Can I use boneless pork chops for this recipe?

Yes, but boneless chops cook faster, so reduce the sear time by 1 minute per side and use a thermometer to avoid drying out.

Why did my pork chop turn out dry?

Overcooking is the usual cause. Pull the chops at 140°F and rest for 5 minutes; the final temperature will reach 145°F without drying.

Can I substitute dried thyme for fresh thyme?

For basting, use 1/2 teaspoon dried thyme added to the butter, but fresh sprigs give a more fragrant, gentle flavor that infuses the cooking fat.

How do I prevent the butter from burning during basting?

Keep the heat at medium-high, not high, and add the butter just after flipping the chop. If the butter darkens too fast, reduce the heat slightly.

What if I don't have a cast iron skillet?

A heavy stainless steel or carbon steel pan works well; just ensure it retains heat for a good sear. Avoid nonstick for the best crust.

Home / Recipes / american / Pan-Seared Pork Chop

americanEasynon vegetariangluten freenut freesoy free

Pan-Seared Pork Chop

RATING

4.5/5(78)

TASTE SCORE

9/10

Thick, bone-in pork chops with a deep golden-brown crust and juicy, tender center. A quick pan-sear locks in all the flavor, finished with butter, garlic, and fresh thyme for a simple yet impressive weeknight dinner.

PREP

10m

COOK

15m

SERVES

100 G

493 cal

SERVINGS

INGREDIENTS

For 4 servings

4 pcspork chop · bone-in, 1-inch thick (about 150g each raw weight)½ tspsalt · for seasoning2 pinchblack pepper · freshly ground1 tbspolive oil · for initial sear2 tbspbutter · unsalted, for basting4 pcsgarlic · cloves, lightly smashed4 pcsthyme · fresh sprigs

NUTRITION · PER SERVING

493

CALORIES · 100 G

Protein44g · 36%

Carbs1g · 1%

Fat35g · 64%

Fiber0g

Sugar0g

Saturated fat15g

Cholesterol122mg

Sodium436mg

Potassium576mg

Phosphorus333mg

How we calculate →

METHOD · 6 STEPS

prep
Bring chops to room temperature and season.
1.Remove pork chops from the fridge 30 minutes before cooking.
2.Pat chops completely dry with paper towels — moisture is the enemy of a good sear.
3.Season both sides generously with salt and black pepper, pressing it into the meat.
TIPDry surface equals deep browning. Don't skip this step or you'll steam the meat instead of sear it.
fry · ~5 min
Sear the first side until deep golden.
1.Place cast iron skillet over medium-high heat and let it get hot (2-3 minutes).
2.Add olive oil and swirl to coat the bottom.
3.Lay chops in the pan and press down gently with the back of tongs. Do not move for 4-5 minutes.
4.Check for a deep golden-brown crust before flipping.
TIPIf the chop sticks to the pan, it's not ready to flip. It will release naturally when the crust is formed.
fry · ~4 min
Flip and add butter for basting.
1.Flip the chops and immediately add butter, smashed garlic cloves, and thyme sprigs.
2.Let the butter melt and foam up.
3.Tilt the pan slightly and use a large spoon to repeatedly baste the tops of the chops with the hot butter.
4.Cook for 3-4 minutes until internal temperature reaches 140°F (60°C).
TIPBasting adds richness and speeds up cooking the second side. The internal temp will rise to 145°F (63°C) while resting.
fry · ~1 min
Render the fat cap.
1.Using tongs, hold the chops fat-cap-side down against the skillet.
2.Press gently and sear until the fat renders and turns golden and crisp (about 60 seconds).
TIPThis small step transforms a chewy fat strip into a crispy, delicious edge — don't skip it.
rest · ~5 min
Rest the chops before serving.
Transfer chops to a cutting board or warm plate. Spoon the pan butter and aromatics over the top. Tent loosely with foil and rest for 5 minutes before serving. The internal temperature will coast to 145°F (63°C) — the USDA safe temperature for pork.
TIPResting is mandatory. Cutting into the chop immediately lets all the juices spill out onto the board.
serve
Slice against the grain and serve.
Carve the meat away from the bone and slice across the grain into thick strips. Spoon the reserved pan butter over the top and serve immediately.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the pork chops completely dry before seasoning to ensure a deep golden crust.
2
Let the pan heat fully for 2-3 minutes before adding oil to guarantee a proper sear.
3
Use an instant-read thermometer to pull the chops at 140°F; they will coast to 145°F while resting.
4
Baste continuously with the foaming butter, garlic, and thyme for even cooking and rich flavor.
5
Sear the fat cap side-down for 60 seconds to render it crispy and delicious.
6
Tent the chops loosely with foil while resting to keep them warm without steaming the crust.
7
Slice against the grain for maximum tenderness in every bite.