Juicy, tender, and bursting with flavor, pan seared pork chops are a delicious and easy-to-make meal for any night of the week.
Learn how to sear and cook these thick, boneless cuts of meat to perfection with my simple recipe that's sure to please even the pickiest of eaters.
Boneless pork loin chops
Pan-seared boneless pork chops are a simple and delicious way to elevate your weeknight dinner game. By quickly searing the chops on the stove and finishing them off in the oven, you can achieve juicy and tender meat that is packed with flavor.
Whether you're a seasoned chef or just starting out, this recipe is easy to follow and sure to impress.
One of the best things about pan-seared pork chops is how versatile they are. You can season them with a variety of herbs and spices to create different flavor profiles or pair them with a range of sides and sauces.
From classic mashed potatoes and green beans to more elegant options like roasted asparagus and a port wine sauce, the possibilities are endless.
Not only are pan-seared pork chops delicious, but they are also a great source of lean protein. When cooked properly, they can be a healthy addition to any meal plan.
Plus, they are quick and easy to prepare, making them a great option for busy weeknights when you don't have a lot of time to spend in the kitchen. Give this recipe a try and see how easy it is to create a delicious and nutritious meal that your whole family will love.
Key ingredients
This section reviews the best ingredients and substitutions for this recipe. For an exact list of ingredients and quantities, check the recipe card below.
- Pork loin chops - These are boneless chops that are cut from the loin. Select chops that are anywhere from ½ inch to 1 ½ inches thick! Bone-in pork chops can also be used, but the cooking time will increase slightly.
- Olive oil and butter - I like to use both olive oil and salted butter because they add such great flavor. The butter is optional!
- Feel free to use vegetable or canola oil instead of olive oil.
- Seasoning - Coarse salt, freshly ground black pepper, and a bit of garlic powder is added to the chops before cooking. Fresh thyme is added along with extra butter to make an easy glaze.
- Other seasoning options include Rosemary Salt, a sprinkle of Poultry Seasoning, or a bit of Italian seasoning.
Step by step directions
In this section, I share step-by-step photos, cooking methods, techniques, and a general overview. For detailed instructions, temperatures, and timing, check the printable recipe card below.
- Remove your pork chops from the fridge and let them rest at room temperature for about 15-20 minutes before getting started
- If using thick pork chops (larger than ½ inch thick) preheat oven to 350°F
- Pat pork chops dry with a paper towel
- Sprinkle with salt, pepper, and garlic powder
- Heat oil in a cast iron skillet over medium to medium-high heat. When the pan is hot, add the pork chops and cook for 3-5 minutes until nicely browned. Flip and cook other side.
- Place cast iron skillet with pork chops in the preheated oven for 5-10 minutes until pork chops reach an internal temperature of 145°F
- Remove pork chops from pan, place a small pat of butter on each chop along with sprigs of fresh thyme, and lightly cover with foil for at least 5 minutes
- Allow pan to cool slightly, then add butter and fresh thyme. Swirl until melted.
- Pour butter over pork chops and serve hot
Recipe tips
- Cooking time will vary depending on the thickness of your pork chops. For chops that are ½ inch thick, they should not need oven time to finish cooking. Usually, the pan searing is enough time to cook through.
- Make certain your pan is hot, but not smoking before adding the chops. Once added, avoid the temptation to move the chops. You want to develop a nice sear and if you move the chops around, you won't get that great color.
- Cook the pork chops for 3-5 minutes before flipping. The time will vary depending on your stove and pan. You can peek under one chop to determine when to flip.
- Use a digital thermometer to determine when your pork is cooked. You want an internal temperature of 145°F.
- Finishing with butter is optional, but it does add great flavor
Cook time for different thicknesses of chops
| Thickness of Chops | Searing Time (Per Side) | Oven Time | Resting Time |
| ½ inch thick | 3-5 minutes/ | 0 | 5 |
| 1 inch thick | 3-5 minutes | 5 | 5 |
| 1 ½ inches thick | 3-5 minutes | 5-8 | 5 |
Frequently asked questions
The best way to tell if pork chops are cooked through is by inserting an instant-read thermometer into the center of a chop. When the internal temperature reaches 145°F, the chops are cooked through.
Sear each side in a hot pan for 3-5 minutes until they are nice and golden.
Store leftover pork chops in the refrigerator for 3-4 days.
Serving suggestions
- Cheesy Mashed Potatoes
- Green Beans and Bacon
- Broccoli Gratin
- Homemade Dinner Rolls
- Caesar Salad
- Blue Cheese Wedge Salad
More delicious pork recipes
- Oven Roasted Pork Loin
- Marsala Pork Chops
- Tequila Lime Pork Chops
- BBQ Pulled Pork
- Apple Pork Breakfast Sausage
More from Beyond The Chicken Coop
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious main dish recipes!
Pan Seared Pork Chops
Equipment
- Cast Iron Skillet
- Digital Meat Thermometer
Ingredients
- 4 boneless pork loin chops (½ inch to 1 ½ inches thick)
- ¼ teaspoon coarse salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon garlic powder
- 2 tablespoons olive oil (or vegetable oil)
- 2 tablespoons butter (salted)
- 4 sprigs fresh thyme
Instructions
- Remove your pork chops from the fridge and let them rest at room temperature for about 20-30 minutes before getting started. This will help ensure even cooking of the pork chops.4 boneless pork loin chops
- If using thick pork chops (larger than ½ inch thick) preheat oven to 350°F
- Pat pork chops dry with a paper towel
- Sprinkle both sides with salt, pepper and garlic powder¼ teaspoon coarse salt, ⅛ teaspoon black pepper, ⅛ teaspoon garlic powder
- Heat oil in a cast iron skillet over medium to medium high heat. When the pan is hot, add the pork chops and cook for 3-5 minutes until nicely browned. Flip and sear other side.2 tablespoons olive oil
- Place cast iron skillet with pork chops in the preheated oven for 5-10 minutes until pork chops reach an internal temperature of 145°F
- Remove pork chops from pan, place a small pat of butter on each chop along with sprigs of fresh thyme and lightly cover with foil for at least 5 minutes
- Allow pan to cool slightly, then add butter, and fresh thyme. Swirl until melted.2 tablespoons butter, 4 sprigs fresh thyme
Notes
-
- Cooking time will vary depending on the thickness of your pork chops. For chops that are ½ inch thick, they should not need oven time to finish cooking. Usually, the pan searing is enough time to cook through.
-
- Make certain your pan is hot, but not smoking before adding the chops. Once added, avoid the temptation to move the chops. You want to develop a nice sear and if you move the chops around, you won't get that great color.
-
- Cook the pork chops for 3-5 minutes before flipping. The time will vary depending on your stove and pan. You can peek under one chop to determine when to flip.
-
- Use a digital thermometer to determine when your pork is cooked. You want an internal temperature of 145°F.
-
- Finishing with butter is optional, but it does add great flavor
- Use a sprinkling of poultry seasoning
- Add rosemary salt
- Use fresh sage or fresh rosemary instead of thyme
- Add your favorite herbs, dried or fresh
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
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