Juicy Pan Seared Pork Chops are a simple and delicious dish that delivers big flavor with just a handful of ingredients. The golden-brown crust around the tender, juicy pork makes each bite satisfying and comforting. You get the perfect balance of crispy outside and moist inside, all cooked quickly on the stovetop.
I love making these pork chops because they’re quick to prepare and still feel like a special meal. My trick is to let the chops rest after cooking for a few minutes so all those juices settle in, keeping the pork tender and full of flavor. Plus, seasoning them well with salt and pepper before searing is all you need to boost their natural taste.
I usually serve these pork chops with mashed potatoes or some roasted veggies, making it a well-rounded and hearty dinner. They’re great for weekday meals when I want something tasty without spending too much time in the kitchen. Honestly, these chops never last long at the table—they always get eaten up fast!
Key Ingredients & Substitutions
Pork Chops: Bone-in chops are best for flavor and juiciness. If you prefer leaner meat, boneless will work but watch the cooking time closely to avoid drying out.
Oil: Olive oil is a good choice for searing, but vegetable or avocado oil work well too because they tolerate high heat better.
Fresh Herbs: Thyme adds lovely aroma. If you don’t have fresh, dried thyme will do—use about half the amount. Parsley is great for a fresh touch at the end.
Chicken Broth: This makes a quick pan sauce. You can swap it with vegetable broth or even water plus a splash of white wine or apple cider vinegar for some brightness.
Butter: Adds richness to the sauce. If dairy-free, try a plant-based butter or simply use a bit more oil.
How Do You Keep Pork Chops Juicy and Tender When Pan Searing?
The key is not to overcook and to use dry pork chops so they brown nicely.
- Pat the pork chops completely dry to get a good sear and crust.
- Season generously with salt and pepper to enhance flavor.
- Use medium-high heat to create a golden crust quickly without drying the meat.
- Don’t move the pork chops around while searing; let them develop a crust first.
- Cook to an internal temperature of 145°F (63°C) for juicy, safe pork.
- Let chops rest, loosely covered, for a few minutes after cooking to let juices redistribute.
- Spoon pan sauce over them before serving for extra moisture and flavor.
Equipment You’ll Need
- Large skillet (preferably cast iron) – I like it because it heats evenly and helps develop a nice crust on the pork chops.
- Tongs or a spatula – makes flipping the chops easy and safe.
- Meat thermometer – ensures the pork hits that perfect juicy temperature of 145°F without overcooking.
- Wooden spoon or spatula – helps scrape up browned bits for the sauce.
- Plate and foil – to rest the chops and keep warm.
Flavor Variations & Add-Ins
- Swap fresh thyme for rosemary or sage for different herbal flavors that complement pork well.
- Add a splash of white wine or apple cider vinegar to the sauce for a tangy twist.
- Finish with a drizzle of honey or maple syrup for a hint of sweetness.
- Serve with caramelized onions or sautéed mushrooms on top to add richness and texture.
Juicy Pan Seared Pork Chops
Ingredients You’ll Need:
For The Pork Chops:
- 2 bone-in pork chops, about 1-inch thick
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons olive oil or vegetable oil
For The Sauce and Garnish:
- 3 cloves garlic, smashed
- 2 sprigs fresh thyme (plus extra for garnish)
- ½ cup chicken broth
- 2 tablespoons unsalted butter
- 1 tablespoon fresh parsley, chopped (for garnish)
Time Needed:
This recipe takes about 10 minutes to prep and 10 minutes to cook, so you’ll have a tasty dinner ready in around 20 minutes. Plus a few minutes resting time to keep your pork chops juicy and tender.
Step-by-Step Instructions:
1. Prepare and Season the Pork Chops:
Pat the pork chops dry with paper towels to help get a nice sear. Sprinkle salt and freshly ground black pepper generously on both sides for great flavor.
2. Sear the Pork Chops:
Heat olive oil in a large skillet over medium-high heat until it shimmers. Add pork chops and cook without moving them for 3-4 minutes. This helps form a crispy, golden-brown crust.
3. Flip and Add Flavor:
Turn the chops over and add smashed garlic cloves and thyme sprigs to the pan. Cook another 3-4 minutes until pork reaches 145°F (63°C) inside. Spoon pan juices over the chops while cooking to keep them moist.
4. Rest and Make the Sauce:
Take the pork chops off the heat and place on a plate. Tent loosely with foil to keep warm. Lower the skillet’s heat and pour in chicken broth. Scrape up browned bits from the pan using a spoon or spatula. Stir in butter until the sauce thickens slightly, about 1-2 minutes.
5. Finish and Serve:
Put the pork chops back briefly in the skillet to coat with the sauce. Then serve them on plates, spooning extra sauce on top. Garnish with freshly chopped parsley and a sprig of thyme for a fresh, beautiful touch.
Enjoy your juicy, flavorful pan seared pork chops with your favorite sides!
Can I Use Boneless Pork Chops Instead?
Yes, boneless pork chops work well too! Just keep an eye on the cooking time as they cook a bit faster — usually about 2-3 minutes per side depending on thickness.
How Can I Tell When the Pork Chops Are Done?
The best way is to use a meat thermometer. Pork chops are perfectly cooked and safe to eat at 145°F (63°C). After cooking, let them rest for a few minutes to allow juices to redistribute.
Can I Make the Pan Sauce Dairy-Free?
Absolutely! Simply skip the butter or replace it with a dairy-free alternative like olive oil or a vegan butter substitute. The sauce will still be flavorful thanks to the broth and herbs.
How Should I Store Leftover Pork Chops?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave to avoid drying them out. Adding a splash of broth or water when reheating helps keep them moist.