Pan Fried Pork Chops
These Pan Fried Pork Chops are golden and crispy on the outside yet tender and juicy inside. With garlic, herbs, and a quick skillet sear, they’re the perfect weeknight dinner that feels restaurant-worthy but takes just 30 minutes.
Ingredients
- 4 bone-in pork chops about 1-inch thick
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 4 garlic cloves smashed
- 2 sprigs fresh thyme or rosemary
- 1 tsp paprika
- 1 tsp Italian seasoning
- ½ tsp salt or to taste
- ½ tsp black pepper
Instructions
- Pat pork chops dry with paper towels. Season both sides with salt, pepper, paprika, and Italian seasoning.
- Heat olive oil and butter in a large cast-iron skillet over medium-high heat.
- Add pork chops to the hot skillet. Cook undisturbed for 3–4 minutes until a golden crust forms.
- Flip the chops, add garlic and thyme, and cook another 3–5 minutes depending on thickness.
- Check internal temperature—145°F (63°C) is perfect for juicy pork.
- Remove from pan and let rest 3–5 minutes before serving. Spoon pan juices over top.
Notes
Don’t overcrowd the skillet; cook in batches if needed.
For boneless chops, reduce cooking time slightly.
Always let pork rest after cooking to keep juices locked in.