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Seared Pork Chop

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 minutes
Cook Time 12 minutes
Resting Time 5 minutes
Total Time 22 minutes
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 (). Removing them from the heat just before this point and allowing them to rest will yield a perfectly cooked, tender chop.