Pan-Seared Pork Chops are the best way to achieve succulent and tender pork chops with a crispy golden crust on either side. The simple seasoning and dried herbs provide umami flavor to these moist pork chops and a gluten-free alternative to bread!
Use the pan drippings and flour to make a delicious pan sauce that can be enjoyed alongside your chops and a side serving of green beans or whipped sweet potatoes, classic creamy mashed potatoes, or a simple tomato salad!
My few comments on the ingredients + don't forget to read the Tips section!
The full recipe and ingredients can be found in the recipe card below this post.
- Pork chops - I’ve used bone-in pork chops but you could also use boneless chops instead. Keep in mind that boneless pork chops will cook much faster. Thicker cut pork chops can also be chosen for this recipe which will provide extra juicy pork chops although they will need additional stovetop cooking.
- Dried herbs - I've used dried basil and dried oregano to coat these pork chops which add a burst of aromatic flavor to this pork chops recipe. other alternatives could include thyme, rosemary, and cilantro.
- Cayenne pepper - This provides a slight kick of heat to the pork chops without being overpowering. Feel free to increase the amount used if you enjoy spicy food.
- Garlic powder - For a more intense garlicky flavor use 1 large garlic clove, minced.
- Cooking oil - Use high-quality cooking oil with a high smoke point, If using olive oil, it needs to be extra virgin olive oil and be of the highest quality. Other options: vegetable oil, canola, or even grapeseed oil.
- Salt and pepper - You only need a little salt and black pepper for seasoning.
Wash and pat dry each piece of meat with paper towels.
Give your chops a good dry rub with all the seasonings.
Heat a cast-iron pan with oil over medium-high heat and once the oil is hot and sizzling add pork chops for a good sear.
Cook for 2-4 minutes the first side, followed by the second side, until golden brown.
Pork chops are ready when the internal temperature measures a minimum of 135 degrees Fahrenheit.
Remove from the pan and let rest on a plate for 5 minutes. The temperature should now reach about 145 degrees Fahrenheit.
Serve with your favorite garnishes, fresh herbs, and/or grated parmesan cheese.
- Cooking time for ½ inch thick pork chops bone-in - about 2-4 minutes per side over medium-high heat.
- Cooking time for 1-inch thick pork chops bone-in - about 4-6 minutes per side over medium-high heat.
- Make sure that you use a big enough cast-iron pan so that your pork chops are not overcrowded and touching. If they do, they will steam instead of forming a nice brown crust.
- If you intend to double this recipe, you may need to use a larger stainless steel pan or cook the pork chops in batches.
- Reheating. Leftover pork chops can be reheated in the oven (recommended best method), and covered with aluminum foil, to prevent them from drying out.
- You can season these pork chops in the morning and store them in the fridge in an airtight container for the day to cook that evening for your main dish. This will act as a kind of marinating and intensify the flavors in the meat.
I like to serve these pan-seared pork chops with simple garnishes such as mashed potatoes, asparagus, cauliflower, smothered cabbage, pasta salads, steamed veggies (broccoli and green beans especially good), or a side salad.
Freezing And Storing Instructions
- Storing. Store the cooked pork chops in the fridge in an airtight container for up to 2-3 days. For best flavor cook as much as you’ll eat in one go.
- Freezing. If you need to freeze the pork it is best you freeze them uncooked. USDA recommends storing uncooked whole pieces of pork for up to 12 months.
- Make ahead. Rub the pork chops with seasonings and store them in an airtight container in the fridge for 1-2 days. On the day of cooking simply follow the instructions in this recipe.
Common Recipe Questions
To prevent serving undercooked pork chops to your family or dinner guests, make use of a meat thermometer.
Insert the thermometer into the thickest part of the pork chop which should register 145 degrees Fahrenheit for the meat to be safe to eat.
Yes, you can. Boneless pork chops will cook faster than bone-in pork chops so you will need to adjust the cooking time.
I’ve used thinner chops (about ½ -inch thick) which take 2-4 minutes to cook per side over medium-high heat.
You can opt for thick-cut pork chops that are 1-inch thick which will take 4-6 minutes per side to cook over the same heat.
Absolutely! Coat the pork chops with seasoning and oil mixture, lightly spray the air fryer basket with cooking spray and then cook the pork chops at 375 degrees Fahrenheit for about 9 minutes, flipping them over mid-cook so that each side of the pork chops crisp up evenly.
It’s also important that you don’t overcrowd the air fryer basket so that good air circulation allows the pork chops to get that beautiful golden finish on all sides while you still achieve a juicy interior.
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Pan Seared Pork Chops With Herbs
- 2 pork chops (bone in (I used thinner pork chops))
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ¼ teaspoon cayenne
- 2 teaspoon garlic powder or for more intense garlicky flavor 1 large garlic minced
- 2 tablespoon cooking oil
- Salt and pepper
- Wash and pat dry each piece of meat with paper towels. Give your chops a good dry rub with all the seasonings.
- Heat a cast iron pan with oil over medium high heat and once the oil is hot and sizzling add pork chops for a good sear.
- Cook for 2-4 minutes the first side, followed by the second side, until golden brown.
- Pork chops are ready when the internal temperature measures a minimum of 135 degrees Fahrenheit.
- Remove from the pan and let rest on a plate for 5 minutes. The temperature should now reach about 145 degrees Fahrenheit.
- Serve with your favorite garnishes, fresh herbs and/or grated parmesan cheese.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)