We handpicked the products linked in this post. If you buy from one of these affiliate links, we may earn a small commission. Thanks for supporting Savor the Flavour!
Are you craving a big piece of pan seared meat? Try these pan seared pork chops with a pan sauce recipe for dinner tonight. It’s super quick, healthy and restaurant quality. Keep reading to learn how to make this delicious weeknight meal.
What are the best cuts for searing pork chops?
- Center cut, bone in chops
- Loin chops
- Boneless pork chops
Which thickness of pork chops should I buy?
If you are planning on pan searing the pork chops, you’ll want to get 1 to 1 1/2 inch thick pork chops. This extra thickness will help the pork chops remain juicy once cooked.
What temperature is pork safe to eat?
In the past, pork was cooked to 170 F, but it is now safe to cook pork to 145 F.
How can you tell when pork chops are done?
- When a meat thermometer is inserted in the thickest part, it should read 135 F.
- Remove the pork chops from the heat. Place on a plate and tent with foil and let them rest for 10 minutes.
- During this resting time, the pork chops will continue to cook, and the internal temperature will increase to 145 F.
Can pork chops be a little pink?
Yes, when pork chops are cooked to 145 F they can have a little pink in them. This is okay and is safe to eat.
What can I serve with pork chops?
- Broccoli florets and oven roasted baby potato wedges
- Fried apples with onions
- Green beans
How to Store Leftover Pork Chops
- Allow the pork chops to cool completely.
- Store in an airtight container for 3 to 4 days in the fridge.
- If you choose to freeze the pork chops, put them in an airtight container or a freezer zip top bag for 2 to 3 months.
- Remember, reheating pork chops will cause them to dry out, so it is best to eat them when fresh.
How to Make Pan Seared Pork Chops
Gather all the ingredients. Peel the garlic cloves and smash them with the bottom of a glass.
Let the pork chops warm up to room temperature for 20 to 30 minutes, then pat both sides of the pork chops dry with a paper towel.
Sprinkle both sides heavily with kosher salt and freshly ground black pepper.
Press or rub the seasonings into the pork chops on both sides.
Add the olive oil and butter to the pan and set over medium high heat until the oil shimmers. Add the pork chops to the skillet with tongs. Sear the first side for 5 minutes, turn the heat down to medium.
Carefully flip the pork chops over and sear the other side for 6 minutes. To check the temperature, insert a thermometer in the thickest part. It should read 135 F.
Remove the skillet from the heat. Place the pork chops on a large plate and tent with foil. Let the meat rest for 10 minutes.
During this time, the juices will redistribute through the meat and the meat will continue to cook. The temperature should read 145 F after the resting time.
To make the pan sauce, melt the butter over medium high heat in the same cast iron skillet. Add the smashed garlic cloves and the black pepper. Cook for two minutes, stirring constantly with a wooden turner.
Add the white wine to deglaze the pan, scraping the bottom of the pan with a wooden turner. Pour in the chicken stock and the Worcestershire sauce. Reduce the heat to medium and let the pan sauce cook for 5 minutes. If you want the pan sauce thicker, you can add 1 tablespoon of a cornstarch and water slurry.
Add the four fresh thyme sprigs.
Remove the skillet from the heat. Swirl in a pat of butter.
Add some freshly squeezed lemon juice and stir it in. Remove the thyme and garlic cloves. Pour out the pan sauce.
To serve, slice the pork chops thinly against the grain. Drizzle on the pan sauce. Serve with broccoli florets and baby potato wedges.
Pro Tips for Searing Pork Chops
- Let the meat warm up to room temperature before cooking, about 20 to 30 minutes.
- Use thick slices of pork chops, as they dry out less when cooking.
- Use bone in pork chops with more fat. It will have more juice and more flavor.
- The bone will slow down the cooking time.
- Pat dry the pork chops to remove the excess moisture.
- Use a cast iron skillet to get a golden crispy exterior with a juicy interior.
- Don’t poke or stab the meat; it will release the juices trapped inside.
