These pan-seared pork chops are super juicy and loaded with flavor. Rub the pork chops with plenty of homemade seasoning, then cook until caramelized on the edges and perfectly tender.
Ready in less than 15 minutes, this pork chops recipe requires no marinade, and it’s made with just a few easy-to-find ingredients.
Make this tonight because you’ll need just one pan and a couple of ingredients!
When my family asks, “What’s for dinner?” and the answer is pan seared pork chops, everyone is ultra happy as it’s one of our favourite easy dinner meals.
Reasons You’ll Adore This Pan-Seared Pork Chops Recipe:
- 🍖 Succulent Satisfaction: These pork chops offer melt-in-your-mouth tenderness that’s hard to resist.
- 🔥 Perfect Caramelization: Seared to perfection, they boast caramelized edges with a soft, flavorful interior.
- ⏰ Quick and Convenient: Get them sizzling and on your plate in just 15 minutes.
- 🥘 Pantry-Friendly Ingredients: This recipe is crafted with staples you likely already have on hand.
Pan-Seared Pork Chops Ingredients
I love this pork chop recipe because it’s made with only four ingredients that are easy to find. I’m sure you’ll be making it over and over again. Here is everything you need:
- Pork Chops – When selecting pork chops, there are a few things to consider. I highly recommend opting for bone-in pork chops with a bit of fat on the edges. Not only do they usually pack more flavor, but they also retain their juiciness, ensuring a tender bite every time. However, if you’re a fan of a smoother cut, boneless pork chops are also an excellent choice for pan-searing. Their texture might be slightly different, but they’re just as delicious when cooked right.
- Olive Oil – you can also use avocado oil to pan-sear these pork chops.
- Pork Chop Seasoning – Seasoning is where you can truly personalize your dish. I’ve always been a fan of crafting my homemade pork chop seasoning. It allows for a personal touch and gives you control over the flavors you want to highlight. However, if you’re pressed for time or have a trusted brand, store-bought seasoning is convenient and can be just as flavorful. It’s all about finding what resonates with your palate.
- Thyme – Fresh thyme is my go-to for pork; it offers an aromatic depth that complements the meat perfectly. If you’re looking to experiment or simply don’t have thyme on hand, both rosemary and sage are worthy alternatives.
- Butter – this one is optional but will taste delicious over the pan-seared pork chops. It ties all the flavors together, creating a harmonious and mouth-watering experience.
How To Pan Sear Pork Chops?
Learn how to cook pork chops perfectly every time and say goodbye to dry, overcooked pork chops with this simple recipe.
- Prepare the pork chops: Remove the pork chops from the refrigerator 30 minutes before cooking. This way, the meat cooks evenly.
- Pat dry the pork chops, then generously season with pork chop seasoning on both sides.
- Pan Sear Pork Chops: Place a non-stick pan (a cast iron skillet would be ideal) over medium heat and add the olive oil. Sear the pork chops for 3-5 minutes on each side, or until completely cooked and lightly browned.
- Let the cooked pork chops rest with foil for about 5 minutes to lock in the juices.
How Long To Sear Pork Chops?
Depending on the thickness of the pork, if you’re cooking it cold or at room temperature, the heat used, you may want to adjust the time. Here are some guidelines:
- For 1/2″-thick boneless pork chops: 3-4 minutes per side.
- For 1″-thick boneless pork chops: 4-5 minutes per side.
- For 1/4″-thick bone-in pork chops: 3-4 minutes per side.
- For 1″-thick bone-in pork chops: 4-6 minutes per side
Tips and Variations
- The secret to keeping the juices inside and forming a golden crust on the outside is to have the pan extremely hot. This means that you will quickly get the desired golden sear on the outside, and the meat will cook perfectly on the inside.
- Choose thicker pork chops so that the meat won’t dry out quickly.
- Buy pork chops with a little fat on the edges because the fat around the slice of meat ensures its tenderness.
- Pork should be removed from the refrigerator at least one hour before frying.
- Use a cast iron pan for the best golden sear.
- I recommend using an instant read meat thermometer to make sure the pork chops are perfectly cooked. The USDA recommends cooking pork to a minimum internal temperature of 145°F (62.8°C) and then allowing a rest time of three minutes. However, reaching 165°F would generally be too high for many cuts of pork and might result in a drier texture.
- Try not to overcrowd the pan and work in batches if the meat pieces are larger.
- Use tongs to flip chops on the other side with ease.
You can serve these delicious pan-seared pork chops alongside:
- Creamy Cauliflower Mashed Potatoes: This creamy buttery side dish pairs perfectly with these pork chops.
- Roasted Radishes: this is the perfect keto side dish that contains only 2g net carbs!
- Fried Rice is great as a side dish for pork chops if you are on a keto or gluten-free diet.
- Air Fryer Asparagus
- Parmesan Roasted Cauliflower
How To Store
- Fridge: Refrigerate for up to three days in an airtight container.
- Freezer: Freeze cooked pork chops in an airtight freezer bag for up to two months.
More Pork Recipes
Juicy Pan-Seared Pork Chops
- Remove the pork chops from the fridge 30 minutes before cooking.
- Pat dry the pork chops using paper towels. Season the pork chops generously with seasoning on both sides.
- Heat the olive oil in a large skillet over medium-high heat. Add the pork chops and cook for 3-5 minutes (depending on the thickness) per side until the internal temperature reaches 145F. Pork chops continue cooking with the residual heat while resting.
- Remove from the pan, and allow to rest covered for about 10 minutes.
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
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