These easy pan seared pork chops are the juiciest, most tender pork chops you’ll ever try. Boneless pork chops are salt and peppered, then seared with olive oil, butter, and fresh oregano to create the perfect main dish.
With this pan seared pork chops recipe, there’s no need to finish them off in the oven. Using a cast iron pan will give you the beautiful caramelized crust on the outside, and keep the pork chops juicy and flavorful as ever!
How To Pan Sear Pork Chops
To make these pan seared pork chops:
- Pat dry using a paper towel. Add olive oil. Sprinkle salt, black pepper, and Italian seasoning over both sides of the pork chops.
- Heat olive oil in a cast iron skillet over high heat.
- Sear each pork chop for about 3 minutes on one side.
- Flip pork chops and sear for an additional 4-5 minutes or until internal temperature reaches 145°F (medium rare) or 160°F (medium).
- While second side cooks, add butter, garlic cloves, and oregano sprigs, and thyme sprigs to pan.
- Use a spoon to baste pork chops with butter/oil mixture to coat, and allow pork chops to rest for 3-5 minutes before serving.
Pro tip – spoon the sauce over the chops as you’re serving for more buttery deliciousness.
How Long Do You Need To Pan Sear Pork Chops?
These pork chops cook quickly, and need about 7-10 minutes total. According to pork.org, pork is best served medium rare – medium, which is the equivalent of 145°F – 160°F. Use a meat thermometer or instant-read thermometer to confirm the temperature of the pork chops.
If you’re making pan seared bone in pork chops, the cooking times will need to be adjusted with a few extra minutes.
We also suggest adding a couple minutes for thick cut pork chops.
Always remember to rest the meat before slicing or serving to allow the juices to settle back into the cut of meat.
What To Serve With Pan Seared Pork Chops
Pork chops are one of the easiest main dishes to create sides for! Anything from asparagus to roasted broccoli works. Pork chops are great over pasta with a quick pork gravy, or served next to roasted potatoes.
We love serving pork chops mashed potatoes too!
Store pan seared pork chops in an air tight container in the fridge for up to 4 days.
More Delicious Main Courses
- French Dip Sandwiches
- Tuscan Chicken Pasta
- Peruvian Chicken (Pollo A La Brasa)
- Taco Meatball Casserole
- Creamy Chicken Pesto Pasta
Pan Seared Pork Chops
- 4 boneless pork chops
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons butter
- 2 tablespoons olive oil
- 4 cloves garlic smashed
- 4 sprigs oregano fresh
- Generously season both sides of each pork chop with salt, pepper, and Italian seasoning. Trim off excess fat.
- Heat a cast iron pan over medium high heat with olive oil and butter.
- Sear each pork chop for 3 minutes on first side.
- Flip pork chops and sear for an additional 4-5 minutes. Add smashed garlic cloves, and fresh oregano.
- Tilt pan and use a spoon to baste pork chops with pan juices while cooking.
- Rest pork chops for 5-7 minutes before slicing or serving.
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