready to become pan fried pork chops!
Then I just coated each of the pork chops in seasoned breadcrumbs and transferred them to a cutting board. The mustard helped the breadcrumbs stick perfectly! I wanted the breading to really set so I let the pork chops sit for 10 minutes.
The pan fried pork chops got gorgeously golden in the skillet.
When it was time to cook the pan fried pork chops, I got out my beloved and trusty cast iron skillet. The heat distribution in the cast iron was essential to getting the same texture and flavor as my nana did. I filled it with about an inch of canola oil and let it get really hot. Then the pork chops just cooked in batches for 4-5 minutes on each side. They became so gorgeously golden!
This beans and sauerkraut mixture is the most amazing side for the pan fried pork chops.
Once the pan fried pork chops finished cooking, it was time for my Nana’s traditional side dish. She cooked sauerkraut in the same pan as the pork chops and it was so flavorful! The drippings were basically liquid gold. I put a twist on the recipe by adding beans and a little beer to the party. That made the side even more substantial!

After that I just had to put the plates together. I scooped a big scoop of the sauerkraut and beans onto a plate and then just topped it with one of the gorgeous pan fried pork chops. It was perfection and just how I remembered my Nana making it! The pork chops were so tender and the sauerkraut was so flavorful. It brought me right back to my childhood and made me smile while I thought of her. I hope you all enjoy this simple family recipe!

Nana's Pan Fried Pork Chops
Nana’s Pan Fried Pork Chops


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Nana's Pan Fried Pork Chops
Nana's Pan Fried Pork Chops
Prep Time
5 mins
Cook Time
8 mins
Total Time
13 mins
Course: Main Course
Servings: 6
Author: Jeanie and Lulu's Kitchen
  • 6 whole pork chops bone-in center cut
  • 1 cup Dijon mustard
  • 1 cup seasoned breadcrumbs
  • vegetable or canola oil as needed for pan frying
  • 1 jar sauerkraut 24 oz size
  • 1 can red kidney beans 15 oz size, drained
  • 1 pinch salt
  • 1 dash dry white wine for deglazing
  1. First, bread the pork chops. Set up a breading line with the mustard in a bowl first, then a bowl of the breadcrumbs, and then a board to set the finished breaded pork chops. Put each pork chop through the breading procedure by first coating them in the mustard, then the breadcrumbs, and then setting them on the board.
  2. Let the pork chops sit to let the breading set for 10 minutes. While they sit, get a big sturdy cast iron skillet on the stove and fill it with about an inch of vegetable or canola oil. Get the oil nice and hot over medium high heat.
  3. Once the oil is hot, pan fry the pork chops in batches of 2 or 3 so that the pan isn't over crowded. Cook them for about 4-5 minutes on the first side, then gently flip them to cook another 4 minutes on the other side. Remove them to a board lined with paper towels and tent them with foil to keep them hot while you cook the next batches.
  4. When all of the pork chops are done and tented, pour the sauerkraut and beans in to the hot skillet, then add the salt and white wine. Let the mixture cook for 10 minutes to get tender, stirring occasionally. To serve, just scoop a nice portion of the sauerkraut mixture onto a plate and make a little bed out of it. Then just place a pork chop on top and serve!


5 thoughts on “Nana’s Pan Fried Pork Chops”

  1. These look and sound delicious! Growing up, my grandmother made me pan-fried pork chops that were amazing – I’ve come pretty close to recreating them, but they never turn out like hers did!

    1. Aren’t Grandmas the best?? My Nana never measured anything, I wish I had followed her around with measuring cups and spoons so that I could get better at recreating her magic! I come pretty close too whenever I make a dish of hers, but it’s never quite the same :-).

  2. Did you drain some of the cooking oil before adding the kraut, beans, white wine and salt?

    1. I didn’t because the sauerkraut and beans absorbed it and really became flavorful from it. Absolutely feel free to drain some off though!! Thanks so much for the great question :-).

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