My recipe for pan-seared pork chops produces perfectly seasoned, juicy chops with the perfect balance of tenderness and rich flavor. These bone-in chops are made with simple ingredients, and my easy recipe only takes minutes to make perfect pork chops.
This easy pan-fried pork chop recipe will be the best pork chops you’ve ever made and my simple recipe is guaranteed to become a family favorite.
If you’re not a fan of pork chops I promise my easy recipe will change your mind. You’re going to love these flavorful, juicy chops!
If you love pork chops make sure to check out my Sicilian Style Pork Chops and Smothered Pork Chops recipes.
Ingredients to make Pan Seared Pork Chops
Let’s start by gathering the ingredients we need to make Pan Seared Pork Chops. In Chef Speak, this is called the “Mise en Place,” which translates to “Everything in its Place.”
Not only does setting up your ingredients ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.
Can I use boneless pork chops?
Yes, you can use boneless chops. But the bone adds flavor and helps in the cooking process as it conducts heat, which is why I prefer bone-in pork chops (rib chops or loin chops). Cooking times will vary depending on the size, as thinner chops will cook faster.
You can also use pork shoulder steaks to make this recipe.
Can I add other seasonings to the spice blend?
Absolutely! The secret to making dishes that you and your family enjoy eating is to use the seasonings you prefer. You can add chili powder, cumin, oregano, thyme, fresh herbs, or use your favorite seasoning blend. Cajun seasoning, Italian seasoning, lemon pepper, and jerk seasonings would all work well with this recipe.
How to make Pan Seared Pork Chops
- Add the salt, black pepper, and granulated garlic to a small bowl.
- Whisk to combine.
- Place the pork chops on a plate or cutting board and pat them dry using paper towels. Then sprinkle the pork chops on both sides using the seasonings.
*If time permits, let the chops sit for 20 minutes to let the seasonings penetrate the meat and allow them to come to room temperature. - Place a frying pan (you can use a cast iron pan if you have one) over medium-high heat. When the pan is hot add the olive oil to the pan.
- Add the seasoned pork chops to the hot pan and let the first side cook for 4-5 minutes without moving them. This will help form a nice sear, and a tasty golden-brown crust to the meat.
- Carefully turn the chops over and continue to cook for an additional 4-5 minutes. Use an instant-read thermometer, and when the chops have reached an internal temperature of 145 degrees add the butter to the pan.
*Cooking time will vary depending on the size of the chops and how you want them cooked. Pork is safe to eat at 145 degrees, but if you prefer more well-done chops continue cooking until you reach 160 degrees Fahrenheit. Always use a meat thermometer to check the internal temperature.
- When the butter melts, turn the pork chops over, and get a good coating of butter on both sides.
- Remove the pan-fried pork chops from the pan and serve with your favorite sides.
You’re going to love these juicy, tender, flavorful pan-seared pork chops. They’re perfect for a date-night dinner or a busy weeknight and can be on your dinner table in about 20 minutes. Serve with mashed potatoes and green beans for a delicious easy-to-prepare meal.
Recipe FAQ’s
Depending on the size of the chops, it will take 4 to 6 minutes per side to cook them. Use an instant-read thermometer to make sure the internal temp reaches at least 145 degrees F. For more well-done chops, let the temperature reach 160 degrees.
I use both. Because you want a fat with a high smoke point, it’s better to start the chops in oil. When they are almost done cooking, add the butter to the pan. Start with oil, and finish with butter.
You can definitely bake the chops if you prefer, but they still need to be pan-seared for 2-3 minutes on each side first. Then place the pan in the oven to finish cooking.
*Baking unbreaded chops without pan searing will cause the meat to tighten up as they cook, causing them to be tough and chewy.
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Pan Seared Pork Chops
Ingredients
- 24 oz pork chops – bone-in (10-12 ounces each)
- ¼ teaspoon table salt
- ¼ teaspoon black pepper
- ¼ teaspoon granulated garlic
- 1 tablespoon olive oil
- 1 tablespoon salted butter
Instructions
- Add the salt, black pepper, and granulated garlic to a small bowl. Whisk to combine.
- Place the pork chops on a plate or cutting board and pat them dry using paper towels.
- Sprinkle the pork chops on both sides using the seasonings and let the chops sit for 20 minutes to let the seasonings penetrate the meat and allow them to come to room temperature.
- Place a frying pan over medium-high heat. When the pan is hot add the olive oil to the pan.
- Add the seasoned pork chops to the hot pan and let them cook for 4-5 minutes without moving them. This will give a good sear to the meat.
- Carefully turn the chops over and continue to cook for an additional 4-5 minutes. *Cooking time will vary depending on the size of the chops and how you want them cooked.
- Use an instant-read thermometer, and when the chops have reached an internal temperature of 145 degrees add the butter to the pan.*Pork is safe to eat at 145 degrees, but if you prefer more well-done chops continue cooking until you reach 160 degrees.
- When the butter has melted turn the pork chops over to get a good coating of butter on both sides.
- Remove the chops from the pan and serve with your favorite sides.
Ann McDermott says
Fast, easy and delicious! Definitely will have this on the meal rotation
Chef Dennis Littley says
Thats what I like to hear!
S says
Omg. So easy and tasty. I can’t really pan fry meat but this recipe made it possible. Two chops and the size I had. Why not try. Works perfectly . I don’t have a thermometer but the times are good. I use this recipe every time I make pork chops. Thanks so much.
Chef Dennis Littley says
I’m happy to hear you enjoyed the pork chops and our recipe helped you with the process of pan frying.