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My incredible Pan Seared Pork Chops recipe is an easy way to prepare delicious, moist pork chops in 30 minutes or less. Serve them with an easy-to-make Dijon mustard sauce and your favorite sides, and this is a family meal everyone at the table will love!
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Seared Pork Chops
If you know me, you know how much I love pork chop recipes. I’m a big fan of all pork dishes, but pork chops are truly the best for a quick and easy family meal!
The best part is, that these easy pan-seared pork chops are budget-friendly, so it’s simple and stress-free to serve a large table a dinner they’re going to love.
These are the best pork chops in a pan with the sauce you will want to pour over everything. Dijon mustard sauce is so yummy, I recommend making extra, and serving rice as a side dish to soak it all up on the plate.
This recipe is a keeper! Super easy and so incredibly delicious!
Terry on Pinterest
Skillet Pork Chops Ingredients
- thick-cut bone-in pork chops
- kosher salt
- freshly cracked black pepper
- fresh thyme
- garlic cloves
- butter
Dijon Mustard for Pork Chops Ingredients
- chicken stock
- Dijon mustard
- heavy cream
- Worcestershire sauce
How to Cook Pork Chops in a Skillet
- Preheat the oven to 450°F. While the oven heats, place a cast iron pan or another oven-proof pan into the oven for 5 minutes to warm it. Season your pork chops with salt and pepper.
- As soon as the skillet is ready, carefully remove it from the oven using oven mitts. Place on the stove over medium heat. Add the pork chops to the skillet and sear for 2 minutes on each side.
- Top with garlic and thyme, then place the skillet back in the oven for 6-7 minutes.
- Once 6-7 minutes are up, carefully remove the pan from the oven. Place it back on the stove over low heat. Flip the pork chops and top with butter.
- Using pot holders, tilt the pan carefully to pour melted butter, garlic, and thyme over the pork chops for about 3 minutes or so. Cook to an internal temperature of at least 145°F (use an instant-read meat thermometer). Preserve the pan with all the drippings to make the dijon mustard sauce.
How to Make Dijon Mustard Sauce
- Remove the pork chops from the pan and set them aside. In the same pan, without cleaning it, add chicken stock, then slowly add heavy cream.
- Mix together, then add dijon mustard and Worcestershire sauce.
- Whisk together until fully incorporated, scraping up any brown bits from the bottom of the pan.
- Allow the sauce to thicken as desired, then add the pork chops back to the pan. Serve pork chops with sauce.
Cast Iron Pork Chops Tips
- Always use a meat thermometer when cooking pork to check the internal temperature. Properly cooked pork will have an internal temperature of 145°F.
- Pat the pork chops dry first.
- For the most tender pork chops, baste the pork in butter, garlic, and herbs by swirling the pan around for at least 3 minutes as the pork chops finish cooking.
- You can use boneless or bone-in pork chops. I prefer thick-cut bone-in pork chops.
- A cast-iron pan will give you the best results when pan-searing pork chops.
- Let the pork chops rest for 20 minutes on the counter to allow them to come to room temperature before cooking them. This creates an even cook throughout.
- Season the pork chops generously for the best crust on the outside.
- Before slicing the pork chops, let them rest for at least 10 minutes. They should have enough time to rest while you prepare the sauce.
Pan-Seared Pork Chops FAQ
You can pan-sear either boneless or bone-in pork chops according to your personal preference. Bear in mind, if you’re searing boneless pork chops, the cooking time will differ slightly from bone-in.
The best way to sear pork chops is to first heat a cast iron pan in the oven at 450°F for 5 minutes. When the pan is hot, remove it from the oven (carefully) and place it on the stove over medium heat. Season your pork chops, then sear them for 2 minutes on each side. After searing this way, finish cooking the pork chops in the oven.
Pork chops should be cooked to an internal temperature of 145°F. This is true for both boneless and bone-in pork chops. Use a meat thermometer to check the internal temperature before serving.
The secret to making pork chops tender is to reverse sear them by searing them first, then baking them; then, basting them with butter and herbs. This will give you perfectly cooked pork chops that are especially juicy and tender.
Pork Chop Recipes
- Smothered Pork Chops
- Air Fryer Pork Chops
- Honey Glazed Pork Chops
- Oven Baked Pork Chops
- Instant Pot Pork Chops
Try this dish with all my best Pork Chop Sides!
📋 Recipe
Pan Seared Pork Chops
Equipment
Ingredients
- 2 pork chops thick-cut, bone-in
- 1 teaspoon coarse kosher salt divided
- ½ teaspoon black pepper freshly cracked, divided
- 4 thyme sprigs divided
- 4 garlic cloves partially crushed (divided)
- 4 Tablespoons butter
For Dijon Mustard Sauce
- 1½ cup chicken stock
- 1 tablespoon dijon mustard
- 1 cup heavy cream
- ¼ teaspoon Worcestershire sauce
See our Cooking Conversions Chart for help converting measurements!
Instructions
- Preheat oven to 450°F. While the oven heats, place a cast iron pan or other oven-proof pan into the oven for 5 minutes to warm it. Season your pork chops with salt and pepper.
- As soon as the skillet is ready, carefully remove it from the oven using oven mitts. Place on the stove over medium heat. Add the pork chops to the skillet and sear for 2 minutes on each side.
- Top with garlic and thyme, then place the skillet back in the oven for 6-7 minutes.
- Once 6-7 minutes are up, carefully remove the pan from the oven. Place it back on the stove over low heat. Flip the pork chops and top with butter.
- Using pot holders, tilt the pan carefully to pour melted butter, garlic, and thyme over the pork chops for about 3 minutes or so. Cook to an internal temperature of at least 145°F (use an instant-read meat thermometer). Preserve the pan with all the drippings to make the dijon mustard sauce.
How to Make Dijon Mustard Sauce
- Remove the pork chops from the pan and set aside. In the same pan, without cleaning it, add chicken stock, then slowly add heavy cream.
- Mix together, then add dijon mustard and Worcestershire sauce.
- Whisk together until fully incorporated, scraping up any brown bits from the bottom of the pan.
- Allow the sauce to thicken as desired, then add the pork chops back to the pan. Serve pork chops with sauce.
Notes
- Always use a meat thermometer when cooking pork to check the internal temperature. Properly cooked pork will have an internal temperature of 145°F.
- Pat the pork chops dry first.
- For the most tender pork chops, baste the pork in butter, garlic, and herbs by swirling the pan around for at least 3 minutes as the pork chops finish cooking.
- You can use boneless or bone-in pork chops. I prefer thick cut bone-in pork chops.
- A cast iron pan will give you the best results when pan searing pork chops.
- Let the pork chops rest for 20 minutes on the counter to allow them to come to room temperature before cooking them. This creates an even cook throughout.
- Season the pork chops generously for the best crust on the outside.
- Before slicing the pork chops, let them rest for at least 10 minutes. They should have enough time to rest while you prepare the sauce.
Melissa says
Delicious!!
Em Beitel says
Thank you, Melissa! We’re glad you enjoyed it!