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Pan-seared pork chops are a classic dish that delivers rich flavors and satisfying textures, making it a perfect choice for an easy weeknight dinner. Paired with a delightful garlic herb sauce, this recipe is simple yet impressive, ensuring you can create a restaurant-quality meal right at home.
Why You’ll Love This Recipe
This pan-seared pork chop recipe is not only delicious but also quick to prepare. With its savory garlic herb sauce, it elevates the pork chops into a mouthwatering dish. Ideal for busy evenings, it comes together in under 30 minutes.
- Quick and easy: Perfect for weeknight meals.
- Flavor-packed: A delicious garlic herb sauce brings the dish to life.
- Versatile: Pairs well with a variety of sides.
- Impressive presentation: Looks great on the plate.
Ingredients
- 4 bone-in pork chops (about 1 inch thick)
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup chicken broth
- 2 tablespoons unsalted butter
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon lemon juice
How to Make Pan-Seared Pork Chops with Sauce
- Start by seasoning the pork chops generously with salt and pepper on both sides.
- In a large skillet, heat the olive oil over medium-high heat. Once hot, add the pork chops to the skillet.
- Cook the pork chops for about 4-5 minutes on each side, or until they reach an internal temperature of 145°F. Remove the chops from the skillet and set them aside on a plate, loosely covered with foil to keep warm.
- In the same skillet, lower the heat to medium and add the minced garlic. Sauté for about 30 seconds until fragrant, being careful not to burn it.
- Pour in the chicken broth, scraping the bottom of the skillet to release any browned bits. Bring the mixture to a simmer.
- Stir in the butter, thyme, parsley, and lemon juice. Allow the sauce to simmer for about 2-3 minutes until slightly thickened.
- Return the pork chops to the skillet, spooning the sauce over them to coat. Let them warm through for an additional minute.
- Serve the pork chops topped with the garlic herb sauce.
Tips for the Best Results
- Let the pork chops rest at room temperature for about 15 minutes before cooking for more even cooking.
- Use a meat thermometer to ensure the pork chops are cooked perfectly.
- Feel free to adjust the herbs in the sauce to your liking; rosemary or oregano work well too.
Easy Variations
- Substitute the chicken broth with vegetable broth for a lighter sauce.
- Add a splash of white wine to the sauce for extra depth of flavor.
- For a creamy sauce, whisk in a bit of heavy cream at the end of cooking.
What to Serve With It
- Creamy mashed potatoes or garlic mashed cauliflower
- Steamed green beans or asparagus
- A fresh garden salad with a light vinaigrette
- Roasted vegetables, such as carrots or Brussels sprouts
Storage and Reheating
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Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the pork chops in a skillet over low heat, adding a splash of broth or water to keep them moist.
Recipe Card
Pan-Seared Pork Chops with Garlic Herb Sauce
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Ingredients:
4 bone-in pork chops (about 1 inch thick)
Salt and pepper, to taste
2 tablespoons olive oil
3 cloves garlic, minced
1 cup chicken broth
2 tablespoons unsalted butter
1 tablespoon fresh thyme leaves
1 tablespoon fresh parsley, chopped
1 teaspoon lemon juice
Instructions:
1. Start by seasoning the pork chops generously with salt and pepper on both sides.
2. In a large skillet, heat the olive oil over medium-high heat. Once hot, add the pork chops to the skillet.
3. Cook the pork chops for about 4-5 minutes on each side, or until they reach an internal temperature of 145°F. Remove the chops from the skillet and set them aside on a plate, loosely covered with foil to keep warm.
4. In the same skillet, lower the heat to medium and add the minced garlic. Sauté for about 30 seconds until fragrant, being careful not to burn it.
5. Pour in the chicken broth, scraping the bottom of the skillet to release any browned bits. Bring the mixture to a simmer.
6. Stir in the butter, thyme, parsley, and lemon juice. Allow the sauce to simmer for about 2-3 minutes until slightly thickened.
7. Return the pork chops to the skillet, spooning the sauce over them to coat. Let them warm through for an additional minute.
8. Serve the pork chops topped with the garlic herb sauce.
Notes:
Let the pork chops rest at room temperature for about 15 minutes before cooking for more even cooking.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Ingredients:
4 bone-in pork chops (about 1 inch thick)
Salt and pepper, to taste
2 tablespoons olive oil
3 cloves garlic, minced
1 cup chicken broth
2 tablespoons unsalted butter
1 tablespoon fresh thyme leaves
1 tablespoon fresh parsley, chopped
1 teaspoon lemon juice
Instructions:
1. Start by seasoning the pork chops generously with salt and pepper on both sides.
2. In a large skillet, heat the olive oil over medium-high heat. Once hot, add the pork chops to the skillet.
3. Cook the pork chops for about 4-5 minutes on each side, or until they reach an internal temperature of 145°F. Remove the chops from the skillet and set them aside on a plate, loosely covered with foil to keep warm.
4. In the same skillet, lower the heat to medium and add the minced garlic. Sauté for about 30 seconds until fragrant, being careful not to burn it.
5. Pour in the chicken broth, scraping the bottom of the skillet to release any browned bits. Bring the mixture to a simmer.
6. Stir in the butter, thyme, parsley, and lemon juice. Allow the sauce to simmer for about 2-3 minutes until slightly thickened.
7. Return the pork chops to the skillet, spooning the sauce over them to coat. Let them warm through for an additional minute.
8. Serve the pork chops topped with the garlic herb sauce.
Notes:
Let the pork chops rest at room temperature for about 15 minutes before cooking for more even cooking.
