pan seared pork chop recipe
- The Best pan seared pork chop recipe
- Pan-Seared Pork Chops with Garlic Butter Sauce
- đ„Ingredients
- đšâđłDirections
- đ§Equipment
- đNutrition Facts (per serving)
- đNotes
- Watch Video Of How Pan-Seared Pork Chops with Garlic Butter Sauce Works
- â Frequently Asked Questions About Pan-Seared Pork Chops with Garlic Butter Sauce
The Best pan seared pork chop recipe
I love this recipe because itâs the kind of dish that feels like a little treat without being one. Itâs not too heavy, not too lightâjust the right balance of flavor and texture. The crispy skin gives it that satisfying crunch, while the meat stays juicy and tender, almost like itâs been perfectly kissed by the oven. Itâs the kind of meal that makes you feel like youâre doing something good for your family, whether youâre whipping it up for a school night or a weekend brunch. And honestly? Itâs a great way to get a little more protein and healthy fats into your day without feeling like youâre missing out on anything. Plus, kids love the idea of eating something that looks fancy, even if itâs just a simple pan-seared chop.
Pan-Seared Pork Chops with Garlic Butter Sauce
Juicy, crispy pork chops with a rich garlic butter sauce make this a quick and satisfying weeknight meal. The tender meat stays moist while the edges develop a perfect crust.
đ„Ingredients
- 4 bone-in pork chops (1-inch thick)
- 1 tbsp olive oil
- 1 tsp kosher salt
- œ tsp black pepper
- 1 tsp paprika
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 tbsp fresh parsley, chopped
- 1 tbsp lemon juice
- Salt and pepper to taste
đšâđłDirections
-
1
Pat the pork chops dry with paper towels and season generously with salt, pepper, and paprika. -
2
Heat a large skillet over medium-high heat. Add olive oil and let it heat until shimmering. Place the chops in the pan, skin-side down, and cook for 4â5 minutes until browned. -
3
Flip the chops and cook for another 3â4 minutes until the edges pull away slightly and the internal temperature reaches 145°F. -
4
Remove the chops from the pan and set aside. In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. -
5
Squeeze in the lemon juice, stir in the parsley, and season with salt and pepper. Pour the sauce over the chops and let it simmer for 1 minute to coat.
đ§Equipment
- Skillet
- Measuring spoons
- Knife and cutting board
đNutrition Facts (per serving)
đNotes
Watch Video Of How Pan-Seared Pork Chops with Garlic Butter Sauce Works
â Frequently Asked Questions About Pan-Seared Pork Chops with Garlic Butter Sauce
1. How do I ensure my pan-seared pork chops stay juicy after cooking?
Use a meat thermometer to check for doneness at 145°F (63°C) internally. Let the chops rest for 5â10 minutes before serving to redistribute juices. Avoid pressing them while cookingâthis squeezes out moisture.
2. Whatâs the best way to thaw frozen pork chops for this recipe?
Thaw in the refrigerator overnight for the safest, slowest method. For a quicker approach, place them in a sealed bag and submerge in cold water, changing the water every 30 minutes until thawed. Never thaw at room temperature.
3. Can I use bone-in or bone-in-and-onion pork chops for this recipe?
Yes, bone-in chops add flavor and richness, but theyâll take slightly longer to cook (about 5â7 minutes per side). For bone-in-and-onion, remove the onions before cookingâtheyâll soften too quickly. Adjust cooking time if needed.
4. Why does the recipe call for a high-heat pan if pork chops can be cooked gently?
High heat sears the outside quickly, creating a crispy crust while keeping the inside juicy. A well-seasoned cast-iron or stainless steel pan holds heat evenly. If your pan isnât hot enough, the chops will steam instead of searâresulting in a soggy texture.
