These pan-seared pork chops with light seasoning are seared until perfectly golden and beautifully caramelized. Best of all, they only take 15 minutes from start to finish! This easy recipe results in tender, juicy pork chops every time.
Serve this dish with asparagus spears, garlic-roasted mashed potatoes, or roasted red potato wedges. For more side dish ideas, check out my post on what to serve with pork chops. Enjoy!
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Tender and rich in flavor, pork chops are just minutes away with this easy pan-seared method that makes perfect pork chops every time.
To make this meaty main dish, you can use boneless pork chops, bone-in, or thick-cut chops.
They are incredibly easy to make for a quick family meal any night of the week! You can cut the recipe in half and serve these pork chops for date night to show off your culinary skills.
❤️ Why I Love This Recipe
- Fast and easy. Done start to finish in under 15 minutes.
- Makes perfect pork chops every time! A simple sear with buttery richness.
- Family favorite. Our family enjoys this, and so will yours!
🥘 Ingredients
These chops are seasoned lightly with only salt, pepper, and paprika (not only one of my favorite spices on pork and steak, but it also adds to the caramelization!) after being thinly coated with some extra virgin olive oil.
- Pork Chops - 4 pork chops. Boneless, bone-in, or thick-cut pork chops will all work just fine.
- Olive Oil - 1 tablespoon of extra virgin olive oil.
- Salt & Pepper - You don't need much, but you can add more or less to taste.
- Paprika - ¼ teaspoon of paprika. For a smoky flavor, you can also try smoked paprika.
- Butter - 1 tablespoon of butter.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 How To Pan Sear Pork Chops
This is a quick and easy recipe that anyone can make! You will need a frying pan, cast iron skillet, and a meat thermometer to start.
This recipe is for 4 pork chops. You can easily scale it up or down as needed, but always work in batches, so you don't crowd the pan.
- Coat and season. Lightly coat both sides of all 4 of your pork chops with 1 tablespoon of olive oil, then season to taste with salt & pepper and ¼ teaspoon of paprika.
- Heat the pan and add the pork chops. Heat a heavy-bottomed frying pan or a cast iron skillet to medium-high heat. Once fully heated, place your seasoned pork chops into the frying pan or skillet.
- Sear the first side of the pork chops. Cook on the first side for 3-5 minutes or until nicely caramelized in color, and the edges are no longer pink.
- Flip the chops and sear the second side. Flip your pork chops to cook the other side.
- Spoon butter over your pork chops. While the pork chops cook for an additional 3-5 minutes on their second side, place 1 tablespoon of butter over the already-cooked side. As the butter melts, spoon it repeatedly over the chops.
- Temp the chops. Using an instant-read temperature probe, check your pork chops to be sure that they reach 145°F (63°C). Remove from the pan when golden brown and cooked to your desired temperature.
- Rest. Cover the cooked pork chops loosely with a square of aluminum foil, then allow them to rest for 4 to 5 minutes before eating.
💭 Angela's Pro Tips & Recipe Notes
- Let the Pork Rest: Before cooking, let the pork chops rest at room temperature for 15-20 minutes. This step ensures more even cooking and juicier meat.
- Dry the Surface: Pat the pork chops dry with paper towels before seasoning. A dry surface ensures a better sear and prevents the meat from steaming in the pan.
- Preheat the Pan: Ensure the pan is very hot before adding the pork chops to achieve a golden, crispy sear.
- Use a Cast Iron Skillet: For the best sear, use a cast iron skillet. It retains heat and distributes it evenly, creating a beautifully caramelized crust on the pork chops.
- Pan Space: Avoid overcrowding by cooking only as many pork chops as comfortably fit in the pan, typically two at a time.
- Avoid Moving Pork Chops: For a perfect sear, place the pork chops in the pan and don't move them until it's time to flip.
