Pan Seared Pork Chops With Herbs (Juicy!)
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 breading! 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 simple tomato salad!
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INGREDIENTS
- 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
INSTRUCTIONS
- 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.
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