Yield: 4 servings
Pan Fried Pork Chops
This quick and easy recipe for pan-fried pork chops creates a golden and crispy, seasoned crust with a perfectly juicy and tender inside! Ready in just 25 minutes with a few simple pantry staple ingredients, this is one of our favorite ways to cook pork chops.
Ingredients
- 2 lbs lean boneless pork chops, about 1.5 inches thick
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 2 tablespoons avocado oil
- 2 tablespoons salted butter
- ½ teaspoon minced fresh thyme or rosemary, or 1 teaspoon dried
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Instructions
- Rinse the pork chops and pat them dry with paper towels. Season both sides of the pork chops evenly with garlic powder, salt, and pepper.
- Heat oil in a large cast iron skillet over medium-high heat. Cook pork chops until bottom side is golden brown and seared about 1 to 2 minutes. Make sure your skillet is good and hot before adding the oil and then the pork chops to ensure a good sear!
- Flip pork chops and cook on other side about 1 to 2 minutes more, before flipping once again. Repeat flipping the chops until they are deep golden brown and an instant-read meat thermometer inserted into the thickest part of the pork chop reaches 130°F. Total cook time will be about 7 to 9 minutes, depending on the thickness of chops.
- Once pork chops reach desired temperature, add the butter and thyme. Continue to cook for 2 to 3 minutes more, while spooning the butter on top of the pork chops until they reach an internal temperature of 145°F.
- Place the pork chops on a serving plate and spoon the butter-sauce from the pan over the pork chops. Lightly cover the pork chops with foil and let them rest for 5 minutes, then serve. Letting them rest is an important step and will allow them to become fully relax, becoming much more tender and juicy!
Notes
Store: Store cooled leftover pork chops in an airtight container in the fridge for up to 4 days.
Reheat: Place the pork chops in a skillet over low heat until warmed through. You can also microwave them in 30 second intervals, but be sure to cover them with a damp paper towel to retain moisture.
Hot Skillet and Oil: Make sure the skillet and then the oil are nice and hot before you add the pork chops. This is super important to ensure you get a good sear to get that crusty edge.
Garlic Lovers: Add a couple of cloves of fresh minced garlic to the butter and thyme that you baste the pork chops with.
Pair with Gravy: You can make gravy with drippings by adding flour and chicken broth.
Nutrition
Serving: 1 pork chop, Calories: 467kcal, Carbohydrates: 1g, Protein: 49g, Fat: 28g, Saturated Fat: 10g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 13g, Trans Fat: 0.4g, Cholesterol: 167mg, Sodium: 445mg, Potassium: 860mg, Fiber: 0.1g, Sugar: 0.03g, Vitamin A: 185IU, Vitamin C: 0.01mg, Calcium: 19mg, Iron: 1mg