Pan Seared Pork Chops Recipe
Patting the chops bone-dry and letting them sit at room temperature before searing means the surface hits the pan hot and dry instead of steaming, so a real crust forms fast. Butter-basting with garlic and thyme in the last few minutes adds flavor and helps carry heat to the top of the chop without overcooking it, and a rest afterward lets the juices redistribute instead of running out onto the cutting board.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 4
Ingredients
- 4 chops (8 oz each) bone-in pork chops, about 1 to 1.25 inches thick
- 2 tsp kosher salt
- 1 tsp black pepper, freshly ground
- 2 tbsp neutral oil (avocado or vegetable)
- 3 tbsp unsalted butter
- 4 cloves garlic cloves, smashed
- 4 sprigs fresh thyme sprigs
Nutrition per serving
- Calories
- 555
- Protein
- 48g
- Carbs
- 2g
- Fat
- 39g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Take the pork chops out of the refrigerator 20 to 30 minutes before cooking so they come closer to room temperature, which helps them cook more evenly.
- 2Pat the chops completely dry with paper towels on both sides, then season generously with salt and pepper.
- 3Heat the oil in a large heavy skillet, cast iron works well, over medium-high heat until it shimmers and just starts to smoke lightly.
- 4Lay the chops in the pan away from you and don't move them; sear for 3 to 4 minutes undisturbed until a deep brown crust forms.
- 5Flip the chops and sear the second side for another 3 to 4 minutes.
- 6Reduce the heat to medium-low, add the butter, garlic, and thyme to the pan, and tilt the skillet slightly so the butter pools. Spoon the melted butter over the chops continuously for 2 to 3 minutes.
- 7Check the internal temperature with a meat thermometer inserted into the thickest part, not touching bone; pull the chops at 140-142°F (60-61°C), since they'll continue to rise a few degrees while resting.USDA safe minimum for beef, pork, lamb, veal: 145°F (63°C), plus a 3-minute rest
- 8Transfer the chops to a plate or cutting board and rest for 5 minutes before serving.
Tips & variations
- Buy chops at least 1 inch thick if possible; thin chops (under 3/4 inch) go from seared to overcooked in the time it takes to build a crust.
- If the chops have a fat cap along one edge, hold them fat-side down against the pan with tongs for 30 to 60 seconds at the start to render and crisp it.
- Swap the thyme for rosemary or sage, and add a splash of apple cider vinegar to the butter at the end for a tangy pan sauce.
- For extra-thick chops (over 1.5 inches), sear on the stovetop as directed, then finish in a 400°F (200°C) oven for 5 to 8 minutes to bring the center up to temperature without burning the crust.
Storage & reheating
Store cooled pork chops in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over low heat with a splash of broth, or in a 300°F (150°C) oven until just warmed through, to avoid drying them out. Freezing is not recommended, as it toughens the seared crust.
Tips from the Tulo kitchen
- A splatter screen over the pan during the initial sear cuts down on mess without trapping steam the way a solid lid would.
- Letting the seasoned chops sit uncovered in the fridge for an hour or more before cooking dries the surface further and improves the crust, similar to dry-brining a steak.
FAQ
What temperature should pan seared pork chops be cooked to?
Pull them from the heat at 140-142°F (60-61°C) internal, checked with a meat thermometer in the thickest part away from the bone. Carryover heat during the rest brings them up to the USDA-recommended 145°F (63°C).
Why are my pork chops tough after searing?
Overcooking is the usual cause; pork chops have very little fat marbling compared to beef, so even a few extra minutes past 145°F internal dries them out quickly. Using a thermometer instead of judging by time or color prevents this.
Should I use bone-in or boneless chops for pan searing?
Bone-in chops hold moisture better and are more forgiving of a few extra minutes in the pan, since the bone slows heat penetration near it. Boneless chops cook faster and need closer attention to avoid overshooting the target temperature.
Do I need to flour or dredge the chops before searing?
No, a plain sear with just salt, pepper, and a hot dry surface produces a better crust than a flour dredge, which tends to gum up and separate from the meat in a skillet sear.
