Perfect Pan-Seared Pork Chops

Achieve a restaurant-quality pork chop at home with this simple searing technique. The result is a wonderfully juicy and tender interior with a deeply caramelized, golden-brown crust. A perfect, quick meal for any night of the week.

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Prep Time 5

Cook Time 12

Resting Time 5

Total Time 22

Course Main Course

Cuisine American, European

Servings 4

Calories 410 kcal

Equipment

1 Large Cast-Iron Skillet Or other heavy-bottomed skillet (stainless steel works too).
1 Tongs For flipping the pork chops without piercing them.
1 Instant-Read Thermometer The most reliable way to check for doneness.
1 Cutting board For preparation and resting.
1 Paper Towels For patting the pork chops dry.Export to Sheets

Ingredients

4 bone-in pork chops about 1 to 1.5 inches thick
2 tbsp olive oil or other high-smoke-point oil
1 ½ tsp kosher salt or to taste
1 tsp black pepper freshly ground
2 tbsp unsalted butter
3 cloves garlic smashed
4 sprigs fresh thyme or rosemary

Instructions

Prep the Pork: Pat the pork chops completely dry with paper towels. This is crucial for getting a good sear. Season generously on all sides, including the fatty edge, with salt and pepper.
Heat the Skillet: Place a large skillet over medium-high heat. Add the olive oil and heat until it begins to shimmer, but not smoke.
Sear the Chops: Carefully place the pork chops in the hot skillet, ensuring they don’t touch. Sear for 4-6 minutes without moving them, until a deep golden-brown crust forms on the bottom.
Flip and Add Aromatics: Flip the pork chops. Add the butter, smashed garlic cloves, and thyme sprigs to the pan.
Baste and Finish Cooking: As the butter melts, tilt the pan and use a spoon to baste the chops with the fragrant, melted butter. Continue to cook for another 4-6 minutes. For perfect results, use an instant-read thermometer inserted into the thickest part of the chop (not touching the bone). Remove the chops from the skillet when the internal temperature reaches 140−145
∘
F (60−63
∘
C).
Rest: Transfer the pork chops to a cutting board or plate and let them rest for 5 minutes. The internal temperature will continue to rise slightly. This step is essential for juicy pork.
Serve: Serve whole or sliced, spooning any remaining pan sauce over the top.

Notes

Use Thick Chops: For best results, use pork chops that are at least 1-inch thick. Thinner chops will overcook before they can develop a proper crust.
Don’t Crowd the Pan: Cook in batches if necessary. Overcrowding the skillet will steam the pork chops instead of searing them.
A Meat Thermometer is Key: The single best way to avoid dry, overcooked pork is to use an instant-read thermometer. The USDA recommends a final internal temperature of $14 5^{\circ} F$ ( $6 3^{\circ} C$ ). Removing them from the heat just before this point and allowing them to rest will yield a perfectly cooked, tender chop.

Seared Pork Chop cravings hit at the worst times, don’t they? Like, you’re standing in your kitchen, tired from work, stomach rumbling, and the thought of a dry, boring pork chop is just… ugh, no thanks. You want something juicy. Easy. Fast. Not too fussy. That dream meal? It’s closer than you think. Actually, let me show you how these pan-seared pork chops are your ticket to weeknight dinner happiness. Before we go any further, if you ever wondered how to keep chops from drying out, check out our best pork chop techniques and this clever guide to quick weeknight meals.

Best Cuts of Pork for Searing

You can’t just grab any ol’ pork chop off the shelf and expect magic. The cut matters a lot, and I learned this the messy way too many times. Trust me, bone-in rib chops and center-cut loin chops are where it’s at. Forget those thin, sad, boneless chops for pan-searing—they dry out faster than summer grass in Texas.

Why? Fat. The marbling and that little rim of fat (don’t cut it off!) bastes the meat as it cooks, keeping everything luscious. Go for chops about 1 to 1.5 inches thick if you want juicy success every time. The thicker they are, the juicier they stay. Grocery stores don’t always label them perfectly, so keep an eye out for “rib” or “loin” keywords. Oh, and I always skip the pre-seasoned ones—they taste fake and weird.

Cooking chops with the bone in adds flavor, too. It slows the cooking juuuust enough so they stay tender. There. That’s the “secret” everyone ignores but shouldn’t.

