Recipe

Decadent Pork Chops (Tender and Juicy)

Tender pork chops with crisp edges, a glossy pan sauce, and a juicy, pleasantly firm bite (in the best way).

By Matt Campbell

•

4.8

Two golden-brown pork chops in a cast iron skillet with a glossy pan sauce and thyme sprigs

If you have ever had a pork chop that tasted like it did time in the desert, this one is your reset button. These chops come out juicy with crisp, browned edges and a tender texture that still has a pleasantly firm bite, decadent instead of dry. The trick is not fancy. We dry-brine for quick flavor and moisture insurance, sear hard for that crust, then finish gently so the center stays tender.

And because I cannot leave a good skillet alone, we make a fast pan sauce that tastes like you planned your whole week around it. You did not. But your dinner guests do not need to know that.

A close-up photo of a sliced pork chop showing a juicy, pale pink center with browned edges

Why It Works

Tender and juicy, not tough: A short dry-brine helps the chops hold onto moisture so the bite stays tender and satisfying.
Big flavor with basic ingredients: Garlic, butter, and a splash of broth build a glossy sauce that tastes restaurant-y.
Crisp edges and deep browning: High heat at the start gives you that golden crust without overcooking the center.
Reliable doneness: Pulling the chops at 140 to 145°F (with rest time) keeps them juicy and safe.

Pairs Well With

Storage Tips

Fridge: Store pork chops and sauce in an airtight container for up to 3 to 4 days.

Freezer: Freeze in a freezer-safe container for up to 2 months. The sauce helps protect the meat from drying out.

Reheat (best method): Warm gently in a covered skillet over low heat with a splash of broth or water until just heated through. High heat turns tender chops into bouncy hockey pucks fast.

Leftover win: Slice thin and tuck into a sandwich with mayo, mustard, and something crunchy like pickles or slaw.

Common Questions

What do you mean by “juicy and pleasantly firm”?

Juicy and tender, but not mushy. Perfectly cooked pork has a satisfying, slightly springy bite. Overcooked chops turn dry and fibrous. These stay moist and nicely substantial.

Should I use bone-in or boneless?

Either works. Bone-in is a little more forgiving and stays juicy. Boneless cooks a touch faster. For the best results, aim for chops that are 1 to 1 1/2 inches thick.

What internal temperature should pork chops be?

USDA recommends 145°F with a rest. I pull the chops from the pan at 140 to 142°F, then rest them 5 minutes. They coast up to 145°F and stay juicy.

My chops are thinner. Can I still do this?

Yes, but move fast and keep it all on the stovetop. Sear about 1 to 2 minutes per side, then drop the heat to medium or medium-low and finish just until they hit 140°F. Thinner chops go from golden to overdone in a heartbeat, so start checking temperature early.

Can I make this dairy-free?

Swap butter for olive oil and finish the sauce with a drizzle of good olive oil instead of butter. You will still get a great glossy sauce.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

12-inch skillet (cast iron or stainless steel preferred)
Instant-read meat thermometer
Tongs
Plate for resting
Small whisk or spoon for the sauce

I started making pork chops a lot when I decided to get serious about practical cooking skills, not just recipes on paper. Pork will humble you fast. One minute you are feeling chef-y, the next you are chewing through something that tastes like it was seasoned with regret. This version is the one I keep coming back to because it is simple, bold, and forgiving if you pay attention to heat and timing. Also, the sauce is the kind of thing that makes you hover over the skillet with bread, “just checking” it is good.