Bone-in pan-seared pork chops are perfectly seasoned and caramelized to tender, juicy perfection in the skillet. An affordable dinner recipe that’s ready in less than 20 minutes!
You can never go wrong with a pork chop dinner! Whether cooking for yourself or feeding many people, a juicy pork chop is always guaranteed to hit the spot. Even better, this recipe is made in minutes on the stovetop so you can get in and out of the kitchen with ease. One bite and your friends and family will be begging for the recipe!
Why You’ll Love Pan-Seared Pork Chops
Growing up, pork chops were one of my favorite meals, and I still love them today! Here are just a few reasons why:
- They’re perfectly seasoned and incredibly flavorful!
- One of the most budget-friendly meats, pork is extremely easy to find and super kind to your wallet.
- Quick to make, these pork chops require minimal prep and very little cleanup.
- They pair well with all your favorite sides for a healthy, filling meal.
Ingredient Notes
- Bone-In Pork Chops – I prefer to use pork chops with the bone for the extra flavor it provides. However, you can use boneless pork chops, bone-in, or thick-cut chops, and they’ll still taste great.
- Oil – This is used to sear the pork chops and create a beautifully caramelized exterior. For the best results, I recommend using an oil with a high smoke point like vegetable oil.
- Spices – Chili powder, black pepper, onion powder, garlic powder, Italian seasoning, and salt create perfectly seasoned, extra flavorful pork chops.
- Brown Sugar – This adds a touch of sweetness to balance out some of the spice and lock moisture into the meat, making it extra tender and juicy.
Top Tips
- Use a meat thermometer to check your pork chops to ensure they reach an internal temperature of 145° F and are safe to eat.
- Don’t overcook the pork chops! Otherwise, they will become super dry and tough.
- Use vegetable oil, not olive oil as it isn’t stable at high heat.
- Pat the pork chops dry with a paper towel; this will help the spices stick to the chops.
- Allow the pork chops to rest for at least 3 minutes before slicing into them. This will allow their juices to redistribute, keeping them tender and delicious.
- Make sure the brown sugar is nice and soft; it shouldn’t be hard.
FAQs
Can pork chops be pink inside?
Yes, a pink color does not mean that they’re raw. As long as they reach an internal temperature of 145°F, they’re safe to eat. However, at this point, they will be medium-rare. So, you might see a little pink. If preferred, you can always cook your pork chops to well done. This means they will reach an internal temperature of 160°F.
How do you prevent pork chops from curling in the pan?
Once placed in the skillet, pork chops sometimes tend to curl up. This can make it hard to achieve an even sear. So, to prevent it from happening, score or slice cuts into the fat rind before adding the pork chops to the skillet.
Can I use different seasonings?
Sure! Feel free to use whatever seasonings you have on hand and like best.
How to Store
Pork chops are a great meal prep option! Once cooked and fully cooled, they can be transferred to a sealable bag or airtight container and stored in the fridge for 3-4 days or in the freezer for up to 4-6 months.
To enjoy, let them thaw in the refrigerator overnight. Then, reheat them in the oven at 350° F or in a skillet over medium heat. To prevent them from drying out, I recommend basting them with water or broth.
Serving Suggestions
One of the best things about these pan-seared pork chops is that they can be served with any side! Some of my favorite pairings include:
More Pork Recipes
- Air Fryer Pork Belly
- Southern Fried Pork Chops
- Air Fryer Pork Chops
- Chuletas Fritas (Deep Fried Pork Chops)
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook or Pinterest!
Pan-Seared Pork Chops
Equipment
- Meat Thermometer
- Cast Iron Skillet
- tongs
Ingredients
- 3 bone-in pork chops 1 ½ inch thick
- 2 tablespoons vegetable oil
- 2 teaspoons chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon Italian seasoning
- 1 tablespoon brown sugar
- salt and pepper to taste
Instructions
- In a small bowl, combine the chili powder, onion powder, garlic powder, Italian seasoning, and brown sugar.
- Pat dry the pork chops on both sides with a paper towel and season generously on both sides with salt, pepper, and the spice rub.
- Heat oil in a large skillet over medium-high heat. Once the skillet is hot, add the pork chops and cook for 2 minutes.
- Once the 2 minutes are up, flip and cook for 2 minutes then reduce the heat to low and cook for 7-8 minutes or until the pork chops reach 145 degrees F. Sear the edges of the pork chops for 20 seconds.
- I used 1 1/2-inch bone-in pork chops, if using boneless or thinner pork chops, the cooking time will vary.
- Allow the pork chops to rest for at least 3 minutes before serving.
Notes
- Use a meat thermometer to check your pan-seared pork chops to ensure they reach an internal temperature of 145° F and are safe to eat.
- Don’t overcook the pork chops! Otherwise, they will become super dry and tough.
- Use vegetable oil, not olive oil as it isn’t stable at high heat.
- Pat the pork chops dry with a paper towel; this will help the spices stick to the chops.
- Allow the pan-seared pork chops to rest for at least 3 minutes before slicing into them. This will allow their juices to redistribute, keeping them tender and delicious.
- Make sure the brown sugar is nice and soft; it shouldn’t be hard.
- Do not move the pork chops while they cook.
- Use tongs to flip the pork chops.
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