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Perfectly juicy and tender pork chops with a beautiful golden-brown crust. This simple recipe uses a classic pan-searing technique and a flavorful garlic butter finish. A weeknight dinner hero that's ready in under 20 minutes.
For 4 servings
Prepare the Pork Chops
Sear the First Side
Flip, Baste, and Finish Cooking
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Perfectly juicy and tender pork chops with a beautiful golden-brown crust. This simple recipe uses a classic pan-searing technique and a flavorful garlic butter finish. A weeknight dinner hero that's ready in under 20 minutes.
This american recipe takes 17 minutes to prepare and yields 4 servings. At 552.13 calories per serving with 44.6g of protein, it's a beginner-friendly recipe perfect for dinner or lunch.
Rest and Serve
Substitute the thyme with 2-3 sprigs of fresh rosemary or a tablespoon of chopped fresh sage for a different aromatic profile.
Add 1/4 to 1/2 teaspoon of cayenne pepper or red pepper flakes to the seasoning mix for a touch of heat.
After removing the pork chops to rest, deglaze the pan with 1/4 cup of dry white wine or chicken broth, scraping up the browned bits. Let it reduce by half and pour over the chops before serving.
Pork is a complete protein, providing all the essential amino acids necessary for muscle repair, growth, and maintaining overall body function.
Pork chops are packed with B vitamins like thiamine, niacin, and B6, which are crucial for converting food into energy and supporting healthy brain function.
This dish offers a good source of selenium, a powerful antioxidant that protects cells from damage, and zinc, which is vital for a strong immune system.
Each serving of this pan-seared pork chop contains approximately 695 calories, primarily from the pork and fats used in cooking.
This recipe is an excellent source of protein and essential B vitamins. However, it is also high in saturated fat and sodium. It can be part of a healthy diet when consumed in moderation and balanced with vegetables and whole grains.
Thick-cut (1 to 1.5 inches), bone-in pork chops like rib or loin chops are ideal. The bone adds flavor, and the thickness helps prevent them from drying out during cooking.
While a meat thermometer is highly recommended for accuracy, you can make a small cut into the thickest part of the chop. The juices should run clear, and the meat should be opaque with a slight blush of pink in the center. Be careful, as this method is less reliable and risks overcooking.
Yes, you can use boneless pork chops. However, you will need to reduce the cooking time. Sear for 3-4 minutes per side and check the internal temperature sooner, as they cook faster and can dry out more easily than bone-in chops.