35 Succulent Pan Seared Pork Chop Recipes for Any Occasion

Everyone loves a perfectly pan-seared pork chop—juicy, flavorful, and ready in minutes for busy weeknights or cozy weekend dinners. Whether you’re craving classic comfort food or something new to impress guests, these 35 recipes have you covered. From simple garlic-herb chops to bold glazes and seasonal twists, get ready to find your next favorite dish. Let’s dive in and fire up that skillet!

Garlic Butter Pan Seared Pork Chops

Overwhelmed by complicated pork chop recipes? Obsess over this garlic butter version instead. One pan, minimal ingredients, maximum flavor payoff.

Ingredients

– 4 bone-in pork chops, 1-inch thick
– 2 tbsp olive oil, or any neutral oil
– 4 tbsp unsalted butter
– 6 garlic cloves, minced
– 1 tsp kosher salt
– ½ tsp black pepper, freshly ground
– ¼ tsp paprika, optional for color
– 2 tbsp fresh parsley, chopped
– ¼ cup chicken broth

Instructions

1. Pat pork chops completely dry with paper towels on all surfaces.
2. Season both sides of pork chops evenly with salt, pepper, and optional paprika.
3. Heat olive oil in large skillet over medium-high heat until shimmering, about 2 minutes.
4. Place pork chops in skillet without crowding, cooking 4-5 minutes until golden brown crust forms.
5. Flip pork chops using tongs, cooking another 4-5 minutes until internal temperature reaches 145°F.
6. Transfer pork chops to plate, tent loosely with foil to rest.
7. Reduce heat to medium-low, melt butter in same skillet.
8. Add minced garlic, sauté 1 minute until fragrant but not browned.
9. Pour chicken broth into skillet, scraping browned bits from bottom with wooden spoon.
10. Return pork chops to skillet, spoon garlic butter sauce over them for 1 minute.
11. Sprinkle chopped parsley over pork chops before serving.

Want that perfect juicy interior? Letting pork chops rest after cooking redistributes juices evenly. The golden crust gives way to tender, garlic-infused pork that pairs beautifully with mashed potatoes or crisp green salad. Drizzle extra pan sauce over everything for maximum butter-soaked goodness.

Honey Balsamic Pan Seared Pork Chops

Never settle for boring pork chops again. Nail this honey balsamic glaze that caramelizes into sticky perfection. Get ready for the most flavorful weeknight dinner in under 20 minutes.

Ingredients

• 4 boneless pork chops, 1-inch thick (bring to room temperature for even cooking)
• 2 tbsp olive oil (or any neutral high-heat oil)
• 1 tsp kosher salt
• 1/2 tsp black pepper, freshly ground
• 1/2 tsp garlic powder
• 1/4 cup balsamic vinegar
• 3 tbsp honey
• 2 cloves garlic, minced
• 1 tbsp unsalted butter
• Fresh thyme sprigs (optional, for aroma)

Instructions

1. Pat pork chops completely dry with paper towels to ensure proper searing.
2. Season both sides evenly with salt, pepper, and garlic powder.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Sear pork chops for 4-5 minutes without moving until a golden-brown crust forms.
5. Flip chops and cook another 4-5 minutes until internal temperature reaches 145°F.
6. Transfer pork to a plate and tent with foil to rest.
7. Reduce heat to medium and pour balsamic vinegar into the same skillet to deglaze.
8. Scrape up all the browned bits from the pan bottom for maximum flavor.
9. Add honey and minced garlic, then simmer for 2 minutes until slightly thickened.
10. Whisk in butter until the sauce becomes glossy and emulsified.
11. Return pork chops to the skillet and spoon glaze over them for 1 minute.
12. Garnish with fresh thyme sprigs if using for aromatic finish.

Resting ensures juicy, tender pork that melts with each bite. Revel in that sweet-tangy glaze clinging to every surface. Serve over creamy polenta or alongside roasted Brussels sprouts for a complete meal that feels restaurant-worthy.

Thyme and Lemon Pan Seared Pork Chops

OBSESSED with how these pork chops turn out every single time. They’re juicy, flavorful, and ready in under 20 minutes. Seriously, this is your new weeknight hero.

