Yield: 4 servings
Pan Fried Pork Chops
These Pan Fried Pork Chops are extra juicy, perfectly seared and are ready in minutes! Pan frying your pork chops in butter and fresh herbs is always the way to go!
Ingredients
- 2 lbs lean boneless pork chops, about 1.5 inches thick
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons olive oil
- 2 tablespoons salted butter
- ½ teaspoon minced fresh thyme or rosemary
Instructions
- Rinse pork chops, pat dry and season both sides evenly with garlic powder, salt and pepper.
- Heat oil in a large skillet over medium-high heat. Cook pork chops until bottom side is golden brown and seared about 1-2 minutes.
- Turn and cook on other side about 1-2 minutes before turning again. Repeat flipping the chops until they are deep golden brown and an instant-read thermometer inserted into the thickest part registers 145°, 8–10 minutes (cooking time will depend on thickness of chops).
- Once pork chops reach desired temperature, add butter and thyme and continue to cook for 2-3 minutes, spooning the butter on top of the pork chops as they continue to cook.
- Spoon the butter-sauce from the pan over the pork chops one last time and place on a serving plate.
- Let pork chops rest for 5 minutes on a plate tented with foil, then serve. (Letting them rest allows them to become fully tender and juicy!)
Notes
- Have oil nice and hot before you add the pork chops to the skillet so that you get a good sear. Searing keeps the pork chops juicy.
- Fresh thyme is optional, but adds an amazing flavor. Or you can also use 1/2 teaspoon dried thyme in place of fresh time.
- For the garlic lovers, you can also add a couple of cloves of fresh minced garlic to the butter and thyme that you baste the pork chops with.
Nutrition
Serving: 1, Calories: 634kcal, Carbohydrates: 1g, Protein: 61g, Fat: 43g, Saturated Fat: 16g, Polyunsaturated Fat: 26g, Cholesterol: 185mg, Sodium: 506mg