Saute Pork Chops
Transform dinner into a gourmet experience with these succulent Sautéed Pork Chops, a quick and flavorful recipe perfect for busy weeknights or casual gatherings. Juicy bone-in pork chops are seasoned with a harmonious blend of paprika, garlic powder, salt, and black pepper, then seared to golden perfection in olive oil. The addition of fresh thyme and a butter baste elevates the flavor to restaurant-quality levels, while a zesty pan sauce made from chicken broth and bright lemon juice adds an irresistible finishing touch. Ready in just 25 minutes and paired beautifully with creamy mashed potatoes or sautéed vegetables, this dish combines simplicity and sophistication in one pan for a meal that's as easy to make as it is impressive to serve.
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Recipe Information
Ingredients
- 4 pieces Bone-in pork chops
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 0.5 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 3 sprigs Fresh thyme sprigs
- 0.5 cup Chicken broth
- 1 tablespoon Lemon juice
Instructions
Remove the pork chops from the fridge and let them sit at room temperature for about 15 minutes before cooking. This helps them cook more evenly.
Pat the pork chops dry with paper towels. Season both sides generously with salt, black pepper, paprika, and garlic powder.
Heat olive oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, place the pork chops in the skillet, making sure not to overcrowd the pan.
Cook the pork chops for 3-4 minutes on each side until they develop a golden-brown crust. Avoid moving them too much to ensure a good sear. Use tongs to flip them carefully.
Reduce the heat to medium and add the butter and fresh thyme sprigs to the skillet. Tilt the pan slightly and spoon the melted butter over the pork chops to baste them, enhancing their flavor and juiciness.
Check the internal temperature of the pork chops using an instant-read thermometer. They should reach 145°F (63°C) for safe consumption. Once done, transfer them to a plate and tent with foil to rest while you prepare the sauce.
Deglaze the skillet by adding chicken broth and scraping the bottom of the pan with a wooden spoon to release any flavorful browned bits. Let it simmer for 1-2 minutes.
Stir in the lemon juice and let the sauce reduce slightly, about 2-3 minutes.
Pour the pan sauce over the rested pork chops and serve immediately. Pair with your choice of side dishes, such as mashed potatoes or sautéed vegetables.
Nutrition Facts
Calories |
2228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.2 g | 195% | |
| Saturated Fat | 51.4 g | 257% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 575 mg | 192% | |
| Sodium | 3114 mg | 135% | |
| Total Carbohydrate | 4.6 g | 2% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 0.8 g | ||
| Protein | 194.6 g | 389% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 124 mg | 10% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 2709 mg | 58% | |
*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.
