Pan Seared Pork Chops (with Homemade Herb Butter!)

These Pan-Seared Pork Chops are juicy, golden, and finished with a savory herb butter. They’re easy enough for a weeknight but feel fancy enough for company.

Serve with garlic mashed potatoes and a side of roasted green beans for a dinner that feels restaurant-worthy.

plated Pan Seared Pork Chops with melted butter

Holly’s Recipe Highlights: Pan Seared Pork Chops

Flavor: Rich and savory with golden caramelized edges, a buttery herb flavor, and a hint of garlic in every bite.
Why Make It: Pork chops are affordable, simple to prepare, and versatile. Made with simple pantry staple seasonings, it’s a great last minute meal!
Recommended Tools: A cast iron skillet works best, but any heavy skillet can be used.
Serving Suggestions: I love serving these with a side of creamy mashed potatoes, roasted vegetables, or oven-baked rice.

Total Time: 25 Mins Servings: 2 Pork Chops Cooking Method: Pan-Seared

Ingredient Notes

Pork Chops: Choose 1 ½-inch thick bone-in pork chops for a golden crust and juicy center. Boneless pork chops work too, but cook faster, so watch closely.
Oil: I use vegetable oil as it has a higher smoke point than olive oil and is better for searing. Peanut oil, sunflower oil, or corn oil can be used.
Seasonings: Season with salt and black pepper during searing to keep the other spices from burning. Rosemary and thyme are added to the herbed butter at the end. Other mild seasonings like sage, marjoram, parsley, or oregano can be added to the butter mixture.

adding seasonings to pork chops to make Pan Seared Pork Chops

How to Make Pan Seared Pork Chops

Make the herb butter and set aside.
Pat the pork chops dry and season (full recipe below).
Sear in a hot skillet, then reduce heat and cook until tender.
Rest pork chops while melting the herb butter, then spoon overtop.

While the pork rests, add about ¼ cup of white wine to the hot pan to deglaze and scrape up any brown bits. Melt the butter and herbs and then add about ½ cup or so of heavy whipping cream. Simmer over medium high heat until thickened.

Season generously with salt & pepper to taste and add any juices from the rested chops. Spoon the sauce over the chops to serve.

Brining First: Brine the pork chops if time allows, this is optional but adds flavor and helps tenderize the meat. Dab the chops dry after brining. Reduce the salt accordingly.
Pat Dry: Pat the pork chops dry to remove excess moisture to help the seasonings adhere, plus you’ll get a better sear.
Let the Skillet Do the Work: Ensure the pan is hot and don’t move the chops too much during the first sear to create a nice golden crust.
Don’t Overcook: Use a meat thermometer and pull the pork chops around 138°F to 140°F so they rise to 145°F as they rest.
Rest the Pork Chops: Let them rest for at least 5 minutes before cutting so the juices stay in the meat.

Storing Leftovers

Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months.
Thaw in the refrigerator overnight before reheating. Reheat in a covered skillet over low heat with a splash of broth, water, or extra butter.
- They can also be reheated in a covered 325°F oven until warmed through.

More Easy Pork Chop Dinners

Did you enjoy these Pan Seared Pork Chops? Leave a comment and rating below.

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Combine butter, thyme, and rosemary in a small bowl. Set aside.
Dab pork chops dry with a paper towel and generously season with kosher salt and pepper.
Heat oil in a large skillet or pan (cast iron is best) over medium-high heat.
Add pork chops and sear for 2 minutes or until golden brown. Flip the chop over and sear for 2 minutes until browned.
Reduce the heat to medium and continue to cook the chops until they reach 138-140°F in the thickest part of the pork chop, about 6 to 8 minutes more, turning as needed.
Remove the chops from the pan and place them on a plate to rest. Add the herbed butter to the hot pan and whisk to scrape up any brown bits in the pan. Let cook for about 1 minute or until fragrant and bubbly. Stir in minced garlic if using and cook just until fragrant.
Spoon the butter from the pan over chops and serve.

If time allows, pork chop brine for a couple of hours. If using brine, reduce the salt sprinkled on the pork.
This recipe is for bone-in chops that are about 1 1/2-inches thick. If your chops are thinner or thicker, cooking time may need to be adjusted.
Pork chops can (and should) be cooked so they are a little bit pink, to 145°F. I remove them from the pan a few degrees early, as they continue to cook as they rest.
Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Entree, Pork

Cuisine American

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