Juicy Pan Seared Pork Chops are a simple, satisfying meal you can whip up quickly on a weeknight. These chops get a beautiful golden crust on the outside while staying tender and juicy on the inside. A little salt, pepper, and maybe some garlic or herbs go a long way in bringing out their natural flavor.
I love cooking pork chops in a hot skillet because the sear locks in all the juices, and that crispy edge adds such a nice texture. One little tip I’ve learned is to let the chops rest for a few minutes after cooking—this keeps them nice and moist. I also sometimes throw in a pat of butter and fresh thyme toward the end for a tiny flavor boost that makes a big difference.
These chops are great on their own or paired with simple sides like mashed potatoes, steamed veggies, or a fresh salad. I often make an easy pan sauce with the drippings—just a splash of broth and a squeeze of lemon or mustard—and it brings everything together. It’s a dinner I keep coming back to because it’s straightforward but never boring.
Key Ingredients & Substitutions
Pork Chops: Bone-in chops give more flavor and stay juicier than boneless. If you prefer boneless, just reduce cooking time slightly to avoid dryness.
Butter & Oil: Using both helps create a rich crust without burning. Olive or vegetable oil works well for high heat, but avocado oil is a great alternative for even higher smoke points.
Fresh Herbs & Garlic: Thyme and rosemary add a fragrant touch during cooking. If you don’t have fresh, dried herbs work too—just use less. Garlic adds depth but can be left out if you want a simpler flavor.
Liquid for Pan Sauce: Chicken broth or white wine are classic choices. For a non-alcoholic option, substitute with apple juice or extra broth for a hint of sweetness and moisture.
How Do You Achieve That Perfect Golden Crust Without Overcooking?
The key is dry pork chops and a very hot pan. Patting them dry removes surface moisture, which helps create the brown crust. Heat your pan well before adding the oil so the chops sear immediately.
- Don’t move the chops around once they hit the pan, so they get a nice crust.
- Flip only once to finish cooking and baste with butter, garlic, and herbs to add flavor and moisture.
- Use a meat thermometer to check doneness (145°F/63°C) and avoid overcooking.
- Rest the chops before serving to let juices redistribute; this step keeps them juicy.
Equipment You’ll Need
- Cast-iron or heavy skillet – I recommend it because it heats evenly and gives a perfect sear.
- Tongs – for flipping the pork chops easily without piercing the meat and losing juices.
- Meat thermometer – helps you check when the chops reach 145°F so they stay juicy.
- Wooden spoon or spoon – for basting the chops with butter and herbs during cooking.
- Plate and foil – to rest the cooked pork chops and keep them warm.
Flavor Variations & Add-Ins
- Use apple or pear slices and a splash of cider in the pan for a sweet twist that pairs well with pork.
- Add crushed red pepper flakes or smoked paprika to the seasoning for a bit of heat or smoky flavor.
- Stir in Dijon mustard or a splash of balsamic vinegar to the pan sauce for extra tang and richness.
- Top with sautéed mushrooms or caramelized onions before serving to add texture and depth.
Juicy Pan Seared Pork Chops
Ingredients You’ll Need:
Main Ingredients:
- 4 bone-in pork chops, about 1-inch thick
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon olive oil or vegetable oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, smashed
- 2-3 sprigs fresh thyme or rosemary
- Fresh parsley, chopped (for garnish)
- Optional: 1/4 cup chicken broth or dry white wine (for pan sauce)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 15 minutes to cook. Add an extra 5 minutes for resting time to keep the pork chops juicy and tender. So, altogether, plan for about 30 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Pork Chops:
Take the pork chops out of the fridge about 20 minutes before cooking to bring them to room temperature—this helps them cook evenly. Pat them dry with paper towels, then season both sides generously with salt and freshly ground black pepper.
2. Sear the Pork Chops:
Heat a large cast-iron or heavy skillet over medium-high heat until very hot (about 2-3 minutes). Add the olive oil and swirl to coat the pan. Place the pork chops in the skillet without crowding, and let them cook undisturbed for 4-5 minutes until they develop a golden-brown crust on the bottom.
3. Flip and Baste:
Turn the pork chops over. Immediately add the butter, smashed garlic cloves, and fresh thyme or rosemary to the pan. Tilt the skillet slightly and use a spoon to baste the chops continuously with the melted butter and pan juices. Cook for another 4-5 minutes until the internal temperature reaches 145°F (63°C).
4. Rest and Optional Sauce:
Remove the pork chops from the pan, and place them on a plate. Tent loosely with foil and let them rest for 5 minutes to lock in the juices. If you want a simple pan sauce, add chicken broth or white wine to the skillet, stirring to lift any browned bits. Simmer for 2 minutes until slightly reduced, then drizzle over the chops when serving.
5. Serve:
Garnish the pork chops with chopped fresh parsley and enjoy with your favorite side dishes!
Can I Use Frozen Pork Chops for This Recipe?
Yes, but make sure to fully thaw them in the refrigerator overnight before cooking. Pat them dry really well to avoid excess moisture, which can prevent a good sear.
How Do I Know When the Pork Chops Are Done?
The best way is to use a meat thermometer. Pork chops should reach an internal temperature of 145°F (63°C) for juicy, safe-to-eat meat. Let them rest after cooking to allow juices to redistribute.
Can I Make This Recipe Ahead of Time?
You can cook the pork chops ahead and store them in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or oven to keep them moist, and add a splash of broth if needed.
What Are Good Side Dishes to Serve With Pan Seared Pork Chops?
Mashed potatoes, roasted vegetables, steamed green beans, or a crisp salad all pair wonderfully with these pork chops and help soak up any pan sauce.
