Pan Seared Pork Chops

5 from 2 votes

My Pan Seared Pork Chops are tender, juicy and paired with a dreamy butter and herb sauce. Plus they are ready in about 15 minutes!

Prep Time5

Course: Dinner

Cuisine: American

Servings: servings

Pat pork chops dry with paper towels and season with salt and pepper.
Heat oil in a large cast iron skillet over medium-high heat. Add pork chops and sear for 2 minutes per side. Press down slightly so they brown evenly.
Reduce heat to medium and continue cooking for another 8-10 minutes or until the pork chops register an internal temperature of 140 F. Flip every 1-2 minutes for even cooking. Transfer to a plate to rest.
Add butter to the hot skillet, using a spatula to scrape up any brown bits on the bottom of the pan. Add fresh herbs and garlic and cook, stirring continuously, for about a minute.
Spoon the butter sauce over the top of the chops and serve immediately.

Depending on the size of your pork chops, you can get up to 4 servings from this recipe. And depending on the size of your pan, you can fit 2-4 pieces.
The #1 secret for a golden sear is a dry surface - make sure to pat the chops really well with paper towels so they are as dry as possible.
A good meat thermometer is one of the best tools in your kitchen - pork should come off the heat at about 140℉ and rest for 5 minutes.
Leftovers are good for up to 3 days in the fridge or 3 months in the freezer.

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