Juicy Pan Seared Pork Chops are a simple, delicious way to enjoy a classic meal. These pork chops get a beautiful golden crust on the outside while staying tender and juicy inside. With just a few basic seasonings and a hot pan, you can have a perfectly cooked pork chop that’s full of flavor.
I love making these pork chops because they come together so quickly and still feel like a special dinner. One trick I use is to let the pork chop rest a bit after cooking—it helps keep all those juices locked inside for every bite. Plus, the smell while they’re cooking is irresistible and always makes me hungry!
My favorite way to serve these is with some simple roasted veggies or mashed potatoes on the side. They also taste great with a splash of pan sauce made right in the same skillet. Whether it’s a weeknight dinner or a weekend treat, these pan seared pork chops are always a hit with family and friends.
Key Ingredients & Substitutions
Bone-in Pork Chops: These chops stay tender and juicy thanks to the bone, which adds flavor. If you prefer, boneless pork chops work too but watch cooking time closely—they cook faster and can dry out.
Olive Oil or Vegetable Oil: Both oils work well for searing. Olive oil has a nice flavor but a lower smoke point. Use vegetable or canola oil if you want higher heat without burning.
Garlic: Fresh minced garlic adds a fragrant taste. If you don’t have fresh, use garlic powder but add it earlier to let it bloom in the oil.
Chicken Broth: This creates a flavorful pan sauce and keeps chops moist. You can swap with vegetable broth or water with a splash of soy sauce for a different twist.
White Wine (Optional): Adds acidity and depth. If avoiding alcohol, swap with extra broth plus a squeeze of lemon for brightness.
Fresh Herbs (Thyme & Rosemary): These herbs pair perfectly with pork. If you don’t have fresh, dried herbs work—use about a third of the fresh amount.
How Do You Get That Perfect Golden Crust Without Overcooking?
The key to a great sear is a hot pan and dry meat. Here’s how I do it:
- Pat the pork chops very dry with paper towels before seasoning. Moisture causes steaming instead of searing.
- Heat your skillet over medium-high heat until the oil shimmers but doesn’t smoke.
- Place the chops in the pan and don’t move them. This allows a crust to form properly.
- Cook about 4-5 minutes per side for 1-1.5 inch-thick chops. Adjust time slightly for thinner or thicker chops.
- Lower the heat before adding the garlic and liquids to avoid burning garlic and letting the chops finish cooking gently.
- Use a meat thermometer to check for an internal temperature of 145°F (63°C) to ensure juiciness without drying out.
Finally, letting the chops rest after cooking locks in the juices. Just cover loosely with foil and wait 5 minutes before serving.
Equipment You’ll Need
- Large skillet – I prefer a heavy-bottomed one that heats evenly and creates a nice sear.
- Tongs – make flipping the pork chops easy and safe without piercing the meat.
- Meat thermometer – helps you cook to the perfect internal temperature and keeps the pork juicy.
- Small saucepan – for simmering the pan sauce and infusing flavors.
- Cutting board and knife – for prepping herbs and garlic.
Flavor Variations & Add-Ins
- Swap herbs: Use sage or oregano instead of thyme and rosemary for different flavor profiles.
- Add a bit of Dijon mustard or honey to the pan sauce for sweetness and tang.
- Include sliced mushrooms or caramelized onions with the garlic for extra flavor and texture.
- Use apple cider or balsamic vinegar in the sauce to add acidity and brightness.
Juicy Pan Seared Pork Chops
Ingredients You’ll Need:
For the Pork Chops:
- 4 bone-in pork chops, about 1 to 1.5 inches thick
- Salt and black pepper, to taste
- 2 tablespoons olive oil or vegetable oil
For the Sauce:
- 3 cloves garlic, minced
- ½ cup chicken broth
- ¼ cup dry white wine (optional)
- 1 tablespoon unsalted butter
- 1 teaspoon fresh thyme leaves or 1 sprig fresh thyme
- 1 teaspoon fresh rosemary leaves or 1 sprig fresh rosemary
- 2 tablespoons fresh parsley, chopped (for garnish)
Time You’ll Need:
This recipe takes about 10 minutes to prep, 15 minutes to cook, and an additional 5 minutes to rest the pork chops. In total, plan for about 30 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Pork Chops:
Take the pork chops out of the fridge and let them come to room temperature for 20-30 minutes. This helps them cook evenly. Pat them dry with paper towels, then season both sides generously with salt and pepper.
2. Sear the Pork Chops:
Heat the olive oil in a large skillet over medium-high heat until it starts to shimmer. Add the pork chops carefully. Let them cook without moving for 4-5 minutes until they develop a deep golden brown crust. Flip the chops and cook the other side for another 4 minutes.
3. Make the Pan Sauce and Finish Cooking:
Turn the heat down to medium and add the minced garlic to the pan. Cook for about 30 seconds until you can smell the garlic but it isn’t burnt. Pour in the chicken broth and white wine (if using), scraping the bottom of the pan gently to lift up any tasty browned bits. Add the butter, fresh thyme, and rosemary. Spoon the sauce over the pork chops as they continue cooking for 3-5 minutes more, or until the internal temperature reaches 145°F (63°C).
4. Rest and Serve:
Transfer the pork chops to a plate and cover loosely with foil. Let them rest for 5 minutes—this helps keep them juicy. Spoon some of the pan sauce over the chops and sprinkle with chopped fresh parsley. Serve right away with your favorite sides.
Can I Use Frozen Pork Chops for This Recipe?
You can, but be sure to thaw them completely in the refrigerator overnight before cooking. Cooking frozen pork chops straight from the freezer will result in uneven cooking and may dry them out.
What Can I Substitute for White Wine in the Pan Sauce?
If you prefer not to use wine, replace it with an equal amount of extra chicken broth and add a splash of lemon juice or apple cider vinegar to brighten the sauce.
How Do I Know When the Pork Chops Are Done?
The best way is to use a meat thermometer. The internal temperature should reach 145°F (63°C) for juicy, safe-to-eat pork. After removing from heat, let them rest to finish cooking and retain moisture.
Can I Make the Sauce Ahead of Time?
It’s best to make the sauce fresh in the same pan after searing the chops for maximum flavor. However, you can prepare a similar sauce separately and reheat gently, adding a little butter or broth to refresh it before serving.
