Pork Chop Recipe with McCormick Seasoning and Pan Sauce

These McCormick-seasoned skillet pork chops are seared until browned, then served with a quick onion and chicken-broth pan sauce. The seasoning blend brings savory garlic, pepper, and herbs to the meat, making this an easy stovetop dinner with familiar flavors and no long marinade.

Ingredients

4 boneless or bone-in pork chops, about ¾ inch (2 cm) thick and 6 ounces (170 g) each
1 tablespoon McCormick Grill Mates Montreal Steak Seasoning, about 9 g
1 teaspoon garlic powder, 3 g
½ teaspoon paprika, about 1 g
¼ teaspoon freshly ground black pepper, about 0.5 g
1 tablespoon neutral cooking oil, 15 ml
1 medium yellow onion, thinly sliced, about 150 g
1 garlic clove, finely chopped, about 3 g
¾ cup low-sodium chicken broth, 180 ml
1 teaspoon Dijon mustard, 5 ml
1 tablespoon unsalted butter, 14 g
1 teaspoon chopped fresh parsley, about 1 g, optional
Fine salt, as needed, but taste before adding because the seasoning blend contains salt

Instructions

Prepare the chops. Pat the pork dry on all sides with paper towels; this helps it brown rather than steam. In a small bowl, mix the Montreal seasoning, garlic powder, paprika, and black pepper. Sprinkle the mixture over both sides of the chops and press it gently into the surface. Let them stand at room temperature for about 10 minutes while you slice the onion and prepare the other ingredients. Do not leave raw pork out longer than necessary.
Heat the skillet. Set a large, heavy 12-inch skillet over medium-high heat for about 2 minutes. Add the oil and tilt the pan to coat its base. It should look fluid and shimmer, but it should not smoke heavily. If your skillet is smaller, cook the chops in batches so they have space between them; crowded meat releases moisture and will not develop a good crust.
Sear the first side. Arrange the chops in the skillet and leave them undisturbed for 4 to 5 minutes. A brown crust should form before you turn them. If a chop sticks, give it another 30 seconds rather than pulling it up by force. Turn the chops with tongs and cook the second side for 4 to 5 minutes. The exact time depends on thickness, whether the chops are bone-in, and how hot the pan is.
Check for doneness and rest. Insert an instant-read food thermometer sideways into the center of the thickest chop, avoiding the bone. Whole cuts of pork must reach the USDA FSIS safe minimum internal temperature of 145°F (63°C), followed by a 3-minute rest. If a chop has not reached that temperature, reduce the heat to medium and keep cooking, checking every minute or two. Transfer cooked chops to a clean plate, loosely tent with foil, and let them rest for at least 3 minutes. Do not put cooked meat back on the plate that held it raw.
Make the onion pan sauce. Pour off excess fat if the pan has more than about a tablespoon remaining, leaving the browned bits in place. Reduce the heat to medium. Add the sliced onion and cook for 3 to 4 minutes, stirring, until softened and lightly golden. Stir in the chopped garlic for about 30 seconds, just until fragrant; garlic can turn bitter if it scorches.
Finish the sauce and serve. Pour in the chicken broth and scrape the bottom of the pan with a wooden spoon to loosen the browned bits. Stir in the Dijon mustard and simmer for 2 to 3 minutes, until the liquid is slightly reduced. Turn off the heat and swirl in the butter. Taste the sauce before adding salt. Spoon the onions and sauce over the rested chops, scatter with parsley if using, and serve while warm.

Tips

Choose chops of even thickness. Similar-sized chops finish at roughly the same time. Very thin chops can overcook before a crust develops, while chops much thicker than 1 inch need more time at a lower heat after searing. Use the thermometer rather than relying only on minutes or color.
Adjust the salt carefully. Montreal Steak Seasoning is a salty blend, and broth can add more. This recipe uses low-sodium broth and does not call for salt in the initial rub. If you have a salt-free seasoning blend, add about ½ teaspoon of kosher salt (roughly 2 g) to the rub, then season the finished sauce to taste.
Use the right pan and heat. Stainless steel or cast iron gives the chops room to brown and leaves flavorful browned bits for the sauce. If the fond—the brown residue in the pan—looks dark brown, that is useful flavor; if it is black or smells burnt, wipe out the pan before making the sauce so it does not taste bitter.
Keep the meat juicy. Drying the surface before seasoning and avoiding repeated flipping both help with browning. Resting gives the juices time to settle, but the chops do not need a long rest. If your chops are especially lean, take them off the heat as soon as the center reaches the safe temperature.

Serving Suggestions

Serve each chop with plenty of onion pan sauce and a side that can catch it. Mashed potatoes, buttered egg noodles, rice, or soft polenta all work well. For a lighter-feeling plate, try roasted green beans, steamed broccoli, sautéed cabbage, or a crisp green salad dressed with a simple vinaigrette. A spoonful of applesauce or sliced tart apple also suits the savory, peppery seasoning without competing with the sauce.

