Pork Chop Recipes Pan: Juicy, Golden Skillet Pork Chops

These pan-seared pork chops are browned in a skillet, then served with a quick garlic-thyme butter sauce made in the same pan. The method works with bone-in or boneless chops and gives you a flavorful dinner without turning on the oven.

Ingredients

4 bone-in or boneless pork chops, about 1 inch (2.5 cm) thick and 8 ounces (225 g) each, about 2 pounds (900 g) total
1 teaspoon fine salt (6 g)
½ teaspoon freshly ground black pepper (about 1 g)
1 tablespoon neutral oil, such as canola or avocado oil (15 ml)
2 tablespoons unsalted butter (28 g)
3 garlic cloves, finely chopped (about 9 g)
1 teaspoon fresh thyme leaves (about 1 g), or ½ teaspoon dried thyme (about 0.5 g)
½ cup low-sodium chicken broth (120 ml)
1 teaspoon Dijon mustard (5 g)
1 teaspoon lemon juice (5 ml)
1 tablespoon chopped fresh parsley, optional (about 4 g)

Instructions

Prepare the chops. Pat the pork dry on all sides with paper towels; a dry surface browns more readily than a damp one. Season both sides evenly with the salt and pepper. Measure the broth and prepare the garlic and thyme now so they are ready when the pan is hot. If the chops are uneven in thickness, gently press the thicker end with the heel of your hand to even them out; do not pound them thin.
Heat the skillet. Set a large, heavy 12-inch (30 cm) skillet over medium-high heat for about 2 minutes. Add the oil and swirl to coat the bottom. The oil should look fluid and shimmer, but it should not smoke heavily. A cast-iron or stainless-steel skillet works well; a nonstick skillet can brown the chops too, though the pan sauce may have fewer browned bits.
Sear in batches. Place the chops in the skillet without crowding; in a 12-inch pan, cook two at a time. Lay them down away from you to reduce splashing, and leave them undisturbed for 3 to 4 minutes, until the underside is deeply golden. Turn and cook the second side for another 3 to 4 minutes. If a chop sticks, give it another short moment rather than pulling it loose. Transfer the first batch to a clean plate and cook the remaining chops in the same way. Add a teaspoon of oil if the pan looks dry. Exact time varies with the chop’s thickness, starting temperature, and the heat of the burner, so use a thermometer rather than relying only on the clock.
Check the temperature and rest. Insert an instant-read food thermometer sideways into the center of each chop, avoiding bone. The USDA FSIS safe minimum for whole cuts of pork is 145°F (63°C), followed by a 3-minute rest; cook any chop that has not reached that temperature a little longer, checking again. Set the cooked chops on a clean plate and let them rest for at least 3 minutes while you make the sauce. Keep the first batch loosely covered while the second batch cooks; it may rest longer, which is fine.
Make the pan sauce. Carefully pour off excess fat if there is more than about a teaspoon left in the skillet, but leave the browned bits. Lower the heat to medium-low and add the butter. When it melts, stir in the garlic and thyme for about 30 seconds, just until fragrant; do not let the garlic turn dark brown. Pour in the broth and scrape the bottom of the pan with a wooden spoon to loosen the browned bits. Whisk in the Dijon and simmer for 2 to 3 minutes, until the sauce is lightly reduced. Take the pan off the heat and stir in the lemon juice and parsley, if using.
Serve. Arrange the rested chops on plates and spoon the warm sauce over them. If the sauce thickens while you serve, stir in a tablespoon of broth or water (15 ml) to loosen it. Serve promptly so the crust stays appealing and the meat is warm.

Tips

Choose chops with an even thickness. One-inch chops are a useful target because they can brown before the centers overcook. Very thin chops cook much faster and are easier to dry out; check them early with a thermometer. If yours are thicker than 1 inch (2.5 cm), brown them as directed, then lower the heat and continue cooking until they reach 145°F (63°C).
Dry the surface and avoid crowding. Moisture on the meat creates steam, which slows browning. Cook in batches if the chops touch or overlap, and let the skillet regain heat between batches. If the pan starts smoking, lower the heat rather than letting the oil or browned bits burn.
Adjust the sauce to your pantry. Vegetable broth can replace chicken broth without changing the method, though it may taste a little less savory. If you do not have Dijon, use ½ teaspoon (2.5 g) of whole-grain mustard or leave it out; the sauce will be less tangy and slightly less rounded. Dried thyme is more concentrated than fresh, so use the smaller amount listed.
Use a clean plate for cooked meat. Do not return cooked chops to a plate that held raw pork unless you wash it first. Resting is part of the safe cooking process, and checking each chop is especially helpful when the pieces vary in thickness.

