Is there a way to fry pork chops so they are tender?

To begin with they should be thick,about 3/4 inch.,otherwise you get pork jerky.I do them just like a good thick steak. I sear them on the stove top for 1 minute on each side and then in a 400 degree oven for 3 minutes. of course i season then first. If you prefer to do them entirely on the stovetop,just do it slow and don't overcook. most people just cook too fast.

Pork Chops are like any other meat, you have to be selective when purchasing. I find that butterfly pork chops are more tender then the plain cut. Many meats tend to be more tough when cooked too fast. So brown the chops on both sides, reduce the heat and finish cooking at a lower temperature until done.

My favorite way to cook pork chops or thin or thick, is to coat them with an egg wash ( an egg mixed with a little water and whipped) garlic powder, pepper and a little salt. Then I use my rolling pin to crush crackers up real fine and after dipping the meat in the egg wash, roll in the crackers, on both sides and cook in olive oil on low heat until each side is golden brown. They are so tender and so good! Everyone will rave about them. Since your chops are thin, watch them closely so they don't burn, it won't take a long time for them to cook since they are thin. Good Luck!!!

This sounds weird but its a favorite recipe mix 1/2 cup soy sauce, 1/4 cup ketchup and 3 tbls orange marmalade and pour over the chops, add a 1/2 cup water too. Simmer them. They are so tender, you will love them. If you want to dress it up a bit , chop some green onion and sprinkle over them before serving with the sauce.

Fried pork chops always seem to dry out...of course I like them that way. You might try breading them first...this should keep the meat moist. Dip them in a egg and milk mixture then dredge them in seasoned flour or bread crumbs.

I brown them in a little Crisco in a heavy skillet, then turn the heat down, and simmer them covered with a tight lid. It makes them quite tender. An option is to brown them, add a can of cream of mushroom soup and a little water, and simmer them covered. That works, too.

pound pork chop in between 2 sheets of cling film until they are thin about 5mm. then pan fry them with salt and pepper. and serve as pork piccatas.

Don't overcook them. It is not true that they have to be cooked well done. Newer processing requirements from the FDA have made it safer to cook. I prefer them cooked medium. Everyone that has eaten them has said that they are great. Hope it helps.

After you brown them, add a little bit of chicken broth and let them simmer for about 10 min.

I find that all meat cooked in my George Foreman is very tender.