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pan seared pork chops—juicy and golden

Pan-Seared Pork Chops (Stainless Steel Skillet, Juicy & Fast)

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Prep Time5 minutes
Cook Time12 minutes
Total Time17 minutes
Servings:4
Course:dinner, Main Course
Cuisine:American, Southern
Ingredients Equipment Method Notes

Ingredients
  

  • 4 center-cut pork chops ¾–1 inch thick (bone-in or boneless), patted dry
  • 1½ tsp Creole seasoning e.g., Tony Chachere’s
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • ¾ tsp kosher salt reduce if your Creole seasoning is salty
  • ½ tsp black pepper
  • 1½ tbsp neutral oil canola or avocado
  • 2 tbsp unsalted butter
  • Optional: 2 cloves garlic smashed; 2–3 sprigs thyme or rosemary
  • Optional finish: squeeze of lemon

Equipment

  • 12-inch stainless-steel or cast-iron skillet
  • Instant-read thermometer
  • Tongs

Method
 

  1. Season. Pat chops very dry. Mix Creole seasoning, garlic powder, onion powder, salt, and pepper; season both sides.
  2. Preheat. Heat oil in a stainless-steel skillet over medium-high until shimmering.
  3. Sear side one. Add chops (don’t crowd). Sear 3–4 minutes without moving until deep golden.
  4. 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.
  5. Rest & serve. Transfer to a plate, spoon butter over top, and rest 3 minutes. Finish with a squeeze of lemon if you like.

Notes

Doneness: USDA recommends 145°F + 3-minute rest.
Timing guide: ¾-inch chops usually finish in 6–8 min total; 1-inch in 8–12 min.
Bone-in vs. boneless: bone-in = juicier; boneless = faster—temp early.
Quick gravy: Remove chops; whisk ½ cup chicken broth into pan, simmer 2 minutes, swirl in 1 tbsp butter and pour over chops.
Storage: Refrigerate 3–4 days. Reheat gently in a skillet with a splash of broth.