pan seared pork chops

Learn how to cook a pork chop to perfection!

Easy Pan Seared Pork Chops

pork chops ((thick

Italian seasoning

salt and pepper (to taste)

olive oil (for searing)

Pat chops dry with the paper towel and sprinkle them very generously with Italian seasoning, salt and pepper. &nbsp;

Heat your skillet (I recommend cast iron one) to medium high and add the olive oil. When it&#039;s shimmering hot and not a moment before, add your chops.

Sear on one side, without moving them at all, until they are nice and golden brown on the first side, about 3-5 minutes. Flip and sear the other side until browned.&nbsp;

The easiest way to check if the pork chop is done is to use meat thermometer.&nbsp;When they reach an internal temperature of 135 F degrees they are done.&nbsp;

Remove them from the skillet and let them rest on a plate for 10 minutes, during which time they will continue cooking with the residual heat and will eventually reach 145 F degrees.

Do remember that cooking time can vary based on the thickness of the pork chops.

These Southwest Bone in Pork Chops are loaded with the rich smokey flavor of our special southwest ranch seasoning and pan seared to tender juicy perfection.

Southwest Bone In Pork Chops

lbs bone in pork chops ((about 4))

tbsp ranch seasoning ((1 packet))

tbsp lime juice

tsp chili powder

tsp smoked paprika

tsp salt

vegetable oil

Combine the ranch seasoning, lime juice, chili powder, smoked paprika, salt and 2 tbsp oil to make the marinade.

Place pork chops in a container or zip top bag and cover with the marinade on all sides. Let rest 10-30 minutes in the refrigerator.

Heat the remaining 1 tbsp oil in a large skillet over medium high heat. Place pork chops in the hot pan and sear on each side for 2 minutes. Then cover the pan and reduce heat to low cooking for 5-8 more minutes or until the pork chops are cooked through to 145˚F

Remove the pork chops from the pan and let rest 3-5 minutes. Then serve hot! Enjoy!

Quick, easy and delicious, this Pan Seared Pork Chop with Dandelion Greens and Maple-Mustard Greens tastes like a gourmet meal.

Pan Seared Pork Chop with Dandelion Greens and Maple-Mustard Greens

extra virgin olive oil

mustard

garlic (finely chopped)

maple syrup

lemon juice

Kosher salt and pepper (to taste)

avocado oil

pork

dandelion greens (cut

In a mason jar, combine the mustard, maple syrup, lemon juice, extra virgin olive oil, garlic and a pinch of salt and pepper. Seal the top of the jar and shake to combine. Taste for seasoning and adjust as required. Can be stored in the fridge for up to 5 days.

For the Maple-Mustard Vinaigrette:

Heat a skillet over medium-high heat. Pat pork chop dry with paper towel and season both sides with salt and pepper.

Drizzle one tbsp avocado oil into the pan and carefully add the pork chop by laying it away from you to avoid oil splatter. Cook the pork for 4-5 minutes per side (depending on thickness). Remove the pork chop once the internal temperature of the thickest part reaches 145F - use a meat thermometer for accuracy. Let rest on a wire rack or cutting board.

Reduce the heat to medium and add dandelion greens to the skillet. If the skillet is dry, add 1 tbsp avocado oil. Season the greens with a pinch of salt and pepper. Cook greens for 3-4 minutes while stirring constantly. Note: it&#039;s ok if the leaves get a bit charred.

Transfer the dandelion greens to a serving dish along with the rested pork chop. Drizzle everything with the Maple-Mustard and enjoy!

For the Pork Chop and Dandelion Greens:

These cast iron skillet pork chops are so simple but SO DELICIOUS. They’re topped with an intensely flavorful pan sauce made with shallots, garlic, capers, white wine and parsley. It’s a restaurant-worthy meal that comes together in just 30 minutes. I love to serve the chops with a creamy potato puree, polenta or herbed oven fries (see more side dish ideas above!). It’s worth seeking out pasture-raised pork chops if they&#039;re available, as they have an incomparable flavor compared to supermarket chops. This recipe will also work with 4 smallish chops (just be sure they’re still 1 to 1 1/2” thick).

Pan Seared Cast Iron Pork Chops with Shallot Caper Sauce

2 (1- to 1 1/2” thick) bone-in pork chops

Salt and black pepper

thyme

ghee oil

shallots (about 1 large shallot)

garlic, minced

capers

white wine

butter

parsley

Pat the pork chops dry and season generously with salt and pepper.  Sprinkle with thyme on both sides.  Let sit at room temperature for least 15 minutes or for up to an hour.

