Master the Perfect Pork Chop: Juicy & Flavorful Every Time

 

 Pork chops often get a bad rap for being dry or bland, but I'm here to tell you that a perfectly cooked pork chop is a thing of beauty! With just a few simple steps and a hot pan, you can achieve incredibly juicy, tender, and flavorful pork chops right in your own kitchen.

This recipe focuses on a quick pan-sear to get a beautiful crust, followed by a short rest and an easy pan sauce that elevates the entire dish. Say goodbye to dry pork and hello to your new favorite weeknight meal!

Let's get searing!

Pan-Seared Pork Chops with Simple Pan Sauce

Yields: 2 servings Prep time: 10 minutes Cook time: 10-15 minutes

Ingredients:

• 2 bone-in or boneless pork chops, about 1-inch thick
• 1 tablespoon olive oil (or other high-heat cooking oil)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Optional: ½ teaspoon garlic powder, ½ teaspoon dried thyme or rosemary
• For the Pan Sauce:
• ¼ cup chicken broth (or white wine)
• 1 tablespoon butter
• 1 teaspoon Dijon mustard (optional, but adds great tang)
• Fresh parsley, chopped, for garnish (optional)

Equipment:

• Heavy-bottomed skillet (cast iron or stainless steel recommended)
• Tongs
• Meat thermometer (highly recommended for perfect doneness!)

Instructions:

1.  Prep the Pork Chops: Pat the pork chops very dry with paper towels. This is crucial for getting a good sear and a crispy crust. Season both sides generously with salt, pepper, and any optional seasonings (garlic powder, herbs).

2.  Heat the Pan: Place your heavy-bottomed skillet over medium-high heat. Add the olive oil and let it heat until it shimmers and just barely starts to smoke. You want the pan screaming hot before the chops go in.

3.  Sear the Chops: Carefully place the seasoned pork chops into the hot skillet. Do not overcrowd the pan; cook one or two at a time depending on pan size. Sear undisturbed for 3-4 minutes per side, until a deep golden-brown crust forms.