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Pan-Seared Pork Chops

Pan-Seared Pork Chops

Juicy, golden-crusted pork chops seared in a hot skillet and finished with a quick pan sauce. This weeknight-friendly recipe delivers restaurant-quality results in under 45 minutes — no fancy equipment required. A simple spice rub locks in flavor while a garlic-butter baste keeps every bite tender and rich.

4 servings · Prep 10 min · Cook 20 min · Total 30 min

American · Dinner · Main Course

Ingredients

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Main

  • 4 piece bone-in pork chops about 1 inch thick, patted dry
  • 2 tbsp vegetable oil or other high-smoke-point oil
  • 2 tbsp fresh parsley chopped

Spice Rub

  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 1 tsp kosher salt
  • 0.5 tsp black pepper freshly ground

Basting and Pan Sauce

  • 2 tbsp unsalted butter
  • 4 cloves garlic smashed
  • 3 stalk fresh thyme
  • 0.5 cup chicken broth low-sodium

Equipment

  • Stovetop
  • Aluminum Foil
  • Mixing Bowl
  • Skillet
  • Cast Iron Skillet
  • Paper Towel
  • Wooden Spoon
  • Plates
  • Spatula
  • Pan
  • Tongs
  • Instant-Read Thermometer
  • Mixing Bowl (4 Quarts)
  • Cast Iron Skillet (10 Inch)
  • Meat Thermometer

Instructions

  1. In a small #[Mixing Bowl], mix together the @[Smoked Paprika], @[Garlic Powder], @[Onion Powder], @[Kosher Salt], and @[Black Pepper]. Pat the @[Pork Chops] completely dry with paper towels, then rub the spice mixture evenly over both sides of each chop. Let them rest at room temperature for ~[5–10 minutes] while you heat the pan.
  2. Heat a #[Cast Iron Skillet] over ^[medium-high heat] until very hot, about ~[2 minutes]. Add the @[Vegetable Oil] and swirl to coat. Place the @[Pork Chops] in the pan without crowding — work in batches if needed. Sear undisturbed for ~[3–4 minutes] until a deep golden-brown crust forms, then flip and sear the other side for another ~[3–4 minutes].
  3. Reduce heat to ^[medium]. Add the @[Butter], smashed @[Garlic] cloves, and fresh @[Thyme] sprigs to the #[Cast Iron Skillet]. As the @[Butter] melts and foams, tilt the pan slightly and use a spoon to baste the @[Pork Chops] repeatedly with the garlic-herb butter for ~[1–2 minutes]. Cook until an instant-read #[Meat Thermometer] inserted into the thickest part reads %[145°F].
  4. Transfer the @[Pork Chops] to a plate and tent loosely with #[Aluminum Foil]. Let them rest for ~[5 minutes]. Meanwhile, pour the @[Chicken Broth] into the hot #[Cast Iron Skillet] and scrape up any browned bits from the bottom. Simmer for ~[2–3 minutes] until slightly reduced into a light pan sauce. Spoon the sauce over the rested chops, garnish with @[Fresh Parsley], and serve immediately.