Juicy Pan Seared Pork Chops are a simple and satisfying meal that never fails to hit the spot. The outside gets perfectly browned and crispy while the inside stays tender and full of juicy flavor. A little bit of seasoning, some good heat, and a quick sear are all it takes to make these chops come alive.
I love making these pork chops on a weeknight because they cook so fast, and the pan sear gives the meat such a wonderful texture. One tip I’ve learned is to let the chops rest for a few minutes after cooking—that way, all the juices stay inside, and each bite is nice and moist. It’s those little tricks that turn a simple piece of meat into something special.
My favorite way to serve these chops is with a side of roasted vegetables or a fresh green salad. Sometimes, I like to add a splash of lemon juice or a pat of herbed butter on top to bring a little extra brightness. Whenever I make these, everyone always asks for seconds, and I’m pretty sure that says it all!
Key Ingredients & Substitutions
Pork Chops: Bone-in chops are great because the bone adds flavor and helps keep the meat juicy. If you prefer boneless, go for chops about 1-inch thick to avoid drying out.
Seasonings: Smoked paprika gives a nice mild smoky flavor, but you can swap it with regular paprika or a bit of chili powder for heat. Garlic powder works well, but fresh garlic also adds a stronger aroma.
Butter and Olive Oil: Using both helps with flavor and heat tolerance. If you want, you can use all olive oil or all butter, but the mix is my favorite for a golden crust and rich taste.
Chicken Broth: This adds moisture and helps create the pan sauce. If you don’t have broth, water with a splash of soy sauce or white wine works well as a substitute.
Fresh Herbs: Rosemary adds freshness and an herbal note. If you don’t have it, thyme or sage are good alternatives. Fresh parsley at the end brightens the dish.
How Do You Get a Perfect Crust on Pan Seared Pork Chops?
Getting a good crust means you’re locking in juices and flavor. Here’s how I do it:
- Pat pork chops completely dry with paper towels before seasoning.
- Heat the pan well until the oil shimmers but doesn’t smoke.
- Don’t move the chops once you place them; resist flipping too early or often.
- Cook on medium-high for a golden brown crust, usually 4-5 minutes per side depending on thickness.
- Lower the heat to medium when adding butter and garlic to avoid burning.
- Baste with melted butter to add moisture and flavor as the chops finish cooking.
Following these steps helps you get that delicious sear while keeping the inside tender and juicy every time.
Equipment You’ll Need
- Large skillet – I prefer a cast-iron or stainless steel for the best sear and heat retention. It helps create that golden crust.
- Meat thermometer – makes sure your pork reaches 145°F for juicy, safe meat.
- Tongs – to flip the pork chops easily without poking holes and losing juices.
- Small bowl – for mixing spices and seasoning the chops evenly.
- Cooking spoon or basting brush – for spooning butter and garlic over the chops during cooking.
Flavor Variations & Add-Ins
- Try using apple cider or white wine in place of chicken broth for a different sauce flavor; great if you like a touch of sweetness or acidity.
- Add spices like cumin, coriander, or a dash of cayenne to spice things up or customize the seasoning blend.
- Finish with a squeeze of lemon or lime juice to add brightness and fresh flavor after resting.
- Swap rosemary for thyme or sage if you prefer a different herbal note to match your side dishes or tastes.
Juicy Pan Seared Pork Chops
Ingredients You’ll Need:
- 4 bone-in pork chops, about 1-inch thick
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 15 minutes to cook, with an additional 5 minutes resting time. So, plan for about 30 minutes total from start to finish.
Step-by-Step Instructions:
1. Season the Pork Chops:
Pat the pork chops dry with paper towels. In a small bowl, mix together kosher salt, black pepper, smoked paprika, and garlic powder. Rub this seasoning evenly over both sides of each pork chop to make sure they’re well coated.
2. Sear the Pork Chops:
Heat olive oil in a large skillet over medium-high heat until the oil shimmers. Place the pork chops in the skillet without overcrowding, and cook for 4-5 minutes on one side without moving them. This helps form a nice golden crust.
3. Flip and Baste:
Turn the chops over and cook for another 3-4 minutes. Reduce the heat to medium, add butter and minced garlic to the pan. As the butter melts, spoon it over the chops to baste them, which keeps them juicy and flavorful.
4. Make the Sauce and Finish Cooking:
Pour in the chicken broth and add the chopped rosemary. Let everything simmer gently for 2-3 minutes so the pork chops finish cooking and the sauce thickens slightly.
5. Rest & Serve:
Check the internal temperature to be sure it reads 145°F (63°C). Remove the chops from the pan and let them rest for 5 minutes—this locks in the juices. Then spoon the pan sauce over the chops, sprinkle with fresh parsley, and enjoy!
Can I Use Boneless Pork Chops Instead of Bone-In?
Yes, you can! Just choose boneless chops that are at least 1-inch thick to avoid drying out. Cooking times may be slightly shorter, so keep an eye on the internal temperature.
How Should I Store Leftover Pork Chops?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave to keep them juicy.
Can I Make This Recipe Ahead of Time?
Absolutely! You can season and sear the pork chops in advance, then refrigerate for up to 24 hours. When ready, finish cooking by adding the broth, butter, and garlic as directed.
What Can I Substitute for Chicken Broth?
If you don’t have chicken broth, water with a splash of soy sauce, white wine, or vegetable broth works well as a substitute to add moisture and flavor.