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Pan Seared Pork Chop in a plate with mashed potatoes and tomato onion lettuce salad

Pan Seared Pork Chops With Herbs

Julia | The Yummy Bowl
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!
5 from 1 vote
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course
Cuisine American
Servings 2 pork chops

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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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