These pan-seared pork chops hit the skillet with a satisfying sizzle that locks in juicy flavor!
Holly’s Recipe Highlights
- Flavor: Thick bone-in pork chops are seasoned and seared, then finished in the oven with butter and herbs for a juicy, crave-worthy one-pan meal.
- Recommended tools: My well-loved cast iron skillet comes out several nights a week for simple dinners like this one, filling the kitchen with the familiar sizzle and rich aromas that only a good pan can deliver. A herb stripping and chopping tool makes quick work of fresh thyme and rosemary, helping you prep the butter in seconds with less mess.
- Serving Suggestions: I love serving these chops for a special family dinner with favorite low-carb sides, and everyone always goes back for extra herb butter. For a twist, try creamy skillet, sheet pan, air fryer, or keto pork chops for different easy, flavorful variations.
Skillet Staples
- Pork Chops: For the juiciest, most flavorful pork chops, choose 2-inch-thick bone-in chops. Thinner or boneless chops work too, just reduce oven time and watch the temperature closely to keep them tender.
- Butter: Place the butter on the chops after searing to infuse them with rich herb butter flavor while keeping them juicy. If you prefer, ghee or a dairy-free butter substitute works just as well.
- Herbs: Fresh herbs add flavor that stands up to high heat and pairs perfectly with pork. Thyme is bright and savory, rosemary adds a fragrant touch, and dried herbs or Italian seasoning work in a pinch. A simple combination of salt, pepper, and butter make delicious chops.
How to Pan Sear Porkchops
- Prep the pork chops and sear on both sides (full recipe below).
- Top the chops with butter and transfer to the oven.
- Roast. Rest and baste with the herb butter before serving.
Holly’s Perfect Pork Chop Playbook
- Pat the meat dry before seasoning to sear and form a brown crust.
- Preheat the skillet so the chops hit a hot surface to seal in the juices.
- Use a thermometer to test doneness and remove chops at 140–145°F. The temperature will rise while they rest. For thinner chops, reduce oven time or finish on the stovetop.
- Rest the chops for 5 minutes before slicing to keep them juicy.
- Baste with herb butter before serving and at the table for extra flavor.
Leftover Love
- Let chops cool, then store in an airtight container in the refrigerator with herb butter and pan juices for up to 4 days. Slice across the grain and store with pan juices to stay tender.
- Wrap individual chops tightly or use freezer bags with as much air removed as possible. Freeze for two to three months for the best quality.
- To reheat, place chops in a baking dish with a splash of broth or water, cover, and warm at 325°F until just heated through.
- To reheat on the stovetop, warm in a covered skillet over low heat with a spoonful of broth or extra butter, turning occasionally.
- Slice or dice cold chops for salads, low-carb wraps, cauliflower rice bowls, or quick soups.
Low Carb Sides to Serve with Pork Chops
Did you enjoy this Pan Seared Pork Chops recipe? Leave a comment and rating below.
Pan Seared Pork Chops (Bone-In)
These pork chops are seared in a pan, finished in the oven, and basted with herb butter for a juicy low carb main that feels restaurant worthy.
Equipment
Ingredients
- 4 bone-in pork chops 12 to 16 ounce, 2-inch thick
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 Tablespoon butter
- ½ teaspoon fresh thyme or dried
- ½ teaspoon fresh rosemary or dried
Instructions
- Preheat oven to 400°F.
- Season the pork chops with salt, pepper, and herbs.
- Heat a large oven-safe pan over medium-high heat and add the pork chops to it.
- Cook the chops for 4-5 minutes on each side. Slice butter and put on top of chops.
- Place the pan in the oven and cook for 5-6 minutes or until pork reaches 145°F internally.
- Spoon the herbs and butter over the pork again and serve.
Notes
- Preheat the cast-iron skillet before adding the chops to quickly sear the outside, and keep the juices inside.
- Watch the chops closely to avoid over cooking. Use a meat thermometer, inserted into the thickest part of the chop and it should read 145°F when done.
- Allow chops time to rest before serving.
- Keep leftovers in an airtight container in the refrigerator for 4 days and in the freezer for 3 months.
Nutrition Information
Calories: 261kcal | Carbohydrates: 1g | Protein: 18g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 678mg | Potassium: 296mg | Fiber: 1g | Sugar: 1g | Vitamin A: 181IU | Calcium: 19mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Easy Peasy and Perfect!
So happy you think so, Tricia! We love this recipe too.
My husband is not a pork chop fan. Oh but now he is. Great find! Thanks for a great keeper!!
Lisa, That’s fantastic to hear! I’m so glad your husband has come around to pork chops thanks to this recipe. It’s always great when a new dish wins over a picky eater! Thank you for sharing.