Pan Seared Pork Chops

Learn how to cook pork chops in a pan following my easy Pan Seared Pork Chops recipe, complete with a delicious dijon mustard sauce. All made in one pan in less than 30 minutes!

Course Main

Cuisine American

Keyword pan seared pork chops, pork chops on the stove, seared pork chops, skillet pork chops

Cook Time 25

Total Time 25

Servings

Calories 895kcal

Author Isabel Laessig

Equipment

1 Cast Iron Skillet

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

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.

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