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–+ servings
three bone-in pan seared pork chops in a cast iron skillet.
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5 from 1 vote

Pan-Seared Pork Chops

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!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Entree
Cuisine: American
Servings: 3
Calories: 314kcal
Author: Julie Maestre

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. 

Nutrition

Calories: 314kcal | Carbohydrates: 6g | Protein: 36g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 117mg | Sodium: 117mg | Potassium: 635mg | Fiber: 1g | Sugar: 4g | Vitamin A: 411IU | Vitamin C: 0.2mg | Calcium: 49mg | Iron: 2mg