Ingredients

– 4 boneless pork chops, 1-inch thick (or bone-in for extra flavor)
– 2 tbsp olive oil (or any neutral oil)
– 3 cloves garlic, minced (use fresh for best flavor)
– 2 tbsp fresh thyme leaves (or 2 tsp dried)
– Zest and juice of 1 lemon (about 2 tbsp juice)
– 1 tsp kosher salt (adjust based on chop thickness)
– ½ tsp black pepper (freshly cracked preferred)
– 2 tbsp unsalted butter (cold, for finishing)

Instructions

1. Pat pork chops completely dry with paper towels on both sides.
2. Season both sides of pork chops evenly with salt and pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Place pork chops in the hot skillet without crowding them.
5. Sear pork chops for 4-5 minutes without moving them until a golden-brown crust forms.
6. Flip pork chops using tongs and cook for another 4-5 minutes on the second side.
7. Reduce heat to medium and add minced garlic, thyme, and lemon zest to the skillet.
8. Cook for 30 seconds until fragrant, stirring constantly to prevent burning.
9. Add lemon juice to the skillet and swirl to combine with the pan drippings.
10. Add cold butter to the skillet and tilt the pan to create a sauce.
11. Spoon the butter sauce continuously over the pork chops for 1 minute.
12. Remove pork chops from the skillet and let rest on a cutting board for 3 minutes.
13. Pour remaining pan sauce over the pork chops before serving.
Gorgeous golden crust gives way to tender, juicy pork that practically melts. The lemon-thyme butter sauce adds bright acidity that cuts through the richness perfectly. Serve over creamy polenta or with roasted asparagus for a complete meal that feels fancy but comes together in minutes.

Spicy Cajun Pan Seared Pork Chops

Whip up restaurant-quality pork chops in under 20 minutes that’ll make your taste buds dance. These spicy Cajun beauties deliver maximum flavor with minimal effort—perfect for busy weeknights when you’re craving something extraordinary. Get ready to impress yourself with this foolproof searing method that creates the perfect crust every single time.

Ingredients

– 4 bone-in pork chops, 1-inch thick (bring to room temperature for even cooking)
– 2 tbsp olive oil (or any high-smoke-point oil like avocado)
– 2 tbsp Cajun seasoning blend (store-bought or homemade, adjust spice level to preference)
– 1 tsp kosher salt (use half if using table salt)
– 1/2 tsp black pepper, freshly ground
– 3 cloves garlic, minced (about 1 tbsp)
– 2 tbsp unsalted butter
– 1/4 cup chicken broth (or vegetable broth for variation)
– 1 tbsp fresh parsley, chopped (optional garnish)

Instructions

1. Pat pork chops completely dry with paper towels on all surfaces.
2. Rub both sides of each pork chop evenly with olive oil.
3. Combine Cajun seasoning, salt, and black pepper in a small bowl.
4. Generously coat both sides of each pork chop with the seasoning mixture, pressing gently to adhere.
5. Heat a large cast-iron skillet over medium-high heat for 2 minutes until very hot.
6. Place pork chops in the hot skillet without crowding—work in batches if necessary.
7. Sear undisturbed for 4-5 minutes until a deep golden-brown crust forms on the bottom.
8. Flip pork chops using tongs and cook for another 4-5 minutes on the second side.
9. Insert an instant-read thermometer into the thickest part—remove when it reads 145°F for perfect doneness.
10. Transfer pork chops to a plate and tent loosely with foil to rest.
11. Reduce skillet heat to medium and add butter to the pan drippings.
12. Add minced garlic and cook for 30 seconds until fragrant but not browned.
13. Pour in chicken broth and scrape up all the browned bits from the pan bottom.
14. Simmer the sauce for 1-2 minutes until slightly reduced and glossy.
15. Spoon the pan sauce over the rested pork chops and garnish with fresh parsley.

Keep these chops juicy and flavorful by serving immediately over creamy mashed potatoes or alongside crisp roasted vegetables. The spicy Cajun crust gives way to tender, perfectly pink pork that pairs beautifully with the garlicky pan sauce—elevating this simple dish into something truly special. For an extra kick, drizzle with hot sauce or serve with cool coleslaw to balance the heat.

Maple Syrup Glazed Pan Seared Pork Chops

Melt-in-your-mouth pork chops get a sweet, savory upgrade. Sear them golden, then glaze with maple syrup for sticky perfection. This 20-minute meal delivers restaurant-quality results right in your kitchen.

