5-Ingredient Pan Seared Pork Chops
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With only 5 ingredients and in about 20 minutes, you can make these easy Pan Seared Pork Chops with a perfectly seasoned crust and juicy interior. You’ll never complain of dried out, tasteless pork chops again after this!
“These pork chops were delicious and easy to make! I doubled the recipe and froze some also. The entire family loved this dish! ⭐️⭐️⭐️⭐️⭐️” – Katie
Why This Is My Go-To Pork Chop Recipe
If you’ve historically associated pork chops with dry, overcooked, bland meat…then this recipe is for you! Here’s why I think it will change your mind:
- Only requires a few pantry seasonings to create a flavorful crust on the exterior. (Check out our other 6 ingredient or less recipes.)
- This cooking method ensures the pork chops get a crispy, golden outside but remain juicy on the inside.
- You can use the pan drippings to create a quick pan gravy, just like our Crockpot Whole Chicken and Instant Pot Whole Chicken recipes. See my pan gravy directions in the Cooking Notes in the recipe below.
- A 20 minute meal from start to finish! Would be delicious with Boursin Mashed Potatoes and Roasted Broccoli.
- It’s super easy to double the batch and freeze one for later using our instructions. Easy, healthy freezer meals are our jam!
Ingredients
What do I need to make these pan seared pork chops, you ask? Just 6 ingredients!! Serve it alongside our 3-ingredient Skillet Green Beans for a divine meal.
- 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.
- Seasonings – The super simple flour dredge is seasoned simply with garlic salt, black pepper, and regular salt. It’s shockingly perfectly balanced.
- Pork chops – Look at the butcher counter for thicker chops that are 1 to 1 1/2 inches thick. If you use thinner ones, be sure to cut back on the cook time.
Find the exact ingredients amounts and full printable recipe at the bottom of this post.
Tip: Pork Chop Done Temperature
A few years ago, 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!
How to Make Pan Seared Pork Chops
Here’s a quick overview of how this recipe works:
Coat Pork Chops in Flour Mixture
In a small bowl, stir together the flour, garlic salt, pepper, and salt. (Breaking a sweat yet?)
Working over the pork chops packaging (hello, fewer dishes to clean up), cover both sides of the pork with the seasoning mixture. Press on it so it sticks.
Cook Pork Chops
Heat the oil over medium-high heat. Working in batches, pan-sear the chops on both sides and then reduce the heat to medium. Cook until they reach 140-145°F internally (a meat thermometer is a must here!).
Let Rest
It’s important to let the pork chops rest for about 5 minutes before serving. Cover with foil to keep them warm.
Serve these yummy pork chops with one of our easiest side dishes, like Garlic Skillet Green Beans or Apple Cranberry Sauce, for a delicious well-rounded meal. And you can’t go wrong serving them over Instant Pot Mashed Potatoes either.
How to Make Pan Gravy for Pork Chops
Use the pan drippings at the end of this recipe to create gravy to drizzle over the top.
Basic Pan Gravy Recipe: (yields 1 cup of gravy)
- 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.
More Side Dish Ideas
Pork chops, especially a simple savory recipe like this one, go well with sides like these:
Can You Freeze Pork Chops?
Yes! Like most of the meals on Thriving Home, we give you freezing instructions.
Not just any freezing instructions though! 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.
Recipe FAQs
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.
Yes, this pork chop recipe is naturally dairy-free. No substitutions needed.
Yes. All you need to do is substitute gluten-free all-purpose flour for regular flour.
Yes, you can bake pork chops but they won’t get that crispy, golden exterior you will get when pan frying. If you want a baked pork chops recipe, I suggest our Oven Baked Boneless Pork Chops. Bottom line: bake boneless pork chops for 15-20 minutes at 350°F. Remove, tent with foil, and let rest for 5-10 minutes.
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
Easy Pan Seared Pork Chops
With only 5 ingredients and in 20 minutes, you can make pan seared pork chops with a perfectly seasoned crust and juicy interior.
