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!
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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.