Easy Pan-Seared Pork Chops

Are you in a search for a perfectly pan-seared pork chop that is still slightly pink in the center? Or, do you hate pork because it's always overcooked and dry? In this post I will walk you through the process of how to fry a mouth-watering pork chop to golden perfection.

These pan-fried pork chops truly have more flavor that you will ever guess. It's a guaranteed way to make sure that every single bite of pork chop disappears from your plate. This basic recipe is living proof that a few simple ingredients can create amazing results in the kitchen. 

I'll walk you through best pork chop cuts, pork chop basics and how to achieve that perfect sear. Perfectly cooked pork chop is always cooked to a nice medium instead of the shoe leather texture and is pinkish inside. You must also try Garlic Mushroom Pork Chops and Brown Sugar Pork Chops.

Key Ingredients

• Pork Chops: For juicy, flavorful results, choose thick-cut pork chops-at least 1 inch thick. Both boneless and bone-in work beautifully. Bone-in chops tend to be slightly juicier and richer in flavor, but boneless will still give you a tender, satisfying result.
• Garlic and Onion Powders: Convenient way to add flavor of fresh garlic and onions quickly and easily.
• Chili Powder: It creates a savory crust when seared and is perfect when combined with other spices in this recipe.
• Italian Seasoning: A balanced mix of herbs like oregano, basil, and thyme adds freshness and an aromatic lift to the pork.
• Avocado Oil: Perfect for pan-searing since it tolerates high heat without burning. It helps the pork develop a gorgeous golden crust while staying juicy inside.

How to sear pork chops to golden perfection

1. Start by patting your chops dry and sprinkling them very liberally with Italian seasoning, salt and pepper.
2. Sear over medium-high heat for 5-6 minutes per side for thin pork chops (see point 4 for thick pork chops).
3. Resist the urge to move the pork chops around or look underneath as they cook, it will disrupt the sear. Once the pork chops are golden brown on the first side, you can flip.
4. If chops are very thick (over 1 inch), lower heat to medium and continue cooking, flipping every few minutes, until an instant-read thermometer registers 140-145°F in the center. If they are still not done, cover with lid and let them steam for a few minutes.
5. If the pork chops are stuck to the pan, try giving them more time. They generally release from the pan when they're crisp on the outside and ready to flip. This takes about 4 minutes per side. 
6. Flip and sear the other side until browned. Remove pork chops from the heat and let them rest for at least 5 minutes before cutting into them.

Expert Tips

• Use a large skillet: A 12-inch pan gives the pork chops plenty of space to sear evenly, preventing overcrowding and allowing any excess moisture to evaporate for a perfect golden crust. You can use cast iron, carbon steel or heavy anodized no-stick skillet. I used all three types, and each conducts heat exceptionally well, ensuring the pork chops cook evenly and develop a beautiful, consistent golden color.
• Use a high-smoke-point oil: Avocado or Canola oil.
• Preheat your skillet to medium high: When it's shimmering hot and not a moment before, add your chops.
• Sear over medium-high heat.

How to tell if the pork chop is done

Not sure how to tell how done a chop is? The pros do it by feel and a steak or chop cooked medium should have a slight resistance when you press on it with your finger but not feel hard and solid.

The easiest way to check if the pork chop is done is to use meat thermometer. When they reach an internal temperature of 135 F degrees they are done. Remove them from the skillet and let them rest on a plate for 10 minutes, during which time they will continue cooking with the residual heat and will eventually reach 145 F degrees. Do remember that cooking time can vary based on the thickness of the pork chops.

Best Cuts of Pork for Searing

• Boneless pork chops are excellent for searing because they are thick and tender.
• You can also use loin chops because they are leaner than center cut chops.
• Center cut, bone-in chops work as well. They are also very lean.

