Wednesday, January 13, 2016

How to Make Perfect Pan-Seared Pork Chops

There's nothing quite like a perfectly pan-seared pork chop.  With a golden-brown crust and a juicy, tender meat, tender meat, it's a dish that's sure to impress.  

The finished pork chops, on a cutting board, with the title above it.

No matter what your level of confidence is in the kitchen, this guide will help you achieve pork chop perfection every time.  Follow these steps for delicious, flavorful pork chop perfection every time.  Follow these steps for delicious, flavorful pork chops that are crispy on the outside and tender on the inside.  I can't wait to share it with you so...

Let's Get Started!


For these Perfect Pan-Seared Pork Chops you will need to gather a few simple ingredients:

The ingredients needed to make the pan seared pork chops.

  • 4 (1 inch thick) Boneless or Bone-in Pork Chops
  • 2 Tbsp. Canola Oil
  • 2 Tbsp. Unsalted Butter
  • 1 tsp Salt
  • 1/2 tsp Black Pepper 
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Paprika
  • 1/2 tsp Italian Seasoning

  • Prepare the Pork Chops:  Start by taking the pork chops out of the refrigerator about 30 minutes before you are going to cook them, and let them come to room temperature.  This ensures even cooking.  Pat them dry with paper towels to remove excess moisture, which helps achieve a good sear.  
  • Season the Pork Chops:  In a small bowl, mix together the salt, black pepper, garlic powder, paprika, and Italian seasoning.  Sprinkle the seasoning mix evenly over both sides of the pork chops, pressing it in to adhere well.  

Patting the pork chops dry with a paper towel.

Seasoning the pork chops with my special seasoning.

  • Heat the Pan:  Choose a heavy-bottomed skillet, such as cast iron, for the best results.  Place the skillet over medium-high heat and add the olive oil and butter.  Heat the oil until it shimmers, but isn't smoking.
  • Sear the Pork Chops:  Carefully place the pork chops int he hot skillet, making sure not to overcrowd the pan.  If necessary, cook in batches.  Let the pork chops cook undisturbed for about 3-4 minutes on the first side until golden-brown crust forms.
  • Flip and Cook:  Flip the pork chops.  Tilt the pan slightly and spoon the melted butter and oil over the chops as they cook.  This technique, called basting, adds extra flavor and keeps the meat moist.  Cook for another 3-4 minutes, or until the internal temperature reaches 145°F/63°C.

Butter and oil in a skillet on the stove.

The pork chops cooking in the pan.

The pan seared pork chops in the pan.

  • Rest the Pork Chops:  Transfer the pork chops to a plate and let them rest for 5 minutes.  This allows the juices to redistribute throughout the meat, resulting in juicier chops. 
  • Serve:  Garnish the pork chops with fresh herbs and serve with lemon wedges if desired.  Enjoy your perfectly pan-seared pork chops with your favorite side.  

The finished pan seared pork chops on a cutting board.

  • Use a meat Thermometer:  To ensure your pork chops at once can lower the pan's temperature, preventing a good sear.  Cook in batches if needed.  Pork chops are done with they reach an internal temperature of 145°F/63°C.
  • Avoid Overcrowding:  Cooking too many pork chops at once can lower the pan's temperature, preventing a good sear.  Cook in batches if needed.
  • Let Them Rise:  Resting the pork chops after cooking is crucial for juicy results.  Don't skip this step!

The cross-cut section of the chop, showing how moist it is.

With these tips and techniques, making perfect pan-seared pork chops is a breeze.  the key is in the preparation and cooking method, ensuring a flavorful crust and juicy interior.  Serve these delicious pork chops with your favorite sides for a meal that sure to please.  

And as always...

Happy Eatin' Y'all!
~The Kitchen Wife~


  1. These were by far the best pan seared pork chops I've ever eaten and my boyfriend agrees. Definitely do the seasoning recommended, it might be the best ever. I now have a shaker on hand at all times!!!

    1. Thank you so much! That is so sweet of you! I do love that seasoning! I feel like I should do a post just on it! *lol* It is wonderful on steaks and veggies as well!

    2. Perfect for burnt raw chops

  2. Thanks for such a great recipe. Made this tonight. So easy. So good. They were perfect! We have kids so I paired it with white cheddar Mac and cheese and sliced apples. That's what's so great about the seasoning, it goes with just about anything. You can dress it up or keep and casual. It's a keeper!

    1. Thank you! I am so glad you and your family liked it! And can I please have two of each of your side dishes! Sounds delicious!

  3. On high? Really? My chops were almost black in 3 minutes. :( I think they'll still be okay-ish.

    1. I'm sorry you had a negative experience. Perhaps our stoves/cookware cook differently. Next time try lowering the heat to medium/high.

    2. I tried it on high in a black cast iron skillet, and mine were the in almost 3 mins. We did eat them and they were okay, but would have been more enjoyable if they weren't black on the outside. Will try again, though.

    3. Okay, let me cook these this weekend and see if one, there is a glitch here, or two I can figure out where this is going wrong for you. Stick with me. :)

  4. I have a question. The recipe says 2 Tbs butter and canola oil and 1 pork chop. If I'm making 4 pork chops, should I increase the oil and butter? I'm excited to try these tonight!

    1. Hey Lavonne! Thanks for your question! It will be fine. If you see that your pan becomes dry, just add a little more butter. :)

  5. Amazing, thank you so much for the wonderful recipe!!!

  6. Do you prefer using cast iron or stainless steel?

    1. I personally prefer cast iron, but I have used both.

  7. I am not a pork chop lover but have made these a few times for my boyfriend and mom. Both love them. Thank you!