Ingredients

– 4 boneless pork chops, 1-inch thick (bring to room temperature for even cooking)
– 2 tbsp olive oil (or any neutral oil with high smoke point)
– 1 tsp kosher salt (adjust based on pork thickness)
– ½ tsp black pepper, freshly ground
– 3 garlic cloves, minced (use fresh for best flavor)
– ⅓ cup pure maple syrup (not pancake syrup for proper consistency)
– 2 tbsp apple cider vinegar (balances the sweetness)
– 1 tbsp Dijon mustard (adds tangy depth)
– ¼ tsp red pepper flakes (optional, for subtle heat)

Instructions

1. Pat pork chops completely dry with paper towels on both sides.
2. Season both sides of pork chops evenly with kosher salt and black pepper.
3. Heat olive oil in large skillet over medium-high heat until shimmering, about 2 minutes.
4. Place pork chops in hot skillet without crowding, cooking 4-5 minutes until deeply golden brown.
5. Flip pork chops using tongs and cook 4-5 more minutes until other side is browned.
6. Transfer pork chops to plate, reducing skillet heat to medium-low.
7. Add minced garlic to skillet and cook 30 seconds until fragrant but not browned.
8. Pour in maple syrup, apple cider vinegar, Dijon mustard, and red pepper flakes.
9. Whisk constantly for 1 minute until sauce thickens slightly and bubbles.
10. Return pork chops to skillet, spooning glaze over them repeatedly.
11. Cook 2-3 minutes, flipping once, until internal temperature reaches 145°F on instant-read thermometer.
12. Remove skillet from heat and let pork rest in glaze 3 minutes before serving.

The caramelized crust gives way to juicy, tender pork that’s perfectly balanced between sweet maple and savory pan drippings. Serve over creamy polenta to catch every drop of glaze, or slice thin for next-level sandwiches.

Rosemary and Apple Cider Pan Seared Pork Chops

Elevate your weeknight dinner with these juicy pork chops that transform basic ingredients into restaurant-worthy magic. Embrace the sweet-savory combo of rosemary and apple cider that caramelizes into a glossy, irresistible glaze.

Ingredients

• 4 bone-in pork chops, 1-inch thick (bring to room temperature for even cooking)
• 2 tbsp olive oil (or any neutral high-heat oil)
• 1 tsp kosher salt (adjust based on chop thickness)
• ½ tsp black pepper, freshly ground
• 2 fresh rosemary sprigs (or 1 tsp dried)
• 2 garlic cloves, smashed (peels left on to prevent burning)
• 1 cup apple cider (not vinegar—for natural sweetness)
• 2 tbsp unsalted butter (cold, for emulsifying the sauce)

Instructions

1. Pat pork chops completely dry with paper towels to ensure a crisp sear.
2. Season both sides of chops evenly with salt and pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Place chops in skillet—they should sizzle immediately—and cook undisturbed for 4 minutes.
5. Flip chops using tongs and cook for another 4 minutes until internal temperature reaches 145°F.
6. Transfer chops to a plate, tent loosely with foil, and rest for 5 minutes to redistribute juices.
7. Reduce skillet heat to medium and add rosemary, garlic, and apple cider, scraping up browned bits with a wooden spoon.
8. Simmer sauce for 5–7 minutes until reduced by half and slightly thickened.
9. Remove skillet from heat and swirl in cold butter until sauce is glossy and emulsified.
10. Discard rosemary stems and garlic peels, then spoon sauce over plated pork chops.

The chops emerge with a crackling crust giving way to tender, pink-centered meat. Each bite balances herbal fragrance from the rosemary with the tangy-sweet apple cider glaze. Serve over creamy polenta or alongside roasted sweet potatoes to soak up every drop of the pan sauce.

Herb Crusted Pan Seared Pork Chops

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Ingredients

– 4 bone-in pork chops, 1-inch thick (bring to room temperature for even cooking)
– 1/4 cup olive oil (or any neutral oil with high smoke point)
– 2 tbsp Dijon mustard
– 1/2 cup panko breadcrumbs
– 1/4 cup grated Parmesan cheese
– 2 tbsp fresh parsley, chopped
– 1 tbsp fresh thyme leaves
– 1 tsp garlic powder
– 1/2 tsp black pepper
– 1/2 tsp salt (adjust based on pork chop thickness)
– 2 tbsp unsalted butter
– 2 garlic cloves, smashed (optional for extra flavor)

Instructions

1. Pat pork chops completely dry with paper towels to ensure proper searing.
2. Season both sides evenly with salt and black pepper.
3. Combine panko, Parmesan, parsley, thyme, and garlic powder in a shallow bowl.
4. Brush one side of each pork chop with Dijon mustard using a pastry brush.
5. Press mustard-coated side firmly into herb mixture, creating an even crust.
6. Heat olive oil in a large skillet over medium-high heat until shimmering (about 350°F).
7. Place pork chops crust-side down in the hot skillet, being careful not to overcrowd.
8. Sear undisturbed for 4-5 minutes until golden brown crust forms.
9. Flip pork chops using tongs and cook for another 4-5 minutes.
10. Reduce heat to medium and add butter and smashed garlic to the skillet.
11. Continuously spoon melted butter over pork chops for 2 minutes to baste.
12. Check internal temperature with a meat thermometer, removing at 145°F.
13. Transfer pork chops to a wire rack and rest for 5 minutes before serving.

