Best Damn Pan Seared Pork Chops

These Pan Seared Pork Chops are an epic addition to any family dinner table! With a rich, golden crust and flavorful herb-infused butter baste, these juicy pork chops achieve an awesome taste while requiring minimal effort. 

Why I Love This Pork Chop Recipe

Pan searing pork chops can be challenging. If you’ve ever tried your hand at cooking this type of meat, you might have noticed that it can easily become tough and dry if not cooked correctly. Making the best pork chop recipe may seem complicated, but it’s super simple once you know the right techniques.

The key to perfect pork chops is finding the balance between the thickness and cooking time. This recipe calls for chops at least 1-inch thick, so as long as you meet this requirement, the cooking time will be accurate! You also want to give the chops a good sear and baste to get that rich flavor and juicy texture we’re striving for, and that’s exactly what we do here with this pan seared pork chops recipe!

These juicy chops get the best pan sear when cooked in a cast-iron pan. They cook evenly and develop a beautiful golden brown color. Add the herby butter, and you’ve got deliciously tender pork chops packed with flavor!

Ingredients You’ll Need

• Bone-in pork chops: Make sure your chops are at least 1-inch thick for best results.
• Salt & pepper: This gets generously seasoned on both sides of the chops.
• Avocado oil: This oil has a higher smoke point than olive oil, preventing it from burning.
• Unsalted butter: Use unsalted butter, as the pork chops are already seasoned with salt.
• Garlic: Adding garlic to the herby butter baste deepens the flavor.
• Fresh herbs: I added spings of thyme and rosemary to create a more robust flavor profile.

Can I use boneless pork chops for this recipe?

You certainly could, but I advise against it. Bone-in pork chops retain more moisture during cooking and have a richer flavor due to the bone marrow. You can always remove the bones after cooking if you prefer boneless chops.

Preparation

Start by heating a large cast-iron skillet over high heat until it is very hot, about 2-3 minutes.

Next, pat the pork chops dry with a paper towel. Then, generously season them on all sides with kosher salt and freshly cracked black pepper.

Cooking

Now add the avocado oil to the hot skillet and swirl to coat. Once the oil shimmers but isn’t smoking excessively, carefully place the pork chops in the pan.

Sear for 2 minutes without moving, then flip and sear the other side for another 2 minutes. Continue flipping every 45-60 seconds for about 5-8 minutes total, making sure to also sear the fat cap and edges until they’re beautifully browned.

Lower the heat to medium-low, then add the butter, garlic cloves, and fresh herbs to the pan. As the butter melts, use a metal spoon to continuously baste the chops by spooning the melted butter over them for about 1 minute.

Serving

Remove the pork chops from the pan and place them on a wire rack to rest for at least 5-10 minutes (longer for thicker chops). Do not tent with foil. This keeps the crust crispy!

Top with the charred garlic, herbs, and browned butter from the pan. Serve immediately and enjoy!

What Goes Well With Pan-Seared Pork Chops?

With these pan seared pork chops as your main dish, any dinner plate will be extraordinary! Classic sides like these Best Damn Mashed Potatoes or Best Damn Air Fryer Asparagus would really make this pork chop recipe shine. I also enjoy them with these Best Damn Air Fryer Sweet Potatoes.

How to Store & Reheat

Have leftovers? Store your pork chops in an airtight container in the fridge for up to 3 days. To reheat, place them in a pan over medium heat and cook until warmed through, about 5 minutes per side. 

You can also reheat them in the microwave, but they may become slightly dry. To prevent this, place a damp paper towel over the plate before microwaving and check them after 30 seconds.

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