How to Cook Pork Chops Like a Pro

So, let’s get real. Cooking pan-seared pork chops doesn’t take culinary wizardry, but a little confidence (plus a hot pan) makes a world of difference. You want that deep golden crust, right? Start by patting the chop bone-dry. Seriously, no moisture should be on there, or the sear won’t stick.

Next, season generously. Salt, pepper, garlic powder—use your heart. Heat a bit of oil in a heavy pan (cast iron, if you have it). Medium-high is key. When the oil shimmers, carefully lay the chops in. Don’t crowd them. They need space. Five-ish minutes per side is the golden rule for a 1-inch chop. You’ll hear the sizzle—that’s heaven.

Flip once, not back and forth, or you lose the magic. Finish with a quick pat of butter and a splash of broth or water, cover for a minute to make juicier pork chops. Rest time? Also critical! Five minutes. Don’t skip it unless you like sad, dry pork. The finish will taste straight out of a five-star restaurant, pink promise.

These are honestly the juiciest pan-seared pork chops I’ve ever made at home. So much better than what I order out. My kids fought over the last piece!

Expert Tips for Pan-Searing Pork Chops

There’s prepping, and then there’s smart prepping. Sure, recipes can be a little dramatic, but here are my must-do tricks for perfect pan-seared pork chops every time:

Bring to room temperature before cooking. Pork straight from the fridge goes tough.
Don’t skimp on preheating the pan. Wait for that shimmer.
Use more salt than you think. Pork likes it.
Let the pan do the work. Don’t nudge them constantly.

You want a juicy center and a rip-roaring crust? Let the chops sit still. The goal is a caramelized outside and a moist, tender bite. You got this.

What to Serve with Pork Chops

Let’s be honest, pan-seared pork chops pair amazingly well with basically everything you have in your fridge. If you’re stuck for ideas, here are my personal faves (super easy, pinky swear):

Mashed potatoes (classic, right? Comfort food vibes galore)
Steamed green beans or asparagus. Something green for your conscience.
Crisped-up bread rolls—soak up those savory pan juices.
Chunky applesauce or a fall fruit chutney if you’re feeling wild.

I also like tossing some roasted carrots on the tray or a quick salad with lemony vinaigrette, if that’s your jam.

Looking for more kitchen inspiration? Check out this pan-seared chicken recipe for another quick dinner win, or our trusty simple homemade sauces to dress up the plate.

More Quick and Easy Meals

Honestly, once you get the hang of this method, you’ll want it on repeat. Pan-seared pork chops set the bar high, but don’t stop there. Quick skillet recipes work magic with all sorts of meats or veggies. Don’t overthink—sometimes the simplest dinner saves your sanity.

If you want ideas, try a spicy skillet shrimp, or maybe dive into something like a speedy one-pan sausage and peppers. Got 20 minutes? Boom, dinner. Family fed. Zero complaints. Fast food could never.

Common Questions

How do I know if my pork chops are done?
Use a thermometer if you’ve got one—145°F is perfect. No thermometer? Just check that the juices run clear, not red.

Can I use boneless chops?
You can, but they cook super fast and dry out easily, so watch them like a hawk.

Why does my pork get tough?
The heat was too high, or it was cooked too long. Thicker chops solve a lot of these problems.

Do I need to let them rest?
Absolutely! Five minutes. Let those juices settle, or you’ll have a mess.

What’s the best pan?
Cast iron all the way. If you don’t have it, any thick-bottomed skillet will do—avoid flimsy pans.

This is the Easiest Way to Make Juicy Pork Chops Tonight

If you made it this far, you’re basically a pan-seared pork chop expert now. Armed with a hot pan, the right cut, a little salt, and a no-fear attitude, you’re fully ready to impress yourself (and maybe your guests, if you’re feeling generous). Still hungry for ideas? Try these other spins from food lovers: Easy Pan-Seared Pork Chops, or if you want to deep dive on how to get that truly great sear, check this: How to get a good sear on a pork chop without overcooking it? Thread. Another option worth bookmarking is The Best Juicy Skillet Pork Chops Recipe. Let me know how your dinner goes, and remember, there’s no such thing as too juicy when it comes to a great pork chop!