Zesty herb crust shatters with each bite, revealing juicy, perfectly pink pork. The Parmesan adds salty umami that balances the fresh herbs beautifully. Serve over creamy polenta or with roasted apples for a sweet contrast to the savory crust.

Simple Salt and Pepper Pan Seared Pork Chops

Every home cook needs this pork chop recipe in their arsenal—it’s fast, foolproof, and delivers restaurant-quality results with just salt, pepper, and a hot pan. Elevate your weeknight dinner game without the fuss.

Ingredients

• 4 boneless pork chops, 1-inch thick (or bone-in for extra flavor)
• 1 tbsp olive oil (or any neutral oil with high smoke point)
• 1 tsp kosher salt (adjust to taste, but don’t skimp for a good crust)
• 1/2 tsp freshly ground black pepper (freshly cracked for maximum aroma)

Instructions

1. Pat pork chops completely dry with paper towels to ensure a crisp sear.
2. Season both sides of each chop evenly with kosher salt and freshly ground black pepper.
3. Heat a large cast-iron or heavy-bottomed skillet over medium-high heat for 2 minutes until hot.
4. Add olive oil to the skillet and swirl to coat the bottom evenly.
5. Place pork chops in the skillet without crowding, leaving space between them for even browning.
6. Sear chops for 4–5 minutes without moving them to develop a deep golden-brown crust.
7. Flip chops using tongs and cook for another 4–5 minutes until internal temperature reaches 145°F on an instant-read thermometer.
8. Transfer chops to a plate and let rest for 5 minutes to allow juices to redistribute.

Juicy and tender with a crackling pepper crust, these chops shine alongside garlic mashed potatoes or a crisp arugula salad. Try slicing them over creamy polenta for a cozy twist that soaks up every bit of the pan juices.

Pan Seared Pork Chops with Mushroom Cream Sauce

Viral-worthy comfort just leveled up. Velvety mushroom cream sauce drapes over juicy, golden pork chops—this restaurant-quality dish comes together in under 30 minutes, making weeknight dinners feel like a celebration.

Ingredients

– 4 boneless pork chops, 1-inch thick (bring to room temp for even cooking)
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp kosher salt
– 1/2 tsp black pepper, freshly ground
– 8 oz cremini mushrooms, sliced (baby bellas work great)
– 2 cloves garlic, minced
– 1/2 cup dry white wine (like Sauvignon Blanc)
– 1 cup heavy cream
– 1/2 cup chicken broth
– 1 tbsp fresh thyme leaves (or 1 tsp dried)
– 2 tbsp unsalted butter, cold (for finishing sauce)

Instructions

1. Pat pork chops completely dry with paper towels—this ensures a perfect sear.
2. Season both sides of pork chops evenly with salt and pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Place pork chops in skillet without crowding; sear for 4–5 minutes until deeply golden brown.
5. Flip chops; cook another 4–5 minutes until internal temperature reaches 145°F on an instant-read thermometer.
6. Transfer pork to a plate; tent loosely with foil to rest.
7. Add sliced mushrooms to same skillet; sauté 5–6 minutes until browned and tender.
8. Stir in minced garlic; cook 30 seconds until fragrant.
9. Pour in white wine, scraping up any browned bits from pan bottom—this builds flavor.
10. Simmer wine 2 minutes until reduced by half.
11. Add chicken broth, heavy cream, and thyme; bring to a gentle simmer.
12. Cook sauce 4–5 minutes, stirring occasionally, until slightly thickened.
13. Remove skillet from heat; swirl in cold butter until sauce is glossy and rich.
14. Return pork chops and any accumulated juices to skillet, spooning sauce over top.
Wonderfully tender pork melts against the earthy, creamy sauce. Serve over mashed potatoes to soak up every drop, or alongside crisp green beans for a vibrant contrast.

Pan Seared Pork Chops with Garlic Mashed Potatoes

Hear that sizzle? That’s the sound of dinner winning. These juicy pork chops with creamy garlic mash will have everyone asking for seconds—no fancy skills required.