- Use tongs to flip the pork chops over.
- Let it rest after it is cooked, as the temperature will continue to rise and the juices will redistribute.
Our Go-To Kitchen Tools for Seared Pork Chops
- Lodge Cast Iron Skillet: this sturdy 10-inch skillet is a kitchen must have for every cook.
- ThermoPro Thermometer: this easy to use digital thermometer is perfect for meat.
- Anchor Glass Prep Bowls: we love using these pretty bowls for storing prepped ingredients.
- Reynolds Aluminum Foil: this foil can be used for easy cleanup and storing food.
Interested in other skillet main dish dinners? Give these ones a try.
- Asian Chicken Thighs: moist, tender chicken coated in a salty-sweet sticky sauce.
- Lemon Chicken: thinly pounded chicken breasts cooked with a velvety lemon and caper sauce.
- Shepherd’s Pie: this classic comfort food is made with mashed potatoes, veggies, and ground beef.
The pleasure of a 5-star review for these pan seared pork chops would be greatly appreciated.Print
Pan seared pork chops are an easy weeknight dinner option. Use your cast iron skillet to make this healthy low carb dinner tonight for your family. Learn how to cook juicy, thick, bone in pork chops with a pan sauce. This recipe has smashed garlic cloves and a simple seasoning that is rubbed in to the meat for a restaurant style meal in the comfort of your own home.
For the Pork Chops
- 4 bone-in pork chops, 1 to 1 1/2 inches thick
- 1 tablespoon kosher salt
- 2 teaspoons freshly ground black pepper
- 2 tablespoons olive oil (30 ml)
- 1 tablespoon salted butter (14g)
For the Pan Sauce
- 1 tablespoon butter (14g)
- 4 large garlic cloves, peeled and smashed
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup white wine (60 ml)
- 1/2 cup reduced sodium chicken broth (118 ml)
- 4 fresh thyme sprigs
- 2 teaspoons Worcestershire sauce
- 1/2 tablespoon salted butter (7g)
- sprinkle of salt and pepper
- 1 tablespoon fresh lemon juice (15 ml)
- 1 teaspoon fresh parsley, chopped
Cooking the Pork Chops
- Bring the pork chops to room temperature; it should take 20-30 minutes.
- Pat the pork chops dry on both sides with a paper towel. Rub the seasonings onto both sides of the pork chops.
- Place the oil and butter in a large cast iron skillet. Set over medium-high heat until the oil shimmers. Add the pork chops and sear the first side for 5 minutes.
- Turn the heat down to medium and flip over the pork chops with kitchen tongs. Sear the other side for 6 minutes, then check the temperature by inserting a meat thermometer into the thickest part. The temperature should read 135 F.
- Remove the pork chops from the skillet and place them on a large plate and tent with foil. Let them rest for 10 minutes. During this time, the pork chops will continue cooking and the temperature should rise to 145 F.
Making the Pan Sauce
- Melt one tablespoon of butter in the same skillet over medium-high heat. Add the smashed garlic cloves and black pepper, then saute for 2 minutes, stirring with a wooden turner.
- Reduce the heat to medium, then add 1/4 cup of white wine to deglaze the pan. Scrape the bottom of the cast iron skillet with the wooden turner to free up any bits from the pork chops.
- Add the chicken stock, fresh thyme leaves, and Worchestire sauce. Stir with wooden turner and let the pan sauce cook for 5 minutes. (For a thicker sauce, add one tablespoon of a cornstarch and water slurry.)
- Remove the cast iron skillet from the heat. Add 1/2 tablespoon of butter, a sprinkle of salt and pepper, and the lemon juice. Stir until well combined.
- Slice the pork chops thinly across the grain. Drizzle on the pan sauce and garnish with fresh parsley.
The pleasure of a 5-star review for these pan seared pork chops would be greatly appreciated.
- Category: Dinner
- Method: Stove top
- Cuisine: American
Keywords: pork chops, pan seared, thyme