Pan-Fried Pork Chops
Achieve perfectly seared pork chops with a gorgeous golden-brown crust and a juicy, tender center. This simple pan-frying technique with a butter-baste locks in flavor, making it a go-to for a quick and satisfying weeknight dinner. Ready in under 30 minutes!
For 4 servings
Prepare the Pork Chops: Remove pork chops from the refrigerator 20-30 minutes before cooking to bring them to room temperature. Pat them completely dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.
Heat the Skillet: Place a large cast-iron or heavy-bottomed skillet over medium-high heat. Add the avocado oil and heat until it shimmers and just begins to smoke, about 2-3 minutes.
Sear the First Side: Carefully place the seasoned pork chops in the hot pan, ensuring they are not overcrowded. Cook for 4-6 minutes without moving them to develop a deep golden-brown crust.
Flip and Add Aromatics: Flip the pork chops. Immediately reduce the heat to medium and add the butter, smashed garlic cloves, and thyme sprigs to the skillet. The butter will melt and foam.
Baste and Finish Cooking: Tilt the skillet towards you, allowing the melted butter to pool. Use a large spoon to continuously baste the pork chops with the aromatic butter. Cook for another 4-6 minutes, or until an instant-read thermometer inserted into the thickest part (not touching bone) reads 145°F (63°C).
Rest Before Serving: Transfer the pork chops to a cutting board or plate. Let them rest for 5-10 minutes before serving. This crucial step allows the juices to redistribute, ensuring a tender and flavorful chop. Spoon some of the pan butter over the chops before serving if desired.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best sear, ensure your pork chops are completely dry before seasoning. Moisture will steam the meat instead of searing it.
- 2A cast-iron skillet is highly recommended for its excellent heat retention, which creates a superior crust.
- 3Don't overcrowd the pan. Cook in two batches if necessary to ensure each chop has direct contact with the hot surface.
- 4Using an instant-read thermometer is the most reliable way to guarantee perfectly cooked, juicy pork. The safe internal temperature is 145°F (63°C).
- 5Letting the pork chops rest after cooking is non-negotiable. It's the secret to a juicy result every time.
Adapt it for your goals.
Herb Swap
Substitute fresh rosemary sprigs for thyme for a more robust, pine-like flavor that pairs beautifully with pork.
Spice RubSpice Rub
Before searing, rub the pork chops with a mixture of 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder for extra depth of flavor.
Simple Pan SauceSimple Pan Sauce
After removing the chops to rest, discard excess fat from the pan. Deglaze with 1/4 cup of chicken broth or dry white wine, scraping up any browned bits. Simmer for a minute and pour over the chops.
Why this is on our healthy list.
Rich in High-Quality Protein
Pork is a complete protein source, providing all the essential amino acids necessary for building and repairing muscle tissue, supporting bone health, and maintaining overall body function.
Excellent Source of B Vitamins
Pork chops are particularly rich in B vitamins like thiamine (B1), niacin (B3), and B6. These vitamins are crucial for converting food into energy, supporting brain function, and maintaining a healthy nervous system.
Provides Key Minerals
This dish is a good source of essential minerals like selenium, which acts as a powerful antioxidant, and zinc, which is vital for a healthy immune system and wound healing.
Frequently asked questions
A single serving of this Pan-Fried Pork Chop (approximately 185g cooked) contains around 450-550 calories, depending on the exact size and fat content of the chop.
