The Best Juicy Skillet Pork Chops
Let Me Tell You About My Pork Chop Journey
You know, pork chops were always a bit of a gamble at our family dinners. Sometimes, they’d turn out dryer than my brother’s sense of humor — no offense, Dave — and I just couldn’t figure out why. It wasn’t until I accidentally left the heat on too low (while chasing my dog around the kitchen) that I discovered the secret to thicc, juicy pork chops. Now, it’s practically tradition. Even my picky Aunt Rita, who usually has “notes,” goes back for seconds, and let me tell ya, that’s saying something. By the way, if you find yourself humming to old radio hits while you cook, you should know the pork chops don’t mind.
Why I Keep Coming Back to This Recipe
I make these skillet pork chops when I want dinner to be fuss-free but a little special—you know, like a Tuesday that’s acting like a Saturday. My family actually cheers (well, they clap) when this hits the table. My husband asked for leftovers for lunch the next day (a small miracle), and honestly, sometimes I mainly do it for how good the kitchen smells. Oh, and if you used to avoid pork because it turns out tough, stick with me. Trust me, I’ve had my fair share of “chew for your life” attempts—this one converted even me.
What You’ll Need (And a Few Options)
- 4 boneless pork chops (about 1-inch thick — sometimes I use bone-in if that’s all I have, but adjust your cooking time a bit)
- Salt (I’ve even used that so-called fancy pink kind because my mother-in-law swears by it, but regular salt will do)
- Freshly ground black pepper (or just the stuff in the shaker, I won’t tell)
- 1 tablespoon olive oil (Butter also works, though it browns a bit faster. Actually, I sometimes do half olive oil, half butter—does that make me bold or just indecisive?)
- 2 cloves garlic, minced — okay, I’ve used that pre-chopped jar on tired days. Still fine.
- 1 teaspoon fresh thyme leaves (dried is okay if you’re out, just use half the amount)
- 1 cup chicken broth (or veggie broth, or honestly, once I just used water and it was… okay)
- 1 teaspoon Dijon mustard (I’ve tried yellow mustard; eh, not my favorite. Skip if you must.)
- Optional: Pinch of red pepper flakes if you like a little zip
How I Actually Cook These Pork Chops
- Pat the pork chops dry with a paper towel. This helps the edges get that nice sizzle. Season both sides well with salt and pepper. (By well, I mean not just a sprinkle—really give ’em a spa day.)
- Heat a large skillet over medium-high heat. Drizzle in the olive oil (and if you’re feeling indulgent, half a pat of butter for fun). Wait until it’s shimmering—not smoking. If you’ve gone too far, turn the heat down, no panic.
- Lay the pork chops in the pan, being careful not to crowd them. Leave them alone for 3-4 minutes; this is NOT the time to poke! Check for a golden-brown crust (sometimes it’s more beige, if I’m honest). Flip ’em over. (This is usually where I sneak a taste of something else in the kitchen, because those next few minutes feel extra long.)
- Cook for another 2-3 minutes. Don’t worry if some spots seem darker—those are called character marks in my kitchen.
- Reduce the heat to medium-low. Add the garlic and thyme, stirring around the pork so things don’t burn. Quickly pour in the chicken broth. Listen for the happy sizzle (it means you’re winning). Stir in the Dijon mustard here; it’ll smell amazing, promise.
- Let everything simmer, uncovered, for 6-10 minutes, depending on the thickness of your chops. The sauce should get all glossy and thick; if it evaporates too fast, just splash in more broth (or, one time I added a little white wine—quite good!). You’re aiming for the pork to hit 145°F, but if you don’t have a thermometer, just poke them to see the juices run clear. “Looks good enough” is actually my real-world test.
- Let the chops rest outside the pan for at least 5 minutes before you dig in. This part matters. In fact, I used to skip it, but the texture’s so much better when I wait (sort of like how coffee tastes better after that first impatient sip).
Things I Figured Out the Hard Way (Notes)
- If you crowd the pan, they’ll steam instead of sear—unless you like pale chops, which… maybe you do!
