These Pan Seared Pork Chops are so easy to make and are a great, budget friendly meal option. This recipe is simple using spices and herbs to flavor the pork but can be spiced up to your liking. You can have these pork chops on the table in under 20 minutes.
PAN SEARED PORK CHOPS
Pork chops are such an easy meal option that you can have on your table quickly.
They are also a budget friendly protein if you are trying to cut down your grocery bill.
Today’s Pan Seared Pork Chops are simple to make and can be on your table in under 20 minutes.
Center cut boneless pork chops are pan seared along with garlic powder, Italian seasoning and fresh herbs.
You can modify this pork chop recipe and add more spices, a sauce like a honey mustard or other fresh herbs.
I personally think that pan searing pork chops makes the perfect pork chops. They are juicy, flavorful and so good.
If you like pork chops you also might like my Easy Pineapple Pork Chops, BBQ Baked Pork Chops, Hawaiian Pork Chops, and these Parmesan Crusted Pork Chops.
For those that prefer to bake pork chops check out my post on How to Bake Pork Chops in the Oven.
Pork is a really versatile and flavorful meat and there are so many different cuts of pork for you to try, like my Slow Cooker Pork Shoulder Roast, Mediterranean Baked Pork Tenderloin, Pork Souvlaki with Tzatziki, Pulled Pork Burritos. Or why not use ground pork to make my Pork Meatballs or Pork Burgers.
Why You Will Love This Pan Seared Pork Chops Recipe
EASY TO PREPARE & COOK: Pork chops only need to be seasoned before being seared quickly in a hot skillet, once rested they can be ready to enjoy in just 20 minutes. This is an easy recipe to make for a quick dinner.
HEALTHY DINNER OPTION: Pork is a lean meat that is high in protein which keeps you feeling satisfied and fuller for longer.
BUDGET CONSCIOUS: Despite being packed full of flavor, pork chops are an affordable option, making this a perfect mid week dinner for those watching their budget.
Recipe Ingredients
- CHOPS: I use center cut boneless pork chops in this recipe. If you use bone-in pork chops make sure to adjust the cook time. The thicker chops need to be cooked a bit longer while those boneless chops are quicker to cook.
- OIL: I use extra virgin olive oil to sear the chops as olive oil has the best flavor and is a healthy oil option. You also can use vegetable oil.
- SEASONING: I season the chops with kosher salt, black pepper, garlic powder and Italian seasoning.
- BUTTER: I use unsalted butter in this recipe.
- GARLIC: I like the flavor of fresh garlic cloves for cooking this pork recipe. You can use jarred garlic if that is all you have on hand but I think fresh is always best.
- FRESH HERBS: I flavor the chops with fresh sprigs of rosemary and some chopped parsley.
How to Pan Sear Pork Chops
1. PREPARE THE CHOPS: Cut off any fat that is on the pork chops. Season the pork chops on both sides with salt, pepper, garlic powder and Italian seasoning.
2. PAN SEAR THE CHOPS: Add the olive oil to a large cast iron skillet over medium-high heat and heat for 1-2 minutes. Add the pork chops to the skillet, turn to medium heat and cook the pork chops for 4 minutes, then flip and cook another 4-5 minutes.
3. ADD THE BUTTER: Add the butter, minced garlic, and rosemary sprigs to the sauté pan. Once the butter has melted flip the pork over so it is coated in the sauce.
Remove when the pork chops reach an internal temperature of 135 F degrees on a meat thermometer and are just golden brown.
Cover with foil and let them rest on a plate for 10 minutes {this helps them reach 145 degrees F and the juices distribute throughout the pork chops}.
4. SERVE THE CHOPS: Garnish the pan-seared pork chops fresh parsley and extra rosemary.
Is it Better to Pan Sear Pork Chops in Butter or Oil?
Oil has a higher burning point than butter so I start by searing the chops in the oil. However, butter adds great flavor to the meat so I like to add butter too.
