Pan-Fried Pork Chops
Juicy pork chops with a golden seared crust. Ready in minutes and pairs with almost any side dish.
Prep: 5 minutes. Cook: 10 minutes. Difficulty: Easy. Serves 4.
Ingredients
- 4 pork chops (bone-in or boneless)
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 cloves garlic, crushed
- 1 sprig fresh rosemary or thyme
- Salt and pepper
Instructions
- Remove pork chops from fridge 15 minutes before cooking.
- Season generously with salt and pepper on both sides.
- Heat oil in a large pan over medium-high heat.
- Place pork chops in the pan. Do not move them for 4 minutes.
- Flip. Cook for another 3–4 minutes.
- Add butter, garlic, and rosemary to the pan. Baste the chops with the melted butter.
- Rest for 3 minutes before serving.
Tips for Helpers
- Let the pan get hot before adding the chops — this creates the golden crust.
- Do not press down on the chops — this squeezes out the juices.
- Resting after cooking keeps the meat juicy.
Ingredient Substitutions
- Use lamb chops with the same method.
- Add a splash of apple cider vinegar to the pan for a quick sauce.