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. A versatile and flavor-packed protein 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, cooking 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 and 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. And in 20 minutes, I was reminded why I love pork.
This is one of those recipes every bachelor should master. A down and dirty weeknight quicky 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.
- 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.