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Pan Seared Pork Chops
Crispy on the outside and tender on the inside, these pork chops are bound to be a hit with the whole family!
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 2
Calories: 289 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 2 bone in pork chops or bone-in pork chops, 1 ½ inches thick, 12 ounces each
- 2 tablespoons vegetable oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Herbed Butter
- 3 tablespoons salted butter
- ½ teaspoon dried thyme leaves or 1 ½ teaspoons fresh
- ½ teaspoon dried rosemary or 1 ½ teaspoons fresh
- 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.
Cup of Yum
Notes
- If time allows, pork chop brine for a couple of hours. If using brine, reduce the salt sprinkled on the pork.
- This recipe is for bone-in chops that are about 1 1/2-inches thick. If your chops are thinner or thicker, cooking time may need to be adjusted.
- Vegetable oil has a higher smoke point and a light flavor, it is my preferred for searing the chops.
- Pork chops can (and should) be cooked so they are a little bit pink, to 145°F. I remove them from the pan a few degrees early as they continue to cook as they rest.
- It is very important that you do not overcook the chops and that they are removed from the pan as they rest. They will continue to rise 5-7 degrees as they rest.
- Let the pork chops rest for at least 5 minutes before serving.
Nutrition Information
Calories
289
(14%)
Carbohydrates
1g
(0%)
Protein
29g
(58%)
Fat
18g
(28%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
105mg
(35%)
Sodium
255mg
(11%)
Potassium
503mg
(14%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
185IU
(4%)
Vitamin C
1mg
(1%)
Calcium
14mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 289
% 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.