Pork Chop Basics

• Either boneless or bone-in pork chops will do. I prefer the thick cut pork chops because they are easier to work with:).
• The lack of bone also means that they can be less flavorful, while the lack of fat can create a dry texture and it's often recommended that you brine them prior to searing. However, I personally find that I don't plan my meals very well ahead of time in order to brine them. Instead, I prefer to follow these tips and tricks on how to sear a perfect pork chop.
• Take your pork chops out of the fridge and let your them rest for 20 minutes on the counter before cooking them so they come to room temperature. This will ensure they cook on the inside and the center reaches the perfect temperature.
• Generously season your pork chops because pork chop crust is important for flavor. Being liberal with seasoning this will make for a delicious and flavorful pork chop crust.
• To properly cook the pork chops, use a meat thermometer to check the internal temperature, don't rely blindly on cooking time.
• Let the pork chops rest on a plate for 10 minutes - they will continue to cook and the residual heat will bring them to the recommended 145 F degrees.
• Cooking time can vary based on the thickness of the pork chops.

Best Equipment for Searing Pork Chops

• Hard anodized non-stick oven-safe fry pan: Nothing sticks to these pans & they are a breeze to clean. The weight is perfect. Not too heavy & not too light.
• Instant Read Thermometer: Digital Meat Thermometer, but if you are really want to be a bit more scientific with your cooking, then use this professional meat thermometer.
• Silicone Solid Turner: Non Stick Slotted Kitchen Spatulas, high heat resistant and BPA Free.
• Stainless Steel Kitchen Tongs: With silicon tips to prevent scratching pans and they are high heat resistant.

How to Keep Cooked Pork Chops Tender in the Fridge

• Let the pork chops cool to room temperature before refrigerating to avoid condensation which can lead to sogginess.
• Store cooked pork chops in shallow air-tight glass containers (Microwave, Oven, Freezer and Dishwasher safe). They are absolutely the best containers for storing Pork Chops safely.
• You can also wrap tightly with heavy-duty aluminum foil or plastic wrap to keep moisture in and prevent drying out.
• To maintain tenderness when reheating, heat gently and avoid overcooking. Rest chops after reheating to let juices redistribute.

How Long Pork Chops Last in the Fridge

• Raw pork chops can be refrigerated safely for 3 to 5 days when kept at or below 40°F.
• Cooked pork chops can be stored in the refrigerator for 3 to 4 days.

Can You Freeze Pork Chops without Drying Them Out?

• Freeze pork chops as soon as possible after cooking or purchasing to preserve freshness and quality.
• Raw pork chops maintain best quality in the freezer for 4 to 6 months.
• Cooked pork chops can be frozen for 2 to 3 months for optimal taste and texture.

How to Avoid Tough, Chewy Pork Chops When Reheating Leftovers

• Reheat pork chops "low and slow" in the oven at about 325°F to 350°F, placing them in a baking dish with a splash of broth or water. Cover the dish with foil to trap steam and prevent drying. Heat for about 15-20 minutes until warmed through. This method keeps the pork tender by maintaining moisture.
• On the stovetop, heat a skillet over low to medium heat and add a little broth or oil. Add the pork chops, cover with a lid, and heat for several minutes on each side, flipping to warm evenly. The added liquid and gentle heat keep the pork chops juicy.
• Using an air fryer is also effective. Preheat the air fryer to around 300°F, wrap the pork chops in foil with a splash of broth, and heat for 4-6 minutes, checking halfway through. This method helps maintain moisture while crisping the surface slightly.
• Avoid microwaving if possible, but if used, cover pork chops with a damp paper towel and heat on lower power in short intervals to prevent drying out.
• Always let pork chops rest a few minutes after reheating to allow juices to redistribute, keeping the meat tender.

This recipe was originally published November 16, 2018. It was updated with tips and FAQs on October 16, 2025.

More easy pork chop recipes

• 10 Best Pork Chop Recipes
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• Honey Balsamic Pork Chops
• Best Pork Chops in Creamy Herb & Wine Sauce