Heat the ghee or olive oil in a cast iron skillet over medium-high heat. Once hot, arrange the pork chops in a single layer. Sear the pork chops until they’re golden brown on the bottom, about 5-7 minutes.  Turn and cook on the other side until golden brown, about 5 minutes longer. Keep cooking, flipping and turning the chops as needed, until an instant-read thermometer inserted in the thickest part reads 140˚F (60˚C)—the cooking time will depend on the thickness of the chops. Transfer the chops to a plate and tent lightly with foil to keep warm (the temperature will climb to 145˚F as it rests).

Pan sear the pork chops

Pour off most of the fat in the skillet.  Put the skillet over medium heat and add the shallots and garlic. Cook, stirring, until fragrant and softened, 2-3 minutes.  Stir in the capers and cook 30 seconds. Pour in the white wine and simmer until reduced by half (there won’t be much liquid left).  Remove the pan from heat and stir in the butter and parsley.  If any juices have accumulated under the pork, pour them into the sauce as well. Taste the sauce and season with salt and pepper as needed. Spoon the sauce over the pork chops and serve.

Make the shallot caper pan sauce

These pan fried pork chops are truly magical. They are amazingly tender and juicy with a perfect golden sear. Serving them with a simple honey garlic herb butter takes them over the top!

Pan Fried Pork Chops

pork chops

sea salt

pepper

salted butter (at room temperature)

honey

garlic

Heat a medium-sized cast iron pan over medium-high heat.  Dry the pork chops with paper towels then season them on both sides with Italian seasoning, sea salt, and pepper.

Drizzle half of the oil over one side of the pork chops and use your fingers to spread it around.

Add the pork chops to the hot pan oiled side down. Sear the chops for 4-5 minutes, or until a golden crust forms. Rub the remaining oil over the top side of the pork chops then flip them over. Sear them for another 3-4 minutes then remove them from the pan and let them rest for 10 minutes.

While they&#39;re resting, mix the softened butter with honey, garlic, and parsley. When you&#39;re ready to eat, add a dab of butter on top of each pork chop before serving.

These Pan-seared Pork Chops are boneless pork chops cooked on the stove top and covered in a simple homemade creamy mustard sauce. An easy 15-minute meal!

Pork Chops with Creamy Mustard Sauce

pork chops (, 1/2 inch thick)

salt and black pepper

chicken broth

half and half ((or heavy cream))

Tablespoon dijon mustard

Season pork chops with salt and pepper on both sides.&nbsp;

Heat a large skillet over medium-high heat and spray with nonstick cooking spray. Add pork chops and cook for 2-4 minutes on each side, until browned and just barely cooked through (don't overcook or they will be tough).&nbsp;

Transfer pork to a plate and cover with aluminum foil.

Add chicken broth to the skillet and scrape up any remaining browned bits from the pork.&nbsp;

Add cream or half &amp; half, dijon mustard, and lemon juice.&nbsp;

Stir well, reduce heat to medium and simmer, uncovered for 5-6 minutes or until sauce has slightly thickened.&nbsp;

Spoon sauce over pork. Garnish with parsley, if desired.

Crispy on the outside and tender on the inside, these pork chops are bound to be a hit with the whole family!

Pan Seared Pork Chops

salt and pepper

½ teaspoon dried thyme (or 1 ½ teaspoons fresh)

½ teaspoon dried rosemary (or 1 ½ teaspoons fresh)

minced garlic (optional)

Combine butter, thyme, and rosemary in a small bowl. Set aside.

Dab pork chops dry with a paper towel and generously season with kosher salt &amp; pepper.

Heat oil in a large skillet or pan (cast iron is best) over medium-high heat.

Add pork chops and sear for 2 minutes or until golden brown. Flip the chop over and sear for 2 minutes until browned.

Reduce the heat to medium and continue to cook the chops until they reach 138-140°F in the thickest part of the chop, about 6-8 minutes more, turning as needed.

Remove the chops from the pan and place them on a plate to rest. Add the herbed butter to the hot pan and whisk to scrape up any brown bits in the pan. Let cook for about 1 minute or until fragrant and bubbly.  Stir in minced garlic if using and cook just until fragrant.

Spoon the butter from the pan over chops and serve.

These Pan Seared Boneless Pork Chops are the tastiest pork chops you&#039;ll ever have! They are ready in 25 minutes from start to finish and perfect for weeknights, Sunday dinners, or the holidays.

Pan Seared Boneless Pork Chops

salt (or

pepper (or

olive oil

unsalted butter

rosemary leaves

parsley (for garnish)

Pat the pork chops dry with paper towels.

Sprinkle salt and pepper on both sides of the pork chops.

Place a 12-inch cast iron skillet or any other 12-inch skillet on medium-high heat. Add the olive oil to the skillet and let it heat up for 2 minutes or until smoking hot.

Add the pork chops to the skillet, pressing each one down as it touches the skillet.

Let the pork chops cook on one side for 4 minutes then flip them to the other side and let them cook for another 3 minutes. Reduce the heat to medium.