If dinner needs to stretch to more people, slice the rested chops across the grain and arrange the slices over mashed potatoes or rice. Spoon the sauce over the top just before serving so the meat stays moist. For a family-style meal, keep the sauce in a warm serving bowl and let everyone add as much as they like. The recipe is best served soon after cooking, while the crust is still noticeable and the sauce is glossy.

Variations

Use another McCormick blend: McCormick Grill Mates Montreal Chicken Seasoning or a garlic-and-herb blend can stand in for the steak seasoning. Blends vary in salt and intensity, so start with about 2 teaspoons (roughly 6 g), taste the finished sauce, and add more seasoning only if needed. The flavor will shift toward herbs or poultry-style seasoning, but the method stays the same.

Make it smoky or spicy: Replace the sweet paprika with smoked paprika for a subtle smoky note. For heat, add ⅛ teaspoon (about 0.3 g) cayenne to the rub, or pass hot sauce at the table. Avoid adding a large amount of cayenne at once; it can quickly overpower the onion and broth.

Change the sauce: Use vegetable broth instead of chicken broth for a similar savory sauce. For a creamier finish, stir in 2 tablespoons (30 ml) of heavy cream after the broth has reduced, then warm gently without boiling. To brighten the original sauce, add 1 teaspoon (5 ml) lemon juice off the heat. These swaps change the sauce’s richness or acidity but do not require changing how the pork is cooked.

Use bone-in chops: Bone-in chops work well and can have a little more flavor, though the bone may make them cook unevenly and take longer. Keep the thermometer away from the bone when checking. If the outside browns before the middle reaches 145°F (63°C), lower the heat and cover the pan loosely for a few minutes, then check again.

Storage and Reheating

Refrigerate leftover pork and sauce within 2 hours of cooking, in a shallow airtight container. They keep for 3 to 4 days in the refrigerator. Store the chops with some sauce if possible; it helps limit drying when reheating. For longer storage, freeze the cooled chops and sauce in a freezer-safe container for up to 2 to 3 months for best quality. Thaw overnight in the refrigerator rather than on the counter.

Reheat only the portion you plan to eat. For the stovetop, place the chop and sauce in a covered skillet with a tablespoon or two of broth or water, then warm over low heat, turning once. You can also microwave a chop covered with sauce in a microwave-safe dish in short intervals, turning or rearranging it between intervals. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. Gentle heat and extra sauce help the meat stay tender, though reheated chops will not have quite the same crisp seared surface as freshly cooked ones.

Frequently Asked Questions

Can I use boneless or bone-in pork chops?

Either works. Boneless chops are easy to portion and check, while bone-in chops may take a little longer and can cook less evenly near the bone. The recipe timing is a guide for chops about ¾ inch (2 cm) thick. Check each chop separately and remove it from the pan once its center reaches 145°F (63°C), then give it the required 3-minute rest.

Do I need to marinate the pork first?

No. The dry seasoning gives the surface plenty of flavor without a marinade, and the chops can go into the skillet after a short 10-minute stand while you prepare the onion. If you want to season ahead, refrigerate the seasoned chops covered for up to 8 hours, then cook them directly from the refrigerator, allowing a little extra cooking time as needed. Do not leave them at room temperature for an extended period.

Can I make this recipe without Montreal Steak Seasoning?

Yes. Use another savory McCormick seasoning blend, or make a simple rub with ½ teaspoon kosher salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, and ½ teaspoon paprika. That substitute will taste simpler and less like the peppery Montreal-style blend, but it still seasons the pork well. If using a blend that already contains salt, reduce or omit the added salt.

How can I tell when pork chops are done without cutting them open?

A food thermometer is the reliable way to check. Insert an instant-read thermometer into the center from the side, taking care not to touch bone or the skillet. Pork can remain slightly pink after reaching a safe temperature, so color alone is not a dependable doneness test. Cook whole pork chops to 145°F (63°C) and let them rest for 3 minutes.

Can I cook the chops in an air fryer?

You can, but the onion pan sauce is designed for a skillet and will need to be made separately on the stovetop. Season the chops as directed, arrange them in a single layer in the air-fryer basket, and cook according to your appliance’s guidance, turning as needed. Check the thickest part with a thermometer and stop cooking at 145°F (63°C), followed by a 3-minute rest. Air fryers vary, so use temperature rather than a fixed time as your final check.

What should I do if the pan sauce is too salty or too thin?

If it tastes too salty, add a splash of unsalted broth or water and a little butter, then taste again; avoid trying to cover the salt with extra seasoning. If it is too thin, simmer it for another minute or two before adding the butter. The sauce will thicken slightly as it cools, so stop reducing it while it is still a little looser than you want on the plate.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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