With only 5 ingredients and in about 20 minutes , you can make these easy Pan Seared Pork Chops with a perfectly seasoned crust and juicy interior. You’ll never complain of dried out, tasteless pork chops again after this!
Why This Is My Go-To Pork Chop Recipe
“These pork chops were delicious and easy to make! I doubled the recipe and froze some also. The entire family loved this dish! ” – Katie
If you’ve historically associated pork chops with dry, overcooked, bland meat…then this recipe is for you! Here’s why I think it will change your mind:
Only requires a few pantry seasonings to create a flavorful crust on the exterior. (Check out our other 6 ingredient or less recipes .)
This cooking method ensures the pork chops get a crispy, golden outside but remain juicy on the inside .
You can use the pan drippings to create a quick pan gravy , just like our Crockpot Whole Chicken and Instant Pot Whole Chicken recipes. See my pan gravy directions in the Cooking Notes in the recipe below.
A 20 minute meal from start to finish!
It’s super easy to double the batch and freeze one for later using our instructions. Easy, healthy freezer meals are our jam!
Ingredients
What do I need to make these pan seared pork chops, you ask? Just 6 ingredients!!
White whole wheat flour – I like to use the white whole wheat variety because it’s finer yet still retains a lot of good nutrition. If you’re gluten-free, you can substitute gluten-free all-purpose flour.
Seasonings – The super simple flour dredge is seasoned simply with garlic salt, black pepper, and regular salt. It’s shockingly perfectly balanced.
Pork chops – Look at the butcher counter for thicker chops that are 1 to 1 1/2 inches thick. If you use thinner ones, be sure to cut back on the cook time.
Find the exact ingredients amounts and full printable recipe at the bottom of this post.
Tip: Pork Chop Done Temperature
A few years ago, the USDA lowered the minimum internal temp at which most pork is officially safe to eat. All pork chops, steaks, and roasts must reach at least 145°F internally and then rest at least 3 minutes to be safe to eat. (Their recommendation used to be 160°F and that’s why we all thought pork chops were so dry!)
Use a meat thermometer to make sure you get it right and don’t accidentally overcook your pork chops. Keep in mind that your pork may still have a little pink color to it in the middle even when it’s safe to eat!
How to Make Pan Seared Pork Chops
Here’s a quick overview of how this recipe works:
Coat Pork Chops in Flour Mixture
In a small bowl, stir together the flour, garlic salt, pepper, and salt. (Breaking a sweat yet?)
Working over the pork chops packaging (hello, fewer dishes to clean up), cover both sides of the pork with the seasoning mixture. Press on it so it sticks.
Cook Pork Chops
Heat the oil over medium-high heat. Working in batches, pan-sear the chops on both sides and then reduce the heat to medium. Cook until they reach 140-145°F internally (a meat thermometer is a must here!).
Let Rest
It’s important to let the pork chops rest for about 5 minutes before serving. Cover with foil to keep them warm.
Serve these yummy pork chops with one of our easiest side dishes, like Garlic Green Beans or Apple Cranberry Sauce , for a delicious well-rounded meal. And you can’t go wrong serving them over Instant Pot Mashed Potatoes either.
How to Make Pan Gravy for Pork Chops
Use the pan drippings at the end of this recipe to create gravy to drizzle over the top.
Basic Pan Gravy Recipe: (yields 1 cup of gravy)
Add 2 tablespoons each of butter and flour to the pan and whisk for about 1 minute over medium heat.
Pour in 1 cup of chicken broth, turn heat up to medium-high, and whisk until smooth.
Simmer and whisk until it’s the consistency of gravy, adding more broth as needed. Season with salt and pepper to taste.
More Side Dish Ideas
Pork chops, especially a simple savory recipe like this one, go well with sides like these:
Oven Roasted Broccoli
Maple Glazed Carrots
Crockpot Cinnamon Applesauce
6-Ingredient Instant Pot Mac and Cheese
Can You Freeze Pork Chops?
Yes! Like most of the meals on Thriving Home, we give you freezing instructions.
Not just any freezing instructions though! We offer well-tested ones that keep your food tasting like fresh.
