Pan-Seared Pork Chops

Pan-Seared Pork Chops with an herb butter sauce is a quick and easy dinner you can have on the table in less than 30 minutes!
Pan-Seared Pork Chops with an herb butter sauce | by Life Tastes Good is a quick and easy dinner you can have on the table in less than 30 minutes! These pork chops melt in your mouth!

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With a few tips you can have these fork tender, moist, and delicious pork chops on the table in no time! The herb butter sauce mixes up easily in the same skillet while the pork chops are resting. Seriously, y'all, these pork chops are so flavorful and they melt in your mouth like buttah!

Growing up my mom would make Shake n' Bake pork chops, and I really dreaded it when I saw pork chops on the table. UGH! I did not like pork chops at all! Anyone else grow up to be pork chop haters? Please don't misunderstand, my mom is a good cook. It wasn't anything she was doing wrong, really. She was following the safe cooking guidelines for pork at that time. Those guidelines were WAY OFF, so home cooks all over the place were overcooking pork chops. This resulted in a dry, tasteless, tough piece of yuck! Now, should I tell you how I really feel? haha 

Not too long ago, the safe cooking temp for pork was lowered and now everyone can enjoy restaurant quality pork chops at home! It's true!! Pork chops are super easy to make, and with a few tips you can start enjoying pork again :) It might even become your favorite protein. It did for me! I LOVE pork!

First thing you need to do is look at your meat thermometer. If it says to cook pork to 160° F. or more - IGNORE IT!! or better yet, throw it out and get an instant-read thermometer and just remember that you cook pork to 140° F. and then let it rest about 10 minutes.

Pork should be slightly pink inside. This is important, so I'll say it again. Pork should be slightly pink inside!! It's okay and perfectly safe to eat. Don't just take my word for it, check out the USDA official announcement from May of 2011.
Pan-Seared Pork Chops with an herb butter sauce | by Life Tastes Good is a quick and easy dinner you can have on the table in less than 30 minutes! These pork chops melt in your mouth!
Now that we have that out of the way here's the recipe for these Pan-Seared Pork Chops with an herb butter sauce. Definitely give these a try and let me know what you think.


Pan-Seared Pork Chops

Life Tastes Good
Published 05/07/2015
Pan Seared Pork Chops

Ingredients

  • 4 Pork Loin Rib Chops, center cut
  • 4 teaspoons sugar (This is the secret ingredient for extra moist and tender pork chops, so don't skip it!)
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 2 tablespoons shallots, finely chopped
  • 1/4 cup dry white wine - I use Gallo Family Vineyards Chardonnay
  • 2 teaspoons freshly chopped Italian flat-leaf parsley
  • 1 teaspoon fresh thyme leaves
  • 2 tablespoons unsalted butter

