These Quick Thick-Cut Pan-Seared Pork Chops are a fast and easy weeknight main dish that is on the table in under 30 minutes! They’re pan-seared to get that crispy crust, broiled until perfectly tender, and loaded with flavor from garlic herb butter!
Believe it or not, there was an entire generation that butchered pork. (Bad pun. I know.) They cooked it long past done until it became a tough, tasteless block. But then science came along and told us that cooking pork to medium doneness with a pink center was a-okay.
Thank goodness for new discoveries and well-cooked meat.
This quick thick-cut pan-seared pork chops recipe is by far one of my favorite ways to cook thick pork. It’s fast, it’s easy, and it’s basted in a flavorful garlic herb butter. It is definitely not a tasteless block!
For more pork recipe inspiration, check out the Pork Archives!
What you need to make this recipe
- Pork Chops – I use pork chops that are 1 inch thick. If you use different thicknesses, keep in mind that the cooking time will be different.
- Seasonings – I use salt and pepper to keep this recipe super quick and simple, but feel free to use whatever seasonings you like.
- Butter – you can use salted or unsalted butter but you may want to adjust the amount of salt you add yourself accordingly.
- Garlic – use fresh garlic for the best flavor.
- Fresh Chives – for garnish, if desired! You can also use other fresh herbs if you like. I love this with rosemary or thyme too.
How to make quick thick-cut pan-seared pork chops
First, preheat the broiler. Prep the pork chops by patting them dry, cutting hash marks, then seasoning generously with salt and pepper.
Heat butter in a large skillet until melted, then add in the pork chops. Brown for 2-4 minutes until a golden crust has formed. Flip, sprinkle garlic on top and cook for an additional 2-4 minutes.
Dollop additional butter on top of each chop then transfer to the broiler and cook until the internal temperature is 140ºF.
Remove from the oven, baste in melted butter, then cover and rest for 2-4 minutes before serving hot and topped with chives.
Any thick-cut pork chops you like! Boneless or bone-in will work for this recipe. Bone-in has more fat which can help protect against over-cooking, but as long as you’re careful not to cook too long you can’t go wrong with boneless pork either!
Keep in mind that bone-in pork chops usually require more cooking time so adjust accordingly!
These pan-seared pork chops are ready in a total of 20 minutes! The initial sear takes just 2-4 minutes on each side. After that, you just stick the chops in the oven and broil them until they reach an internal temperature of 140ºF. This should take no more than 5 minutes!
If your pork chops are tough, chances are they are over-cooked. Since pork is a lean protein, it can dry out pretty darn quickly if it’s cooked too long. To avoid that, I highly recommend using a meat thermometer to check the internal temperature. Once it’s 140ºF, remove them from the oven right away! Remember, pork needs to be cooked to 145F, and as they rest the temp will rise.
If you have a little bit of extra time, you can soak the pork chops in a buttermilk brine before you cook them. This tenderizes the meat and adds moisture which means if you accidentally overcook them slightly, they are less likely to be dry.
Tips & Tricks
- Pat it dry. Before you cook the meat, pat off any excess moisture. This helps it get nice and crispy!
- Score the meat. Cutting hash marks in the pork helps release some of the fat which results in a more tender texture. It also increases the surface area that’s exposed to heat for a crispier crust.
- Use a cast-iron skillet. Cast-iron conducts heat better which results in more even cooking and a better sear.
- Use a meat thermometer. This is definitely the best way to ensure that you’re getting the most tender and flavorful pork possible.
- Let them rest. After the pork chops are cooked through, let them sit for a couple of minutes before slicing into them so the moisture can settle back in.
I love to serve this weeknight quickie with mashed potatoes, spinach salad topped with bacon crumbles, a pile of roasted broccoli, and a glass of wine.
Now that is a stellar meal if I’ve ever seen one!
How to store
Leftover cooked pork will last in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months. To reheat, warm on the stove over medium heat or in the oven at 350ºF until heated through.
Keep in mind that leftover pork won’t be nearly as tender and moist as pork that has just been cooked.
More pork chop inspiration
If you’ve tried these pan-seared chops please 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 join in on the adventures on Instagram @girlcarnivore, Twitter & Facebook.
Quick Thick Cut Pan Seared Pork Chops
- 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.