Pan Pork Chops
Elevate your weeknight dinner game with these succulent Pan Pork Chops, a quick yet elegant meal that’s bursting with flavor. Perfectly seasoned with a blend of paprika, garlic powder, salt, and pepper, these bone-in chops are expertly seared to create a golden, crispy crust. The addition of garlic-infused butter and fresh thyme enhances the dish with rich, aromatic notes, while frequent basting ensures each bite is tender and juicy. Ready in just 25 minutes, this skillet-cooked recipe is ideal for busy evenings or when you’re craving a restaurant-quality meal at home. Serve alongside roasted vegetables, creamy mashed potatoes, or a crisp salad for an unforgettable dinner experience.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces bone-in pork chops
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 sprigs fresh thyme
- 2 pieces garlic cloves (smashed)
Instructions
Take the pork chops out of the fridge and allow them to come to room temperature for about 20 minutes before cooking.
Pat the pork chops dry with paper towels to remove excess moisture.
Season both sides of the pork chops generously with salt, black pepper, paprika, and garlic powder.
Heat a large skillet over medium-high heat and add olive oil.
Once the oil is shimmering but not smoking, place the pork chops in the skillet. Make sure not to overcrowd the pan.
Sear the pork chops for 4-5 minutes on one side, without moving them, until a golden-brown crust forms.
Flip the pork chops and add the butter, thyme sprigs, and smashed garlic cloves to the skillet.
Reduce the heat to medium and spoon the melted butter over the pork chops continuously as they cook for another 4-5 minutes.
Check the internal temperature using a meat thermometer; it should read 145°F (63°C) for safe consumption. If needed, cook for an additional 1-2 minutes.
Remove the pork chops from the skillet and let them rest on a plate for 5 minutes before serving to allow the juices to redistribute.
Nutrition Facts
Calories |
1416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.4 g | 139% | |
| Saturated Fat | 38.4 g | 192% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 334 mg | 111% | |
| Sodium | 2608 mg | 113% | |
| Total Carbohydrate | 7.9 g | 3% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 0.5 g | ||
| Protein | 97.8 g | 196% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 98 mg | 8% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1411 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
