Pork chops used to be my “meh” dinner fallback. You know—the kind of meal that’s reliable but a bit boring. That changed the day I figured out how to cook them just right in a skillet. Now? These juicy, golden-seared pork chops are one of my favorite quick meals, and we make them at least once a week.
You don’t need anything fancy here—just a hot pan, a good spice rub, and a few tricks I’ve picked up over time. Trust me, once you try this method, you’ll never look at dry pork chops the same way again.
What You’ll Need to Make Pork Chops Juicy
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Pork Chops: I go for chops that are at least 1 inch thick. Boneless is what I usually have on hand, but bone-in works too and gives you that extra bit of flavor.
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Flour (Optional): Just a little, mixed with the spices. It helps create that golden crust on the outside.
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Spice Rub: I usually throw together garlic powder, onion powder, chili powder, smoked paprika, and black pepper. You can totally tweak it to your liking.
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Oil: Something that holds up to high heat—like avocado oil or sunflower oil.
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Quick Pan Sauce (Optional but Worth It): After searing the pork, I love scraping up all those browned bits with a splash of chicken stock, a little apple cider vinegar, honey, and butter. Finish with parsley if I have it.
Step-by-Step: How I Cook Pork Chops So They Don’t Dry Out
1. Let the Chops Warm Up
Take them out of the fridge at least 30 minutes before cooking. That little bit of time helps them cook evenly without drying out. I do this with steak and chicken too.
2. Season Early
While they’re warming up, sprinkle salt on both sides. It gives the salt a chance to work into the meat and makes a huge difference in tenderness and flavor. I’ve learned this one the hard way after cooking a few bland chops.
3. Rub with Spices + Flour
Mix your spices with just a bit of flour, then rub it all over the chops. That light dusting of flour helps create a nice crust when the meat hits the pan. I use this same trick when I make scallops or sear tofu.
4. Sear, Flip, and Cover
Heat oil in a skillet until it’s shimmering, then place the pork chops in. Sear one side until it’s deeply browned, then flip, turn the heat to low, and cover the pan. This little steam trap keeps the inside juicy while the outside stays golden and flavorful.
5. Check Temperature
Use a thermometer if you can—145°F is the magic number for juicy pork. I usually test each chop separately, especially when they’re not all the same thickness. If one finishes before the others, just take it out and let it rest.
6. Rest Before Cutting
Once done, move them to a plate and loosely cover with foil. Give them at least 5 minutes. This helps the juices settle back into the meat so you don’t lose all that flavor the second you slice in.
7. Make a Quick Pan Sauce (Optional, but I Always Do)
While the pork rests, toss in a splash of chicken stock, a bit of vinegar, and a drizzle of honey. Let it reduce, then stir in a knob of butter off the heat. Sometimes I throw the sliced pork right back in and let it soak up every drop.
What to Serve with These Chops
Here’s how I usually round out the plate when pork chops are on the menu:
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Coleslaw or Sauerkraut: That crunch and tang cuts through the richness of the meat beautifully.
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Mashed Potatoes or Cauliflower Mash: Both are great for soaking up that pan sauce. I switch between them depending on the mood (or how much butter I feel like using).
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Roasted Asparagus or Sautéed Zucchini: Super simple and done in the same amount of time.
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Lemon-Garlic Cabbage: One of my go-to veggie sides for almost everything.
Why This Method Works Every Time
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It’s quick. The entire process—from prepping to serving—takes around 20–25 minutes.
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No brining, no oven, no fuss. Just a hot pan and a lid.
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It’s reliable. I’ve cooked dozens of pork chops this way, and it works whether they’re bone-in or boneless, thin or thick.
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That sauce. Even if you’re not usually a sauce person, this one is worth the extra 5 minutes.
Pork Chop Boneless
If you’ve ever been disappointed by dry, flavorless pork chops, this recipe will change that forever. These skillet-seared chops turn out tender and juicy every single time with a beautiful golden crust and a simple pan sauce that brings everything together.
Ingredients
For the pork chops:
- 4 boneless pork chops, 1-inch thick (about 6 oz each)
- Salt, to taste
- 1/2 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 tablespoon all-purpose flour
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1/2 teaspoon ground black pepper
- 1 tablespoon avocado oil or any neutral cooking oil!
For the pan sauce:
- 1 tablespoon apple cider vinegar
- 1 tablespoon butter
- 2 teaspoons honey or brown sugar
- 1 cup low-sodium chicken stock
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Season the pork chops: Start by taking the pork chops out of the fridge and generously seasoning both sides with salt. Let them sit at room temperature for about 30 minutes to relax and absorb the salt evenly.
- Make the spice rub: While the chops rest, stir together the flour, smoked paprika, chili powder, garlic powder, onion powder, and black pepper in a small bowl.
- Prep and sear the pork: Once rested, pat the pork chops dry using a paper towel—this helps them sear beautifully. Rub both sides of each chop with your spice blend, pressing gently so the seasoning sticks.Heat the oil in a skillet (one with a lid) over medium-high heat. When the oil starts to shimmer, place the chops in the pan and sear for 2 to 3 minutes until golden on the bottom.
- Flip and cook through: Turn the chops over. If there’s a fatty edge, hold it down briefly with tongs to render and crisp it—just 30 seconds will do.Reduce the heat to low, cover the skillet, and cook until the internal temperature reaches 145°F—start checking around the 5-minute mark and every couple of minutes after that. Timing will vary depending on thickness.
- Rest the pork: Transfer the cooked chops to a plate and tent them loosely with foil. Let them rest for about 5 minutes while you make the sauce.
- Make the sauce: Raise the heat to medium-high. Pour in the chicken stock, vinegar, and honey, scraping up any browned bits stuck to the pan. Let the liquid simmer and reduce by half. Taste and adjust seasoning if needed—maybe a little extra honey or vinegar to balance it out.
- Finish and serve: Once the sauce is off the heat and no longer bubbling, stir in the butter until glossy. Return the pork chops to the skillet and spoon that gorgeous sauce over the top. Sprinkle with fresh parsley if you like, and serve warm.
Notes
- Bone-in chops work well too, just allow an extra minute or two of cooking time.
- No flour? No problem. You’ll still get great flavor from the spice rub alone.
- Want more flair? Try sautéing thinly sliced apples and onions in the pan before deglazing—adds a lovely sweet-savory note.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 435Total Fat 29gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 18gCholesterol 110mgSodium 447mgCarbohydrates 7gFiber 1gSugar 4gProtein 38g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Try it once, and I’m pretty sure these pork chops will become part of your weeknight dinner rotation. Let me know how they turn out for you—and if you experiment with other spice rubs, I’d love to hear about those too.
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