These Pan Seared Pork Chops are an easy yet delicious entree. With just a few tips and tricks, you can have perfectly seared pork chops that remain nice and juicy on the inside.
The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.
I've fallen in love with my stove again. Give me a skillet and a protein, and I can make some magic happen. That's how I feel about these Pan-Seared Pork Chops.
These pork chops show up on rotation on our dinner table, mainly because they are quick and perfect for busy weeknights. I like to sear pork chops when I'm making a smaller amount, about 2 pork chops, to serve for myself and my hubby.
Here's Why I think You'll Love this Particular Recipe
- Quick and Easy: Ready in less than 30 minutes with minimal prep!
- Perfectly Seasoned: A blend of spices adds depth to each bite, while butter and rosemary adds an aromatic, savory finish.
- No Special Equipment Needed: All you need is a skillet and a few kitchen basics.
If you love pan-seared recipes, you'll love this pan-seared steak.
A Quick Look at the Ingredients You’ll Need
Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.
- Pork Chops: I use bone-in pork chops, but this method also works with boneless pork chops, thick-cut pork loin chops, or pork rib chops. Make sure the chops are 1-inch thick or thinner. Thicker pork chops would need to be finished in the oven.
- Seasoning and Cooking: salt, black pepper, garlic powder, onion powder, smoked paprika, optional cayenne pepper, olive oil (or vegetable oil), unsalted butter, fresh rosemary sprigs
Tip: If using boneless or thinner chops, adjust the cooking time slightly as they cook faster than bone-in chops.
Essential Tools:
- Cast iron or stainless steel skillet – for searing the pork chops to achieve a golden-brown crust.
- Tongs – to safely flip the pork chops during cooking.
- Spoon – for basting the pork chops with butter and rosemary.
- Paper towels – to pat the pork chops dry before seasoning.
- Small mixing bowl – to combine the seasoning blend.
- Meat thermometer – to ensure the pork reaches an internal temperature of 145°F (63°C).
- Plate or cutting board – for resting the pork chops after cooking.
How to Make Juicy Pan-Seared Pork Chops
Step 1: Season the Pork Chops
Start by patting the pork chops dry with a paper towel. In a small bowl, combine salt, black pepper, garlic powder, onion powder, and smoked paprika. Rub this spice mix evenly over both sides of each pork chop.
Step 2: Preheat the Skillet
It's best to use a stainless steel or cast iron skillet. Begin by heating the skillet over low heat for about 7 minutes. Then, turn the heat to medium-high and let it heat for an additional 3 minutes.
Step 3: Sear the Pork Chops
Add olive oil to the skillet, swirling to coat the bottom. Carefully place the pork chops in the skillet and let them sear undisturbed for 3–4 minutes, until they develop a golden-brown crust. Flip the pork chops and sear for another 3–4 minutes on the other side.
Step 4: Baste with Butter and Herbs
Once both sides are seared, reduce the heat to medium. Add the butter and fresh rosemary sprigs to the skillet. As the butter melts, tilt the skillet slightly and use a spoon to baste the pork chops. Baste for about 1–2 minutes, or until the pork reaches an internal temperature of 145°F (63°C). Remove from the skillet.
Step 5: Let the Pork Chops Rest
Allow the pork chops to rest for 5-10 minutes before cutting into them.
Tanya's Top Tips
- Preheating your skillet and searing the pork chops over medium-high heat, rather than high heat, allows the pork chops to sear without burning the chops or the seasonings on them. You'll notice that I'll enable the pan to warm up over low heat first before increasing the heat. I've found that this allows my pan to reach the perfect temperature for searing.
- Using a meat thermometer is essential here to avoid overcooking. Pork chops can go from juicy to dry very quickly, so aim for an internal temperature of 145°F (63°C) for perfectly tender results.
Recipe Tips and Variations
- Use Boneless Pork Chops: Boneless pork chops will cook slightly faster, so reduce the sear time to 2–3 minutes per side over medium-high heat. Then, baste with the butter and rosemary for 1–2 minutes, until they reach an internal temperature of 145°F.
- Swap the Herbs and seasonings: Fresh thyme or sage can be used in place of rosemary if you’d like a different herb profile. For seasonings, use a pork chop seasoning or BBQ seasoning for a different flavor profile.
What to Serve with Pan-Seared Pork Chops
These rosemary butter pork chops (pork cutlets) are versatile and pair well with a variety of sides. Here are a few ideas: mashed potatoes, roasted vegetables, like roasted broccoli or cauliflower, or a simple salad.
Storage and Reheating Tips
Store leftover pork chops in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over low heat with a bit of butter or oil to prevent drying out. Cover and warm for 5-7 minutes, flipping halfway through, until heated through. You can also reheat in the microwave in 30-second intervals, though this may slightly reduce juiciness.
I hope you like this pan-seared pork chops recipe as much as we do! Looking for more stovetop entrees? Try these out:
If you have tried this or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!
Juicy Pan-Seared Pork Chops
Ingredients
Instructions
- In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, and smoked paprika. Rub this seasoning mix evenly over both sides of the pork chops.
- Heat a large skillet, preferably cast iron or stainless steel, over low heat for about 7 minutes to warm it up evenly. Then, increase the heat to medium-high and heat the skillet for an additional 3 minutes.
- Add the olive oil to the skillet, swirling it to coat the bottom.
- Place the pork chops in the hot skillet and let them sear undisturbed for 3–4 minutes, or until a golden-brown crust forms on the bottom. Flip the pork chops and sear the other side for another 3–4 minutes.
- Reduce the heat to medium, then add the butter and rosemary sprigs to the skillet. As the butter melts, tilt the skillet slightly and use a spoon to baste the pork chops with the rosemary-infused butter for 1–2 minutes, until the internal temperature of the pork chops reaches 145°F (63°C).
- Remove the pork chops from the skillet and let them rest on a plate for 5 minutes to allow the juices to redistribute.
Nutrition
Notes
- For boneless pork chops, reduce sear time to 2–3 minutes per side over medium-high heat, then baste with butter and rosemary for 1–2 minutes until the internal temperature reaches 145°F (63°C) to keep the chops juicy and tender.
- Use a meat thermometer to check doneness. Pork chops can go from juicy to overcooked quickly, so aim for an internal temperature of 145°F (63°C) for the best results, then let them rest for 5 minutes before serving.
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