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Intro
These pan seared pork chops are weeknight fast and restaurant-level juicy. We sear in a hot stainless-steel skillet (cast iron works too), then finish with a quick butter baste and simple seasoning: Tony Chachere’s Creole, garlic powder, and onion powder. Expect a deep golden crust outside and a tender, 145°F center in about 10 minutes.
Why You’ll Love This
- Juicy every time: thermometer + 145°F rest = never dry
- Simple seasoning: Tony’s + pantry spices = big flavor
- One pan, 15 minutes: skillet dinner with minimal cleanup
- Stainless or cast iron: works with the pan you have
Ingredients at a Glance
Center-cut pork chops, Creole seasoning (Tony’s), garlic powder, onion powder, salt/pepper, neutral oil, and butter. Optional: smashed garlic and thyme for the baste, lemon to finish.
How to Make Pan Seared Pork Chops
- Pat dry the chops thoroughly for a better crust.
- Season both sides with Creole seasoning (Tony’s), garlic powder, onion powder, salt, and pepper.
- Preheat a stainless-steel skillet over medium-high; add oil until shimmering.
- Sear chops 3–4 minutes without moving until deep golden.
- Flip & lower heat to medium, add butter (plus optional smashed garlic/herbs).
- Baste with the hot butter 2–4 minutes until the center hits 140–145°F.
- Rest 3 minutes, then serve (a squeeze of lemon is great).
Timing and Temperature Guide
| Thickness | First Side Sear | Flip & Butter-Baste | Pull Temp | Rest |
|---|---|---|---|---|
| ¾-inch, boneless | 3–4 min (med-high) | 2–3 min (medium) | 140–145°F | 3 min |
| 1-inch, boneless or bone-in | 4–5 min (med-high) | 3–4 min (medium) | 140–145°F | 3 min |
| Bone-in (any thickness) | Add ~1 extra minute total; check temp near the bone | 140–145°F | 3 min | |
Pan-Seared Pork Chops (Stainless Steel Skillet, Juicy & Fast)
Ingredients
Equipment
Method
- Season. Pat chops very dry. Mix Creole seasoning, garlic powder, onion powder, salt, and pepper; season both sides.
- Preheat. Heat oil in a stainless-steel skillet over medium-high until shimmering.
- Sear side one. Add chops (don’t crowd). Sear 3–4 minutes without moving until deep golden.
- Flip & baste. Flip chops; reduce heat to medium. Add butter (and optional garlic/herbs). Tilt pan and spoon hot butter over chops 2–4 minutes, until the center reads 140–145°F.
- Rest & serve. Transfer to a plate, spoon butter over top, and rest 3 minutes. Finish with a squeeze of lemon if you like.
Notes
My Thoughts
Skillet chops were a staple growing up, and I still reach for them when I need a fast, satisfying dinner. I’ve cooked these in both cast iron and stainless; lately I prefer stainless because it heats quick and releases once the crust forms. Tony’s + butter is a cheat code—simple, bold, and always a hit. If you tweak the spice blend, tell me in the comments so I can try your version.
Pro Tips for Perfect Sear
- Dry the meat: paper-towel dry = better crust.
- Hot pan first: oil should shimmer before the chops go in.
- Don’t crowd: cook in two batches if needed.
- Baste off the heat spike: after flipping, lower to medium so the butter doesn’t burn.
- Temp matters: pull at 140–145°F and rest 3 minutes.
Times are guides always cook to temperature, not time.
Best Pan for Searing: Stainless vs. Cast Iron
- Stainless-steel: lighter, heats fast, easy to see browning; great for quick basting.
- Cast iron: mega heat retention; fantastic crust but manage the heat when adding butter.
What to Serve With Pork Chops
- Garlic mashed potatoes, skillet green beans, or a simple salad.
- Drizzle the pan butter over the chops just before serving.
Q1. How long to pan sear pork chops?
A. For ¾-inch chops: sear 3–4 minutes, flip and butter-baste 2–3 minutes. For 1-inch chops: sear 4–5 minutes, baste 3–4 minutes. Always cook to 140–145°F and rest 3 minutes.
Q2. Stainless-steel vs. cast iron—what’s best?
A. Both work. Stainless-steel heats fast and releases once a crust forms—great control for basting. Cast iron holds heat for an extra-crisp crust. Use medium heat after flipping so the butter doesn’t burn.
Q3. What internal temperature keeps pork chops juicy?
A. 145°F measured in the center with an instant-read thermometer, then rest 3 minutes. Pulling at 140–145°F accounts for carryover to perfect, tender pork.
Q4. Why do my chops turn out dry?
A. Pan too cool (no crust), cooking past 145°F, or skipping the 3-minute rest. Pat dry, preheat until oil shimmers, and temp the center—not the pan side.
Pork doneness per USDA: 145°F with a 3-minute rest.
