These pan roasted pork chops are super juicy and packed with flavor. Just a bit of seasoning and some hot oil are all you need to make them shine!
Honestly, who can resist the crispy outside and tender inside of these chops? I love serving them with some veggies for a fun dinner. Yum!
Key Ingredients & Substitutions
Pork Chops: Bone-in chops are my favorite. The bone adds flavor and keeps the meat juicy. If you’re looking for a leaner option, boneless chops are a good substitute, but they’ll cook faster, so keep an eye on them!
Seasoning: Salt and pepper are essential for bringing out the pork’s natural flavor. You could also use garlic powder or a spice blend if you want to mix things up a bit.
Olive Oil: I love using olive oil for light flavor. Vegetable oil is fine too, but if you’re feeling adventurous, try avocado oil for a high smoke point!
Herbs: Fresh thyme is perfect for this dish, but rosemary works well too. Dried herbs can be a substitute, just use about a third of the amount since they’re more concentrated.
Cherry Tomatoes: These are optional, but I think they add a nice pop of color and sweetness. Swap them with bell pepper or mushrooms if you prefer.
How Do You Achieve the Perfect Sear on Your Pork Chops?
A beautiful sear is key to a flavorful crust on pork chops. Here are some tips to nail that perfect sear!
- Start with dry chops: Patting them dry helps ensure they brown instead of steam.
- Heat your skillet well: The pan should be hot before adding the oil. A test is to sprinkle a drop of water; it should sizzle.
- Leave them alone: Once in the pan, don’t move the chops around for the first few minutes. This helps form that nice crust.
Remember, searing is just the first step. With the oven finish, the chops stay juicy and are full of flavor!
How to Make Pan Roasted Pork Chops
Ingredients You’ll Need:
For the Pork Chops:
- 2 bone-in pork chops, about 1 inch thick
- Salt and freshly ground black pepper, to taste
For Cooking:
- 1 tbsp olive oil or vegetable oil
- 2-3 cloves garlic, peeled and lightly crushed
- 4-5 sprigs fresh thyme (or rosemary)
- 1 small shallot, peeled and halved
- 4-5 cherry tomatoes (optional)
- 2 tbsp unsalted butter
How Much Time Will You Need?
This delicious recipe will take about 30 minutes total. You’ll spend around 10 minutes preparing the ingredients and searing the pork chops, followed by 10 minutes in the oven, and then just 5 minutes resting them before serving. It’s quick and simple!
Step-by-Step Instructions:
1. Prep the Pork Chops:
Start by removing the pork chops from the fridge. Let them rest at room temperature for about 15-20 minutes—this helps them cook more evenly. Pat them dry with some paper towels to ensure a good sear!
2. Season Well:
Generously season both sides of each pork chop with salt and pepper. Don’t be shy with the seasoning; it enhances the flavor!
3. Heat the Skillet:
In a heavy oven-safe skillet, like a cast iron pan, heat your oil over medium-high heat. You want it hot, but not smoking. To check, sprinkle a drop of water in the pan—it should sizzle immediately!
4. Sear the Chops:
Once the oil is hot, add the pork chops to the skillet. Let them sear without moving them for about 3-4 minutes until you see a lovely golden-brown crust form.
5. Add Aromatics:
Carefully flip the pork chops over. Now add the crushed garlic, shallots, cherry tomatoes, and thyme sprigs to the skillet—these will flavor the chops beautifully.
6. Baste with Butter:
Throw the butter in the pan. As it melts, use a spoon to baste the butter and herbs over the chops. This adds so much flavor!
7. Roast in the Oven:
Now, transfer the skillet to your preheated oven at 400°F (200°C). Roast the chops for about 6-8 minutes, or until they reach an internal temperature of 145°F (63°C) for medium-rare.
8. Rest the Chops:
Once done, carefully remove the skillet from the oven. Transfer the pork chops to a plate and tent them loosely with foil. Let them rest for about 5 minutes. This step is important—it keeps them juicy!
9. Serve and Enjoy:
Finally, serve your pan-roasted pork chops garnished with the roasted garlic, shallots, tomatoes, and thyme from the pan. Enjoy this delightful meal with your favorite sides!
This method really highlights the deliciousness of the pork while ensuring that they remain juicy on the inside. Happy cooking!
Can I Use Boneless Pork Chops Instead?
Yes, you can use boneless pork chops! Just keep in mind that they may cook faster, so check the internal temperature a little earlier to prevent overcooking.
What Can I Substitute for Fresh Herbs?
If you don’t have fresh thyme or rosemary, dried herbs will work in a pinch. Use about 1 teaspoon of dried herbs for every tablespoon of fresh herbs since they are more concentrated. Add them during the same step in the cooking process!
How Do I Know When the Pork Chops Are Done Cooking?
The best way to know if your pork chops are cooked is to use a meat thermometer. They should reach an internal temperature of at least 145°F (63°C) for medium-rare. If you prefer them more well-done, aim for 160°F (71°C).
Can I Make This Recipe in a Different Pan?
Yes! You can use any oven-safe pan for this recipe, but if you’re using a non-stick pan or one that isn’t heavy, ensure it’s suitable for high heat. Cast iron is preferred for its excellent heat retention and ability to create a good sear.