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Pan-Fried Pork Chops are easy to make in 30 minutes or less, and pair deliciously with a simple dijon mustard sauce! For flawlessly tender pork chops every time, follow this easy pork chops recipe.
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Pan-Fried Pork Chops Bone-In
If you know me, you know how much I love pork chops recipes! These easy pan-fried pork chops are one of my favorites to serve my family.
Whether this is your first attempt at cooking pork chops in a pan or you're a master at cooking pork chops, I guarantee you will love this pan-fried pork chops recipe. It is both simple and delicious!
Ready in under 30 minutes, they're cooked to tender, juicy perfection with a simple pan sauce on the side. I serve mine with Dijon Mustard Sauce - it's a perfect pairing! - but you can make yours with any sauce for pork chops you like best.
Pan Pork Chops FAQs
It takes about 25 minutes to pan fry pork chops on the stove and oven. First you sear the pork chops in the pan, then transfer the pan to the oven to continue cooking. After basting the pork chops in butter and cooking them for a few minutes further, you remove them from the pan to create the pan sauce to serve them with.
You can pan fry boneless pork chops in slightly less time than bone-in pork chops, if you prefer boneless. The internal temperature needs to reach 145℉ when read on a meat thermometer before serving. For half-inch thick boneless pork chops, cook for 2-3 minutes on each side in the pan and allow to rest 5 minutes. For inch-thick boneless pork chops, cook 4-5 minutes on each side and allow to rest 5 minutes.
Pan-Fried Pork Chops Ingredients
- Bone-in thick-cut pork chops
- Coarse kosher salt
- Black pepper
- Thyme sprigs
- Garlic cloves
- Butter
Dijon Mustard Sauce Ingredients
- Chicken stock
- Dijon mustard
- Heavy cream
- Worcestershire sauce
How to Pan-Fry Pork Chops
- Preheat oven to 450℉ and place a cast iron pan (or other oven-proof pan) into the oven to warm it for 5 minutes. Meanwhile, season pork chops with salt and pepper. When the skillet is heated, carefully remove it with oven mitts and place it on the stove over medium heat. Add pork chops, and sear for 2 minutes on each side.
- Top the pork chops with garlic and thyme. Place the skillet in the oven again for 6-7 minutes.
- After 6-7 minutes, remove the pan from the oven - carefully - and place it back on the stove over low heat. Flip the pork chops and top them with butter.
- Using oven mitts or pot holders, tilt the pan carefully to pour the melted butter, garlic, and thyme over the pork chops, for about 3 minutes. Cook to an internal temperature of 145℉ as read by a meat thermometer. Preserve the pan with the drippings to make pan sauce for pork chops.
How to Make Sauce for Pork Chops with Drippings
- Remove the pork chops from the pan and set them aside. Without cleaning the pan, add chicken stock, then slowly add heavy cream while stirring.
- Mix together, then add in the dijon mustard and Worcestershire sauce.
- Continue to whisk together until fully incorporated. Scrape up any brown bits from the bottom of the pan.
- Allow the sauce to thicken as desired, then add the pork chops back to the pan. Serve, and enjoy!
Pan Frying Pork Chops Recipe Tips
- Before cooking the pork chops, pat them dry for best results.
- Generously season the pork chops for a nice crust.
- You can use boneless or bone-in pork chops.
- A cast iron pan is best for cooking pork chops in the pan and easily transferring between the oven and stove.
- When checking the internal temperature of the pork, always use a meat thermometer.
- Base the pork chops in butter, garlic, and herbs by swirling the pan around as they finish cooking for the best flavor.
- Let the pork chops rest 10 minutes before slicing. I let them rest while preparing the sauce.
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Pan-Fried Pork Chops
Equipment
- 1 cast iron skillet or other oven-safe pan
Ingredients
For Pan-Fried Pork Chops
- 2 pork chops thick-cut and bone-in
- 1 teaspoon coarse kosher salt divided
- ½ teaspoon black pepper freshly cracked, divided
- 4 thyme sprigs divided; or, ⅓ teaspoon dried thyme
- 4 garlic cloves partially crushed, divided
- 4 Tablespoons butter
For Pork Pan Sauce
- 1½ cup chicken stock
- 1 tablespoon dijon mustard
- 1 cup heavy cream
- ¼ teaspoon Worcestershire sauce
Instructions
Cooking Pork Chops in a Pan
- Preheat oven to 450℉ and place a cast iron pan (or other oven-proof pan) into the oven to warm it for 5 minutes. Meanwhile, season pork chops with salt and pepper. When the skillet is heated, carefully remove it with oven mitts and place it on the stove over medium heat. Add pork chops, and sear for 2 minutes on each side.2 pork chops, ½ teaspoon black pepper, 1 teaspoon coarse kosher salt
- Top the pork chops with garlic and thyme. Place the skillet in the oven again for 6-7 minutes.4 thyme sprigs, 4 garlic cloves
- After 6-7 minutes, remove the pan from the oven - carefully - and place it back on the stove over low heat. Flip the pork chops and top them with butter.4 Tablespoons butter
- Using oven mitts or pot holders, tilt the pan carefully to pour the melted butter, garlic, and thyme over the pork chops, for about 3 minutes. Cook to an internal temperature of 145℉ as read by a meat thermometer. Preserve the pan with the drippings to make pan sauce for pork chops.
Making Pan Sauce for Pork Chops
- Remove the pork chops from the pan and set them aside. Without cleaning the pan, add chicken stock, then slowly add heavy cream while stirring.1½ cup chicken stock, 1 cup heavy cream
- Mix together, then add in the dijon mustard and Worcestershire sauce.1 tablespoon dijon mustard, ¼ teaspoon Worcestershire sauce
- Continue to whisk together until fully incorporated. Scrape up any brown bits from the bottom of the pan.
- Allow the sauce to thicken as desired, then add the pork chops back to the pan. Serve, and enjoy!
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