Prepare yourself for perfectly cooked, tender, and juicy pan-seared pork chops. Simple ingredients and optimal cooking techniques will prove you don’t need anything fancy to create a healthy, flavorful, and restaurant-quality meal from home.
Why I love this recipe
- Affordable: Pork chops are a rather inexpensive cut of meat compared to other varieties. Plus, you’ll likely be able to get bulk discounts at your local butcher to save even more money!
- Versatile: Serve them with simple seasonings or slather them with your favorite marinade. Sear pork chops on a skillet, or char them on a grill. You’ve got options!
- Simple: This recipe highlights the flavor of good-quality meat by using just 2 simple ingredients. Marinate, sear, and enjoy!
What are pork chops, anyway?
Pork chops are a cut of meat that comes from the loin of pigs, running from the hip to the shoulder. You may see them labeled as loin chop, center-cut loin chop, blade chop, etc.
The different labels indicate exactly where along the loin the meat is cut from. In general, pork chops are known for being a tender, lean cut with a mild flavor. Once seared, they take on a beautiful color, flavor, and melt-in-your-mouth texture.
Ingredients For Pan-Seared Pork Chops
See the full list of ingredients in the recipe card below.
- Pork chops: For the juiciest and most flavorful results, you’ll want to use bone-in pork chops for pan-searing. Look for chops that are around 2 inches thick and about the same size as each other. I generally opt for rib chops or loin chops.
- Dale’s Seasoning: My go-to marinade for pan-seared pork chops (and most meat) is Dale’s. It provides intense savory, umami, and salty flavors that perfectly enhance the meat. If you prefer, you can make a homemade version or try another marinade. If I’m not using Dale’s, I normally just use a drizzle of olive oil and a pinch of salt and pepper.
How to Make Pan-Seared Pork Chops
Step 1: Marinate The Chops
In a casserole dish or large baking pan, marinate the pork chops for 15 minutes per side with a generous amount of Dale’s Seasoning or another marinade.
Step 2: Heat The Skillet
Add a small amount of oil to a skillet, then heat it over medium-high. It should be quite hot before starting to pan-sear the pork chops.
Step 3: Pan-Sear The Pork Chops
Place the pork chops on the hot pan and cook them for 3-5 minutes per side, depending on the thickness. Using a meat thermometer, periodically check the meat until it reaches about 10-15 degrees F below your desired internal temperature.
For reference, pork should reach an internal temperature of 145 degrees F, so I personally remove it from the skillet when it has reached about 130-135 degrees F (it will continue to cook as it rests).
Step 4: Rest The Chops
Remove the pork chops from the heat, allowing them to rest for 5-10 minutes to redistribute the juices and finish cooking.
What To Serve With Cast Iron Pork Chops
What doesn’t go with pan-seared pork chops? Try yours with classic side dishes like baked potatoes, mashed potatoes, mashed sweet potatoes, asparagus, broccoli, or green beans.
For a backyard barbecue, pair them with baked mac and cheese, deviled eggs, pasta salad, Caprese salad, or baked beans.
Recipe Variations
- Seasonings: Instead of Dale’s seasoning, make a homemade marinade with soy sauce, apple cider vinegar, dried ginger, onion, garlic, and paprika. Alternatively, use olive oil and seasoned salt, poultry seasoning, Montreal steak seasoning, or just salt & pepper.
- Chop cut: Experiment with different pork chop cuts and thicknesses until you reach your preferred flavor and texture.
Tips For The Best Recipe
- Bring to room temperature: Before cooking, set the pork chops on your counter for about 20 minutes. This will make searing them much easier and quicker.
- Bone-in: For the best flavor and juiciest texture, I suggest opting for bone-in pork chops.
- Thick is best: Thicker pork chops are less prone to overcooking and drying out, so opt for at least 1 ½ – 2-inch thick cuts of meat.
- Use a thermometer: Decide on your perfect temperature beforehand, and use a meat thermometer to ensure safely cooked meat. The National Pork Board recommends cooking pork chops to a temperature of at least 145 degrees F. Personally, I cook mine to 130 degrees F, then cover and let them rest until they reach 145 degrees F.
- Rest before serving: Allow the juices time to settle and evenly distribute by resting the pork chops for about 5-10 minutes before cutting into them.
- Generously season: Make sure you don’t skimp on the marinade or seasonings because this is what ultimately tenderizes the meat and helps form the crust, both of which are important for flavor.
What To Do With Leftovers
If you have leftover pan-seared pork chops, they will last you a few days. Here’s what to do:
- Fridge: Keep leftover pork chops in an airtight container in the refrigerator for up to 3-4 days.
- Freezer: If you’re not able to finish your pork chops within 3-4 days, transfer them to freezer-safe bags or containers and store them in the freezer for up to 3 months.
- Reheat: Thaw the chops overnight and reheat them on the stovetop or in the microwave (I prefer the stovetop). Add a little oil and cook them on low-medium for about 2-3 minutes per side, or until they’re warmed through.
Additional Recipes
If you enjoyed this cast iron pork chops recipe, test out some more of our best meat-forward centerpieces like these:
Frequently Asked Questions
Do you sear pork chops with oil or butter?
You can sear pork chops with oil or butter. Most chefs use a mixture of both for a best-of-both-worlds approach.
Can pork chops be a little pink?
Yes, pork chops are still considered safe to eat if they are a little pink. The safest way to determine doneness is to use an instant-read thermometer. Pork chops are ready to eat once they reach an internal temperature of 145 degrees F.
Why are my pork chops tough?
Tough pork chops are almost always due to overcooking them. Since they are such a lean cut of meat, it’s extremely important to watch them during every aspect of the cooking process.
The Perfect Pan-Seared Pork Chops
Equipment
Ingredients
- 4 Pork Chops (bone-in, about 2 inches thick)
- Dale’s Seasoning marinade
- oil (for searing)
Instructions
- In a casserole or large baking pan, marinate pork chops for 15 minutes per side with Dale’s Seasoning or other marinade.
- Add a small amount of oil to your skillet. Heat your skillet over medium-high heat.
- Place the pork chops on the pan and cook 3-5 minutes per side, depending on the thickness.
- Using a meat thermometer, periodically check the meat until it reaches the desired internal temperature.
- Remove from heat and allow meat to rest for 5-10 minutes to retain juices.