Pan-seared pork chops are juicy and full of flavor! They get a nice golden crust from the skillet, making each bite irresistible. Just add your favorite spices for an extra kick!
Honestly, I can’t get enough of these chops. They’re perfect for dinner, and I love serving them with mashed potatoes. It makes me feel like a chef in my own kitchen! 🍽️
Key Ingredients & Substitutions
Pork Chops: Bone-in chops are my go-to because they stay juicy and flavorful during cooking. If you can’t find bone-in, use boneless chops instead; just reduce cooking time slightly to avoid dryness.
Garlic: Fresh garlic adds a lovely aroma. If you’re short on fresh garlic, garlic powder can work in a pinch, but fresh is always best for that rich flavor.
Herbs: Fresh thyme is ideal, but rosemary works well too if you prefer a stronger taste. Dried herbs in smaller amounts can be a good substitute, but you might miss the fresh kick.
Butter: Unsalted butter allows you to control the seasoning. If you need a dairy-free option, use olive oil instead, or a vegan butter substitute.
Shallots/Onions: Optional but fantastic for extra sweetness. If you don’t have shallots, you can use regular onions, just chop them finely. Sweet or yellow onions are a great alternative.
How Do I Ensure My Pork Chops Are Juicy and Well-Cooked?
The secret to juicy pork chops lies in the temperature! Here’s how to get it just right:
- Bring the pork chops to room temperature before cooking. This helps them cook evenly.
- Pat them dry with paper towels. Dry chops sear better and form that beautiful crust.
- Don’t crowd the pan. Give each chop space to sear properly; this keeps the heat consistent.
- Use the basting technique with butter, garlic, and herbs after flipping. It adds flavor and moisture.
- Aim for an internal temperature of 145°F (63°C). Use a meat thermometer for accuracy!
Let your chops rest after cooking! This lets the juices redistribute, making every bite delicious.
How to Make Delicious Pan-Seared Pork Chops
Ingredients:
For the Pork Chops:
- 2 bone-in pork chops, about 1-inch thick
- Salt, to taste
- Freshly ground black pepper, to taste
For Cooking:
- 1–2 tbsp olive oil or vegetable oil
- 3–4 cloves garlic, peeled and lightly crushed
- 3–4 sprigs fresh thyme (or rosemary as an alternative)
- 2 tbsp unsalted butter
- Optional: small shallots or pearl onions, about 6–8
Time Needed:
This recipe takes about 10–15 minutes to prepare and cook, plus an additional 5 minutes for resting. Overall, you can have a delicious meal ready in just under 30 minutes!
Step-by-Step Instructions:
1. Prepare the Pork Chops:
Start by taking the pork chops out of the refrigerator about 20–30 minutes before you plan to cook them. Letting them come to room temperature helps them cook evenly. Once ready, pat the chops dry with paper towels. This will help with that lovely crust we’re aiming for! Season both sides with salt and freshly ground black pepper to taste.
2. Heat the Pan:
Grab a heavy skillet or cast iron pan and set it on the stove over medium-high heat. Pour in the olive oil and heat it until it’s shimmering but not smoking. This ensures your chops will get a nice sear when you add them to the pan.
3. Sear the Chops:
Place the pork chops in the hot pan, being careful not to overcrowd it. Let them sear undisturbed for about 3–4 minutes. You want to see a beautiful golden-brown crust forming!
4. Flip and Add Flavor:
Gently flip the pork chops over. Now it’s time to add the garlic cloves, thyme sprigs, and butter to the pan. As the butter melts, tilt the pan slightly and use a spoon to baste those delicious flavors over the pork chops for about 3–4 minutes. Make sure they reach an internal temperature of 145°F (63°C).
5. Optional Vegetables:
If you’re using shallots or pearl onions, toss them into the pan around the pork chops. They’ll cook and soak up all that delicious buttery flavor!
6. Rest the Chops:
Once cooked, remove the pork chops from the pan and let them rest on a plate. Cover them loosely with foil for about 5 minutes. This step is crucial for keeping them juicy!
7. Serve and Enjoy:
Finally, serve the pork chops warm, garnished with the cooked thyme and garlic. Pair them with your favorite sides like mashed potatoes or veggies for a complete meal. Enjoy every bite!
This method produces beautifully seared pork chops with a buttery herb aroma and a juicy center that’s just irresistible. Dig in!
Can I Use Boneless Pork Chops Instead?
Absolutely! Boneless pork chops work well in this recipe. Just keep in mind that they might cook a little faster, so start checking for doneness around 3 minutes after flipping.
How Do I Know When the Pork Chops Are Done?
The best way to check is by using a meat thermometer. Insert it into the thickest part of the chop—you’re looking for an internal temperature of 145°F (63°C) for juicy, safe-to-eat pork.
Can I Marinate the Pork Chops Ahead of Time?
Yes, marinating the chops can enhance their flavor! A simple mixture of olive oil, garlic, herbs, and some acid like lemon juice or vinegar for a few hours or overnight will do the trick.
How Should I Store Leftovers?
Store any leftover pork chops in an airtight container in the fridge for up to 3 days. To reheat, gently warm them in a skillet over low heat or in the microwave, adding a splash of broth to keep them moist.