Ingredients

– 4 bone-in pork chops, 1-inch thick
– 2 lbs Yukon Gold potatoes, peeled and quartered
– 4 cloves garlic, smashed
– 1/2 cup heavy cream
– 4 tbsp unsalted butter, divided
– 2 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper, freshly ground
– 1/4 cup chicken broth
– 2 tbsp fresh parsley, chopped

Instructions

1. Pat pork chops completely dry with paper towels.
2. Season both sides evenly with kosher salt and black pepper.
3. Heat olive oil in large skillet over medium-high heat until shimmering.
4. Place pork chops in skillet—they should sizzle immediately.
5. Sear for 4-5 minutes until golden brown crust forms.
6. Flip chops using tongs—don’t pierce with fork.
7. Cook second side for 4-5 minutes until internal temperature reaches 145°F.
8. Transfer pork to plate and tent with foil.
9. While pork rests, place potatoes and garlic in large pot.
10. Cover with cold water by 1 inch and bring to boil.
11. Reduce heat to simmer and cook 15-18 minutes until fork-tender.
12. Drain potatoes and garlic completely—return to hot pot.
13. Mash potatoes until no large lumps remain.
14. Heat heavy cream and 3 tbsp butter in microwave until steaming.
15. Gradually pour cream mixture into potatoes while mashing.
16. Stir in chicken broth until creamy consistency forms.
17. Fold in chopped parsley until evenly distributed.
18. Melt remaining 1 tbsp butter in pork skillet over medium heat.
19. Pour pan juices over plated pork chops.

Perfectly seared chops yield to creamy garlic mash in every bite. The crispy edges contrast beautifully with the velvety potatoes—try serving with roasted asparagus for a complete meal that looks restaurant-worthy.

Parmesan Crusted Pan Seared Pork Chops

Whip up restaurant-quality pork chops that’ll have everyone begging for seconds. These parmesan-crusted beauties deliver maximum flavor with minimal effort—perfect for busy weeknights when you want something special without the fuss.

Ingredients

– 4 boneless pork chops, 1-inch thick (bring to room temperature)
– 1 cup grated Parmesan cheese (freshly grated works best)
– 1/2 cup all-purpose flour
– 2 large eggs
– 1/4 cup olive oil (or any neutral oil)
– 1 tsp garlic powder
– 1 tsp paprika
– 1/2 tsp black pepper
– 1/2 tsp salt (adjust to taste)
– 2 tbsp unsalted butter
– 2 cloves garlic, smashed (optional for extra flavor)
– Fresh parsley, chopped (for garnish)

Instructions

1. Pat pork chops completely dry with paper towels to ensure proper crust formation.
2. Season both sides of pork chops evenly with salt, black pepper, garlic powder, and paprika.
3. Place flour in a shallow dish and dredge each pork chop, shaking off excess flour.
4. Beat eggs in a separate shallow dish until fully combined.
5. Spread Parmesan cheese in a third shallow dish.
6. Dip each floured pork chop into the beaten eggs, coating both sides completely.
7. Press pork chop firmly into Parmesan cheese, creating an even crust on both sides.
8. Heat olive oil in a large skillet over medium-high heat until shimmering (about 350°F).
9. Carefully place pork chops in the hot skillet, cooking 2 at a time to avoid overcrowding.
10. Cook for 4-5 minutes until the bottom develops a golden-brown crust.
11. Flip pork chops using tongs and cook another 4-5 minutes on the second side.
12. Reduce heat to medium and add butter and smashed garlic to the skillet.
13. Baste pork chops continuously with the garlic butter for 1-2 minutes using a spoon.
14. Check internal temperature reaches 145°F using an instant-read thermometer.
15. Transfer pork chops to a wire rack to rest for 5 minutes—this keeps the crust crispy.
16. Garnish with fresh parsley before serving.

The crispy Parmesan crust gives way to incredibly juicy pork with a satisfying crunch in every bite. Serve these chops sliced over creamy polenta or alongside roasted vegetables for a complete meal that feels fancy but comes together in under 30 minutes.

Apple and Sage Pan Seared Pork Chops

Tired of boring pork chops? Transform them into a restaurant-worthy meal with sweet apples and earthy sage. This one-pan wonder delivers incredible flavor in under 30 minutes flat.

