Skillet pork chops are juicy and delicious, cooked right on the stovetop for a quick meal. With a nice sear and simple seasonings, they make dinner easy and tasty!
These chops are perfect for busy nights. Just cook them up in one pan, and you’ll have a warm meal ready in no time. Plus, who doesn’t love a little crispy crust? Yum!
Key Ingredients & Substitutions
Pork Chops: Thick-cut pork chops (around 1 inch) are ideal for keeping the meat juicy. If you can’t find thick ones, consider using bone-in chops, as they can also stay moist during cooking.
Olive Oil: This is great for searing, but you can use vegetable or canola oil as an alternative. For a richer flavor, try avocado oil.
Butter: Unsalted butter gives you control over the seasoning. If you’re dairy-free, coconut oil or a dairy-free butter substitute works well too.
Fresh Herbs: Fresh rosemary and thyme add amazing flavor. If you only have dried herbs, cut the amount by one-third, as dried herbs are more concentrated in flavor.
Chicken Broth/Wine: For a non-alcoholic option, use additional chicken broth or vegetable broth. You can even add a splash of lemon juice for brightness.
How Do I Get a Perfect Sear on My Pork Chops?
Searing is key to achieving a delicious crust. Follow these tips for perfect results:
- Make sure your pork chops are at room temperature before cooking; this helps them cook evenly.
- Preheat your skillet until it’s hot but not smoking. A cast-iron skillet retains heat well and gives a nice sear.
- Avoid overcrowding the pan. If you’re cooking multiple chops, do it in batches for the best crust.
- Don’t flip the pork chops too soon! Let them cook undisturbed for 4-5 minutes until golden brown before turning.
These tips will help you achieve that coveted crust while keeping the center juicy and tender. Enjoy your skillet pork chops!
How to Make Skillet Pork Chops
Ingredients You’ll Need:
- 3 thick-cut pork chops (about 1 inch thick)
- Salt and black pepper, to taste
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3-4 sprigs fresh rosemary
- 3-4 sprigs fresh thyme
- 3 cloves garlic, smashed
- 10-12 cherry tomatoes
- 1/2 cup chicken broth or dry white wine
- Optional: fresh parsley for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and approximately 10-15 minutes to cook. Overall, you should expect to spend around 25-30 minutes from start to finish, making it a quick and delicious meal option!
Step-by-Step Instructions:
1. Prepare the Pork Chops:
Start by patting the pork chops dry with paper towels. This helps them get a nice sear! Season both sides generously with salt, black pepper, and paprika.
2. Heat the Skillet:
In a large cast-iron skillet, heat the olive oil over medium-high heat until it shimmers. This means it’s hot enough to sear the meat!
3. Sear the Pork Chops:
Carefully add the pork chops to the hot skillet. Let them sear for 4-5 minutes without moving them. This allows that beautiful golden crust to form.
4. Add Flavorful Ingredients:
Once the chops are nicely browned, flip them over. Add the butter, fresh rosemary, thyme, smashed garlic, and cherry tomatoes to the pan.
5. Baste for Extra Flavor:
As the butter melts, tilt the pan slightly and use a spoon to baste the melted butter and herbs over the pork chops. This adds wonderful flavor and keeps them moist.
6. Finish Cooking:
Continue cooking for another 4-5 minutes until the pork chops are fully cooked (internal temperature of 145°F or 63°C) and the tomatoes are nice and soft.
7. Let Them Rest:
Once cooked, remove the pork chops and tomatoes from the skillet and place them on a plate to rest. Resting helps the juices redistribute and keeps the meat tender.
8. Make the Pan Sauce:
Pour the chicken broth or wine into the hot skillet to deglaze. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Let it simmer and reduce slightly for extra flavor in your sauce.
9. Serve and Enjoy:
To serve, spoon the pan sauce over the pork chops. Add the roasted cherry tomatoes, and garnish with fresh herbs or parsley if desired. Enjoy your delicious skillet pork chops!
These skillet pork chops are juicy and full of flavor. With all the delicious aromas, your kitchen will smell amazing! Enjoy your meal!
Can I Use Boneless Pork Chops Instead?
Yes, boneless pork chops work well in this recipe! Just be sure to adjust the cooking time since they can cook faster than bone-in chops. Check for an internal temperature of 145°F (63°C) to ensure they are done.
Can I Substitute the Wine in This Recipe?
Absolutely! If you prefer not to use wine, simply use additional chicken broth or vegetable broth. You can also add a splash of lemon juice for a refreshing tang.
How Do I Store Leftover Pork Chops?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm them gently in a skillet over low heat or in the microwave, ensuring they don’t dry out.
What Can I Serve with Skillet Pork Chops?
These pork chops pair well with a variety of sides! Consider serving them with mashed potatoes, steamed vegetables, or a light salad for a well-rounded meal. For a heartier option, try serving them over rice or pasta to soak up the delicious pan sauce!
Skillet Pork Chops
Juicy, golden-browned pork chops cooked in a hot skillet with garlic, butter, and herbs for a quick, flavorful dinner that feels extra cozy.
Ingredients
- 4 pork chops, bone-in or boneless, about 1 inch thick
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika (optional)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1 teaspoon dried thyme or Italian seasoning
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Pat the pork chops dry on both sides with paper towels so they sear well. In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, and smoked paprika if using. Sprinkle the seasoning blend evenly over both sides of each pork chop.
- Heat the olive oil in a large heavy skillet (cast iron works great) over medium-high heat. When the oil is hot and shimmering, add the pork chops in a single layer without crowding the pan.
- Sear the pork chops for 3–4 minutes on the first side, without moving them, until a deep golden crust forms. Flip and sear the second side for another 3–4 minutes.
- Reduce the heat to medium-low. Push the pork chops to the outer edges of the skillet and add the butter to the center. Once melted, stir in the minced garlic and cook for about 30 seconds, just until fragrant.
- Pour in the chicken broth and sprinkle in the dried thyme or Italian seasoning. Tilt the pan slightly and spoon some of the buttery pan juices over the tops of the pork chops.
- Continue cooking for 3–5 more minutes, turning the chops once or twice and basting with the pan sauce, until the pork reaches an internal temperature of 145°F (63°C) in the thickest part.
- Remove the skillet from the heat and let the pork chops rest in the pan for about 3 minutes so the juices can settle. The sauce will thicken slightly as it stands.
- Transfer the pork chops to plates or a serving platter, spooning the garlicky pan sauce over the top. Garnish with chopped fresh parsley and serve warm.