Ingredients
- 2 tablespoons whole wheat flour (recommend using white whole wheat variety or sub gluten-free all-purpose flour)
- 1 teaspoon salt
- 1 teaspoon garlic salt
- 1/2 teaspoon ground black 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
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
Make It Now:
- In a small bowl, mix together flour, salt, garlic salt, and pepper.
- Open the pork chops package and dry them off with a paper towel. 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. The oil is ready when it’s shimmery. Place pork chops in the pan and sear each side for 60-90 seconds*. (Be careful, as the oil may splatter. Partially cover with a lid, as necessary.) Reduce the heat to medium-low and cook 6-8 minutes (for 1-inch chops) and 10-12 minutes (for 1 1/2-inch cops), 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 overcook your chops.)
- Let pork chops rest for about 5 minutes before serving. Cover with foil to keep them warm.
*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.
Notes/Tips
- Try to find 1- to 1 1/2-inch thick boneless pork chops for this recipe. If you are using thinner chops, reduce cook time and use a meat thermometer to make sure it doesn’t over cook. Remove when they are 140-145°F. Let rest for 3 minutes.
- If oil starts to splatter, turn down the heat a bit or remove the pan from the heat for a few seconds. You can also cover it partially with the lid.
- You can use bone-in pork chops, but they will take longer to cook. Use your meat thermometer to determine when they are done (140-145°F in thickest parts).
- To make this gluten-free, replace the wheat flour with 1:1 gluten-free flour.
- How to Make Pork Pan Gravy: Use the pan drippings at the end to create gravy to drizzle over the top. Basic recipe (yields 1 cup gravy):
- 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.
Quick, easy, flavorful & NOT dry at all! Probably the best I have ever been able to make pork chops. (In the past, mine are usually overcooked & dry. Not anymore now that I know these tricks!!)
So glad you enjoyed these Kathy. We make these on repeat at our house… same as you, our pork chops used to be dry, but they aren’t anymore!
Such a tasty and affordable recipe!
Glad you enjoyed it Laura. It is a staple at my house!
Yummy!
Glad you enjoyed it!
Easy and quick!
Yes! Thanks for leaving a review Gretchen!
These were delicious and a big hit with my family. The pork chops were moist and not dried out and were a golden brown on both sides. I used my 10 inch cast iron skillet with two tablespoons of olive oil which perhaps contributed to the golden brown sear. I also made the gravy and was surprised, first of all how easy it came together and how flavorful it was. I am so glad I came upon your recipe.
So glad you liked it Carol. We’re glad you found us! Thank you for taking the time to leave a review.
Love these pork chops! The gravy is yummy and the recipe is so easy.
Thanks Kellie! This is a favorite in our household.
These pork chops were delicious and easy to make! I doubled the recipe and froze some also. The entire family loved this dish!
Yay! Thanks for taking the time to leave a review Katie.
Okay so this was yum but also it’s fall and I had some honeycrisp apples so I adapted a mashup mom recipe. So after I cooked the pork chops I added some butter to the pan and then a sliced up onion and thinly sliced apples. 1/4 tsp cinnamon and chili powder over the mixture and cooked on medium for about 15 minutes (then added 2 tbsp brown sugar). Then I served it on the chops and it was WOW. Also my husband made squash so we served that on the side. Quintessential fall meal (it needed a vegetable, maybe broccoli? But we’ve been busy so out of a lot of things)
That sounds amazing Shannon! I wish I had been at your house for dinner. Thank you so much for leaving a review and giving us all these yummy suggestions.
One of my kiddos favorite meals and it comes together so quickly! I don’t always have things prepared or marinating or in a crock pot, so I love that I can pick up pork chops and have this on the table in less than 30 minutes from when I get home!
Had these for dinner last night! They are my go to for a quick dinner to pull out of my freezer when I don’t want leftovers the next day. Fast, easy, and delicious! Each time I make them, my husband says, “those are really good”. And he isn’t one to comment much on dinner. I make them gluten free and no one has any idea.
Sweet!! Love hearing that. Thanks for taking the time to leave feedback and a review, Nicole.