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Pan-Seared Pork Chops Recipe

American · Main course · 25 min total

Juicy, golden-brown pork chops with a simple pan sauce, perfect for a quick weeknight dinner.

Ingredients

• 4 bone-in pork chops, about 1 inch thick
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)

Instructions

1. Pat pork chops dry with paper towels. Season both sides with salt, pepper, and garlic powder.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Add pork chops to the skillet in a single layer. Cook without moving for 4-5 minutes until golden brown.
4. Flip chops and cook another 4-5 minutes until internal temperature reaches 145°F (63°C). Transfer to a plate and tent with foil.
5. Reduce heat to medium. Add butter to skillet. Once melted, add garlic and cook 30 seconds until fragrant.
6. Pour in chicken broth and thyme, scraping up browned bits. Simmer 2-3 minutes until slightly thickened.
7. Return pork chops to skillet, turning to coat in sauce. Serve immediately with sauce spooned over.

Tips

• Let chops rest 5 minutes before serving for juicier meat.
• Use a meat thermometer for perfect doneness.
• Substitute rosemary or sage for thyme if desired.

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