Serving Suggestions

The buttery skillet sauce is especially good with sides that can catch it. Serve the chops with mashed potatoes, buttered noodles, rice, or crusty bread, and add a green vegetable such as green beans, broccoli, or sautéed spinach. For a lighter plate, pair them with a crisp cabbage slaw or a simple salad dressed with a tart vinaigrette; the acidity balances the richness of the sauce.

If you are making a full dinner, start the potatoes or rice before heating the skillet, then cook a vegetable while the chops rest and the sauce simmers. Keep the sides simply seasoned so they do not compete with the garlic, thyme, and browned pork. Spoon sauce over the meat just before serving rather than coating the chops far ahead, which helps preserve their browned exterior.

Variations

Make it creamy: After the broth has reduced, stir in 2 tablespoons of cream (30 ml) and simmer gently for about a minute. Do not boil hard, since the sauce can become greasy. The result is richer and less sharp than the broth-based version.

Add mushrooms: Slice 4 ounces of mushrooms (115 g) and cook them in the skillet after the chops are done, adding a little oil if needed. Once browned and tender, transfer them briefly to a plate, make the garlic-butter sauce, then stir the mushrooms back in. This adds earthy flavor and makes the sauce more substantial.

Try a peppery pan sauce: Add ½ teaspoon cracked black pepper (about 1 g) with the garlic, then finish the sauce with the broth and Dijon as directed. For a sweeter note, replace the lemon juice with 1 teaspoon cider vinegar (5 ml); the sauce will taste rounder and less citrusy.

Use boneless chops: Boneless chops work with the same ingredients and technique, but their leaner, more uniform shape may cook a little faster. Begin checking their temperature early, especially if they are thinner than 1 inch (2.5 cm). The thermometer reading, not a fixed searing time, determines when they are ready.

Storage and Reheating

Refrigerate leftover pork chops and sauce within 2 hours of cooking, in a shallow airtight container. They keep for 3 to 4 days in the refrigerator. Store the sauce with the chops or in a separate small container; separating it can make it easier to reheat gently without overcooking the meat. For longer storage, freeze the chops and sauce in a freezer-safe container for up to 2 to 3 months for best quality. Thaw frozen portions overnight in the refrigerator.

To reheat, put the chops and sauce in a covered skillet with a tablespoon or two of broth or water (15–30 ml). Warm over low heat, turning once, until the thickest part reaches 165°F (74°C), the safe temperature for reheated leftovers. You can also microwave a covered portion in short intervals, turning the meat and checking the temperature between intervals. Avoid prolonged high heat, which can make lean pork tough. Reheat only the portion you plan to eat.

Frequently Asked Questions

Should I use bone-in or boneless pork chops?
Either works. Bone-in chops may take a little longer and have a different shape around the bone, so place the thermometer in the thickest meat without touching bone. Boneless chops are convenient and may cook faster. Choose chops of similar thickness when possible so they finish at about the same time.

How do I keep pan-fried pork chops from drying out?
Use chops around 1 inch (2.5 cm) thick, avoid cooking them by time alone, and remove each one from the heat when it reaches 145°F (63°C), followed by a 3-minute rest. A thermometer is more dependable than judging doneness by color. Searing creates a browned surface, but it does not seal in juices or replace checking the center.

Can I make these pork chops without butter?
Yes. Use 1 tablespoon (15 ml) of olive oil in place of the butter, or use a plant-based butter suitable for cooking. The sauce will taste less creamy and may not have quite the same buttery finish, but the broth, garlic, thyme, mustard, and lemon still make a flavorful pan sauce.

Can I make the sauce without broth?
Use water in a pinch, then taste and adjust the seasoning. The sauce will be lighter and less savory, so a small extra dab of Dijon or a little more lemon can help balance it. Avoid adding too much salt before tasting, particularly if the broth or mustard you use is already salty.

Why did my chops not brown?
The skillet may have been too cool, the chops may have been damp, or the pan may have been crowded. Pat the meat dry, preheat the skillet, and cook in batches with space around each chop. Once the meat is down, leave it alone for the first few minutes; frequent moving interrupts contact with the hot pan and can prevent an even crust.

Can I prepare the pork chops ahead?
You can measure the sauce ingredients and chop the garlic and herbs several hours ahead, keeping them covered in the refrigerator. For best texture, sear the chops close to serving time. Cooked leftovers can be refrigerated and reheated as described above, but reheating may soften the browned surface.

More recipes to cook

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

Spotted an error? Tell us and we will correct it (corrections policy).