Fresh from the Kitchen: Recipes & Food Inspiration
- Choose thick (at least 1 inch), preferably bone-in chops for extra flavor and juiciness; boneless cooks faster and needs more attention.
- Bring chops to room temperature, pat dry, use a smoking-hot cast-iron skillet, high smoke point oil, sear undisturbed, render fat, then butter-baste with garlic and rosemary.
- Use an instant-read thermometer, pull chops at 135°F, let rest until 145°F; resting redistributes juices and prevents overcooking.
These pan seared pork chops are juicy and tender, and it’s all thanks to a few simple, game-changing tips. I’m going to show you how to cook pork chops to perfection to get a golden crust on the outside and a moist center. Serve with a rich garlic butter pan sauce that gets spooned right over the top. No guesswork, no dryness, just easy, restaurant-quality pork chops that hit every time.
Easy Pan Seared Pork Chops
If you’ve ever had dry, tough pork chops, don’t worry, everyone’s done it at least once. The common culprit? Overcooking.
I’m going to show you that cooking pork chops is actually easy. My method guarantees perfectly juicy, pan-seared pork chops with a beautiful golden and flavorful crust and a tender, moist center (yes, a slight blush is perfect).
To take it over the top (as ya’ll know I love to add my own spin on things), these pork chops are finished with a rich garlic butter pan sauce that gets spooned right over the top. Simple ingredients, big flavor, and juicy pork chops that turn out right every single time.
Table of contents
Choosing The Right Cuts
I used a center cut thick bone-in pork chops with the fat cap on (they’re my husband’s favorite), however, you can use what you prefer! For juicy, flavorful pork chops, go for thick-cut, at least 1 inch thick. Bone-in chops tend to be a little juicier and more flavorful. That said, boneless pork chops still turn out tender and delicious when cooked correctly. Here’s a breakdown of each cut:
- Bone-In Rib Chop: This is the most flavorful and juicy option thanks to its higher fat marbling and attached bone. It sears beautifully and stays tender, making it ideal for pan searing and finishing with a garlic butter sauce.
- Bone-In Center-Cut Loin Chop: This is a more accessible cut (sold at most grocery stores) that’s slightly leaner cut, but still tender pork chops with great flavor. It’s a reliable, all-purpose pork chop that works well for pan searing without drying out as quickly as thinner cuts.
- Boneless Pork Loin Chop: Lean and convenient, these cook quickly and are easy to serve, but require a little more attention to avoid overcooking.
- Thin-Cut Pork Chops: These cook very fast and are more prone to drying out, especially when pan searing. I actually recommend avoiding these. If using, keep a close eye and reduce cook time to 2 minutes per side. Thin pork chops (under a 1/2 inch thick) will cook faster than thicker chops, so keep an eye on them.
Techniques for the Perfect Pan Seared Pork Chops
- Prepping the Pork Chops: First, we’re going to bring the pork chops to room temperature, then pat them dry with a paper towel. Then we’re going to make small slits along the fat cap to prevent the pork from curling up in the hot pan. When the pork curls up, it doesn’t cook evenly – preventing a good sear.
- Getting the Best Sear: Rule of thumb – let a large skillet (preferably cast-iron skillet) pan get searing hot. Place it onto the stove over medium-high heat and let it warm. It’s ready when you see the pan smoking a bit. When you place the chops into the pan, don’t move them or peek underneath. Let that crust form undisturbed.
- Best Oil for Searing Pork Chops: Use high smoke point oil! Ditch the olive oil. We’re getting the pan smoking hot and olive oil will burn, adding a bitter flavor to the chops. Some of my favorite high smoke point oils are avocado oil, vegetable oil, or peanut oil.
- Keeping the Chops Juicy: sear the fat side to render out some of the moisture, making the meat more delicious. Then we’re going to butter baste the chops with a little garlic and rosemary.
- Let the chops rest after cooking! As the pork rests, the juices redistribute throughout the meat, so every bite stays tender, juicy, and full of flavor instead of running out onto your cutting board.
How Long to Pan Sear Pork Chops (By Thickness)
- 1-inch thick chops: about 4-5 minutes per side for that perfect golden crust
- 3/4-inch chops: 3-4 minutes on the first side, then about 3 minutes after flipping
- 1/2-inch chops: around 2-3 minutes per side—these cook fast, so don’t walk away
- Extra thick chops (over 1 inch): sear for 5–6 minutes per side, until they hit temp.
Common Mistakes To Avoid When Pan Searing Pork Chops
- How to keep pork chops from drying out: overcooking it the main culprit of dry chops – use a meat thermometer for best results. Because cook times will vary due to the the thickness of the chops, my favorite way to prevent overcooking is to use an instant-read thermometer. When the internal temperature hits 135 degrees F, I pull the pork chops from the heat and let them rest. Also, avoid thin chops as they’re prone to overcooking.
