Pan Seared Pork Chops Recipe

There’s something incredibly satisfying about a perfectly cooked pork chop, right?

When it’s done well, with a crisp, golden crust giving way to tender, juicy meat, it feels like a small kitchen triumph.

Why This Method Works So Well

This stovetop method is my secret for busy nights, or when the oven is full of other goodies.

It’s all about speed, simplicity, and that incredible sear you can only get from a hot pan.

Ingredients Needed for the Recipe

Here’s what you’ll need to pull this together. Every item has a purpose, building flavor and texture.

• Pork Chops: Aim for rib or loin chops, about 1-inch thick, for the best balance of tenderness and a great sear.
• Olive Oil: Its high smoke point is perfect for creating that initial, non-stick sear in the hot pan.
• Sea Salt: This is your flavor foundation, enhancing the natural taste of the pork itself.
• Garlic Powder: It provides a quick, mellow garlic flavor that sticks to the chop beautifully.
• Smoked Paprika: This adds a subtle, smoky depth and a lovely reddish color to the crust.
• Dried Thyme & Oregano: These herbs bring a warm, aromatic earthiness to the seasoning blend.
• Black Pepper: A little bite is essential, and freshly ground pepper makes all the difference.
• Cayenne Pepper: Just a pinch introduces a gentle warmth that lingers pleasantly in the background.

How to make Pan Seared Pork Chops?

Let’s walk through it, step by step. It’s a straightforward process, but a few key moves ensure perfection.

Step 1 – Mix Your Seasoning

Combine all your dried spices and herbs in a small bowl.

Doing this first means you’ll season evenly, without fumbling with multiple jars over the pork.

Step 2 – Prepare the Pork

Take a paper towel and pat those chops completely dry. This is non-negotiable for a good sear.

Then, generously sprinkle the seasoning mix over both sides, pressing it in gently with your fingertips.

Step 3 – Heat the Pan

Place your skillet over medium-high heat and add the oil. Let it get hot, until it shimmers.

You should see a light wisp of smoke—that’s your signal the pan is ready for the meat.

Step 4 – Sear to Perfection

Lay the chops in the pan, giving them plenty of room. Don’t crowd them, or they’ll steam.

Sear without moving them for several minutes, until a deep golden crust forms, then flip once.

Step 5 – Rest and Serve

Transfer the chops to a clean plate the moment they’re done. Never let them rest in the hot pan.

Wait a full five minutes before serving. This lets the juices redistribute back into the meat.

The Right Chop for the Job

Choosing your pork chop is the first step to a great meal. It can feel confusing at the butcher case.

Bone-in chops offer incredible flavor from the marrow, but boneless are easier to eat and cook evenly.

For this method, thicker cuts (one inch or more) are your friend. They’re forgiving and stay juicier.

Thinner chops can work in a pinch, but you’ll need to watch them like a hawk to prevent overcooking.

Tips

• For deeper flavor, season your chops and let them rest in the fridge, uncovered, for an hour or even overnight.
• If you can, take the chops out of the fridge 30 minutes before cooking. They’ll sear more evenly.
• No cast iron? A heavy stainless steel skillet is a fine substitute for getting a fantastic crust.
• Resist the urge to move the chops around in the pan. Let the sear develop fully before you flip.
• The best tool you own is a simple meat thermometer. Pull the chops at 140-143°F for perfect results.

Building Your Plate

These chops are a fantastic blank canvas. Their savory, herby flavor pairs with so many things.

For a classic feel, creamy mashed potatoes or buttery polenta are absolutely wonderful.

Roasted vegetables are my weeknight go-to. Asparagus, broccoli, or carrots caramelize beautifully.

A bright, crunchy salad with a vinaigrette dressing cuts through the richness in the best possible way.

Storing and Enjoying Later

Leftovers, if you have them, are a gift for future-you. They reheat surprisingly well.

Store cooled chops in an airtight container in the fridge for up to four days.

Reheat them gently in a skillet over medium-low heat, or even in the air fryer, to keep the texture.

You can also freeze the cooked chops for up to three months. Thaw in the fridge before reheating.

Print Recipe

Pan Seared Pork Chops Recipe

Author: Kelsey Perez Cooking Method: Searing Cuisine: American Courses: Dinner

Difficulty: easy Prep Time 5 mins Cook Time 10 mins Rest Time 5 mins Total Time 20 mins

Servings: 4 Calories: 282

Best Season: Spring, Summer, Fall, Winter

Description

These pan seared pork chops are golden on the outside, juicy and tender on the inside, and bursting with savory garlic-herb flavor. Ready in just 15 minutes, they’re perfect for a quick weeknight dinner that feels gourmet without the fuss.

ingredients

Servings

• 2 tsp sea salt
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1 tsp dried oregano
• ¹⁄₂ tsp black pepper
• ¹⁄₄ tsp cayenne pepper (optional for heat)
• 4 8-oz pork chops (boneless or bone-in, preferably 1 inch thick)
• 2 tbsp olive oil (or avocado oil)

Instructions

1. In a small bowl or jar, mix together sea salt, garlic powder, smoked paprika, dried thyme, dried oregano, black pepper, and cayenne pepper.
2. Pat the pork chops dry with paper towels. Season both sides evenly with the spice mixture—about ½ tablespoon per chop (2 tablespoons total for 4 chops).
3. Heat olive oil in a large cast iron skillet over medium-high heat until shimmering. Add pork chops in a single layer without crowding.
4. Sear without moving for 4–5 minutes (for 1-inch boneless) or 4–6 minutes (for 1-inch bone-in), until golden brown. Flip and cook the other side until internal temperature reaches 140–143°F (60–62°C).
   Adjust time based on thickness: 2–3 min/side for ½" boneless; 2–4 min/side for ½" bone-in.
5. Transfer pork chops to a plate and let rest for 5 minutes. Temperature will rise to 145°F—the safe USDA doneness temp for pork.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 282kcal

% Daily Value *

Total Fat 10.1gg16%

Total Carbohydrate 0.8gg1%

Dietary Fiber 0.1gg1%

Sugars 0.8gg

Protein 50gg100%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• For best results: Use 1-inch thick chops—they stay juicier and develop a better crust.
• No cast iron? A stainless steel skillet works well too.
• Make ahead: Season chops up to 2 days ahead and refrigerate (dry brine).
• Serving ideas: Pair with roasted asparagus, zucchini fries, or mashed cauliflower.
• Storage: Keep leftovers in an airtight container for 3–4 days. Reheat gently in a skillet.

Keywords: pan seared pork chops, easy pork chops, cast iron pork chops, juicy pork chops, stovetop pork chops