pork chops in a skillet recipe

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pork chops in a skillet recipe
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The Best pork chops in a skillet recipe

I’ve been making this pork chops in a skillet recipe for years, and it’s always a hit with my family. The combination of flavors and textures is just right – the pork is tender, the pan juices are rich, and the whole thing is elevated by a sprinkle of fresh herbs.

I love that this recipe is so versatile – it’s perfect for a weeknight dinner, but it’s also impressive enough for special occasions. And let’s be real, who doesn’t love a good pork chop?

My kids devour this dish in seconds, and my husband requests it whenever he’s craving something hearty. As for me, I appreciate how easy it is to make – just throw some ingredients in a pan and cook until done.

It’s a low-maintenance recipe that never fails to satisfy. The best part?

This recipe has been passed down through generations of my family, so I feel like I’m carrying on a tradition when I serve it up. And did I mention that it’s also relatively healthy?

With lean pork and plenty of veggies, you can feel good about what you’re putting on the table.

Pan-Seared Skillet Pork Chops

Pan-Seared Skillet Pork Chops

4.7 from 1715 votes

Juicy pork chops with a golden brown crust, cooked entirely in a skillet. This simple recipe delivers tender meat and a rich pan sauce for a quick and satisfying meal.

Prep Time10 mins
Cook Time20 mins
Resting Time0 mins
Total Time30 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Pork Chops

4 bone-in pork chops, about 1 inch thick
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil

For the Pan Sauce

1 tablespoon unsalted butter
2 cloves garlic, minced
1/2 cup chicken broth
1/4 cup heavy cream
1 teaspoon Dijon mustard
1 tablespoon fresh parsley, chopped

👨‍🍳Directions

1Pat pork chops dry with paper towels.
2Season both sides evenly with salt and pepper.
3Let them rest at room temperature for 10 minutes to take the chill off.
4Heat olive oil in a large skillet over medium-high heat until it shimmers.
5Place pork chops in the skillet in a single layer, being careful not to crowd them.
6Cook for 4 to 5 minutes without moving, until a deep golden brown crust forms on the bottom.
7Flip the pork chops using tongs.
8Reduce heat to medium and cook for another 4 to 5 minutes.
9The internal temperature should reach 145°F when measured with a meat thermometer inserted into the thickest part of the chop.
10Transfer pork chops to a plate and tent loosely with foil.
11Let them rest while you make the sauce.
12Do not clean the skillet.
13Reduce heat to medium-low and add butter to the skillet.
14Once melted, add minced garlic and cook for 30 seconds until fragrant.
15Pour in chicken broth and scrape up any browned bits from the bottom of the pan with a spatula.
16Stir in heavy cream and Dijon mustard.
17Simmer for 2 to 3 minutes, stirring occasionally, until the sauce thickens slightly.
18Return the pork chops and any accumulated juices to the skillet.
19Spoon the sauce over the chops and cook for 1 minute to reheat.
20Garnish with fresh parsley before serving.

🔧Equipment

Large cast-iron or heavy-bottomed skillet
Tongs
Meat thermometer
Small bowl
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 22g💛Saturated Fat: 9g❤️Cholesterol: 110mg🧂Sodium: 720mg🌾Total Carbs: 3g🥦Dietary Fiber: 0g🍬Sugars: 1g🥩Protein: 40g

📝Notes

For best results, use bone-in chops that are at least 1 inch thick to prevent drying out. Letting the chops rest after cooking is essential for retaining their juices. You can substitute the heavy cream with half-and-half for a lighter sauce.

This pork chops in a skillet recipe has been a staple in my household for years. It’s easy to make and always impresses our guests.

One thing I love about this recipe is how well it stores – you can keep leftovers in an airtight container in the fridge for up to three days or freeze them for up to three months. When reheating, simply cook over low heat until warmed through.

For serving ideas, try pairing with roasted vegetables or mashed potatoes for a comforting meal.

❓ Frequently Asked Questions About Pan-Seared Skillet Pork Chops

Q1: What type of pork chops work best in this recipe?

A1: You can use either boneless or bone-in pork chops, but boneless are preferred for even cooking.

Q2: Can I substitute other seasonings or spices?

A2: While you can certainly experiment with different seasonings, the original recipe calls for a classic combination of salt, pepper, and herbs.

Q3: How do I prevent the pork chops from drying out?

A3: To keep them moist, make sure to not overcook the pork chops and don’t press down on them with your spatula while they’re cooking.

Q4: Can I make this recipe in advance?

A4: You can prep the ingredients ahead of time and store them in separate containers until you’re ready to cook.

Q5: Is this recipe suitable for special diets?

A5: This recipe is gluten-free and can be adapted to suit other dietary needs with simple substitutions.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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