Here’s a simple, flavorful way to make skillet pork chops that are juicy on the inside with a golden-brown crust:
Ingredients (for 2–4 servings)
- 2–4 bone-in or boneless pork chops (about 1-inch thick)
- Salt and freshly ground black pepper
- 1–2 tbsp olive oil or vegetable oil
- 2 tbsp butter
- 2–3 garlic cloves, smashed or minced
- Fresh herbs (optional: thyme, rosemary, or sage)
- 1/2 cup chicken broth or dry white wine (for a quick pan sauce, optional)
Instructions
- Prep the pork chops
- Pat chops dry with paper towels.
- Season generously with salt and pepper on both sides.
- Heat the skillet
- Use a heavy skillet (cast iron works best) over medium-high heat.
- Add oil and let it heat until shimmering.
- Sear the pork chops
- Place chops in the skillet without overcrowding.
- Sear for 3–5 minutes per side until a golden-brown crust forms.
- Reduce heat if browning too quickly.
- Add butter and aromatics
- Lower heat to medium.
- Add butter, garlic, and herbs.
- Spoon the melted butter over the chops (basting) for 1–2 minutes.
- Optional pan sauce
- Remove chops and let rest.
- Add chicken broth or wine to the skillet, scraping up browned bits.
- Simmer 2–3 minutes, then pour over chops.
- Rest and serve
- Let chops rest 3–5 minutes before serving to retain juices.
✅ Tips for juicy pork chops
- Don’t skip drying the meat—it helps create a good crust.
- Don’t overcook; 145°F (63°C) internal temperature is ideal.
- Resting is key for juicy meat.
If you want, I can also give you a quick one-pan version with onions and apples that’s a full meal in under 30 minutes—it’s a game-changer for weekday dinners. Do you want me to share that?
