Pan-Seared Pork Chops
Out in the country, a pork chop supper has always been a quiet kind of celebration. My mother relied on pan-seared chops for busy weeknights—simple, no-fuss meals that always satisfied. This three-ingredient version keeps things as basic as possible: quality pork, a touch of salt, and butter in a hot skillet. The magic comes from the golden crust, the juicy center, and the familiar aroma that fills the kitchen, bringing back evenings when the sun dipped low and supper meant the day was done.
These chops go hand in hand with classic sides like mashed potatoes, buttered corn, or green beans. Skillet-fried or baked potatoes work just as well, while crisp coleslaw or a simple lettuce salad with radishes adds a refreshing balance. In summer, sliced garden tomatoes with a pinch of salt make an easy, fresh addition. For a heartier option, serve the chops over egg noodles and spoon the pan juices over the top.
Pan-Seared Pork Chops
Ingredients
- 2 bone-in pork chops (about 1 inch thick, 6–8 oz each)
- 1 tsp kosher salt (or to taste)
- 2 tbsp unsalted butter
Directions
1. Prepare the chops
Pat the pork chops dry with paper towels.
2. Season
Season both sides with salt and let rest at room temperature for 15–20 minutes.
3. Heat the skillet
Place a heavy skillet (preferably cast iron) over medium-high heat and let it heat for 3–5 minutes.
4. Add butter
Add the butter and let it melt until it begins to foam and turn lightly golden.
5. Sear
Place the chops in the skillet, laying them away from you. Sear without moving for 3–5 minutes, until a deep golden crust forms.
6. Cook through
Flip the chops and reduce heat to medium. Cook another 3–5 minutes, spooning the butter over the top, until the internal temperature reaches 140–145°F (60–63°C).
7. Rest and serve
Transfer to a warm plate, pour the pan juices over, and let rest for 5 minutes before serving.
Simple, classic, and full of flavor, these pan-seared pork chops are a timeless meal that proves great cooking doesn’t need to be complicated.