- Keep the seasonings minimal: because we’re searing the chops, the seasonings can burn. I like to stick with simple seasoning of just plain salt, black pepper, Italian seasoning, and garlic powder. This adds lots of flavor without being too complicated and fussy.
- Don’t overcrowd the skillet: Give those pork chops some space so they can sear, not steam. If needed, cook in batches for that perfect golden crust.
Serving Suggestions
Serve with the classics – roasted green beans or honey glazed carrots and garlic mashed potatoes, it’s always a home run! For something lighter and quick, serve with a homemade house salad.
Recipe FAQs
Pork chops are best cooked to 145°F internal temperature, however remove them from the heat when they reach 135-140 degrees as they’ll continue to cook while resting. They should have a slight blush in the center, this means they’re tender and not overcooked.
Both work, but bone-in pork chops tend to be juicier and more flavorful. Boneless chops are leaner and cook faster, so just be careful not to overcook them.
This usually happens if the pan isn’t hot enough or the chops are too wet. Pat them dry and make sure your skillet is fully heated before adding the pork.
Reheat pork chops gently in a skillet over low heat with a splash of chicken broth or extra sauce, then cover to trap moisture and warm them through. Avoid the microwave if you can—it heats too fast and can dry them out.
Yes, pork chops can be slightly pink in the center as long as they reach an internal temperature of 145°F. That light blush means they’re juicy and perfectly cooked, not underdone.
More Pork Recipes
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Honey Soy Garlic Pork Chops
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Slow Cooker BBQ Pulled Pork
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Shake and Bake Pork Chops
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Slow Cooker Pork Roast
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Pan Seared Pork Chops with Creamy Garlic Butter Pan Sauce
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Equipment
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12-inch cast iron skillet (or large stainless steel cast iron skillet)
Ingredients
- 4 Bone-in Pork Chops (about 1 inch thick)
- Salt and Black Pepper (to taste)
- 2 tsp Italian Seasoning
- 2 tbsp Vegetable Oil (any high smoke point oil)
- 3 tbsp Salted Butter
- 1 Sprig Fresh Rosemary
- 1 clove Garlic
Creamy Garlic Butter Sauce
- 3 tbsp Salted Butter
- 4 cloves Garlic (diced)
- 2 tbsp All Purpose Flour (use cornstarch if gluten free)
- 1 Sprig Rosemary (diced)
- 1/2 cup Heavy Cream
- 1/2 cup Chicken Broth
- 1 tbsp Dijon Mustard
- Salt and Black Pepper (to taste)
Instructions
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Take the pork chops out of the refrigerator and let them come to room temperature – this ensures the best sear. Pat pork chops dry with a paper towel and season generously with salt, black pepper, and Italian seasoning on both sides. 4 Bone-in Pork Chops Salt and Black Pepper 2 tsp Italian Seasoning
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Use a sharp knife to make 3-4 small slits into the fat side of the pork chops, this prevents them from curling up while searing in the pan.
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Add a large skillet to the stove over medium-high heat. Let the pan warm for at least 5 minutes, until the pan begins to become a little smoky. Add vegetable oil and add pork chops to the pan. Let them sear for 4-5 minutes (for 1 inch thick pork chops), do not move them until you’re ready to flip. Flip and continue to cook for 3-4 minutes, then sear on the fat side for about 1 minute, until it becomes lightly browned. 2 tbsp Vegetable Oil
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Remove the chops from the pan briefly, and use a paper towel to remove the grease. Add butter to the pan. Once melted, add garlic clove and sprig of rosemary. Place the pork chops back into the pan and use a spoon to baste the melted butter all over the pork chops for about 2 minutes, until a meat thermometer reads about 135 degrees F when inserted into the thickest part of the meat. 3 tbsp Salted Butter 1 Sprig Fresh Rosemary 1 clove Garlic
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Place back onto a plate and cover with foil and let them rest (the temperature will raise as they rest, ensuring they’re fully cooked and safe to eat at 145 degrees F).
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Wipe out the excess oil in the pan again, don’t worry about the browned bits on the pan, just remove the oil. This will allow the sauce to taste cleaner.
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Reduce stove to medium heat and add butter and garlic. Cook for 2-3 minutes, then add diced rosemary and flour and cook until it thickens, about another 2 minutes (this also cooks off the raw flour taste). Add the heavy cream and chicken broth and stir together. Cook until slightly thickened, about 4-5 minutes, then remove from heat and stir in dijon mustard. Taste for salt and black pepper and adjust as needed. Pour over the pork chops just before serving. 2 tbsp All Purpose Flour 3 tbsp Salted Butter 4 cloves Garlic 1 Sprig Rosemary 2 tbsp All Purpose Flour 1/2 cup Heavy Cream 1/2 cup Chicken Broth 1 tbsp Dijon Mustard Salt and Black Pepper
Nutrition
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