Juicy Garlic Butter Pan-Seared Pork Chops You’ll Love

Ah, pork chops! They’re like the unsung heroes of the dinner table—underappreciated but oh-so-delicious when given the right treatment.

Picture this: a sizzling pan, the aroma of garlic mingling with butter, and that irresistible golden crust forming on the chops.

It’s the kind of meal that makes you forget about the world for a moment.

Steps

Begin by patting the pork chops dry with a paper towel. Generously season them with Italian seasoning, onion powder, garlic powder, chili powder, salt, and pepper.
Heat a skillet over medium-high heat and add avocado or canola oil. Once the oil is hot, place the pork chops in the skillet.
Sear the pork chops on one side without moving them for 3-5 minutes until they’re golden brown. Flip them over to sear the other side.
For pork chops thicker than 1 inch, reduce the heat to medium and continue cooking, flipping occasionally, until an instant-read thermometer shows 140-145°F in the center.
If the pork chops do not release easily from the pan, let them cook a bit longer. They should naturally release when the crust is crisp.
Once cooked, remove the pork chops from the heat and let them rest on a plate for 5-10 minutes. This resting period allows the juices to redistribute, ensuring tender and juicy chops.

What are the best cuts of pork for pan-searing?
Boneless pork chops are excellent for searing due to their thickness and tenderness. Loin chops, which are leaner, and center-cut, bone-in chops also work well.
How can I ensure my pork chops are juicy and not overcooked?
To keep pork chops juicy, use a meat thermometer to check that the internal temperature reaches 135°F and let them rest to reach 145°F. Avoid moving them while searing to develop a good crust.
What oil should I use for searing pork chops?
Avocado or canola oil is ideal because they have high smoke points, which help achieve a perfect golden crust without burning.
How should I store cooked pork chops to maintain tenderness?
Allow pork chops to cool to room temperature before refrigerating. Store them in airtight glass containers or wrap them tightly with foil or plastic wrap. Reheat gently to maintain tenderness.
Can pork chops be frozen without losing quality?
Yes, freeze pork chops soon after cooking or purchasing. Raw pork chops are best kept in the freezer for 4 to 6 months, while cooked ones maintain quality for 2 to 3 months.

Choose the Right Pork Chop: Opt for thick-cut pork chops, at least 1 inch thick, for juicier and more flavorful results. Both bone-in and boneless variants work well, but bone-in chops tend to be slightly juicier and richer in taste.
Preheat the Skillet Properly: Ensure your skillet is preheated to medium-high until it’s shimmering before adding the pork chops. This step is crucial for achieving a nice golden crust.
Use a Meat Thermometer: To ensure your pork chops are cooked perfectly, use a meat thermometer. Remove the chops from the heat when they reach an internal temperature of 135°F, allowing them to rest and continue cooking to reach 145°F.
Let the Pork Chops Rest: After cooking, let the pork chops rest on a plate for at least 5 minutes. This step allows the juices to redistribute, resulting in tender, flavorful meat.

Cast Iron Skillet: Ideal for achieving an even sear and perfect for high-heat cooking.
Instant Read Thermometer: Essential for checking the internal temperature of the pork chops to ensure they are cooked properly.
Silicone Solid Turner: A non-stick, high-heat resistant spatula for flipping the pork chops.
Stainless Steel Kitchen Tongs: With silicone tips to prevent scratching the pan and for safe handling of hot food.