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.