Ingredients

– 4 bone-in pork chops, 1-inch thick (or boneless)
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp kosher salt
– ½ tsp black pepper, freshly ground
– 2 medium apples, sliced (Honeycrisp or Granny Smith)
– 1 medium yellow onion, thinly sliced
– 3 cloves garlic, minced
– 2 tbsp fresh sage leaves, chopped (or 2 tsp dried)
– ½ cup apple cider (or chicken broth)
– 2 tbsp unsalted butter

Instructions

1. Pat pork chops completely dry with paper towels.
2. Season both sides evenly with salt and pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering.
4. Place pork chops in the hot skillet without crowding them.
5. Sear for 4-5 minutes until a golden-brown crust forms.
6. Flip chops and cook another 4-5 minutes until internal temperature reaches 145°F.
7. Transfer pork to a plate and tent with foil to rest.
8. Add sliced apples and onions to the same skillet.
9. Cook for 5-6 minutes until apples soften and onions become translucent.
10. Stir in minced garlic and chopped sage, cooking for 1 minute until fragrant.
11. Pour in apple cider, scraping up all the browned bits from the pan bottom.
12. Simmer for 2-3 minutes until liquid reduces by half.
13. Remove skillet from heat and swirl in butter until melted and glossy.
14. Return pork chops and any accumulated juices to the skillet.
15. Spoon the apple-sage pan sauce over the pork chops.

Rich, caramelized apples mingle with savory pan juices for a sauce that’s both sweet and herbaceous. Serve these chops over creamy mashed potatoes to soak up every drop, or slice them thin for an elegant plating over wild rice.

Dijon Mustard Pan Seared Pork Chops

Viral pork chop recipes flood your feed, but this one actually delivers. Velvety Dijon mustard creates a crust that crackles with flavor while keeping the meat impossibly juicy. Skip the dry chops forever—this method transforms basic ingredients into restaurant-quality magic in minutes.

Ingredients

– 4 bone-in pork chops, 1-inch thick (bring to room temperature for even cooking)
– 3 tbsp Dijon mustard (smooth works best for even coating)
– 2 tbsp olive oil (or any neutral high-smoke-point oil)
– 1 tsp garlic powder (not garlic salt)
– 1 tsp smoked paprika (adds depth to the crust)
– 1/2 tsp black pepper (freshly cracked preferred)
– 1/2 tsp salt (adjust based on mustard saltiness)

Instructions

1. Pat pork chops completely dry with paper towels—this ensures proper searing.
2. Rub Dijon mustard evenly over both sides of each chop using a pastry brush or back of a spoon.
3. Combine garlic powder, smoked paprika, black pepper, and salt in a small bowl.
4. Sprinkle seasoning mixture generously over both sides of mustard-coated chops.
5. Heat olive oil in a large cast-iron skillet over medium-high heat until shimmering (about 2 minutes).
6. Place chops in the hot skillet without crowding—work in batches if necessary.
7. Sear chops undisturbed for 4-5 minutes until a golden-brown crust forms on the bottom.
8. Flip chops using tongs and cook for another 4-5 minutes until internal temperature reaches 145°F.
9. Transfer chops to a clean plate and let rest for 5 minutes—this redistributes juices.
10. Spoon any pan drippings over the chops before serving.

Amazingly tender pork chops with a bold, savory crust that shatters with each bite. The Dijon mustard caramelizes into a tangy glaze that balances the rich pork flavor perfectly. Serve over creamy polenta to catch every drop of the pan sauce, or slice thin for next-level sandwiches.

Honey Garlic Pan Seared Pork Chops

Brace yourself for pork chop perfection that’ll have your taste buds dancing. These honey garlic beauties sear up juicy in minutes with a sticky-sweet glaze you’ll want to bottle. Get ready to level up your weeknight dinner game big time.

Ingredients

– 4 bone-in pork chops, 1-inch thick (or boneless)
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp kosher salt
– ½ tsp black pepper, freshly ground
– 4 cloves garlic, minced
– ⅓ cup honey
– 2 tbsp soy sauce (low sodium works too)
– 1 tbsp apple cider vinegar
– 2 tbsp unsalted butter
– 2 tbsp fresh parsley, chopped (optional garnish)

Instructions

1. Pat pork chops completely dry with paper towels on both sides.
2. Season both sides of pork chops evenly with salt and pepper.
3. Heat olive oil in large skillet over medium-high heat until shimmering, about 2 minutes.
4. Place pork chops in hot skillet without crowding—cook in batches if needed.
5. Sear pork chops for 4-5 minutes until deep golden brown crust forms.
6. Flip pork chops using tongs and cook other side for 4-5 minutes.
7. Check internal temperature reaches 145°F using instant-read thermometer in thickest part.
8. Transfer pork chops to plate and tent loosely with foil to rest.
9. Reduce skillet heat to medium and add minced garlic to remaining oil.
10. Cook garlic for 30 seconds until fragrant but not browned.
11. Whisk in honey, soy sauce, and apple cider vinegar until combined.
12. Simmer sauce for 2 minutes until slightly thickened and bubbly.
13. Stir in butter until melted and sauce becomes glossy.
14. Return pork chops to skillet and spoon sauce over both sides.
15. Cook for 1 minute to glaze and warm through.
16. Sprinkle with fresh parsley if using.

