A fast and easy weeknight recipe – these quick thick cut pan-seared pork chops are loaded with flavor and on the table in less than 30 minutes. Because no one likes working too hard after work.
Can we talk a minute about pork?
Sure, it’s the other white meat. (Wait, we don’t use that slogan anymore, do we?) But I feel like it’s almost the forgotten child of the food industry. Pork is a versatile and flavor-packed protein. And, with loads of easy or extraordinary recipes to level up your meal plan.
For more pork recipe inspiration – check out the Pork Archives!
Sure, there was an entire generation that butchered (bad pun) pork. Cooked it long past done to a chewy tasteless block. But, science came along and told us that cooking pork to a medium, with a pink center was A-OK. And, now we have recipes of every which genre and loaded with ethnic flair, seasonings, and spices for a billion non-bacon recipes that I am personally guilty of overlooking.
Pork is a lean protein that is relatively inexpensive. I am making it a point to mix up my cooking more often in the kitchen this year, and throwing pork back in the mix to diversify my meal plans.
With that in mind, I grabbed these fresh chops from my butcher counter and tossed them in the skillet for Quick Thick Cut Pan Seared Pork Chops. In 20 minutes, I was reminded why I love pork. It is that easy.
This is one of those recipes every bachelor should master.
A down and dirty weeknight quickie that’s guaranteed a fast clean up so you can move on to the more important things. Serve with mashed potatoes, spinach salad (with bacon crumbles) and a classic wine for a stellar meal. Power up your weeknights.
If you’ve tried my Quick, Thick Cut Pan-Seared Pork Chops recipe, or any other recipe on GirlCarnivore.com please don’t forget to rate the recipe and let me know where you found it in the comments below. I get inspired by your feedback and comments! You can also FOLLOW ME on Instagram@girlcarnivore as well as on Twitter and Facebook.
- 2 - 4 1" thick pork chops
- salt and pepper
- 4 tbs butter
- 2 cloves garlic minced
- 1 tbsp fresh chives minced
- Pat the pork chops dry.
- Heat 2 tbs butter in a large skillet over medium-high heat, until melted, swirling to coat. Meanwhile, preheat the broiler.
- Cut hash marks into the pork chops and season with salt and pepper.
- In the prepped skillet, place the pork chops in gently to hot skillet and brown for 2 to 4 minutes. Flip when a nice golden crust has formed, sprinkle the garlic over top and cook 2 to 4 minutes longer.
- Dollop the remaining butter over top each chop and slice into the broiler to finish cooking until the pork temps at 140 degrees.
- Remove from oven, baste in the melted butter. Cover and let rest for 2 to 4 minutes before sprinkling with the chives and serving hot.
I told you it was easy.