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Perfectly pan seared pork chops with a golden-brown crust resting on a white plate.
Emily Carter

Pan Seared Pork Chops

Quickly pan sear pork chops to achieve a perfect golden crust and juicy interior, making for an easy and affordable weeknight meal.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 4 bone-in or boneless pork chops 1 to 1 1/2 inches thick
  • 1 teaspoon Italian seasoning
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • salt to taste
  • black pepper to taste
  • 1 tablespoon avocado oil or canola oil

Equipment

  • 1 heavy-bottomed skillet preferably cast iron
  • 1 instant-read meat thermometer
  • 1 Tongs
  • 1 plate

Method
 

  1. Pat the pork chops thoroughly dry with paper towels to remove excess moisture. This helps ensure a crisp sear.
  2. Generously season both sides of the pork chops with Italian seasoning, onion powder, garlic powder, chili powder, salt, and black pepper.
  3. Heat a heavy-bottomed skillet, preferably cast iron, over medium-high heat. Add the avocado oil and allow it to heat until shimmering and just beginning to smoke lightly.
  4. Carefully place the seasoned pork chops into the hot skillet, ensuring not to overcrowd the pan. Sear for 3 to 5 minutes without moving them, until a deep golden-brown crust forms on the bottom.
  5. Flip the pork chops and sear the second side for another 3 to 5 minutes until browned. If chops are very thick (over 1 inch), reduce heat to medium and continue cooking, flipping every few minutes, until an instant-read thermometer reads 140-145°F in the thickest part.
  6. Remove the pork chops from the skillet and transfer them to a plate. Let them rest for 10 minutes to allow the juices to redistribute, ensuring maximum tenderness and flavor.

Notes

For the juiciest pork chops, use an instant-read thermometer to ensure they reach an internal temperature of 140-145°F, then let them rest for 10 minutes.
  • If you don't have all the individual spices, a general poultry seasoning or even just salt and pepper will still yield tasty results.
  • Thinner chops will cook much faster, so keep a close eye on them to prevent overcooking.