Divide the butter into 4 and place at 4 different spots in the skillet with the pork chops. The idea is to have the butter melt all around the pan. Once the butter melts. add the minced garlic also dividing it into 4 different spots. Also, sprinkle on the minced rosemary. As the butter melts, use a spoon to mix the butter together with the garlic and rosemary. Spoon the butter sauce over the pork chops.

Remove the pork chops from the heat and let them rest for about 10 minutes covered with aluminum foil so the juices can redistribute.

Serve warm with your favorite side dishes.

Perfectly crispy on the outside, juicy on the inside, pan seared pork chops infused with garlic and rosemary and make perfect leftovers.

Keto Garlic Rosemary Pan Seared Pork Chops

Bone-In Pork Chops

tbsp Olive Oil

Salt and Pepper (to taste

tbsp Butter

Garlic (peeled and slightly smashed)

Rosemary

Remove the pork chops from the fridge 30 minutes before you wish to cook them.

Heat the olive oil in a skillet over medium high heat.

Season the pork chops with salt and pepper to taste on both sides.

Add the pork chops to the heated skillet, and sear for 3-5 minutes on each side.

Once the chops have a good sear, reduce the heat to medium.

Stir the butter, garlic cloves and rosemary sprigs into the skillet.

Baste the pork chops with the butter from the pan, and brush them with the garlic cloves and rosemary.

Saute until the pork chops are done to your liking.

Allow to rest for 5-10 minutes before serving.

Creamy Pan Seared Pork Chops is such an easy weeknight dinner! Juicy boneless pork chops are seared over high heat to get that irresistible crust. Sautéed mushrooms and asparagus in a creamy pan sauce bring it all together. Dinner is done in about 30 minutes!

Pork Chops with Mushroom and Asparagus

flour

salt

garlic powder

black pepper

butter (for pork)

olive oil (for pork)

butter (for veggies)

olive oil (for veggies)

asparagus

mushrooms (sliced)

balsamic vinegar

cream (or you can use half and half)

thyme (or 1/2 teaspoon dried thyme)

Preheat your oven to the "keep warm" setting, which is about 170 degrees F.

Heat a dry 12-inch skillet over medium high heat. You want it to get nice and hot, at least 3-5 minutes.

Meanwhile, prep your pork chops. Pat dry with paper towels. Use a sharp knife to snip the fat cap in 2 spots along the side of the chop. (See photo). Sometimes when you sear pork chops, the thick strip of fat constricts, causing the pork chop to curl up on itself, meaning it won't sear very well. Making cuts in the fat helps to avoid this curling. (The thinner your pork chops are, the more they will curl.)

Add the 1/4 cup flour, 1 tablespoon kosher salt, 1 tablespoon garlic powder, and 1/2 to 1 tablespoon black pepper to a shallow bowl or plate, and stir it all together.

Dredge each pork chop in the flour mixture, coating well and making sure to get the edges. Do NOT discard the flour mixture that is leftover! We're using it later.

When your skillet is very hot (medium high heat), add 1 tablespoon each butter and olive oil. When the butter is melted and the oil shimmers, add each pork chop. Do not crowd them together, make sure there is plenty of space in between each chop so that they brown instead of steam.

Sear over medium high heat for about 2 minutes, then turn the heat to medium and continue cooking for 2-3 minutes. When the chops are nice and brown on the bottom, flip each one, swirling the pan to spread around the fat as necessary. Cook on the second side over medium heat for another 4-5 minutes, depending on thickness, until a meat thermometer registers 140 degrees F. Depend on your meat thermometer more than the times.

Remove the pork chops to a baking sheet and place in the warm oven. (this will not cook the chops, it's just to keep them nice and warm. You can just remove to a plate on the counter if you prefer.)

Cook the veggies. Add 2 tablespoons butter and 1 tablespoon olive oil to the still-hot skillet. (If you haven't prepped your veggies yet, turn off the heat).

Add the asparagus and mushrooms to the hot pan and cook over medium-high heat for 3-4 minutes, scraping up the browned bits from the pork, until the asparagus is crisp-tender.

Remove the veggies to the pan in the oven (or to a plate).

Return the pan to the burner over medium high heat, and add 2 tablespoons balsamic vinegar. Let it bubble for 30 seconds or so until it starts reducing, scraping up any bits.

Gradually add 1 cup chicken broth while stirring. Add 3 sprigs of thyme, or 1/2 teaspoon dried thyme.

Whisk in all the remaining flour mixture that you dredged the pork chops in. Simmer until there are bubbles all across the top, to make sure that any contamination from the flour is cooked out.

Reduce the heat to medium and gradually whisk in the cream.

Add the pork chops and the veggies back into the skillet, including any juices. Let the pan sauce simmer gently on medium or medium low heat until the sauce has thickened somewhat, another 2-5 minutes.

