This simple Pan Seared Pork Chops recipe teaches you how to cook pork chops that are juicy on the inside, perfectly seasoned, and seared until beautifully golden brown. These Pan Seared Pork Chops can be made in just 20 minutes and use minimal ingredients.
WHY YOU'LL LOVE THIS PAN SEARED PORK CHOPS RECIPE
- Perfect Protein with Any Side - Pork chops are a versatile protein that can be enjoyed with a wide range of sides. You can't go wrong with a classic pairing like pork chops with fluffy Whipped Potatoes. Or a nice salad would complement the savory pork as well.
- Simple Ingredients - This recipe features thyme, rosemary, and salt and pepper, to create a delicious golden-brown crust. These herbs and spices compliment the savory-ness of the pork and are a classic combination.
- Affordable Cut of Meat - Pork chops are one of the most affordable cuts of meat at your local supermarket. Check them out the next time you are grocery shopping.
- Ready To Eat in 10 Minutes - In just 10 minutes, you can have dinner on the table. Pair these pork chops with an equally easy side like Steamed Brussels Sprouts (which can steam while you're searing the pork) and you have a full dinnertime meal in under 20 minutes.
KEY INGREDIENTS TO MAKE PAN SEARED PORK CHOPS
Pork Chops - We use boneless pork chops in this recipe, but you can use bone-in as well. Thicker cuts of pork chops tend to give you a nicer crust and a more tender interior, but will take longer to cook.
Having a meat thermometer on hand is the best way to determine if your pork chops are finished cooking.
Dried Thyme - Dried thyme has a nice savory but sweet flavor that compliments the other flavors, but doesn't overpower.
Rosemary - This recipe uses fresh rosemary instead of dried (though you can use either one if needed). Fresh rosemary has more intensity in flavor and adds a beautiful green color visually to the dish.
Salt and Pepper - The salt and pepper help flavor the dish while also aiding the searing process in creating a golden brown crust.
Olive Oil - Olive oil is the oil of choice for searing the pork chops in this recipe, but you are welcome to use a neutral oil as well.
HOW TO MAKE PAN SEARED PORK CHOPS
Pat the pork chops dry with the paper towel.
Mix the seasonings.
Sprinkle the seasoning over both sides of each pork chop.
Heat a cast iron skillet, or heavy frying pan, over medium high.
Add in the oil. When the oil starts to sizzle, add in the pork chops and sear for 4-5 minutes on each size, or until golden brown.
Flip and sear the other side until browned, and the internal temperature reaches 135F-145F.
Remove the pork chops from the skillet to a plate and let them rest for 5-10 minutes.
Serve warm with your favorite sides.
BEST TIPS FOR PAN SEARED PORK CHOPS
You can use bone-in pork chops if you like.
Medium rare pork 145F, medium done pork 160F, well done pork 170F. Use a meat thermometer for best results.
Make sure the pan is hot before adding the pork chops to ensure you achieve a nice, golden crust.
Resist the temptation to shift the pork chop around as it's searing. That can disrupt the searing process and give you a sub-par crust.
Don't rush the resting process. That time will allow the meat to retain its juices so the meat stays tender.
Storage Tips: These Pan Seared Pork Chops can be stored in the refrigerator (once cooled completely) in an airtight container for 3-4 days. They can be frozen in the freezer for up to 3 months.
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Pan Seared Pork Chops
This simple Pan Seared Pork Chops recipe teaches you how to cook pork chops that are juicy on the inside, perfectly seasoned, and seared until beautifully golden brown. These Pan Seared Pork Chops can be made in just 20 minutes and use minimal ingredients.
Ingredients
- 4 thick boneless pork chops (bone-in is fine as well)
- ½ teaspoon dried thyme
- ½ teaspoon finely chopped rosemary
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil, for searing
Instructions
- Pat the pork chops dry with the paper towel.
- Mix the seasonings.
- Sprinkle the seasoning over both sides of each pork chop.
- Heat a cast iron skillet, or heavy frying pan, over medium high.
- Add in the oil. When the oil starts to sizzle, add in the pork chops and sear for 4-5 minutes on each size, or until golden brown.
- Flip and sear the other side until browned, and the internal temperature reaches 135F-145F.
- Remove the pork chops from the skillet to a plate and let them rest for 5-10 minutes.
- Serve warm with your favorite sides.
Notes
- You can use bone-in pork chops if you like.
- Medium rare pork 145F, medium done pork 160F, well done pork 170F. Use a meat thermometer for best results
- Make sure the pan is hot before adding the pork chops to ensure you achieve a nice, golden crust.
- Resist the temptation to shift the pork chop around as it is searing. That can disrupt the searing process and give you a sub-par crust.
- Don't rush the resting process. That time will allow the meat to retain its juices so the meat stays tender.
- Storage Tips: These Pan Seared Pork Chops can be stored in the refrigerator (once cooled completely) in an airtight container for 3-4 days. They can be frozen in the freezer for up to 3 months.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 375Total Fat: 25gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 103mgSodium: 647mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 37g
The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands.
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