A caramelized crust gives way to incredibly juicy pork that practically melts. The sweet-sticky glaze with garlic punch makes these chops irresistible served over fluffy rice or with roasted veggies. Leftovers? Chop them up for next-level grain bowls or sandwiches—if they last that long.

Brown Sugar and Bourbon Pan Seared Pork Chops

Craving something sweet, savory, and seriously satisfying? Coat thick-cut pork chops in a brown sugar and bourbon glaze that caramelizes into a sticky, smoky crust. This recipe delivers restaurant-quality flavor in under 30 minutes, perfect for a weeknight dinner that feels fancy.

Ingredients

– 2 thick-cut boneless pork chops (1-inch thick for best results)
– 1/4 cup dark brown sugar (packed for maximum caramelization)
– 2 tbsp bourbon (or substitute with apple cider for alcohol-free)
– 1 tbsp soy sauce (or tamari for gluten-free)
– 1 tbsp olive oil (or any neutral oil with high smoke point)
– 1 tsp smoked paprika (adds depth to the glaze)
– 1/2 tsp garlic powder (for quick, even seasoning)
– 1/2 tsp black pepper (freshly cracked preferred)
– 1/4 tsp salt (adjust based on pork chop thickness)

Instructions

1. Pat pork chops completely dry with paper towels to ensure a perfect sear.
2. Rub both sides of each chop evenly with salt, black pepper, garlic powder, and smoked paprika.
3. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place pork chops in the hot skillet and sear undisturbed for 4-5 minutes until a golden-brown crust forms.
5. Flip chops and cook for another 4-5 minutes until internal temperature reaches 145°F on an instant-read thermometer.
6. Remove pork chops from skillet and let rest on a clean plate.
7. Reduce skillet heat to medium and carefully pour bourbon into the hot pan to deglaze, scraping up browned bits with a wooden spoon.
8. Whisk in brown sugar and soy sauce until the sugar dissolves completely, about 1 minute.
9. Simmer the glaze for 2-3 minutes until it thickens enough to coat the back of a spoon.
10. Return pork chops to the skillet, spooning glaze over them until fully coated and glossy.
11. Serve immediately with extra glaze drizzled over top.

Fork-tender pork chops boast a crackly sugar crust that gives way to juicy, bourbon-kissed meat. The smoky-sweet glaze clings to every bite, creating a balance that pairs beautifully with creamy mashed potatoes or crisp apple slaw. Leftover glaze? Brush it on grilled peaches or vanilla ice cream for an instant dessert upgrade.

Pan Seared Pork Chops with Cranberry Sauce

A perfectly seared pork chop meets tangy cranberry magic in this 30-minute showstopper. Get ready for crispy edges, juicy centers, and a sauce that’ll have you licking the spoon. Your weeknight dinner game just leveled up.

Ingredients

– 4 bone-in pork chops, 1-inch thick (bring to room temperature for even cooking)
– 1 tbsp olive oil (or any high-smoke-point oil)
– 1 tsp kosher salt
– 1/2 tsp black pepper, freshly ground
– 1 cup fresh cranberries
– 1/2 cup orange juice
– 1/4 cup brown sugar
– 1 tbsp balsamic vinegar
– 2 tbsp unsalted butter (cold, for finishing sauce)
– 2 fresh thyme sprigs (or 1/2 tsp dried thyme)

Instructions

1. Pat pork chops completely dry with paper towels.
2. Season both sides evenly with kosher salt and black pepper.
3. Heat olive oil in large skillet over medium-high heat until shimmering.
4. Place pork chops in skillet without crowding, searing for 4-5 minutes until golden brown crust forms.
5. Flip chops using tongs, cook another 4-5 minutes until internal temperature reaches 145°F on instant-read thermometer.
6. Transfer pork to plate, tent loosely with foil to rest.
7. Reduce skillet heat to medium, add cranberries, orange juice, brown sugar, and balsamic vinegar.
8. Scrape browned bits from pan bottom with wooden spoon to incorporate flavors.
9. Simmer sauce for 8-10 minutes until cranberries burst and liquid thickens slightly.
10. Stir in cold butter and thyme sprigs until butter melts and sauce glazes.
11. Remove thyme sprigs before serving.
12. Plate pork chops, spoon cranberry sauce over top. What makes this dish unforgettable is the contrast between the savory, crackling-crisp pork and the bright, tart-sweet cranberry glaze. Try serving over creamy polenta or with roasted Brussels sprouts to soak up every drop of that incredible sauce.

