Pan-Fried Pork Chops
Achieve perfectly seared pork chops with a gorgeous golden-brown crust and a juicy, tender center. This simple pan-frying technique with a butter-baste locks in flavor, making it a go-to for a quick and satisfying weeknight dinner. Ready in under 30 minutes!
For 4 servings
6 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Pork Chops: Remove pork chops from the refrigerator 20-30 minutes before cooking to bring them to room temperature. Pat them completely dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.
- 2
Step 2
- a.Heat the Skillet: Place a large cast-iron or heavy-bottomed skillet over medium-high heat. Add the avocado oil and heat until it shimmers and just begins to smoke, about 2-3 minutes.
- 3
Step 3
- a.Sear the First Side: Carefully place the seasoned pork chops in the hot pan, ensuring they are not overcrowded. Cook for 4-6 minutes without moving them to develop a deep golden-brown crust.
- 4
Flip and Add Aromatics: Flip the pork chops
- a.Immediately reduce the heat to medium and add the butter, smashed garlic cloves, and thyme sprigs to the skillet. The butter will melt and foam.
- 5
Step 5
- a.Baste and Finish Cooking: Tilt the skillet towards you, allowing the melted butter to pool. Use a large spoon to continuously baste the pork chops with the aromatic butter. Cook for another 4-6 minutes, or until an instant-read thermometer inserted into the thickest part (not touching bone) reads 145°F (63°C).
- 6
Rest Before Serving: Transfer the pork chops to a cutting board or plate
- a.Let them rest for 5-10 minutes before serving. This crucial step allows the juices to redistribute, ensuring a tender and flavorful chop. Spoon some of the pan butter over the chops before serving if desired.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best sear, ensure your pork chops are completely dry before seasoning. Moisture will steam the meat instead of searing it.
- 2A cast-iron skillet is highly recommended for its excellent heat retention, which creates a superior crust.
- 3Don't overcrowd the pan. Cook in two batches if necessary to ensure each chop has direct contact with the hot surface.
- 4Using an instant-read thermometer is the most reliable way to guarantee perfectly cooked, juicy pork. The safe internal temperature is 145°F (63°C).
- 5Letting the pork chops rest after cooking is non-negotiable. It's the secret to a juicy result every time.
Adapt it for your goals.
Herb Swap
Substitute fresh rosemary sprigs for thyme for a more robust, pine-like flavor that pairs beautifully with pork.
Spice RubSpice Rub
Before searing, rub the pork chops with a mixture of 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder for extra depth of flavor.
Simple Pan SauceSimple Pan Sauce
After removing the chops to rest, discard excess fat from the pan. Deglaze with 1/4 cup of chicken broth or dry white wine, scraping up any browned bits. Simmer for a minute and pour over the chops.
Why this is on our healthy list.
Rich in High-Quality Protein
Pork is a complete protein source, providing all the essential amino acids necessary for building and repairing muscle tissue, supporting bone health, and maintaining overall body function.
Excellent Source of B Vitamins
Pork chops are particularly rich in B vitamins like thiamine (B1), niacin (B3), and B6. These vitamins are crucial for converting food into energy, supporting brain function, and maintaining a healthy nervous system.
Provides Key Minerals
This dish is a good source of essential minerals like selenium, which acts as a powerful antioxidant, and zinc, which is vital for a healthy immune system and wound healing.
Frequently asked questions
A single serving of this Pan-Fried Pork Chop (approximately 185g cooked) contains around 450-550 calories, depending on the exact size and fat content of the chop.