- Letting the meat rest isn’t just for show; it really keeps the juices where you want them. I used to ignore this. Not anymore.
- You can overdo the Dijon. Start slow on that.
What Else I’ve Tried—Some Ideas (and a Fail)
- For a hint of sweetness, honey stirred into the sauce near the end is surprisingly tasty. My kids love it; my husband says it reminds him of BBQ, so that’s a win.
- Splashing in a bit of cream as the sauce finishes? Next-level decadence right there — maybe not every night though.
- I once tried soy sauce for an “international” twist and… well, maybe stick to the broth for now.
- If you like things spicy, a tiny pinch of cayenne never hurt anyone—unless you get carried away.
Gear To Use—Or Improvise
A cast iron skillet gives the best crust (it’s got that old-school charm), but I’ve done this in regular nonstick too. If you don’t have a meat thermometer, just play detective and look for juices running mostly clear—it works in a pinch. Whisk for the sauce? Sometimes I just swirl the pan.
How To Keep Leftovers (If There Are Any)
Honestly, these pork chops almost never make it past dinner in my house. But if you’ve got superhuman restraint, toss leftovers in a lidded container; they’ll do fine in the fridge for up to two days. They actually taste pretty good cold, sliced in sandwiches. Just don’t freeze them, or at least I wouldn’t—they go a bit weird in texture form my experience.
Want Serving Suggestions? Here’s What I Do
I love these on a pile of mashed potatoes (extra butter, because… why not?). Bright green beans on the side make it feel like a meal mom would approve of. We sometimes do crusty bread to mop any remaining sauce. Oh, and if it’s summer, a watermelon salad is fun (try it!). For those wanting extra advice, check out this mashed potato guide from Simply Recipes.
Lessons Learned From Simple Mistakes (Pro Tips)
- Don’t rush the searing; I did once when late for a movie, and the flavor missed that deep, caramelized edge. Not worth it.
- Too much broth and you’ve got soup (not a great pork chop sauce). Now I add less at first, then sneak in more if it needs it. Actually, that’s true for salt too, come to think of it…
Let’s Get Real: FAQ
Q: Can I use really thin pork chops?
A: You can, but they honestly don’t get as juicy. Just cook for less time — but keep an eye on them or they’ll go dry in a blink.
Q: What should pork’s temp be before I eat it?
A: Official answer? 145°F, according to the USDA (you can check that at the food safety site). But sometimes I go just a touch under and let it rest longer; it finishes cooking on the plate.
Q: Do I really need both garlic and thyme?
A: Technically, nope. But the combo is magic, and you’ll miss it if you skip both.
Q: Can I do this dairy-free?
A: Sure thing. Just use only olive oil and skip the optional butter.
Q: The sauce never thickens for me—what am I doing wrong?
A: It happens! Try bumping the heat up in the last minute; or, if you’re totally over it, a tiny Pinch (accidental capital letter, sorry) of cornstarch mixed with water does the trick.
If you’re curious about more flavor ideas and sides, Serious Eats has a fab list of pork chop sides.
Anyway, let me know how it turns out for you—unless you burn them like my cousin Mike did once (he’ll never live that down). On second thought, even those got eaten, so maybe it’s all good. Cheers!
Ingredients
- 4 bone-in pork chops, about 1-inch thick
- 1 tablespoon olive oil
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
Instructions
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1Pat the pork chops dry with paper towels. Season both sides with salt, black pepper, paprika, and garlic powder.
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2Heat olive oil in a large skillet over medium-high heat. Add the pork chops and sear for 3-4 minutes per side until golden brown.
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3Reduce the heat to medium. Add the butter, minced garlic, and thyme to the skillet. Spoon the melted butter and herbs over the pork chops.
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4Continue cooking for 5-7 more minutes, basting occasionally, until the internal temperature reaches 145°F (63°C).
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5Transfer the pork chops to a plate, cover, and let rest for 5 minutes before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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