Wednesday, January 13, 2016

How to Make Perfect Pan Seared Pork Chops

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Tender, flavorful, juicy, nothing quite beats a Pan Seared Pork Chop.

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

My husband LOVES a good pork chop, and one of the things I struggled with most when learning to cook was how to properly make them.  It seemed like they always turned out WAY to dry, or totally under cooked.  I must not be the only one who has struggled with this because pork is one of the things I get asked about the most.  I'm pleased to say though, after a LOT of trial and error, I have learned How to Make Perfect Pan Seared Pork Chops.  This is my fool-proof technique and I can't wait to share it with you, so...

Let's Get Started!

How to Make Perfect Pan Seared Pork Chops:
Prep Time: 3 min.  *Cook Time:  8-10 min.  *Difficulty: Easy  *Servings: 1 chop per person


The ingredients needed to make the pan seared pork chops.

  • 1 1 inch thick Pork Chop (boneless or bone in)
  • 2 tbsp. Canola Oil
  • 2 tbsp. Unsalted Butter
  • My All Purpose Seasoning, to taste (recipe below)

Patting the pork chops dry with a paper towel.

Step 1:

Before you even put pan to flame you will want to pull your chops from the fridge 30 minutes prior to cooking them, and let them come to room temperature. If you don't, you will overcook the exterior of the meat because the inside hasn't had a chance to fully cook.  In the event that you forget to do this, or just don't have time, cook the meat at a lower temperature.  That should help.

While you are waiting for them to come to room temperature, pat the pork chops dry with a paper towel.  This help get that lovely, brown crust we all ooooo and ahhhhh about.

Seasoning the pork chops with my special seasoning.

Step 2:

Season liberally on ALL sides.
I actually like to do this as soon as I take them from the refrigerator and pat them dry.
It acts as a kind of dry brine, permeating the meat with flavor.

You can use salt and pepper for this OR here is my secret flavor weapon, my all purpose seasoning mix I use on just about EVERYTHING!

  • 1 tbsp. Seasoning Salt
  • 1 tsp. Kosher Salt
  • 1 tsp. Ground Black Pepper
  • 1 tsp. Onion Powder
  • 1 tsp. Garlic Powder
Combine this all in a airtight container, and shake.  This is the best seasoning you will EVER use!

The seasoned pork chops on a plastic cutting board.

Once everything is patted dry and seasoned let it continue to come to room temperature.

Butter and oil in a skillet on the stove.

Once at room temp, place a skillet (I really like to use a stainless steal or cast iron pan for this) over HIGH heat.  Add the oil and butter to the pan and allow it to get hot.

Measuring the thickness of the pork chops with a ruler.

I like to use chops that are about an inch in thickness.
We like boneless loin chops in our house, but I have done this with the bone in as well, and it works.

The pork chops cooking in the pan.

Place the pork chops in the hot pan and let cook for 4 to 5 minutes.
If you like a slight pinkness, 4.  For well done, 5.

Showing the the pork chop is ready to flip when the white makes it half way up the chop.

You will know it is time to flip when you see the white "doneness" come to about the half way point up the side of the pork chop.

The pan seared pork chops in the pan.

Flip the pork chops and cook for another 4-5 minutes.

Remove from the pan and allow them to rest for 10 minutes.

The finished pan seared pork chops on a cutting board.

Look at these beautiful Pan Seared Pork Chops!  You can see how juicy they are just resting on the cutting board.

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

And look at that, perfectly cooked and in NO WAY dry or tough.  And can we talk about the flavor for a minute? That seasoning rub permeated down into the pork and it explodes with flavor in your mouth!  I dare say this will be THE BEST pork chop you will ever put in your mouth.  I like to serve these with my delicious Classic Rice Pilaf   and some steamed vegetables (yes the ones you get in the frozen food section, in the bag).  This entire meal is ready in under 20 minutes, but it tastes worth enough to be called a Sunday Supper. I know you are going to love it, and I would love to hear what your favorite pork chop recipes are.  And if you like this you may also like my Oven Fried Ranch Pork Chops as well.  And as always...

Happy Reading, Happy Eating, and Happy Living,
~The Kitchen Wife~

Yield: 1 Pork Chop Per PersonPin it

How to Make Perfect Pan Seared Pork Chops

Suffer through dry, tasteless pork chops NO MORE with this recipe for How to Make Perfect Pan Seared Pork Chops!
prep time: 3 minscook time: 10 minstotal time: 13 mins


  • 1 I Inch Thick Pork Chop
  • 2 Tbsp Oil
  • All Purpose Seasoning, to taste (Recipe in notes)


  1. Remove pork chops from the refrigerator and let them come to room temperature 30 minutes before cooking.  
  2. While the pork chops are coming to room temperature season liberally on all sides with salt, pepper, and my all purpose seasoning*
  3. Add the Butter and oil to a skillet  and place it over HIGH heat.  Let the butter melt and the pan to get HOT.  
  4. Place the pork chops in the pan and let them book for 4-5 minutes.  The, flip and let them cook for 4-5 minutes on the other side.  
  5. Remove from pan when the juices run clear and internal temperature is 160 degrees.  
  6. Let rest for 10 minutes.
  7. Serve and Enjoy!


All Purpose Seasoning:

1 tbsp. Seasoning Salt
1 tsp. Kosher Salt
1 tsp. Ground Black Pepper
1 tsp. Onion Powder
1 tsp. Garlic Powder

Combine this all in a airtight container, and shake.
Created using The Recipes Generator


  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!