🥡 Storing & Reheating
Let your leftovers cool off at room temperature, then place them in an airtight container and refrigerate them for up to 3 days. They can be frozen in an airtight container or freezer bag for up to 3 months.
Reheat your pork chops in the oven at 350°F (175°C) until they reach an internal temperature of 145°F (63°C). Usually about 10-15 minutes.
❓ Recipe FAQs
Yes, a pink color does not necessarily indicate anything worrisome. At 145°F (63°C), the pork chops are medium-rare, so some pink is to be expected. You can always cook them medium-well at 155°F (68°C) if the pink bothers you. They will be slightly less tender but still tasty!
Yes. Like most things, the freezer significantly slows down how fast they spoil but does not prevent them from spoiling completely. Enjoy frozen pork chops within 3 months to be safe. Also, remember to always date your frozen food so you aren't guessing how long it's been in the freezer!
Pork chops come from the loin of the pig, which is the area that runs from its hip to its shoulder. There are a variety of different pork chops that come from this area, including but not limited to shoulder chops, loin chops, ribeye chops, and boneless chops.
🐖 More Pork Chop Recipes
- Crock Pot Pork Chops - Not only are crockpot pork chops easy to make, but they are also smothered in an irresistible pork gravy!
- Baked Parmesan Crusted - The creamy lemon basil sauce on top is the only thing better than the crispy Parmesan coating!
- Stuffing Stuffed Pork Chops - Hearty pork chops filled with soft, savory stuffing!
- Shake And Bake Style - These homemade pork chops taste even better with a made-from-scratch Shake & Bake coating!
- Marinated & Grilled -Fire up the grill for these intensely flavorful and juicy pork chops!
- Honey Garlic Baked Pork Chops - Try the sweet and savory flavor combination of garlic and honey the next time you want to whip up some pork chops!
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📖 Recipe Card
Pan Seared Pork Chops
Ingredients
- 2 lbs pork chops (4 thick cut bone-in chops, approximately 8 ounces each)
- 1 tablespoon olive oil (extra virgin)
- ¼ teaspoon each, salt & pepper (to taste)
- ¼ teaspoon paprika
- 1 tablespoon butter
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Lightly coat both sides of your 2 lbs pork chops with 1 tablespoon olive oil, then season with ¼ teaspoon each, salt & pepper, and ¼ teaspoon paprika.
- Heat a heavy-bottomed frying pan or a cast iron skillet to medium-high heat. Place seasoned pork chops into the frying pan or skillet once fully heated, only cooking as many pork chops as can easily fit into the pan (I usually do 2 at a time). Do not move the pork chops while cooking.
- Cook on the first side for 3-5 minutes, or until nicely caramelized in color and the edges are no longer pink. Flip the pork chops to cook the other side. While the pork chops cook for 3-5 minutes on their second side, add the 1 tablespoon butter on top of the already cooked side. As the butter melts, continue to spoon the melted butter over the chops.
- Remove from the pan when golden browned and cooked to your desired temperature. Cover with a square of aluminum foil and rest for 5 minutes before serving.
Notes
- Let the Pork Rest: Before cooking, let the pork chops rest at room temperature for 15-20 minutes. This step ensures more even cooking and juicier meat.
- Dry the Surface: Pat the pork chops dry with paper towels before seasoning. A dry surface ensures a better sear and prevents the meat from steaming in the pan.
- Preheat the Pan: Ensure the pan is very hot before adding the pork chops to achieve a golden, crispy sear.
- Use a Cast Iron Skillet: For the best sear, use a cast iron skillet. It retains heat and distributes it evenly, creating a beautifully caramelized crust on the pork chops.
- Pan Space: Avoid overcrowding by cooking only as many pork chops as comfortably fit in the pan, typically two at a time.
- Avoid Moving Pork Chops: For a perfect sear, place the pork chops in the pan and don't move them until it's time to flip.
Nutrition
Serge says
Très bonne recette très bon souper express
"Very good recipe, very good quick dinner"