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pork chop recipes skillet

Pork Chop Recipes Skillet

Juicy skillet-seared pork chops cooked in a hot heavy pan until golden outside and tender inside. A simple stovetop method using salt, pepper, garlic, oil, and butter, finished to an internal temperature of 145°F.
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Cook Time 8 minutes
Resting Time 8 minutes
Ingredients Equipment Method Notes

Ingredients
  

  • Pork chops at least 1 inch thick
  • Salt to taste
  • Black pepper to taste
  • Garlic to taste
  • Avocado oil or canola oil
  • Butter
Optional Pan Sauce
  • 1/2 cup chicken stock
  • Apple cider vinegar a splash
  • 1-2 tsp honey
  • 1 tbsp butter

Equipment

  • Heavy 12-inch skillet
  • Instant-read meat thermometer
  • Tongs or spatula

Method
 

  1. Remove the pork chops from the refrigerator and let them rest at room temperature for about 30 minutes.
  2. Pat the pork chops dry with paper towels.
  3. Season all sides with salt, black pepper, and garlic.
  4. Heat a heavy 12-inch skillet over medium-high heat until hot.
  5. Add a small amount of avocado oil or canola oil.
  6. Place the pork chops in the hot skillet without overcrowding the pan.
  7. Sear for 3–5 minutes per side without moving them so a golden crust develops.
  8. After flipping, reduce the heat to low and cover the skillet.
  9. Continue cooking until the thickest part of the pork reaches an internal temperature of 145°F.
  10. Remove the pork chops from the skillet and let them rest for at least 5 minutes before serving.
  11. For an optional pan sauce, remove excess fat from the skillet and return it to medium-high heat.
  12. Deglaze with 1/2 cup chicken stock and a splash of apple cider vinegar.
  13. Add 1–2 teaspoons honey and scrape up the browned bits from the pan.
  14. Finish the sauce with 1 tablespoon butter and spoon it over the pork chops.

Notes

For best results, use pork chops at least 1 inch thick.
Sear for 3–5 minutes per side.
An inch-thick pork chop takes roughly 8–12 minutes total cooking time.
Cook until the internal temperature reaches 145°F.
Rest the pork chops for at least 5 minutes before serving.
Bone-in chops may cook slightly slower than boneless chops.
Refrigerate cooked pork chops in an airtight container for 3–4 days.
Freeze for up to 2–3 months.