Freeze For Later: Follow Steps 1 and 2 of the recipe. Place the pork chops in a single layer in a gallon-sized freezer bag or a freezer container . (Divide layers with parchment paper, if needed.) Seal tightly and freeze flat.
Prepare From Frozen: Thaw completely using one of these safe methods . Follow Steps 3-4 of the recipe.
Recipe FAQs
Can I use bone-in pork chops? Yes, bone-in will work. They will take a little longer to cook so just use your meat thermometer to know when they are done. Are these dairy-free? Yes, this pork chop recipe is naturally dairy-free. No substitutions needed. Can I make these gluten-free? Yes. All you need to do is substitute gluten-free all-purpose flour for regular flour. Can I bake the pork chops instead? Yes, you can bake pork chops but they won’t get that crispy, golden exterior you will get when pan frying. If you want a baked pork chops recipe, I suggest our Oven Baked Boneless Pork Chops . Bottom line: bake boneless pork chops for 15-20 minutes at 350°F. Remove, tent with foil, and let rest for 5-10 minutes.
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★ ★ ★ ★ ★
5 from 5 reviews
Easy Pan Seared Pork Chops
With only 5 ingredients and in 20 minutes, you can make pan seared pork chops with a perfectly seasoned crust and juicy interior.
Yield: 6 servings
Prep: 10 minutes Cook: 15 minutes Total: 25 minutes
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Ingredients
2 tablespoons whole wheat flour (recommend using white whole wheat variety or sub gluten-free all-purpose flour)
1 teaspoon salt
1 teaspoon garlic salt
1/2 teaspoon ground black pepper
1 – 2 tablespoons avocado oil or olive oil (enough to cover the bottom of the pan)
6 (1 – 1 1/2 inch thick) boneless pork chops
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Instructions
Make It Now:
In a small bowl, mix together flour, salt, garlic salt, and pepper.
Open the pork chops package and dry them off with a paper towel. Working over the packaging, season each side of the pork chops with the rub and press it in to help it stick. (Freezing instructions begin here.)
In a large skillet (preferably nonstick or cast iron), heat oil over medium-high heat. The oil is ready when it’s shimmery. Place pork chops in the pan and sear each side for 60-90 seconds*. (Be careful, as the oil may splatter. Partially cover with a lid, as necessary.) Reduce the heat to medium-low and cook 6-8 minutes (for 1-inch chops) and 10-12 minutes (for 1 1/2-inch cops), flipping halfway through until the internal temperature reads 145°F. (Note: For thinner pork chops, this cook time will be even less. It’s important to have a meat thermometer handy so you don’t overcook your chops.)
Let pork chops rest for about 5 minutes before serving. Cover with foil to keep them warm.
*You may need to work in batches or use two pans to fit them all.
Freeze For Later: Follow Steps 1 and 2. Place the pork chops in a single layer in a gallon-sized freezer bag or container. Seal tightly and freeze flat.
Prepare From Frozen: Thaw completely using one of these safe methods. Follow Steps 3-4.
Notes/Tips
Try to find 1- to 1 1/2-inch thick boneless pork chops for this recipe. If you are using thinner chops, reduce cook time and use a meat thermometer to make sure it doesn’t over cook. Remove when they are 140-145°F. Let rest for 3 minutes.
If oil starts to splatter, turn down the heat a bit or remove the pan from the heat for a few seconds. You can also cover it partially with the lid.
You can use bone-in pork chops, but they will take longer to cook. Use your meat thermometer to determine when they are done (140-145°F in thickest parts).
To make this gluten-free, replace the wheat flour with 1:1 gluten-free flour.
How to Make Pork Pan Gravy: Use the pan drippings at the end to create gravy to drizzle over the top. Basic recipe (yields 1 cup gravy):
Remove the finished pork chops. Add 2 tablespoons each of butter and flour to the pan drippings and whisk for about 1 minute over medium heat.
Pour in 1 cup of chicken broth, turn heat up to medium-high, and whisk until it’s smooth.
Simmer and whisk until it’s the consistency of gravy, adding more broth as needed. Season with salt and pepper to taste.
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© Author: Rachel Tiemeyer
Cuisine:
American
Method:
Stove Top
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