I'm not sure why it taps into my primal nature, but I am madly in love with Pan-Seared Pork Chops. Last night, I made this recipe with my kids, watching in wide-eyed wonder. They love to watch meat cooking in cast iron. After dinner, I left for a music venue where a friend was playing. Hours later, when I walked in the door, I was greeted with the most intoxicating, home-cooked pork smell that is so hard to describe but provides such a welcoming feeling. I was smiling from ear to ear, remembering dinner from a few hours before. I love it when food stirs emotions, and this pork chops recipe always hits the spot.
To create unique savory flavors, we will sear the chops hard in duck fat infused with fresh rosemary, thyme, and roasted garlic. Moreover, the pork will undergo the Maillard reaction in the pan, creating a complex flavor profile with notes of caramelization and nuttiness. Keep reading to learn how to cook pork chops in a pan.
This recipe is:
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- Low Carb
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- Keto
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- Gluten Free
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- Paleo
Table of Contents
7 Reasons to Love This Recipe
I have made this pan-seared pork chops recipe over a hundred times for reasons like:
- The simple pork chop recipe yields terrific results.
- No need for a grill.
- Baste the flavor into the pork, just like at a restaurant.
- Just about zero carbs, but nobody will ever know.
- Perfect for a weeknight meal or a family gathering.
- The kids love this meal… they ask for it regularly!
- Easy-to-follow recipe with straightforward instructions.
Are Pan-Seared Pork Chops Low-Carb?
Yes, pork is a super low-carb food. Pan-seared pork chops prepared with low-carb ingredients fit the low-carb lifestyle. Although pork is a zero-carb ingredient, this recipe has slightly less than 2 g net carbs per serving. It is a perfect main dish for anyone watching their carbs. The negligible carbs in the recipe come from other ingredients. You can reduce the carb load to zero net carbs by omitting some ingredients like garlic.
Pan-Seared Pork Chops Ingredient List
For savory pan-seared pork chops, you need the following ingredients:
- 4 ribeye, thick-cut pork chops
- 6 cloves roasted garlic
- 4-5 sprigs thyme
- 2 sprigs fresh rosemary
- 2 tablespoons duck fat
- 1½ tablespoons butter (unsalted)
- 1 teaspoon kosher salt
- 1 teaspoon fresh cracked black pepper
Ingredients Substitutions
Some high-quality alternatives to the simple ingredients listed above are:
- Ribeye thick-cut porkchops: Substitute with bone-in or boneless pork chops as long as they are thick-cut. Thinner chops cook differently and yield completely different results.
- Duck fat: Use rendered bacon fat, ghee, or clarified butter.
- Fresh rosemary: We need fresh rosemary flavors that we cannot get from dried rosemary. I would rather you add more thyme or use fresh sage.
- Fresh thyme: Again, we need a fresh herb flavor during the basting process, so dried thyme doesn't provide the necessary profile. Add extra rosemary or use fresh sage.
- Roasted garlic: If you don't have roasted garlic, make some by chopping raw garlic cloves and cooking them gently in the duck fat for 4-5 minutes. They will roast up nicely. Remove them before cooking the chops and add them back in later in the cooking process so they don't burn.
- Unsalted butter: Use ghee or clarified butter.
Additional Ingredients
Punch up the stovetop pork chop recipe flavors with these optional ingredients:
- Fresh herbs: Once the chops are cooked, add some fresh parsley, chives, or tarragon for a nice herbaceous flavor.
- Spices: If you want more than salt and pepper on your chops, season them with garlic powder, onion powder, cumin, mustard powder, or cayenne. All these spices are nice when mixed. Alternatively, add store-bought blackening spice for a Creole-style kick. Remember, spices burn much faster than salt and pepper, which is why I keep it simple, like a classic porterhouse pork chops recipe.
- Citrus: Pan-seared meats love a squeeze of lemon or lime after they are done cooking. The acid really makes the flavors pop.
- Sauces: If you need a good sauce for this recipe, use the pan juices and add about ⅓ cup of heavy cream over medium heat. Bring to a simmer and allow to reduce. Add ½ teaspoon of Dijon mustard to start, taste, and add more if you would like. This Dijon mustard sauce is divine over these chops. Alternatively, make my lemon and herb sauce, which is packed full of amazing Mediterranean flavors, to smother over the chops. You can also use your favorite sauce.