I add butter towards the end of the cook to add the best flavor to the pan sauce. By using a combination of both, the oil stops the butter from burning so easily.
Recipe Modifications for Skillet Pork Chops
SPICES: I’ve kept the seasoning on the chops simple, with some salt, black pepper, garlic powder and Italian seasoning. However, pork takes on flavor really well, so feel free to experiment. Try adding some onion powder, ground cumin, ground coriander or smoked paprika.
FRESH HERBS: I’ve used fresh rosemary and parsley to flavor the buttery pan juices. You could also add fresh oregano, sage or thyme. I love the fresh herbs and how they make the most flavorful pork chops.
CITRUS: Add a burst of fresh citrus to the pan juices, by adding some lemon zest or juice along with the butter, garlic and fresh herbs.
HEAT: If you like spice try adding crushed red pepper, cayenne red pepper or even sliced jalapeños.
RECIPE TIPS
PORK: I’ve used center cut pork chops for this recipe. You can use boneless or bone-in chops, you may just need to adjust the cooking times.
INTERNAL TEMPERATURE: Pork needs to be cooked until it reaches an internal temperature of 145 degrees F. I find the easiest way to do this is to use an instant read thermometer inserted into the thickest part of the chop.
JUICY PORK CHOPS: To ensure the juiciest pork chops it is essential not to overcook the chops. Cook times will vary depending on the thickness of the chops, but remove from the heat when the internal temperature reaches 135 degrees F, cover in foil and rest the meat and it will come up to 145 degrees F when resting.
RESTING MEAT: It is important to rest the pork chops, or indeed any meat. Resting the chops for 10 minutes allows the pork juices to be absorbed back into the meat, resulting in tender, juicier pork chops.
STORAGE: Pork chops are best enjoyed freshly cooked, however you can keep these in an airtight container in the fridge for up to 2 days. Please keep in mind when the pork chops are reheated they are not as tender as when originally prepared.
What to Serve with Pan Seared Pork Chops?
I love salads with all of my meals. Some of our favorites are this Lemon Arugula Salad with Pine Nuts, Kale Salad with Lemon Dressing or this Shaved Brussels Sprout Salad.
Vegetable side dishes are always a nice addition to any main meal. I enjoy these Simple Garlic Parmesan Green Beans, Mediterranean Roasted Vegetables, or Turmeric Cauliflower.
Potatoes are great to serve with pork chops, perfect for soaking up the butter pan juices. I like these Spicy Lebanese Potatoes, Lemon Cilantro Roasted Potatoes, Crispy Garlic Roasted Potatoes, Gouda Mashed Potatoes, or these Air Fryer Twice Baked Potatoes.
Other Pork Recipe to Try:
MAPLE BOURBON PORK CHOPS
AIR FRYER PORK CHOPS
HOW TO MAKE A PORK BUTT
EASY THAI PORK STIR-FRY
INSTANT POT PORK CHILI
Pan Seared Pork Chops
Ingredients
- 4 center cut pork chops, boneless
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon coarse kosher salt
- 1/8 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 2 tablespoons unsalted butter
- 3 garlic cloves, minced
- 4 rosemary sprigs
- 1 tablespoon parsley, chopped
Instructions
- Cut off any fat that is on the pork chops.
- Season the pork chops on both sides with salt, pepper, garlic powder and Italian seasoning.
- Add the olive oil to a skillet over medium heat and heat for 1-2 minutes.
- Add the pork chops to the skillet and cook the pork chops for 5 minutes, then flip and cook another 5 minutes.
- Add the butter, minced garlic, and rosemary sprigs to the sauté pan. Once the butter has melted flip the pork over so it is coated in the sauce. Remove when the pork chops reach an internal temperature of 135 F degrees.
- Cover with foil and let them rest on a plate for 10 minutes {this helps them reach 145 degrees F and the juices distribute throughout the pork chops}.
- Garnish with fresh parsley and extra rosemary.
