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Pan seared pork chops are the answer when you want a mouthwatering dinner with hardly any prep. The high heat transforms each chop into a golden beauty with a juicy center, thanks to a savory blend of Italian herbs, warm paprika, and a touch of hot sauce. Using simple ingredients, you can create a crispy crust in under twenty minutes that rivals your favorite steakhouse, all without leaving your kitchen.
The first time I cooked pan seared pork chops was for a last-minute dinner with friends. I was surprised by how quickly the meal came together and everyone raved about the golden crust and juicy meat. Now I keep the ingredients on hand because this recipe always delivers.
Ingredients
- Bone in pork chops: bring the most flavor and stay moist especially when thick cut. Look for chops with a little marbling for best results
- Hot sauce: adds a gentle kick and helps the spices stick. Choose your favorite brand or an extra mild variety for kids
- Italian seasoning: gives the chops an herby aroma that feels classic and comforting. Check the freshness of your blend for best flavor
- Onion powder: adds a subtle sweetness. Make sure it is fresh and finely powdered
- Garlic powder: brings warmth and depth. Granulated or fine powder both work but avoid stale spices
- Paprika: delivers color and earthiness. Try smoked paprika for an even richer taste
- Salt and black pepper: are essential for balance and enhancing all the other flavors. Use kosher salt and freshly ground pepper if possible
- Olive oil: is perfect for high heat searing and gives a savory note. Extra virgin or pure olive oil both work
- Butter: infuses richness and a silky finish at the end. Opt for unsalted to better control seasoning
Step-by-Step Instructions
- Season The Chops:
- Lay the pork chops on a big plate and cover them with hot sauce. Rub the hot sauce over both sides so every bit of meat gets a little heat. Sprinkle on Italian seasoning onion powder garlic powder paprika salt and black pepper generously. Press the seasoning into the meats surface so it holds during cooking
- Cook The Chops:
- Heat a large skillet over medium high heat with olive oil until it is just about smoking. Place the seasoned pork chops in the skillet without crowding them. Let them sear on one side without moving for four to five minutes. The bottom should be deep golden brown. Flip the chops carefully and repeat until both sides are seared and the internal temperature reads one hundred forty five degrees using an instant read thermometer
- Baste And Serve:
- Turn off the heat and add a tablespoon of butter to the skillet. Let it melt completely. Tilt the skillet slightly and use a spoon to baste the melted butter over each chop for extra flavor and shine. Let the meat rest a few minutes and serve hot with your favorite sides
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Paprika is my favorite in this recipe for its earthy warmth and color. Every time I make these my kitchen fills with a rich aroma that makes the whole family wander in looking for dinner. My kids always dip their chops in any leftover pan juices which makes cleanup even easier
Storage Tips
Store leftover pork chops in an airtight container in the refrigerator. They will stay juicy for up to three days. To reheat slice the meat and warm it gently in a skillet with a splash of water or broth to keep it from drying out
Ingredient Substitutions
Boneless pork chops can be used instead of bone in. You can swap Italian seasoning for a mix of dried thyme oregano and basil. Smoked paprika works beautifully if you want a deeper flavor. For added heat sprinkle crushed red pepper flakes along with the other spices
Serving Suggestions
These pork chops taste amazing with buttery mashed potatoes roasted vegetables or even a crisp apple slaw. They are also perfect over rice or tucked into a sandwich for lunch the next day
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Cultural Context
Pork chops have long been a classic staple in American kitchens. The method of quick searing locks in juice and flavor making it a favorite of busy cooks. While the spice blend here is Italian inspired you can find similar cooking methods in cuisines around the world from German schnitzel to Spanish chuletas
Commonly Asked Questions
- → How do I keep pork chops juicy while pan searing?
Start with thick-cut chops and use a hot skillet to lock in juices. Don't overcook, and let them rest before serving.
- → What seasonings work best for pan seared pork chops?
Italian seasoning, garlic powder, paprika, onion powder, salt, and black pepper add robust flavor and color to the crust.
- → Can I use boneless pork chops?
Yes, boneless chops work well. Just watch the cooking time, as they often cook a little faster than bone-in.
- → Do I need to marinate pork chops first?
No, a quick rub with hot sauce and seasoning right before cooking infuses flavor without the extra wait.
- → What pan is best for searing?
Cast iron skillets hold heat well and give the best caramelized crust, but any heavy-bottomed pan works in a pinch.
- → How do I know when pork chops are done?
Check with an instant-read thermometer; they’re ready when the thickest part reaches 145°F and juices run clear.