These simple yet succulent Pan-Seared Pork Chops have only four ingredients.
When I first started working as a chef for a ghost kitchen, the idea of cooking meat terrified me. I had been vegetarian for two years prior, so the fear of cross-contamination or ruining a dish rang through my mind while the lead nutritionist described to me the ins and outs of how her clients liked their meat dishes.
After meeting my partner—a proud South African with a healthy appetite for meat—he introduced me to the ways his family has always cooked meat, and I realized how easy it was; it just requires some organization, patience, and a soapy sponge for cleanup.
Pork chops are amazing because they are difficult to ruin. They are generally quite tender—so they are less likely to be tough or dry if overcooked—and they are a great canvas for experimenting with different seasonings and marinades, including a simple salt and pepper blend as demonstrated in this recipe. They are also relatively affordable and quick to cook, making them great for meal preps and speedy weeknight dinners.
Are Pan-Seared Pork Chops Healthy?
A three-ounce serving of pork chops provides a large dose of high-quality protein, and lean cuts like loin chops are relatively low in fat. They also contain the essential minerals selenium, zinc, and iron. However, it’s important to note that this recipe is for pan-searing, and the use of olive oil adds to the amount of fat in the dish. That said, olive oil contains the “good” sort of fat that can be beneficial to the heart (monounsaturated fats).
While poultry like chicken carries a much higher risk of salmonella contamination, the risk is still present with pork. To reduce the risk, always use a meat thermometer to test the internal temperature of each chop (145 degrees Fahrenheit is recommended), and wash both your hands and your work surface thoroughly with soap and water before and after handling raw pork.
Marinating And Seasoning Your Pork Chops
If you’re confident in your skills and want to customize the flavor of your pork chops, there are so many marinades and seasonings that will take them to the next level. I’ve recently been experimenting with Elote Seasoning on pork chops, but you could also try a Greek Seasoning or Lemon-Pepper Seasoning. A classic Pork Tenderloin Marinade is also always saved in my mental cookbook for when I need something reliable. I like to let the chops soak in the marinade for a minimum of one hour.
Just keep in mind that your pork chops should be as dry as possible before pan-searing. If you’ve chosen to marinate your pork chops, simply pat them dry before adding them to the searing hot pan.
How To Make Ahead And Store
If you choose to marinate your pork chops, you can do so up to 24 hours before cooking them. Otherwise, there’s no need to prep anything in advance—just take them out of the refrigerator 30 minutes before you plan to start cooking, so they’re at room temperature. Store the leftovers in an airtight container in the refrigerator for 3-4 days.
Serving Suggestions
You can serve these golden-brown chops however your heart desires, but my favorite way is with a Chinese takeout-style Vegetable Fried Rice and a vibrant Smashed Cucumber Salad. They’re also incredibly easy to cook in advance and slot into weekday lunches, like in this Bánh Mì Sandwich or in this Cottage Cheese And Veggie Sandwich.
Ingredients
- 4 bone-in pork chops about 1 inch thick
- Sea salt to taste
- Freshly ground black pepper to taste
- 2 tablespoons olive oil or avocado oil
Instructions
- Pat both sides of the chops dry with paper towels, then season both sides generously with salt and black pepper. Let the pork chops sit at room temperature for about 30 minutes.
- Heat a large skillet over high heat, then when it's searing hot, add in olive oil.
- Place pork chops in the skillet and cook for about 4 to 5 minutes on each side, or until they develop a golden brown crust and reach an internal temperature of 145 degrees Fahrenheit. Lower heat to medium-high if they begin to brown too quickly.
- Remove the pork chops from the skillet and let them rest for 5 to 10 minutes before slicing and serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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