Herbs: Dried oregano and dried thyme add a pungent, earthy note, perfect for pork!.

The garlic is in the garlic butter sauce!

Spices: Just onion powder and paprika.

Pork Chops: Bone-in pork loin chops are flavorful and moist.

Oil: Olive oil is my go-to, but feel free to substitute any good oil for sautéing.

Slice and add to a pork sandwich or top a bed of greens for an energizing workday lunch! Freeze cooled pork chops in zippered bags for up to 4 weeks.For this recipe, the chops themselves are seasoned with a wonderful blend of herbs and spices, to bring out the natural sweetness and satisfying umami notes in the pork. Keep leftover pan-seared pork chops in a sealed container in the refrigerator for up to 3 days. (Remove them from the pan as the heat from the pan will continue to cook them).

Allow the chops to rest at least 5 minutes before serving.

Adjust cook times depending on the thickness of the chops. Remove them from the stove a few degrees early as they will continue to cook as they rest.

Cook pork chops to an internal temperature of 145☏.

Use a meat thermometer (mine was about $10 on Amazon and ensures my meats are perfectly cooked).

Most importantly, do not overcook the chops.

Ensure that the pan is hot before adding the pork – cast iron is best!.

They’ll need less salt if you’ve brined them.

Brine the pork chops if time allows, this is optional but adds flavor and helps tenderize the meat.

This helps the seasoning adhere plus you’ll get a better sear.

Pat chops dry to remove excess moisture.

Pork can (and should!) be cooked to a medium which allows for a nice crust with a juicy (and slightly pink) center. Season generously with salt & pepper to taste and add any juices from the rested chops.

Simmer over medium high heat until thickened. Melt the butter and herbs and then add about ½ cup or so of heavy whipping cream. While the pork rests, add about ¼ cup of white wine to the hot pan to deglaze and scrape up any brown bits. Spoon the seasoned butter over the chops before serving.Remove the pan from the heat & add butter and herbs to the pan while the pork rests.Reduce the heat and continue cooking until they reach the desired temperature. Season pork chops (per recipe below) & sear them on both sides in hot oil.

If you have a cast iron pan, this is a great time to use it! It’s super easy to make these deliciously juicy and tender chops. Other mild seasonings like sage, marjoram, oregano, or a dash of white pepper in any combination will work well. Rosemary and thyme are added while the pork rests. Seasonings –We season these chops very simply with salt and black pepper to keep other spices from burning during the searing process. Thinner chops cook faster and don’t get the same crust as thicker chops (but they still taste great)! We love rib chops or loin chops. Pork Chops: Choose bone-in pork chops that are of equal size and about 1 1/2-inches to 2-inches thick. Butter will burn if used for searing so it is not recommended. Peanut oil, sunflower oil, or corn oil are good options too. Oil – We use vegetable oil in this recipe as it has a higher smoke point than olive oil and is better for searing. This dish has simple seasonings that are probably already in the pantry!.Pan-seared pork chops are an elegant entrée and have great flavor.A bone-in pork chop has lots of flavor and is tender and juicy with few ingredients.Pork chops are affordable, simple to prepare, and versatile enough to go with any variety of side dishes.With this delish recipe, pork chops are on the table in minutes! Why You’ll Love This Pork Chop Recipe They’re finished with a simple herb butter for an easy dish that seems fancy! This super easy recipe for pan-seared pork chops produces seasoned juicy chops with a crispy herbed crust.īone-in pork chops are simply seasoned and pan-seared until perfectly tender.

Baked pork chops recipe tender