Recipe

Modern Pork Chops (Quick & Tasty)

Juicy, pan-seared pork chops with crisp edges and a fast lemon-garlic pan sauce you will want to spoon over everything.

By Matt Campbell

•

4.8

Two golden-brown pan-seared pork chops in a skillet with a glossy lemon-garlic pan sauce and chopped parsley

Pork chops have a reputation problem. Most of us grew up with chops that were either dry, bland, or both, which is honestly impressive in the worst way. This is the modern fix: a hard sear for crisp edges, a gentle finish so the inside stays juicy, and a bright pan sauce that tastes like you tried way harder than you did.

This is weeknight cooking with a little swagger. We are talking accessible ingredients, clear steps, and a sauce you can rescue or remix depending on what is in your fridge. If you can heat a skillet and trust your thermometer (and a timer for the sear), you can nail these.

Why It Works

Juicy pork, not sawdust: We cook to temperature, not vibes, and we let the chops rest so they stay moist.
Crisp, flavorful crust: A dry surface, high heat, and a little patience get you that golden edge.
Fast pan sauce with big payoff: Lemon, garlic, and a quick butter finish turn the browned bits into a glossy, bright sauce.
Flexible for real life: Works with boneless or bone-in, and the sauce plays nice with herbs you already have.

Pairs Well With

Storage Tips

Refrigerate: Store pork chops and sauce in an airtight container for up to 3 to 4 days. If you can, keep a little sauce on the chops so they stay moist.

Freeze: Freeze cooked chops for up to 2 months. Wrap individually, then place in a freezer bag. The sauce can be frozen too, but butter-based sauces may separate a bit. It still tastes good.

Reheat without drying out: Warm chops in a covered skillet over low heat with a splash of water or broth, 3 to 6 minutes, flipping once. Or microwave at 50% power in short bursts with a spoonful of sauce on top.

Leftover move: Slice thin and toss into a salad, fried rice, or a quick sandwich with mustard and pickles.

Common Questions

How do I keep pork chops from drying out?

Two rules: do not overcook, and do not skip the rest. For whole cuts of pork, the target is 145°F in the thickest part, followed by a rest of at least 3 minutes. If you like a little carryover magic, you can pull them at 140 to 142°F and let them coast up to 145°F while they rest (I usually rest 3 to 5 minutes). Resting helps the meat hold onto its juices better when you slice.

Do I need a meat thermometer?

You can cook without one, but a thermometer is the easiest way to make pork chops consistently juicy. It is the smallest upgrade with the biggest payoff.

Can I use bone-in chops?

Yes. Bone-in chops are a little more forgiving and often more flavorful. They usually take a few extra minutes. Sear the same way, then finish on lower heat (or in the oven) until they hit temp.

What thickness works best?

1 to 1 1/2 inches is the sweet spot for a great sear without overcooking the center. Thin chops cook fast and can go from juicy to dry in a blink.

Can I make this dairy-free?

Yes. Swap butter for olive oil, and skip the final butter swirl. The sauce will be a little lighter and less glossy, but still bright and delicious.

My sauce tastes too sour or too salty. How do I fix it?

If it is too sour, whisk in a little more butter or a small pinch of sugar or honey. If it is too salty, add a splash of unsalted broth or water and another squeeze of lemon to rebalance.

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 heavy skillet (cast iron or stainless steel)
Tongs
Instant-read meat thermometer
Small bowl for mixing seasoning
Cutting board and knife

I started making pork chops like this when I realized my “season, sear, pray” method was not a method. One night I pulled a couple chops early, made a quick lemony pan sauce, and suddenly dinner tasted like it had a plan. Now it is my go-to when I want something that feels a little grown-up, but still fits into real-life energy levels. Crisp edges, cozy sides, and a sauce that makes you drag bread through the pan even if you swore you were not going to.

Modern Pork Chops (Quick & Tasty)

(4.8 Reviews)

Prep Time 10 mins

Cook Time 12 mins

Total Time 22 mins

Servings 4

Ingredients

4 pork chops (1 to 1 1/2 inches thick, bone-in or boneless)
1 1/4 tsp kosher salt (see note), plus more to taste
1 tsp freshly ground black pepper
1 tsp garlic powder
1/2 tsp smoked paprika (optional, but recommended)
1 tbsp olive oil (or avocado oil)
2 tbsp unsalted butter, divided
3 cloves garlic, finely minced
1/2 cup low-sodium chicken broth
1 tbsp Dijon mustard
1 to 2 tbsp fresh lemon juice (start with 1 tbsp, then taste)
1 tsp honey or brown sugar (optional, helps balance the lemon)
1 tbsp chopped parsley (or chives)
Optional: 1 sprig rosemary or thyme

Quick note: If your chops are very wet from the package, pat them dry really well. Dry meat equals better sear.

Salt note: Kosher salt varies. If you use Diamond Crystal, 1 1/4 tsp is a solid starting point. If you use Morton, start with about 3/4 to 1 tsp total, then season to taste.

Instructions

Dry and season. Pat pork chops very dry with paper towels. Mix salt, pepper, garlic powder, and paprika, then season both sides. Let sit at room temp for 5 to 10 minutes while the pan heats.
Sear for crisp edges. Heat a large skillet over medium-high heat until very hot. Add oil, then add chops. Sear 3 to 4 minutes without moving them, until deeply golden. Flip and sear the second side 2 to 3 minutes.
Baste, then finish gently. Reduce heat to medium. Add 1 tbsp butter and optional rosemary or thyme. Tilt the pan and spoon the foamy butter over the chops for 30 to 60 seconds. Continue cooking until the thickest part reaches 145°F. If you want to rely on carryover, pull at 140 to 142°F and let them rise to 145°F during the rest.
Optional oven finish (great for thick or bone-in chops). If the outside is browned but the center is taking its sweet time, move the skillet to a 375°F oven and finish until the chops hit temp, usually 3 to 8 minutes depending on thickness. (If your skillet is not oven-safe, transfer chops to a sheet pan.)
Rest. Transfer chops to a plate and rest at least 3 minutes, ideally 3 to 5. Highly recommended if you like juicy pork.
Build the pan sauce. Carefully pour off excess fat, leaving the browned bits. Over medium heat, add remaining 1 tbsp butter and the garlic. Cook 20 to 30 seconds, just until fragrant.
Deglaze. Add chicken broth and scrape up the browned bits. Stir in Dijon. Simmer 2 to 3 minutes, or until reduced by about half and the sauce lightly coats a spoon.
Brighten and balance. Turn off heat. Stir in lemon juice. Taste, then add honey if you want the sauce a touch rounder. Season with salt and pepper as needed.
Serve. Spoon sauce over the rested pork chops and finish with parsley. If you want extra crisp edges, do not drown the whole chop. Sauce the top and let the sides stay crunchy.

Pork chops resting on a plate while a lemon-garlic pan sauce simmers in the skillet

Timing note: Cook time depends on thickness and bone-in vs. boneless. As a rough guide, 1-inch boneless chops often finish in 8 to 12 minutes total on the stove. 1 1/2-inch bone-in chops can take 12 to 18 minutes total, especially if you finish gently or use the oven.

Nutrition information is estimated.

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