Pork • Weeknight Dinner

Pan-Seared Pork Chops

Name: Pan-Seared Pork Chops
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 bone-in pork chops (8 oz each, 1 inch thick); 1.5 tsp kosher salt plus 1 tsp black pepper; 1 tsp paprika plus 1 tsp garlic powder; 2 tbsp vegetable oil; 3 tbsp unsalted butter; 4 garlic cloves, smashed; 4 sprigs fresh thyme; 1 tbsp apple cider vinegar

Juicy bone-in pork chops seared with garlic, thyme, and butter.

Updated: Oct 6, 2026

⏱ 35 minutestotal

4servings

430 kcalper serving

Mediumlevel

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Why you'll like it

Ready in about 35 minutes.
Serves 4 — easy to halve or double.
Medium level — everyday equipment only.
Storage, freezing and reheating covered below.

Pan-Seared Pork Chops takes about 35 minutes and serves 4. Pan-seared pork chops deliver a browned crust and juicy center with a simple stovetop method.

Helpful guides

Instructions

Step 1

Pat pork chops very dry and season both sides with salt, pepper, paprika, and garlic powder. Let stand at room temperature for 15 minutes while heating the skillet so the meat sears rather than steams.

Step 2

Heat oil in a large cast-iron skillet over medium-high heat until shimmering. Add chops without crowding and sear 4 to 5 minutes per side without moving, until deep golden brown crust forms.

Step 3

Reduce heat to medium and add butter, garlic, and thyme. Tilt the pan and spoon melted butter over chops for 2 to 3 minutes, cooking until the thickest part reads 145°F on a thermometer.

Step 4

Remove chops to a plate and spoon pan butter on top. Rest for 5 minutes, which allows temperature to settle and juices to redistribute for a moist result. Do not slice during resting.

Step 5

Add apple cider vinegar to the pan and stir to loosen browned bits for a quick pan sauce. Simmer 1 minute, then spoon over rested chops. Serve immediately with sides while hot and juicy.

Step 6

Cool leftovers promptly and refrigerate. Reheat gently in a covered skillet over low heat with broth until steaming and reaching 165°F. Avoid high heat, which dries pork quickly.

Slice against the grain for serving.

Troubleshooting — fixes, not repeats

If chops are dry, they were overcooked or too thin; choose 1-inch chops and pull at 140°F, resting to 145°F.
If pale without crust, pat drier and ensure the pan is hot before adding meat; moisture prevents browning.
If curled, make small cuts through the fat cap before searing so chops lie flat and brown evenly.
If unevenly cooked, use chops of similar size and bring to room temperature 15 minutes before searing.

Make it your way

Spicier version: For a spicy version, add 1 teaspoon cayenne to the seasoning.
For a mushroom gravy version, remove chops and saute 8 ounces mushrooms with 1 cup chicken broth, thickened with 1 tablespoon cornstarch.
Brine in 4 cups water with 1/4 cup salt for 1 hour, then pat dry for extra juiciness.
Serve with sauteed apples and onions for a classic pork pairing.

Storage & reheating

Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).

Reheat gently in a covered skillet or 325°F oven with broth until steaming and reaching 165°F.

Freeze for up to 2 months; thaw overnight in the refrigerator before reheating gently to preserve moisture.

FAQ

What temperature are pork chops done?
Pork chops should reach 145°F in the thickest part followed by a 3-minute rest. The center may be slightly pink but should be juicy, not raw. Use a thermometer rather than color alone.

Bone-in or boneless?
Bone-in chops stay juicier and are harder to overcook, making them better for searing. Boneless chops work but cook faster, so check temperature early to avoid drying.

Should I brine pork chops?
Brining helps, especially for lean chops. Soak in salted water 1 hour, rinse, and pat very dry before seasoning. Even a 15-minute seasoned rest at room temperature improves searing.