Pan-Seared Pork Chops
Thick, bone-in pork chops with a beautiful golden-brown crust and juicy, tender center. A quick sear in a hot cast iron skillet locks in all the flavor, finished with a simple pan sauce of garlic and fresh herbs. This 20-minute dinner feels fancy but is easy enough for a weeknight.
For 4 servings
- prep
Bring pork chops to room temperature and season.
1.Remove pork chops from refrigerator 20 minutes before cooking.2.Pat completely dry with paper towels on both sides.3.Season both sides evenly with salt, black pepper, and garlic powder. - fry · ~7 min
Sear the pork chops.
1.Heat olive oil in a cast iron skillet over medium-high heat until shimmering but not smoking.2.Carefully lay pork chops in the skillet away from you.3.Sear undisturbed until deeply golden brown, about 4 minutes.4.Flip and sear the second side until browned, about 3 minutes.TIPDon't move the chops while searing — this builds the crust. - fry · ~2 min
Baste with butter, garlic, and herbs.
1.Add butter, smashed garlic cloves, rosemary sprigs, and thyme sprigs to the skillet.2.Once butter melts and foams, tilt the skillet slightly so butter pools on one side.3.Spoon the hot butter continuously over the chops for 1 to 2 minutes.4.Cook until internal temperature reaches 145°F at the thickest part.TIPTilt the pan and use a large spoon to baste — this keeps the chops moist and adds flavor. - rest · ~5 min
Rest the pork chops before serving.
Transfer chops to a cutting board or plate, tent loosely with foil, and rest for 5 minutes. Spoon any remaining pan juices over the top before serving.
TIPResting is essential — it redistributes the juices so they stay in the meat, not on the plate. - serve
Serve hot with pan drippings.
Place each pork chop on a warmed plate. Drizzle with the garlic-herb butter from the skillet and serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the pork chops completely dry with paper towels before seasoning to ensure a deep golden crust.
- 2Let the pork chops sit at room temperature for 20 minutes before cooking for more even doneness.
- 3Avoid moving the chops during the initial sear — letting them sit undisturbed builds a better crust.
- 4Use an instant-read thermometer to check doneness at 145°F; carryover cooking will add a few more degrees during rest.
- 5Let the rested chops sit for a full 5 minutes under foil to reabsorb their juices before slicing or serving.
- 6Leftover pork chops keep well for 3 days in the fridge; reheat gently in a low oven to avoid drying out.
Adapt it for your goals.
Herb-swap
Replace rosemary and thyme with fresh sage and a splash of apple cider vinegar for a fall-inspired flavor that pairs beautifully with pork.
spicy sweetSpicy-sweet
Add 1 tablespoon of honey or maple syrup and a pinch of red pepper flakes during the basting step for a sweet-heat glaze that caramelizes on the crust.
cream pan sauceCream-pan-sauce
After removing the chops, deglaze the skillet with 1/4 cup chicken broth, then stir in 1/3 cup heavy cream and simmer until thickened for a creamy herb sauce.
Why this is on our healthy list.
Rich in High-Quality Protein
Bone-in pork chops provide a complete source of protein essential for muscle repair, satiety, and overall body function.
Good Source of B Vitamins
Pork is naturally rich in thiamine (B1), niacin (B3), and vitamin B6, which support energy metabolism and nervous system health.
Contains Beneficial Herbs
Fresh rosemary and thyme offer antioxidants and anti-inflammatory compounds that complement the dish naturally.
Frequently asked questions
A reliable visual cue is that the juices run clear when pierced with a knife, but the most accurate method is an instant-read thermometer at 145°F in the thickest part.
