This super easy recipe for pan-seared pork chops produces seasoned juicy chops with a crispy herbed crust.
Bone-in pork chops are simply seasoned and pan-seared until perfectly tender. They’re finished with a simple herb butter for an easy dish that seems fancy!
With this delish recipe, pork chops are on the table in minutes!
Why You’ll Love This Pork Chop Recipe
- Pork chops are affordable, simple to prepare, and versatile enough to go with any variety of side dishes.
- A bone-in pork chop has lots of flavor and is tender and juicy with few ingredients.
- Pan-seared pork chops are an elegant entrée and have great flavor.
- This dish has simple seasonings that are probably already in the pantry!
Ingredients & Variations
Oil – We use vegetable oil in this recipe as it has a higher smoke point than olive oil and is better for searing. Peanut oil, sunflower oil, or corn oil are good options too. Butter will burn if used for searing so it is not recommended.
Pork Chops: Choose bone-in pork chops that are of equal size and about 1 1/2-inches to 2-inches thick. Thinner chops cook faster and don’t get the same crust as thicker chops (but they still taste great)! We love rib chops or loin chops.
Seasonings – We season these chops very simply with salt and black pepper to keep other spices from burning during the searing process. Rosemary and thyme are added while the pork rests. Other mild seasonings like sage, marjoram, oregano, or a dash of white pepper in any combination will work well.
How to Pan Sear Pork Chops
It’s super easy to make these deliciously juicy and tender chops. If you have a cast iron pan, this is a great time to use it!
- Heat oil in a large pan.
- Season pork chops (per recipe below) & sear them on both sides in hot oil. Reduce the heat and continue cooking until they reach the desired temperature.
- Remove the pan from the heat & add butter and herbs to the pan while the pork rests.
- Spoon the seasoned butter over the chops before serving.
Tips for Tender Pork Chops
Pork can (and should!) be cooked to a medium which allows for a nice crust with a juicy (and slightly pink) center.
- Pat chops dry to remove excess moisture. This helps the seasoning adhere plus you’ll get a better sear.
- Brine the pork chops if time allows, this is optional but adds flavor and helps tenderize the meat. Dab the chops dry after brining. They’ll need less salt if you’ve brined them.
- Ensure that the pan is hot before adding the pork – cast iron is best!
- Most importantly, do not overcook the chops. Use a meat thermometer (mine was about $10 on Amazon and ensures my meats are perfectly cooked).
- Cook pork chops to an internal temperature of 145°F. Remove them from the stove a few degrees early as they will continue to cook as they rest. Adjust cook times depending on the thickness of the chops.
- Allow the chops to rest at least 5 minutes before serving. (Remove them from the pan as the heat from the pan will continue to cook them).
Keep leftover pan-seared pork chops in a sealed container in the refrigerator for up to 3 days. Reheat on the stovetop or microwave. Slice and add to a pork sandwich or top a bed of greens for an energizing workday lunch! Freeze cooled pork chops in zippered bags for up to 4 weeks.
Fresh & Juicy Pork Chops
Did you make these Pan-Seared Pork Chops? Be sure to leave a rating and a comment below!
Pan Seared Pork Chops
- 2 bone in rib chops, or thick pork chops bone-in, 1 ½" thick, 12 ounces each
- 2 tablespoons vegetable oil
- ¼ teaspoon salt and pepper
- 3 tablespoons butter
- ½ teaspoon dried thyme or 1 ½ teaspoons fresh
- ½ teaspoon dried rosemary or 1 ½ teaspoons fresh
- 1 clove minced garlic optional
- Combine butter, thyme, and rosemary in a small bowl. Set aside.
- Dab pork chops dry with a paper towel and generously season with kosher salt & pepper.
- Heat oil in a large skillet or pan (cast iron is best) over medium-high heat.
- Add pork chops and sear for 2 minutes or until golden brown. Flip the chop over and sear for 2 minutes until browned.
- Reduce the heat to medium and continue to cook the chops until they reach 138-140°F in the thickest part of the chop, about 6-8 minutes more, turning as needed.
- Remove the chops from the pan and place them on a plate to rest. Add the herbed butter to the hot pan and whisk to scrape up any brown bits in the pan. Let cook for about 1 minute or until fragrant and bubbly. Stir in minced garlic if using and cook just until fragrant.
- Spoon the butter from the pan over chops and serve.
- If time allows, pork chop brine for a couple of hours. If using brine, reduce the salt sprinkled on the pork.
- This recipe is for bone-in chops that are about 1 1/2-inches thick. If your chops are thinner or thicker, cooking time may need to be adjusted.
- Vegetable oil has a higher smoke point and a light flavor, it is my preferred for searing the chops.
- Pork chops can (and should) be cooked so they are a little bit pink, to 145°F. I remove them from the pan a few degrees early as they continue to cook as they rest.
- It is very important that you do not overcook the chops and that they are removed from the pan as they rest. They will continue to rise 5-7 degrees as they rest.
- Let the pork chops rest for at least 5 minutes before serving.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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