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With only 5 ingredients and in about 20 minutes, you can make easy pan seared pork chops with a perfectly seasoned crust and juicy interior.
“These pork chops were delicious and easy to make! I doubled the recipe and froze some also. The entire family loved this dish! ⭐️⭐️⭐️⭐️⭐️” – Katie
Historically, I’ve never been a big fan of pork chops.
That’s because they always turned out dry, overcooked, and bland when I first began experimenting with them as a young cook.
Since that time, I’ve learned a few things and applied that know-how to this DELICIOUS pork chop recipe. Serve it with one of our easiest side dishes, Garlic Green Beans, for a delicious well-rounded meal.
Pork Chop Pro Tips
- The USDA lowered the safe doneness temperature for pork several years ago…meaning we don’t all have to cook our pork until it’s a piece of cardboard anymore! Cooking to this lower doneness temp is a game changer. Read more below.
- The right seasoning mixture is important since pork runs lean and bland on its own. The rub for this recipe is spot on and only requires a few pantry ingredients.
- The pan seared method works wonders on this piece of meat–creating a crust on the outside while keeping the inside moist. Plus, it cooks the pork chops quickly on nights when you don’t have much time.
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What do I need to make these easy pan seared pork chops, you ask? Just 5 ingredients!!
- White Whole wheat flour – I like to use the white whole wheat variety because it’s finer yet still retains a lot of good nutrition. If you’re gluten-free, you can substitute gluten-free all-purpose flour.
- Garlic salt
- Ground black pepper
- Salt – Yep, salt again. It helps transform this bland cut of meat.
- 1 to 1 1/2 inch pork chops – Look at the butcher counter for thicker chops like these. Or, if you use thinner ones, be sure to cut back on the cook time.
Pork Chop Done Temperature
Like I mentioned, the USDA lowered the minimum internal temp at which most pork is officially safe to eat. All pork chops, steaks, and roasts must reach at least 145°F internally and then rest at least 3 minutes to be safe to eat. (Their recommendation used to be 160°F and that’s why we all thought pork chops were so dry!)
Use a meat thermometer to make sure you get it right and don’t accidentally overcook your pork chops. Keep in mind that your pork may still have a little pink color to it in the middle even when it’s safe to eat!
Can You Freeze Pork Chops?
Yes! Like most of the meals on Thriving Home, we give you freezing instructions.
Not just any freezing instructions, but we offer well-tested ones that keep your food tasting like fresh.
Freeze For Later: Follow Steps 1 and 2 of the recipe. Place the pork chops in a single layer in a gallon-sized freezer bag or a freezer container. (Divide layers with parchment paper, if needed.) Seal tightly and freeze flat.
Prepare From Frozen: Thaw completely using one of these safe methods. Follow Steps 3-4 of the recipe.
Mix it Up
Here are two ways to mix up this recipe.
- Use the pan drippings at the end to create gravy to drizzle over the top. Basic recipe:
- Add 2 tablespoons each of butter and flour to the pan and whisk for about 1 minute over medium heat.
- Pour in 1 cup of chicken broth, turn heat up to medium-high, and whisk until smooth.
- Simmer and whisk until it’s the consistency of gravy, adding more broth as needed. Season with salt and pepper to taste.
- Slice and warm up leftover chops. Serve on a toasted bun with BBQ sauce.
Can I use bone-in pork chops?
Yes, bone-in will work. They will take a little longer to cook so just use your meat thermometer to know when they are done.
Are these dairy-free?
Yes, this recipe is naturally dairy free. No substitutions needed.
Can I make these gluten-free?
Yes. All you need to do is substitute gluten-free all-purpose flour for regular flour.
Can I bake pork chops?
Yes, you can bake pork chops. We even have an Oven Baked Boneless Pork Chop Recipe here. Simply put: Bake the boneless pork chops for 15-20 minutes at 350°F. Remove, tent with foil, and let rest for 5-10 minutes.
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- 2 tablespoons whole wheat flour (GF: sub gluten-free all-purpose flour.)
- 1 teaspoon salt
- 1 teaspoon garlic salt
- 1/2 teaspoon ground pepper
- 1–2 tablespoons avocado oil or olive oil (enough to cover the bottom of the pan)
- 6 (1 – 1 1/2 inch thick) boneless pork chops
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Make It Now:
- In a small bowl mix together flour, salt, garlic salt, and pepper.
- Open the pork chops package. Working over the packaging, season each side of the pork chops with the rub and press it in to help it stick. (Freezing instructions begin here.)
- In a large skillet (preferably nonstick or cast iron), heat oil over medium-high heat. Place pork chops in the pan and sear each side for 60-90 seconds*. Be careful, as the oil may splatter. Use a lid if necessary. Reduce the heat to medium-low and cook 6-8 minutes (for 1 inch) and 10-12 minutes (for 1 1/2 inch), flipping halfway through until the internal temperature reads 145°F. (Note: For thinner pork chops, this cook time will be even less. It’s important to have a meat thermometer handy so you don’t over cook your chops.)
- Let pork chops rest for 5-10 minutes before serving.
*You may need to work in batches or use two pans to fit them all.
Freeze For Later: Follow Steps 1 and 2. Place the pork chops in a single layer in a gallon-sized freezer bag or container. Seal tightly and freeze flat.
Prepare From Frozen: Thaw completely using one of these safe methods. Follow Steps 3-4.
HOW TO MAKE PORK GRAVY: Use the pan drippings at the end to create gravy to drizzle over the top. Basic recipe:
- Remove the finished pork chops. Add 2 tablespoons each of butter and flour to the pan drippings and whisk for about 1 minute over medium heat.
- Pour in 1 cup of chicken broth, turn heat up to medium high, and whisk until it’s smooth.
- Simmer and whisk until it’s the consistency of gravy, adding more broth as needed.
- Season with salt and pepper to taste.