Instructions

  1. Early in the day or the night before, season each of the pork chops with 1/2 teaspoon sugar, 1/4 teaspoon salt, and 1/8 teaspoon pepper on BOTH sides of the chop. Season each chop in this manner. Place in the fridge. Remove the pork chops from the fridge an hour or two before you are ready to cook them. This will allow them to come to room temperature for more even cooking.
  2. When ready to cook, preheat the oven to 450° F and heat a large cast-iron skillet over mid-high heat. Allow the skillet to heat up while you get the ingredients ready for the herb butter sauce. Chop the shallots and herbs, measure the wine and set aside. Note: You can use a stainless steel skillet as long as it is oven safe.
  3. When the skillet is nice and hot, add 2 tablespoons butter. Watch out for the steam! The butter will melt and brown almost immediately. Use a wooden spoon to spread it around if needed. Add the pork chops and sear quickly. Because there is sugar on the pork chops and we are working with a pretty hot pan, the pork chops will sear quickly, so keep an eye on them. You'll only want to leave them for about 30 seconds to a minute each side, but that will vary depending on how hot your pan is. You want to get a nice crispy crust on the outside without burning the chops. Once the one side is nicely seared, turn it over and sear the other side. Be careful not to burn them! NOTE: If you have to sear longer than a minute each side to get that nice crispy outside, be sure to check the temp with an instant-read thermometer before putting in the oven. If it reads 140°F they are done and you'll want to skip to step #5.  
  4. When the chops are nicely seared on both sides, remove them from the heat and put the skillet right into the oven. Cook for about 5 minutes until the internal temperature reaches 140°F. Use an instant-read thermometer to check the temp. TIP: It is better to slightly under cook the pork than to over cook it. If you slice it and find it is under cooked you can always put it under the broiler to finish it up if needed.
  5. When the pork reaches 140°F, remove it from the skillet to a cutting board to rest for at least 10 minutes. While the pork is resting, work on the herb butter sauce.
  6. In the same skillet, over medium heat, melt 1 tablespoon butter (if needed - if there is enough fat in the skillet you can use that in place of the butter) and add the chopped shallots. Cook, stirring, until the shallots begin to soften. This should just be a couple minutes. Then add 1/4 cup wine and allow it to reduce by half, about 1-2 minutes, scraping up any browned bits stuck to the pan. This is a tasty way to 'scrub' those stuck on bits. They add flavor to the sauce, and you'll be happy you scraped them up when you clean the skillet! Reduce heat to mid-low and add the fresh herbs with 1 tablespoon butter. The butter gives the sauce a delicious richness, so don't skip it this time! Allow the butter to melt into the sauce. Stir to combine. Give it a taste and adjust seasonings to your liking. 
  7. Remove from heat and add the pork chops back into the skillet, turning to cover in the herb butter sauce. Serve with the sauce and enjoy!
Yield: 4 servings
Prep Time: 10 mins.
Cook time: 10 mins.
Total time: 20 mins.

Tags: Pan Seared Pork Chops, Herb Butter Sauce, Cast Iron Skillet, Protein, Low Carb, Easy, Quick, Dinner, Main, Tips

Don't miss my newest pork recipe! Pan-Seared Boneless Pork Chops with a Tangy Raspberry Sauce
Pan-Seared Boneless Pork Chops | by Life Tastes Good


You might also like my Pan-Roasted Chicken Thighs
Pan Roasted Chicken Thighs | by Life Tastes Good

Greek Style Pork Chops | by Life Tastes Good


33 comments:

  1. I loved Shake and Bake when I was a child. I still adore pork chops especially when they are so beautifully cooked like yours.

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    Replies
    1. Thanks, Christie. I love pork. It is so versatile and delish :)

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  2. These look awesome. I always cook my pork so there is still pink in the inside according to the new guidelines. It's so much tastier and never dry!

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    Replies
    1. It's so sad when I'm not paying attention and accidentally overcook it, but when I do good, it is amazing!! Thanks, Renee!

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  3. Love easy and tasty skillet dinners that can on the table in no time! That sauce sounds delicious! :)

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  4. These look wonderful! I love how flavorful and juicy they look. Great recipe, Marion!

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  5. it is ok for pork to be pink inside?

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    Replies
    1. Hi Lidia, yes, if pork isn't slightly pink inside, it is overcooked. Scroll up to the following paragraph and look for the link to the USDA guidelines for cooking pork.

      Look for this paragraph in my post: Pork should be slightly pink inside. This is important, so I'll say it again. Pork should be slightly pink inside!! It's okay and perfectly safe to eat. Don't just take my word for it, check out the USDA official announcement from May of 2011.

      ...For years the USDA told us the safe cooking temp for pork was 160°F, but in 2011, they FINALLY updated those recommendations and lowered the safe cooking temp. I hope that helps ~Marion

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  6. I've never thought to dry-brine pork so thank you for introducing me to the concept.

