Juicy Pan Seared Pork Chops are a simple yet satisfying dish that brings a delicious golden crust together with tender, flavorful meat inside. The pork chops get a perfect sear in the pan, locking in all those lovely juices that make each bite so tasty and moist.
I love making these pork chops because they come together quickly and always feel like a special treat. A little salt, pepper, and maybe some garlic or herbs are all you need to give them great flavor. The crispy edges combined with the juicy center is what really wins me over every time.
My favorite way to serve these pork chops is with a side of roasted veggies or a fresh salad to keep things light and balanced. They’re also great with mashed potatoes or a scoop of rice if you want something extra comforting. Whenever I make these, everyone at the table ends up asking for seconds, and I’m happy to give it to them!
Key Ingredients & Substitutions
Pork Chops: Choose chops about 1 inch thick for best results. Bone-in adds extra flavor and keeps meat juicy, but boneless works fine too. If you prefer leaner meat, go for loin chops instead of shoulder.
Olive Oil and Butter: Olive oil gives a nice sear without burning; butter added later adds richness and flavor. You can use vegetable or avocado oil for a higher smoke point if preferred.
Garlic: Fresh garlic is key for that fragrant aroma. If fresh isn’t available, garlic powder can work in a pinch but won’t have the same depth.
Chicken Broth or White Wine: Both add moisture and help create a flavorful pan sauce. If you prefer non-alcoholic or vegan options, vegetable broth is a good substitute.
Lemon Juice (Optional): Brightens the sauce with a fresh, tangy note. If you like, a splash of apple cider vinegar or a few drops of white wine vinegar can substitute.
How Do You Get Pork Chops Juicy and Tender Without Overcooking?
Cooking juicy pork chops can be tricky since they’ll dry out if overcooked. Here’s my approach to nail the perfect sear and doneness:
- Start by patting the chops dry and seasoning well. Moisture on the surface means they won’t brown properly.
- Heat your pan over medium-high heat and add oil until shimmering but not smoking—this helps form a nice crust.
- Place chops in the pan without moving them for about 4 minutes. This sets the crust and locks juices inside.
- Flip and cook the other side until the internal temperature reaches about 140°F (60°C). Use a meat thermometer for accuracy—it’s a game changer!
- Lower the heat, add butter and garlic, and baste the chops gently. This adds flavor and finishes cooking gently without drying the meat.
- Let the pork rest covered loosely with foil for 5 minutes before slicing. This step lets juices redistribute making the chops extra tender.
Following these steps helps keep pork chops juicy on the inside with a deliciously crisp outside every time.
Equipment You’ll Need
- Large skillet (cast iron or stainless steel) – I recommend this because it heats evenly and gives a great sear.
- Meat thermometer – helps you cook the pork to a safe yet juicy internal temperature.
- Wooden spoon or spatula – for scraping up browned bits to make the flavorful pan sauce.
- Tongs – make flipping the chops easy and gentle to keep them intact.
- Foil – to tent the pork chops while they rest and keep them warm.
Flavor Variations & Add-Ins
- Use apple cider or balsamic vinegar instead of lemon juice for a sweet tang that pairs well with pork.
- Add sliced mushrooms or caramelized onions to the skillet after searing for extra depth and texture.
- Sprinkle with your favorite dried herbs like rosemary or thyme before cooking for an herby boost.
- Finish with a dash of spicy mustard or a spoonful of Dijon mustard in the sauce for a subtle kick.
Juicy Pan Seared Pork Chops
Ingredients You’ll Need:
- 3 bone-in or boneless pork chops (about 1 inch thick)
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons olive oil or vegetable oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- ½ cup chicken broth or white wine
- 1 tablespoon fresh lemon juice (optional for brightness)
- 2 tablespoons fresh parsley, finely chopped
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 15 minutes to cook, making it a quick and satisfying meal you can whip up any day of the week. Including a short resting time for the pork chops, you’ll have dinner ready in about 25 to 30 minutes total.
Step-by-Step Instructions:
1. Season and Prep the Pork Chops:
First, pat the pork chops dry using paper towels. This helps them brown beautifully. Then, sprinkle salt and freshly ground pepper on both sides—don’t be shy here for great flavor.
2. Sear the Pork Chops:
Heat olive oil in a large skillet over medium-high heat until it’s shimmering. Place the pork chops in the pan and let them cook without moving for about 4 minutes. You want to get a nice golden crust on them.
3. Flip and Finish Cooking:
Turn the pork chops over and cook for another 3 to 4 minutes on the other side until nice and browned. Check that the internal temperature reaches 140°F (60°C) for juicy, medium doneness.
4. Add Butter and Garlic:
Lower the heat to medium-low. Add the butter and minced garlic to the skillet. Spoon the melted butter and garlic over the pork chops as they finish cooking—this adds a wonderful burst of flavor.
5. Rest the Pork Chops:
Take the chops off the skillet and loosely tent them with foil to rest for a few minutes. Resting lets the juices settle, keeping the meat tender and juicy.
6. Make the Pan Sauce:
Pour the chicken broth or white wine into the hot skillet. Use a wooden spoon to scrape up all those tasty browned bits from the bottom of the pan. Let the liquid simmer and reduce a bit, about 2 to 3 minutes. Stir in lemon juice if using, then remove from heat.
7. Serve:
Pour the pan sauce over the rested pork chops. Sprinkle fresh chopped parsley on top for a burst of color and freshness. Serve immediately and enjoy your juicy, flavorful pork chops!
Can I Use Frozen Pork Chops for This Recipe?
Yes, but make sure to fully thaw them in the refrigerator overnight before cooking. Cooking from frozen can result in uneven cooking and less juicy pork chops.
How Can I Tell When Pork Chops Are Done?
Use a meat thermometer to check for an internal temperature of 140°F (60°C) for juicy, medium doneness. Cooked pork continues to cook slightly while resting.
Can I Substitute Chicken Broth with Something Else?
Absolutely! White wine adds great flavor, or you can use vegetable broth as a non-meat alternative. Just avoid using anything too salty.
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 keep them juicy.