Description

Juicy, tender, and absolutely delicious pan-fried pork chops with a perfect golden crust. This simple recipe uses basic ingredients and temperature control to ensure moist, flavorful results every time.

Ingredients

Scale

4 bone-in, center-cut pork chops (about 1 inch thick)
1 teaspoon Kosher Salt (per chop)
Freshly cracked Black Pepper
All-Purpose Flour (optional, for dusting)
2 tablespoons Unsalted Butter
Neutral Oil (Avocado or Vegetable oil)
Fresh Garlic Cloves (smushed)
Fresh Thyme or Rosemary

Instructions

Pat the pork chops dry with paper towels and season both sides generously with salt and pepper. If using flour, lightly dust the chops and shake off excess.
Heat a cast iron skillet over medium-high heat for 2-3 minutes until very hot. Add oil and swirl to coat the bottom.
Carefully place chops in the pan. They should sizzle loudly. Do not move them for 3-4 minutes to develop a deep golden crust.
Flip the chops using tongs and cook the other side for another 3-4 minutes.
In the last minute of cooking, add butter, garlic, and herbs to the pan. Tilt the pan and spoon the melted butter over the chops repeatedly (basting).
Check the internal temperature with a meat thermometer. It should read 145°F (63°C).
Remove chops from the pan and place on a plate. Tent loosely with foil and let rest for 5 minutes before serving.

Notes

Ensure meat is at room temperature before cooking for even heat distribution. Do not overcrowd the pan; cook in batches if necessary. Never wash raw pork. For best results, cook to an internal temperature of 145°F and allow to rest.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 pork chop per serv
Calories: 170
Sodium: 400
Fat: 8
Saturated Fat: 3
Carbohydrates: 2
Protein: 25

Keywords: pan fried pork chops, easy pork chop recipe, juicy pork chops, weeknight dinner, high protein meal, cast iron skillet recipe