Juicy Pan Seared Pork Chops are a simple and satisfying dish that features tender pork chops cooked to perfection with a crispy golden crust. The outside has a lovely sear while the inside stays juicy and full of flavor, making every bite really tasty and enjoyable.
I love making these pork chops because they come together quickly, and I don’t have to fuss with a lot of ingredients or complicated steps. A little salt, pepper, and maybe some garlic or herbs are all you need to make them shine. I often cook them in a hot pan with a bit of butter and olive oil to get that beautiful caramelized crust that makes me want to eat them right away.
My favorite way to serve them is alongside some simple roasted vegetables or a fresh green salad. It’s a perfect weekday dinner that feels special without requiring hours in the kitchen. Plus, leftovers reheat nicely, so I always make a little extra just in case! These pork chops have become one of those reliable recipes I turn to whenever I want something hearty, comforting, and easy to love.
Key Ingredients & Substitutions
Pork Chops: Bone-in chops add extra flavor and help keep the meat juicy. Boneless works fine too. Choose chops about 1 inch thick to balance quick searing and tenderness.
Seasonings: The mix of salt, pepper, paprika, garlic, and onion powder adds great flavor without overpowering. Feel free to swap paprika for smoked paprika or chili powder for a little heat.
Butter & Oil: Olive oil handles the high heat for searing, while butter added later brings rich flavor and helps baste. You can use avocado or canola oil if you prefer a neutral taste or higher smoke point.
Fresh Herbs & Garlic: Thyme, rosemary, or sage add nice aroma while cooking. If fresh isn’t available, dried herbs work too but add them early to let flavors bloom.
How Do You Get a Perfectly Seared, Juicy Pork Chop?
Two things really matter here: a good sear and letting the meat rest.
- Pat pork dry first to avoid steaming; this helps form a crisp, golden crust.
- Use a hot pan and don’t move the chops too soon — let them brown undisturbed for about 3-4 minutes.
- Flip and add butter, smashed garlic, and herbs to cook another few minutes. Spoon the buttery juices over the meat to keep it moist.
- Check internal temperature with a meat thermometer (145°F/63°C is safe). Don’t overcook — it dries pork out fast.
- Rest the chops after cooking, loosely covered with foil, for about 5 minutes. This lets juices redistribute so they stay juicy when you cut into them.
Equipment You’ll Need
- Cast-iron skillet or heavy-duty frying pan – I recommend it because it gets really hot and helps you get that perfect sear.
- Tongs – to flip the chops easily without poking holes that let juices escape.
- Meat thermometer – ensures your pork chops reach the perfect, juicy internal temperature of 145°F.
- Spatula or spoon – for spooning melted butter and juices over the chops while cooking.
- Plate and foil – to let the pork rest and keep it warm before serving.
Flavor Variations & Add-Ins
- Herbs & Spices: Add rosemary, sage, or thyme for extra aroma or swap smoked paprika for a richer smoky flavor.
- Proteins: Top with crispy bacon bits or serve with sautéed shrimp for a surf-and-turf twist.
- Cheese & Sauces: Finish with a sprinkle of grated Parmesan or drizzle with apple chutney or Dijon mustard for added zest.
- Different Herbs: Use fresh parsley, cilantro, or basil on top for a fresh, vibrant flavor.
Juicy Pan Seared Pork Chops
Ingredients You’ll Need:
Main Ingredients:
- 4 bone-in or boneless pork chops, about 1 inch thick
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, smashed
- Fresh herbs (such as thyme or rosemary), optional
- Fresh chopped parsley or cilantro for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 10 minutes to cook, with an additional 5 minutes resting time for the pork chops to stay juicy and tender. All in, you’ll have a delicious meal ready in about 25 minutes!
Step-by-Step Instructions:
1. Seasoning the Pork Chops:
First, pat the pork chops dry with paper towels—this helps the outside get nice and crispy. Mix salt, pepper, paprika, garlic powder, and onion powder in a small bowl. Rub this seasoning evenly over both sides of each pork chop.
2. Searing the Pork Chops:
Heat your skillet over medium-high heat and add the olive oil. When the oil is hot (but not smoking), carefully place the pork chops in the pan without crowding them. Let them cook without moving for 3 to 4 minutes until the bottoms turn a beautiful golden brown.
3. Cooking and Finishing Touches:
Flip the pork chops and add the butter, smashed garlic cloves, and fresh herbs if you like. Cook for another 3 to 4 minutes while spooning the melted butter over the chops to keep them moist. Use a meat thermometer to check the internal temperature, which should be 145°F (63°C).
4. Resting and Serving:
Remove the pork chops from the pan and loosely cover them with foil. Let them rest for 5 minutes—this step lets the juices soak back into the meat, making every bite juicy. Before serving, garnish with fresh parsley or cilantro and drizzle some pan juices on top.
Enjoy your juicy, flavorful pan-seared pork chops with your favorite side dishes!
Can I Use Frozen Pork Chops for This Recipe?
Yes, but make sure to fully thaw them in the fridge overnight before cooking. Pat them dry well to get a good sear and avoid excess moisture in the pan.
How Do I Make Sure My Pork Chops Stay Juicy?
Pat them dry before seasoning, sear them in a hot pan without moving too soon, and rest them covered with foil for 5 minutes after cooking. Basting with butter during cooking also helps keep them moist.
Can I Substitute Bone-In Pork Chops with Boneless?
Absolutely! Boneless chops cook a bit faster, so adjust your cooking time accordingly to avoid overcooking. Still aim for an internal temperature of 145°F for best results.
How Should I Store Leftover Pork Chops?
Let leftovers cool to room temperature, then store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to retain juiciness.