Are you looking for a recipe for pork chops that turn out perfectly when seared in a pan? Here in this post, I’m going to take you step-by-step through the process of cooking a juicy pork chop until it’s golden brown and done to perfection. Pan-seared pork chops are a great option for a quick and easy dinner. In 30 minutes OR LESS, you can have juicy, delicious pork chops.
One of our family’s all-time favorite dinners is pork chops, which we often make at home, like these BBQ PORK CHOPS which are cooked in a slow cooker and are really delicious.
MORE PORK CHOPS RECIPE:
This time I wanted to share a stovetop pork chop recipe that is simple and as well delicious. One of my favorite things about this pork chop recipe is that it uses almost nothing but things you already have in your kitchen. I wouldn’t be surprised if you already had most or even all of them. This dish is so incredibly tasty that I’m almost sure you’ll fall in love with it.
It is a main dish that can be prepared without much effort, and it is perfect with almost every form of side dish. We like to pair the chops with a side of vegetable rice and some avocado slices. Or you can serve it with some boiled Yuca, which is Cassava Root. These are just a few suggestions. A side salad is also a good option.
Try this recipe and tell me what you think; I’d love to hear from you!
HOW TO MAKE THESE EASY PAN-SEARED PORK CHOPS:
The first step is to season the pork chops. In this recipe, I’m using bone-in pork chops. Each package brings three chops, so I’m making two packages a total of 6 pork chops for this recipe.
Season your pork loin chops with garlic, black pepper, salt, and paprika.
Next, heat some oil in a large pan over high heat. I like to brown the chops in this pan, which is one of my favorites because I believe it gives the chops a nice color. The Spanish name is Caldero. We cook rice, meat, and a variety of other foods in it. Mine is really old and I love it. In Latin American households, the caldero is a common cooking tool. Because it has high edges that prevent food from splashing out, some people use it for frying. The pan or Caldero should be large enough to comfortably fit the 4 pork chops. Alternatively, you cook them in batches so as not to crowd the chops). Add the cooking oil. Let the oil and pan get nice and hot.
Add the pork chops and sear for 3-5 minutes per side. Once both sides are light golden brown.
Bring the heat to medium-low and add ⅓ of white wine or water and pieces of unsalted butter. Cover with a lid and let it cook for 15- 20 minutes flipping the chops midways until they are soft almost falling off the bones.
TIPS:
Make sure to keep an eye on them, because if the water dries off before they are tender, just add a little more water. You also want to avoid for all those liquids to dry because that is so a yummy garlic butter sauce you can drizzle over the chops and even your rice.
Transfer the chops to a serving plate and cover with foil. Let them rest for 5 minutes. After 5 minutes, all the juices inside the chops will have been distributed around the meat. Drizzle the sauce over the chops and enjoy!
Give this recipe a try, and then leave a comment below to let me know how it turned out. I hope that your family enjoys it as much as we do!
Below you will find a convenient printable recipe card. ↓
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EASY PAN-SEARED PORK CHOPS
Equipment
Ingredients
- 6 bone-in pork room temperature helps even cooking
- 6 cloves of garlic minced
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- 1 tablespoon oil I use olive oil
- ⅓ cup water or white wine
- 2 tablespoons unsalted butter
Instructions
- The first step is to season the pork chops. In this recipe, I’m using bone-in pork chops. Each package brings three chops, so I’m making two packages a total of 6 pork chops for this recipe.
- Season your pork loin chops with garlic, black pepper, salt, and paprika.
- Next, heat some oil in a large pan over high heat. Let the oil and pan get nice and hot. Add the pork chops and sear for 3-5 minutes per side. Once both sides are light golden brown.
- Bring the heat to medium-low and add ⅓ of white wine or water and pieces of unsalted butter. Cover with a lid and let it cook for 15- 20 minutes flipping the chops midways until they are soft almost falling off the bones.
- Make sure to keep an eye on them, because if the water dries off before they are tender, just add a little more water. You also want to avoid for all those liquids to dry because that is so a yummy sauce you can drizzle over the chops and even your rice.
- Transfer the chops to a serving plate and cover with foil. Let them rest for 5 minutes. After 5 minutes, all the juices inside the chops will have been distributed around the meat. Drizzle the sauce over the chops and enjoy!
Notes
Tips:
I like to brown the chops in this pan, which is one of my favorites because I believe it gives the chops a nice color. The Spanish name is Caldero. We cook rice, meat, and a variety of other foods in it. Mine is really old and I love it. In Latin American households, the caldero is a common cooking tool. Because it has high edges that prevent food from splashing out, some people use it for frying. The pan or Caldero should be large enough to comfortably fit the 4 pork chops. Alternatively, you cook them in batches so as not to crowd the chops). Make sure to keep an eye on them, because if the water dries off before they are tender, just add a little more water. You also want to avoid for all those liquids to dry because that is so a yummy sauce you can drizzle over the chops and even your rice.
Nutrition
Tell me what you think of this recipe, and if you have any questions, don’t forget to get in touch with me. I’m always happy to hear from YOU.
Until the next one…