Pan Seared Pork Chops with Bourbon Glaze

Grab your skillet and get ready for the most flavorful pork chops you’ve ever made. These pan-seared beauties get a glossy bourbon glaze that caramelizes into pure magic. Perfect for date night or when you want to impress yourself.

Ingredients

– 4 bone-in pork chops, 1-inch thick (bring to room temperature for even cooking)
– 2 tbsp olive oil (or any neutral oil with high smoke point)
– 1 tsp kosher salt
– ½ tsp black pepper, freshly ground
– ½ cup bourbon (use a quality brand you’d drink)
– ¼ cup brown sugar, packed
– 2 tbsp soy sauce (or tamari for gluten-free)
– 2 tbsp apple cider vinegar
– 2 cloves garlic, minced
– 1 tsp Dijon mustard
– 2 tbsp unsalted butter, cold (creates richer sauce)
– 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Pat pork chops completely dry with paper towels—this ensures a perfect sear.
2. Season both sides generously with salt and pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Place pork chops in the hot skillet without crowding—cook in batches if needed.
5. Sear for 4-5 minutes until a golden-brown crust forms on the bottom.
6. Flip chops and cook another 4-5 minutes until internal temperature reaches 145°F.
7. Transfer pork chops to a plate to rest—they’ll continue cooking slightly.
8. Reduce heat to medium and pour bourbon into the same skillet—stand back as it may flame up.
9. Add brown sugar, soy sauce, apple cider vinegar, garlic, and Dijon mustard.
10. Simmer for 3-4 minutes, scraping up all the browned bits from the pan bottom.
11. Cook until the sauce thickens enough to coat the back of a spoon.
12. Remove skillet from heat and whisk in cold butter until the sauce becomes glossy.
13. Return pork chops to the skillet, spooning the glaze over them to coat completely.
14. Sprinkle with fresh parsley before serving.
Now you’ve got pork chops with a sticky-sweet crust that gives way to juicy, tender meat. The bourbon glaze adds smoky depth that pairs amazingly with mashed potatoes or crisp roasted vegetables. Nobody will believe this restaurant-quality dish came from your kitchen in under 30 minutes.

Balsamic and Rosemary Pan Seared Pork Chops

Get ready to transform basic pork chops into a restaurant-worthy meal in under 30 minutes. Grab your skillet and let’s create juicy, flavor-packed chops with a glossy balsamic glaze that’ll become your new weeknight obsession.

Ingredients

– 4 bone-in pork chops, 1-inch thick
– 2 tbsp olive oil (or any neutral oil)
– 3 fresh rosemary sprigs
– 3 garlic cloves, smashed
– 1/2 cup balsamic vinegar
– 2 tbsp honey
– 1 tsp Dijon mustard
– Salt and black pepper (be generous)

Instructions

1. Pat pork chops completely dry with paper towels.
2. Season both sides generously with salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering.
4. Carefully place pork chops in the hot skillet—they should sizzle immediately.
5. Sear for 4-5 minutes without moving until a golden-brown crust forms.
6. Flip chops using tongs and cook for another 4-5 minutes.
7. Add rosemary sprigs and smashed garlic cloves to the skillet around the pork.
8. Cook for 1 minute until fragrant, pressing rosemary with your spatula to release oils.
9. Remove pork chops to a plate and tent loosely with foil.
10. Reduce heat to medium and pour balsamic vinegar into the skillet.
11. Scrape up all the browned bits from the bottom with a wooden spoon.
12. Stir in honey and Dijon mustard until fully combined.
13. Simmer the sauce for 3-4 minutes until it thickens enough to coat the back of a spoon.
14. Return pork chops to the skillet and spoon glaze over them.
15. Cook for 1 final minute to warm the pork through.

Here’s your reward: perfectly seared chops with a sticky-sweet glaze that caramelizes beautifully. The rosemary-infused aroma pairs magically with the tangy balsamic reduction—serve these over creamy polenta or alongside roasted Brussels sprouts for a complete meal that feels anything but basic.

Conclusion

My goodness, what a delicious collection! These 35 pan-seared pork chop recipes offer endless inspiration for weeknight dinners and special occasions alike. We hope you’ll try a few, leave a comment sharing your favorites, and pin this article to your Pinterest boards for easy reference. Happy cooking!