Pan Seared Pork Chops
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
2
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Calories
289 kcal
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Course
Main Course
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Cuisine
American
Pan Seared Pork Chops
Description
This recipe uses bone-in pork chops approximately 1 ½ inches thick, which are dried and seasoned before searing in vegetable oil for a crisp exterior. After a brief sear on both sides, the chops finish cooking over medium heat until they reach an internal temperature of about 138-140°F, allowing for carryover to the USDA-recommended 145°F once rested.
The herbed butter sauce is made by melting salted butter with thyme, rosemary, and optionally garlic in the hot pan after the chops are removed. This pan sauce captures the caramelized bits left behind, enhancing the flavor and moisture of the meat when spooned over. Resting the chops for at least 5 minutes ensures juices redistribute and prevents dryness.
This method produces pork chops with a balance of a golden crust and tender, juicy interior. Serve the chops with the herb butter sauce spooned on top to add richness and aromatic herb notes.
The recipe suggests brining the chops for a couple of hours if time permits to enhance moisture and reduce the salt used before cooking. Oil with a high smoke point like vegetable oil is recommended for searing.
Ingredients
- 2 pork chops or bone-in pork chops, 1 ½ inches thick, 12 ounces each, bone in
- 2 tablespoons vegetable oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Herbed Butter
- 3 tablespoons butter salted
- ½ teaspoon thyme or 1 ½ teaspoons fresh, dried leaves
- ½ teaspoon rosemary or 1 ½ teaspoons fresh, dried
- 1 clove garlic minced, optional
Instructions
- Combine butter, thyme, and rosemary in a small bowl. Set aside.
- Dab pork chops dry with a paper towel and generously season with kosher salt & pepper.
- Heat oil in a large skillet or pan (cast iron is best) over medium-high heat.
- Add pork chops and sear for 2 minutes or until golden brown. Flip the chop over and sear for 2 minutes until browned.
- Reduce the heat to medium and continue to cook the chops until they reach 138-140°F in the thickest part of the chop, about 6-8 minutes more, turning as needed.
- Remove the chops from the pan and place them on a plate to rest. Add the herbed butter to the hot pan and whisk to scrape up any brown bits in the pan. Let cook for about 1 minute or until fragrant and bubbly. Stir in minced garlic if using and cook just until fragrant.
- Spoon the butter from the pan over chops and serve.
Notes
- Brining pork chops for a few hours can improve juiciness; reduce salt accordingly if brined.
- Use vegetable oil for searing due to its high smoke point and mild flavor.
- Remove pork chops from heat at 138-140°F as they will finish cooking while resting to 145°F.
- Let chops rest for at least 5 minutes before serving to retain juices.
- Adjust cooking time for chops thinner or thicker than 1 ½ inches.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 289 kcal
% Daily Value*
| Calories | 289 | 14% |
| Carbohydrates | 1g | 0% |
| Protein | 29g | 58% |
| Fat | 18g | 28% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 105mg | 35% |
| Sodium | 255mg | 11% |
| Potassium | 503mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 185IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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