Here’s a simple, reliable way to make juicy, flavorful pan-fried pork chops:
🥩 Ingredients
- 2 pork chops (bone-in or boneless, ~1 inch thick)
- Salt and black pepper
- 1–2 tbsp oil (vegetable or olive oil)
- 2 tbsp butter
- 2–3 cloves garlic (crushed)
- Optional: fresh thyme or rosemary
🍳 Instructions
1. Prep the chops
- Pat pork chops dry with paper towels (this helps get a good sear).
- Season generously with salt and pepper on both sides.
2. Heat the pan
- Use a heavy skillet (cast iron works best).
- Heat oil over medium-high heat until hot but not smoking.
3. Sear
- Place pork chops in the pan.
- Cook 3–4 minutes per side without moving them, until golden brown.
4. Add flavor
- Lower heat slightly.
- Add butter, garlic, and herbs.
- Tilt the pan and spoon the melted butter over the chops for another 1–2 minutes.
5. Check doneness
- Internal temperature should reach 63°C (145°F).
- If needed, cook a bit longer on lower heat.
6. Rest
- Remove from pan and let rest 5 minutes before serving.
🍽️ Tips
- Thicker chops stay juicier and are harder to overcook.
- Don’t overcrowd the pan—cook in batches if needed.
- A squeeze of lemon or a splash of pan juices on top adds great flavor.
If you want, I can give you variations like spicy, creamy garlic sauce, or Pakistani-style masala pork chops.