Note: The additional ingredients are optional and not part of the recipe. Use them only to enhance the flavors of the pan-seared pork chops.
Cooking Tools
Grab the following tools for this simple pan-seared pork chops recipe:
- Heavy-bottomed pan (preferably cast iron)
- Tongs
- Measuring cups and spoons
- A large spoon
- Instant-read thermometer
How To Sear Pork Chops In A Pan: Complete Cooking Guide
Cooking Method
- Pan-searing
Preparation Steps
- Gather the tools and ingredients.
- Season pork chops with salt and pepper. Let them come to room temperature for about 30 minutes.
Cooking Instructions
- Heat a heavy-bottomed pan (preferably cast iron) large enough to hold all the chops over high heat. Add the duck fat. When the fat shimmers in the pan and begins to move, it's time to add the chops. Carefully add them, one at a time, to the pan. When the chops are in the pan, add the rosemary and thyme. Allow to cook without moving for five minutes.
- After five minutes, flip the chops. They should be golden brown with a nice sear on them. By this point, the fat should be very hot. After flipping all the chops, turn the flame down to medium-high heat. Add the roasted garlic.
- After 3 minutes, add the butter and reduce the heat to medium-low. Carefully tilt the pan and spoon the fat over the chops. Repeat once or twice over the next few minutes.
- Cook until the chops reach your desired internal temperature. I like mine at 145°F (63°C). Remove the pork chop with tongs and top with the roasted garlic, thyme, and rosemary. The fried rosemary is delicious with the chops.
- Serve hot and happy eating!
Step 1:
Step 2:
Step 3:
💡 My Pro Tips
I have several tips for this recipe:
- There has been much discussion about bringing things to room temperature before cooking. From my experience, when you are working with a bone-in cut of meat, this step helps to bring the meat around the bone (which stays colder) up to temperature without drying out the loin cut.
- Cooking times are going to vary with the thickness of your chops. I get mine cut to 1-inch thick chops from the butcher. Thicker chops equal a longer cook time.
- You can substitute rendered bacon fat, lard, or ghee for the duck fat. For the perfect sear, do not use olive oil or butter. The olive oil will give the recipe a more bitter flavor, and the butter will burn before the chop is cooked.
- Wait to add the butter until the very end of the recipe. The duck fat is going to be incredibly hot. Hot enough that it will burn the butter before the chops are done cooking. The roasted garlic will be able to stand up to the heat for a couple of minutes, picking up a really nice crust during the process. If you love roasted garlic as much as I do, go ahead and load up the chop with a bunch of garlic. Each bite will be more incredible than the last.
⏲️ Time-Saving Tips
- Let the chops come to room temperature earlier in the day.
- Trim excess fat from the pork chops and season them ahead of time with salt, pepper, and any desired herbs or spices.
What to Serve with Pan-Seared Pork Chops?
Pan-seared pork chops taste great with various sides. I enjoy mine with these delicious low-carb sides:
- Sautéed Cabbage With Bacon and Apples: The sweetness of the apples complements the savory flavor of the pork chops, while the cabbage provides a deliciously crunchy and flavorful side dish. Serve the pair for a cozy midweek dinner.
- Sautéed Spinach With Bacon and Shallots: This is a hearty and satisfying accompaniment for the flavorful pork chops. It combines the richness of the bacon and shallots with the earthy flavor of the spinach. The delicious flavors go well with the flavorful chops.
- Sautéed Brussel Sprouts: The caramelized Brussels sprouts with bacon pair wonderfully with the perfect pork chops, offering a deliciously balanced and nutrient-rich meal.
- Sautéed Zucchini With Thyme: This is my favorite side for the tender pork chops because the zucchini recipe has an intoxicating aromatic flavor from herbs de Provence. The aromatic flavors elevate every bite of pork chop.
Storage and Reheating Instructions
Storage
- The leftover pork chops store well in an airtight container in the fridge for up to a week
Reheating
- Reheat under the broiler on a rimmed baking sheet until heated through. You could also reheat in a pan with some clarified butter or ghee. Cover with a lid and heat until warmed. I would not microwave pork chops. They get very tough and chewy in the microwave.
