Pan Seared Pork Chops
Pan seared pork chops are a simple, satisfying dish perfect for busy weeknights or relaxed weekend dinners with family.
They begin with thick-cut, bone-in or boneless pork chops, seasoned generously with salt, pepper, and your favorite herbs or spices.
A hot cast iron skillet is ideal for achieving a beautiful golden crust on each side of the pork chops. Searing locks in the juices and creates a flavorful outer layer that contrasts with the tender meat inside. Butter, garlic, and fresh herbs like thyme or rosemary often enhance the richness during the final minutes of cooking.
These ingredients are spooned over the chops as they finish in the pan, boosting aroma and taste. Pan juices combine with butter and herbs to create a quick, delicious sauce with little effort. Let the pork chops rest after cooking to keep them juicy and tender when sliced.
Pair pan seared pork chops with mashed potatoes, roasted vegetables, or a fresh green salad for a complete meal.
They also go well with apple sauce, creamy mustard, or balsamic reduction for added flavor.
Boneless chops cook faster, while bone-in options offer slightly more flavor and a juicy finish.
Use a meat thermometer to check for doneness—145°F ensures the pork stays moist and safe to eat. Avoid overcooking, which can dry out the meat and diminish its natural flavor and texture. This dish is quick enough for weeknights but elegant enough for guests or special occasions. Customize the seasoning to match your favorite cuisines, like Cajun, Italian, or smoky barbecue flavors. With minimal ingredients and just one pan, cleanup is simple and stress-free. Pan seared pork chops deliver comfort, flavor, and satisfaction in every bite—perfect for cooks of all skill levels.
Pan Seared Pork Chops
Ingredients
Pan Seared Pork Chops
- 2 bone-in pork chops-1 1/2" thick
- 1/2 tsp pepper
Apple Mustard Sauce
- 1/4 cup whole grain mustard
- 3 tbsp apple sauce-unsweetened
- 2 tbsp Dijon mustard
- 4 tsp apple cider vinegar
- 1 tbsp honey
- 1 tbsp chives-minced
- 1/4 tbsp salt
Instructions
Pan Seared Pork Chops
- Pat both side of chops dry with a paper towel and then sprinkle with pepper. Place chops in a cold 12" cast iron skillet for 2 minutes on high heat. Flip and cook on other side for 2 minutes.
- Flip chops and reduce heat to medium. Cook until chops register 140'. Flipping every 2 minutes. The exterior will be well browned. This should take about 10-15 minutes.
- Transfer chops to a cutting board and let rest for 5 minutes. Carve meat from bone and cut into slices. Sprinkle with a flaky salt.
Apple Mustard Sauce
- Stir all ingredients together in a bowl and whisk until combined
- Serve with pork chops.