Pan-Seared Pork Chops
pan seared pork chops — a carefully crafted recipe that balances technique with approachability. Every step is designed to build confidence, not just follow instructions.
Before You Start
- 1Dry brine your pork chops at least an hour ahead. It makes a huge difference in tenderness and flavor.
Ingredients
About 2 pounds. Bone-in is more flavorful.
Season generously and let sit.
Freshly ground.
High smoke point oil for searing.
Smashed, not minced, so they do not burn.
For basting.
Step-by-Step Instructions
Dry brine
Pat the pork chops dry with paper towels. Season generously on all sides with salt and pepper. Place on a wire rack over a baking sheet and refrigerate uncovered for at least 1 hour, ideally 4 hours.
Dry brining might seem like a waste of time, but even 30 minutes makes a noticeable difference in how juicy the chops turn out.
The salt should be evenly distributed over all surfaces of the meat, including the edges.
Dry brining draws moisture out of the surface, then redraws it back in seasoned. The result is a deeply seasoned chop with a surface dry enough to sear perfectly.
Preheat the pan
Heat a cast-iron skillet over medium-high heat for 5 minutes until smoking hot. Add the vegetable oil and swirl to coat.
The oil should shimmer — a wisp of smoke means it is ready for the chops.
Sear the chops
Place the pork chops in the hot skillet, laying them away from you to avoid oil splatter. Press down gently with a spatula. Sear for 4 to 5 minutes without moving until a deep golden crust forms. Flip and sear for 3 minutes.
The crust should be deep mahogany brown with crisp edges where the fat rendered.
Do not overcrowd the pan. Leaving space between the chops ensures they sear instead of steam.
Baste with garlic butter
Reduce the heat to medium. Add the butter, smashed garlic, and thyme sprigs to the pan. Tilt the pan slightly and use a spoon to baste the melting butter over the pork chops continuously for 2 minutes.
Skipping the baste. That garlic butter finish is what takes these chops from good to unforgettable.
Rest and serve
Transfer the chops to a cutting board and tent with foil. Let rest for 5 to 10 minutes. The internal temperature should reach 140°F (60°C). Spoon the garlic butter from the pan over the chops before serving. Let the chops rest for 5 to 10 minutes. The internal temperature will carryover from 140°F to 145°F.
The result should have an even, appetizing color.
How to Know It's Done
- Internal temperature reaches your target doneness (see table above).
- A thermometer probe slides in with little resistance.
- The surface has a deep brown crust, not gray.
- Pull the chops at 140°F for medium. They will carryover to 145°F while resting. The crust should be deep golden brown.
Nutritional Profile
Macros listed below scale dynamically based on the serving size selected in the recipe card.
Kitchen Timer
Quick Facts
Need to scale or convert sizes?
This recipe links with our specialized calculators. Use them to calibrate oven dials, adjust brine salinity percentages, or scale baking pans.
Try the Meat Temperature CalculatorTechnique Notes
- Do not skip the dry brine. Even 30 minutes makes a noticeable difference in texture and flavor.
- Thin pork chops (1/2-inch) cook in half the time. Reduce the sear to 2 minutes per side and skip the oven.
- If your pork chops are thicker than 1 inch, finish them in a 400°F oven for 5 to 8 minutes after searing.
Common Mistakes to Avoid
- Not letting the pan get hot enough. A cold pan won't sear — it will steam. Wait until the pan is smoking before adding the oil.
Troubleshooting FAQ
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Tools For This Recipe
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