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Pan-seared pork chops in a cast iron pan.

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.

Yield: 6 servings 1x
Prep: 10 minutesCook: 15 minutesTotal: 25 minutes


  • 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
  • 12 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:

  1. In a small bowl, mix together flour, salt, garlic salt, and pepper.
  2. 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.)
  3. 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.)
  4. 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.


  • 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.
© Author: Rachel Tiemeyer
Cuisine: American Method: Stove Top