Freezing
- The recipe freezes great. Transfer pork chops to a freezer-safe container and freeze for up to 3 months. Defrost in the fridge and heat according to the suggested directions.
Recipe Conclusion
I'm sure you can already tell that this Pan-Seared Pork Chops recipe is one of my favorites. My hope is that it brings you as much satisfaction as it does us. I love simple recipes, and pan-searing a pork chop is about as simple as it gets. There is no need for dry rubs, bread crumbs, or anything else—just pork, herbs, and garlic.
Please try the recipe and let me know how it turns out in the comments below. I bet its intoxicating flavors will make you wish you had made a double batch!
Other Pork Chops Recipes To Try
Love cooking pork chops? Try my other ultra-delicious pork chops recipes:
FAQs
Your pan-fried pork chops may be tough for several reasons, including overcooking or high-heat cooking, using cuts of pork chops with low-fat content, using thin cuts, or not letting the chops rest before serving. Get high-quality cuts of meat for excellent results — no one wants a dry pork chop. Also, use a meat thermometer for an accurate reading of the meat's temperature to avoid overcooking.
Whether to cover the pan when cooking cast iron pork chops depends on the texture and flavor you want to achieve. Covering the pan can help achieve a more steamed and tender result. However, leaving the pan uncovered may be preferable if you prefer a crisp exterior and more control over the cooking process.
Butter adds a rich, creamy flavor to the pork chops and browns them quicker because it has a low smoke point. Oil, on the other hand, has a higher smoke point, which is great if you want to cook the pork chops at higher temperatures without burning them. Choose what suits your cooking preferences and desired flavors.
Pan-Seared Pork Chops
Ingredients
- 4 ribeye thick-cut pork chops
- 6 cloves roasted garlic
- 4-5 sprigs thyme
- 2 sprigs fresh rosemary
- 2 tablespoons duck fat
- 1½ tablespoons butter unsalted
- 1 teaspoon kosher salt
- 1 teaspoon fresh cracked black pepper
Instructions
Preparation Steps
- Gather the tools and ingredients.
- Season pork chops with salt and pepper. Let them come to room temperature for about 30 minutes.
Cooking Instructions
- Heat a heavy-bottomed pan (preferably cast iron) large enough to hold all the chops over high heat. Add the duck fat. When the fat shimmers in the pan and begins to move, it's time to add the chops. Carefully add them, one at a time, to the pan. When the chops are in the pan, add the rosemary and thyme. Allow to cook without moving for five minutes.
- After five minutes, flip the chops. They should be golden brown with a nice sear on them. By this point, the fat should be very hot. After flipping all the chops, turn the flame down to medium-high heat. Add the roasted garlic.
- After 3 minutes, add the butter and reduce the heat to medium-low. Carefully tilt the pan and spoon the fat over the chops. Repeat once or twice over the next few minutes.
- Cook until the chops reach your desired internal temperature. I like mine at 145°F (63°C). Remove the pork chop with tongs and top with the roasted garlic, thyme, and rosemary. The fried rosemary is delicious with the chops.
- Serve hot and happy eating!
Notes
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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London || Gluten Free with L.B. says
These looks absolutely delicious, and so easy! Thanks so much for sharing 🙂
Scott Groth says
Hi London:
Thank you for stopping by and for writing your thoughts.
Hope you have a fantastic day in the kitchen!
Scott
Feed Me Phoebe says
Awesome recipe! Can't wait to try it.
Scott Groth says
Hey Phoebe:
Thank you for sharing- I really appreciate it.
Take care and happy eating!
Scott
Tez @ Chile and Salt says
These look rock star Scott! Definitely going on my to make soon list!!
Scott Groth says
Hi Tez:
Hope you got the chance to try them. Let me know how they go.
Thank you for writing and have a fantastic day!
Scott
Lise Thomsen says
This is absolutely delicious!
Scott Groth says
Hi Lise:
It truly is. Hope you try these chops to understand exactly what I'm talking about.
Have a great day and happy eating!
Scott
Jeff Cutchins says
BAM! YES! Delicious and JUICY! So much flavor. Thank you for posting.
Scott Groth says
Hi Jeff:
Thank you for visiting and for giving me your feedback.
Hope you have a delicious day in the kitchen!
Scott