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.
What are the best cuts for searing?
- Center cut, bone in chops
- Loin chops
- Boneless chops
Which thickness should I buy?
If you are planning on pan searing the meat, you'll want them to be 1 to 1 ½ inches thick. This extra thickness will help the meat remain juicy once cooked.
What temperature is pork safe to eat?
In the past, it was cooked to 170 F, but it is now safe to cook it to 145 F.
How can you tell when they are done?
- When a meat thermometer is inserted in the thickest part, it should read 135 F.
- Remove the meat from the heat. Place on a plate and tent with foil and let them rest for 10 minutes.
- During this resting time, the meat will continue to cook, and the internal temperature will increase to 145 F.
Can pork chops be a little pink?
Yes, when 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 this recipe?
- Broccoli florets and oven roasted baby potato wedges
- Fried apples with onions
- Green beans
What should I do with leftovers?
- Allow the meat to cool completely.
- Store in an airtight container for 3 to 4 days in the fridge.
- If you choose to freeze them, put them in an airtight container or a freezer zip top bag for 2 to 3 months.
- Remember, reheating this meat will cause the pieces to dry out, so it is best to eat them when fresh.
How to Make
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 dry with a paper towel.
Sprinkle both sides heavily with kosher salt and freshly ground black pepper.
Press or rub the seasonings into the meat on both sides.
Add the olive oil and butter to the pan and set over medium high heat until the oil shimmers. Add the chops to the skillet with tongs. Sear the first side for 5 minutes, turn the heat down to medium.
Carefully flip the 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 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 meat thinly against the grain. Drizzle on the pan sauce and the garlic. Serve with broccoli florets and baby potato wedges.
- Let the meat warm up to room temperature before cooking, about 20 to 30 minutes.
- Use thick slices of chops, as they dry out less when cooking.
- Use bone in meat with more fat. It will have more juice and more flavor.
- Pat the chops dry to remove the excess moisture.
- Don't poke or stab the meat; it will release the juices trapped inside.
- Let it rest after it is cooked, as the temperature will continue to rise and the juices will redistribute.
- 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.
The pleasure of a 5-star review would be greatly appreciated.
Pan Seared Pork Chops with a pan sauce
For the Pork Chops
- 4 bone-in pork chops, 1 to 1 ½ inches thick
- 1 tablespoon kosher salt
- 2 teaspoons freshly ground black pepper
- 2 tablespoons olive oil
- 1 tablespoon salted butter
For the Pan Sauce
- 1 tablespoon butter
- 4 large garlic cloves, peeled and smashed
- ¼ teaspoon freshly ground black pepper
- ¼ cup white wine
- ½ cup reduced sodium chicken broth
- 4 fresh thyme sprigs
- 2 teaspoons Worcestershire sauce
- ½ tablespoon salted butter
- sprinkle of salt and pepper
- 1 tablespoon fresh lemon juice
- 1 teaspoon fresh parsley, chopped
Cooking the Pork Chops
- Bring the chops to room temperature; it should take 20-30 minutes.
- Pat them dry on both sides with a paper towel then rub the seasonings onto both sides.
- Place the oil and butter in a large cast iron skillet. Set over medium-high heat until the oil shimmers. Add the chops and sear the first side for 5 minutes.
- Turn the heat down to medium and flip over the meat 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 chops from the skillet and place them on a large plate and tent with foil. Let them rest for 10 minutes. During this time, they 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 ¼ cup of white wine to deglaze the pan. Scrape the bottom of the cast iron skillet with the wooden turner to free up any brown bits from the meat.
- 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 ½ tablespoon of butter, a sprinkle of salt and pepper, and the lemon juice. Stir until well combined.
- Slice the meat thinly across the grain. Drizzle on the pan sauce, with the garlic, and garnish with fresh parsley.
- 20 to 30 minutes is all that is needed to let the meat warm up to room temperature.
- Want your chops to be less dry? Use thicker ones.
- Want more juice and more flavor? Use bone in with some fat.
- To remove excess moisture, pat the chops dry.
- Tent with foil and let it rest. The temperature will continue to rise inside the meat and the juices will redistribute.