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  7. You are most welcome, DB. Thanks for stopping by :)

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  8. I just wanted to let you know that I made this recipe last night and it was fantastic! My husband, who hates pork because it is normally too dry, loved it as well. It was soooo moist and juicy, and the flavor was delicious. All my life I always thought you had to cook pork for a long time or it was not safe to eat, so I was afraid to try this recipe. Now I know how wrong I was. I will use this recipe every time I make pork from now on. TFS!

    ReplyDelete
    Replies
    1. Amy, I am so happy you like it! I wish you could see the huge smile on my face. I'm almost in tears from your kind words. Thank you so much for taking the time to let me know how much you enjoyed the recipe. You absolutely made my day!! Thank you!!

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  9. I made these tonight for dinner and followed the recipe exactly, except I skipped the Herb Butter sauce, and I still thought they were superb!

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    Replies
    1. That's awesome! I'm so glad you enjoyed them. Thank you so much for taking the time to comment. I can't even express how happy it makes me :) Have a wonderful week, Hyebun!!

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  10. I really appreciate your step-by-step instructions.

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  11. For step one, is the amount per side or for the whole chop? For example 1/2, 1/4, 1/8 per side or split that for both sides...

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    Replies
    1. The amounts are for both sides of the chops. I season each chop with 1/2 teaspoon sugar, 1/4 teaspoon salt, and 1/8 teaspoon pepper on BOTH sides. I hope that helps :)

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  12. I have done a version of this without sugar (I'm diabetic), but I am really temped to try your recipe with with maple syrup... I'll get back to you on that. :D

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    Replies
    1. That sounds interesting, Paul. I'd love to hear how it works for you. Thanks so much for stopping by! ~Marion

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  13. First thoughts:

    I like it! Caveat - syrup burns easy so be sparing and maybe save a bit to brush on a minute or two before done. Additional thought, maple is a great flavor but easy does it. Still "testing"; end of report... for now.

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    Replies
    1. Yes! I agree! A little would go a long way in both flavor and helping to get a good sear on the steaks. Thanks for the follow-up!

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  14. Addendum:

    I want to try your recipe on a flank steak, too. I bet the pan sauce (mushrooms, onions, red wine) will be awesome.

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    Replies
    1. I couldn't agree more! I have used a version of this for chicken and even scallops too! I can be lazy like that ;)

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  15. Yum! Yum! Yum! I made this tonight. My family loved this!

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    Replies
    1. YAY!! I'm smiling from ear to ear! Thank you so much for letting me know you enjoyed them! Have a wonderful week! ~Marion

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  16. I love pork! This recipe is my way of cooking pork although I like breaded chops
    too but not shake n bake. I use my own bread crumbs, flour, egg and some herbs.

    ReplyDelete
    Replies
    1. I haven't had breaded in so long. I need to put that on the menu again :) Thanks for the reminder. Have a super weekend ~Marion

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  17. I made this recipe several weeks ago, minus the sugar/salt/pepper prep, as I failed to re-read the instructions earlier & didn't have a backup dinner planned. Since I skipped that part, my chops took longer to brown. Luckily for us, your instructions covered/specified what to do if they cooked all the way during the browning step or I might not have thought to check the temp prior to putting them into b the oven. Not only did you provide a SUPER YUMMY recipe, you also saved dinner! I also used chicken stock instead of the wine, as I don't like the taste of anything cooked in any kind of alcoholic beverage. Weird, I know! These we so good, that I suspect my pork chop hating son will like them. He wasn't home last time, but we're having them again tonight, so I'm hoping he'll be around to try them. Who knows, maybe we can have pork chops when he is home for dinner on occasion....

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    Replies
    1. You totally made my day! Thanks for stopping by to let me know! I'm so happy it all worked out and you enjoyed the recipe! Have a super weekend ~Marion

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  18. Replies
    1. Thank you! That's so nice of you to say! I'm glad you enjoyed the recipe. Have a great week ~Marion

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Thank you so much for visiting and sharing your thoughts! Comments are moderated, so I don't miss anything. I like to read each and every one! Please understand I am not able to allow comments with links. Thanks! I hope it's a great day!! ~Marion

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