Serve over rice or brown rice, egg noodles, mashed potatoes, or cauliflower rice.

Wonderful meal. Served over pasta (gemelli). My hubs said "Best boneless pork chop ever."make again. again.

My pan seared pork chops are an easy 15-minute dinner! Learn how to cook juicy, tender pork chops in a cast iron skillet, with simple spices.

Pan Seared Pork Chops (Easy Recipe)

tsp Sea salt

Garlic powder

tsp Smoked Paprika

tsp oregano

tsp Black pepper

Cayenne pepper

8-oz Pork chops ((boneless or bone-in; preferably

tbsp Olive oil

In a small bowl of jar, mix together the salt, garlic powder, smoked paprika, dried thyme, dried oregano, black pepper, and cayenne pepper.

Use a paper towel to pat the pork chops dry. Season both sides with the seasoning mixture, about 1/2 tablespoon per pork chop.

Heat the olive oil in a large cast iron skillet over medium-high heat, until shimmering. Add the pork chops in a single layer. Sear for 3-5 minutes per side, without moving except to flip, until the internal temperature reaches 140-143 degrees F (60 degrees C). Use a meat thermometer for best results, but here is a guideline for pork chop searing times:* 1&quot; thick boneless pork chops: 4-5 minutes per side* 1/2&quot; thick boneless pork chops: 2-3 minutes per side* 1&quot; thick bone-in pork chops: 4-6 minutes per side* 1/2&quot; thick bone-in pork chops: 2-4 minutes per side

Transfer the pan seared pork chops to a plate. Rest for 5 minutes before serving (internal temperature should rise to 145 degrees F (63 degrees C) during resting).

This recipe was easy and the results were delicious!  I prefer my pork chops on the grill (BGE) but this was perfect for a day when it was pouring rain outside.  Thanks for keeping me dry!

This was so amazing!!! The entire family loved it. I went with the bone-in sirloin.

These are by far the very best pork chops I have made, or even ordered out!  Wow!

Delicious!  If you want the butter flavor without the smoke, use half olive oil and half ghee or clarified butter.  Ghee also has a high smoke point, like the olive oil.

Made the pan seared pork chops.  I rarely use my cast iron pan but did so with this recipe and they were delicious and like you said, juicy!!  I think I'll be using my pan more often now! :-)  I also made the pork seasoning recipe and that work really well on the chops.
Thanks for all your work in creating great recipes and then sharing them with us!!

This was delicious!!! Tasted like something you get a restaurant loved it. I will be making this frequently. Thank you for the pork chop recipe and the pork chop seasoning recipe!

I've made this recipe a couple times now, and we love it! The seasoning rub gives a really great crust to the pork chops, and pairs really well with the homemade applesauce my husband made. 

I can't handle much spice at all in my food so I was a little hesitant to try this, but was able to tolerate it well with the recipe as written. I may need to adjust the cayenne and paprika in the future (covid wrecked my mouth and taste buds, it's been so sad for me! LOL my kids say I have to eat bland food like an old-timey British person!).

100% would follow again, tasted great with a side of rice.

A perfect recipe. Just as good as your marinated pork, which is excellent. I've learned a few things on your site. Thank you!

Cooking time was perfect. I cooked boneless butterfly chops. They were amazing!!

These turned out amazing! I had no idea about the paper towel trick to preserve juiciness! I am going to use this technique as often as I can! Thank you!

Best pork chops I have ever made.  They were flavorful, juicy and tender.  My husband liked them too.  I just heated up a frozen riced cauliflower medley and dinner was done.  Just another way to use my cast iron skillet.

Since using this recipe, the pork chops come out so tender, moist and delicious. I do a simple seasoning of just plain salt and pepper (I have on occasion used a keto BBQ spice blend)...to me simple is best. Prior to trying this recipe, my pork chops came out dry and not nice at all. I think the biggest tip was searing the meat then using the temp probe so as not to overcook.

Do not have a cast iron pan.  Have a great Emerill pan, can I use that?

https://content.jwplatform.com/videos/S0tdorap.mp4

Pan Seared Pork Chops Recipe - Learn how to cook pork chops in a pan perfectly! This easy pan seared pork chops recipe makes a delicious 15-minute skillet dinner.

Heat the olive oil in a large cast iron skillet over medium-high heat, until shimmering. Add the pork chops in a single layer. Sear for 3-5 minutes per side, without moving except to flip, until the internal temperature reaches 140-143 degrees F (60 degrees C). Use a meat thermometer for best results, but here is a guideline for pork chop baking times:

Pan Seared Pork Chops Recipe

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Top 11 pan seared pork chops recipes from across the web

The most viewed pan seared pork chops recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Pan Seared Pork Chops

Southwest Bone In Pork Chops

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Pan Seared Cast Iron Pork Chops wit...

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The most viewed pan seared pork chops recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine