Juicy Pan-Seared Pork Chops

Juicy Pan-Seared Pork Chops

These Pan Seared Pork Chops are an easy yet delicious entree. With just a few tips and tricks, you can have perfectly seared pork chops that remain nice and juicy on the inside.

Course entree

Cuisine American

Keyword pan seared pork chops

Prep Time 5

Cook Time 16

Total Time 21

Servings people

Calories 758kcal

Author Tanya

Ingredients

4 bone-in pork chops about 1 inch thick, patted dry
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon smoked paprika
2 Tablespoons olive oil or vegetable oil
1 Tablespoon unsalted butter
2 sprigs fresh rosemary

Instructions

In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, and smoked paprika. Rub this seasoning mix evenly over both sides of the pork chops.
Heat a large skillet, preferably cast iron or stainless steel, over low heat for about 7 minutes to warm it up evenly. Then, increase the heat to medium-high and heat the skillet for an additional 3 minutes.
Add the olive oil to the skillet, swirling it to coat the bottom.
Place the pork chops in the hot skillet and let them sear undisturbed for 3–4 minutes, or until a golden-brown crust forms on the bottom. Flip the pork chops and sear the other side for another 3–4 minutes.
Reduce the heat to medium, then add the butter and rosemary sprigs to the skillet. As the butter melts, tilt the skillet slightly and use a spoon to baste the pork chops with the rosemary-infused butter for 1–2 minutes, until the internal temperature of the pork chops reaches 145°F (63°C).
Remove the pork chops from the skillet and let them rest on a plate for 5 minutes to allow the juices to redistribute.

Notes

For boneless pork chops, reduce sear time to 2–3 minutes per side over medium-high heat, then baste with butter and rosemary for 1–2 minutes until the internal temperature reaches 145°F (63°C) to keep the chops juicy and tender.
Use a meat thermometer to check doneness. Pork chops can go from juicy to overcooked quickly, so aim for an internal temperature of 145°F (63°C) for the best results, then let them rest for 5 minutes before serving.

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