Restaurant-Quality Pan-Seared Pork Chops
Restaurant-Quality Pan-Seared Pork Chops
Ingredients
For the Pork Chops
- 4 bone-in pork chops, about 1-inch thick
For the Marinade
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 tablespoon olive oil
For the Butter Glaze
- 2 tablespoons unsalted butter, softened
- 1 teaspoon garlic, minced
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
Instructions
- 1
Carefully score the fat along the edge of each pork chop. Make shallow cuts about 1/4-inch deep, spaced about 1/2-inch apart. This helps prevent the chops from curling during cooking and renders the fat nicely.
⏱️ 3 min
- 2
In a medium bowl, combine the smoked paprika, garlic powder, onion powder, black pepper, salt, and olive oil for the marinade.
⏱️ 2 min
- 3
Mix all the marinade ingredients thoroughly until a uniform paste is formed.
⏱️ 1 min
- 4
Apply the marinade evenly to both sides of the pork chops, ensuring they are fully coated. Use your hands to massage the marinade into the meat.
⏱️ 3 min
- 5
Allow the pork chops to marinate at room temperature for 30 minutes. If marinating longer, cover and refrigerate, then bring to room temperature for 15-20 minutes before cooking.
⏱️ 30 min
- 6
While the pork chops are marinating, prepare the butter glaze: In a separate small bowl, combine the softened butter, minced garlic, chopped fresh thyme, and chopped fresh rosemary. Mix well until thoroughly combined.
⏱️ 4 min
- 7
Heat a large, heavy-bottomed pan (cast iron works best) over medium-high heat until it's hot but not smoking.
⏱️ 2 min
- 8
Carefully place the marinated pork chops into the hot pan, ensuring not to overcrowd the pan. Cook in batches if necessary.
⏱️ 1 min
- 9
Sear the pork chops for 3 minutes on each side until a beautiful golden-brown crust forms. The internal temperature should reach about 135-140°F (60°C) at this stage.
⏱️ 6 min
- 10
Reduce the heat to medium-low. Add the prepared butter glaze to the pan around the pork chops. As the butter melts, it will create a fragrant sauce.
⏱️ 1 min
- 11
Continuously baste the pork chops with the melting butter glaze for 2 minutes, spooning the glaze over the chops. This will infuse them with flavor and help them finish cooking to an internal temperature of 145°F (63°C).
⏱️ 2 min
- 12
Remove the pork chops from the pan and transfer them to a cutting board or plate. Tent loosely with foil and let them rest for 5 minutes before serving. This allows the juices to redistribute, ensuring tender and juicy chops.
⏱️ 5 min
- 13
Serve the restaurant-quality pan-seared pork chops immediately, perhaps drizzled with any remaining pan sauce.
Kitchen Tools
Nutrition Facts (per serving)
Restaurant-Quality Pan-Seared Pork Chops
For the Pork Chops
- 4 bone-in pork chops, about 1-inch thick
For the Marinade
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 tablespoon olive oil
For the Butter Glaze
- 2 tablespoons unsalted butter, softened
- 1 teaspoon garlic, minced
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
Instructions
- 1
Carefully score the fat along the edge of each pork chop. Make shallow cuts about 1/4-inch deep, spaced about 1/2-inch apart. This helps prevent the chops from curling during cooking and renders the fat nicely.
⏱️ 3 min - 2
In a medium bowl, combine the smoked paprika, garlic powder, onion powder, black pepper, salt, and olive oil for the marinade.
⏱️ 2 min - 3
Mix all the marinade ingredients thoroughly until a uniform paste is formed.
⏱️ 1 min - 4
Apply the marinade evenly to both sides of the pork chops, ensuring they are fully coated. Use your hands to massage the marinade into the meat.
⏱️ 3 min - 5
Allow the pork chops to marinate at room temperature for 30 minutes. If marinating longer, cover and refrigerate, then bring to room temperature for 15-20 minutes before cooking.
⏱️ 30 min - 6
While the pork chops are marinating, prepare the butter glaze: In a separate small bowl, combine the softened butter, minced garlic, chopped fresh thyme, and chopped fresh rosemary. Mix well until thoroughly combined.
⏱️ 4 min - 7
Heat a large, heavy-bottomed pan (cast iron works best) over medium-high heat until it's hot but not smoking.
⏱️ 2 min - 8
Carefully place the marinated pork chops into the hot pan, ensuring not to overcrowd the pan. Cook in batches if necessary.
⏱️ 1 min - 9
Sear the pork chops for 3 minutes on each side until a beautiful golden-brown crust forms. The internal temperature should reach about 135-140°F (60°C) at this stage.
⏱️ 6 min - 10
Reduce the heat to medium-low. Add the prepared butter glaze to the pan around the pork chops. As the butter melts, it will create a fragrant sauce.
⏱️ 1 min - 11
Continuously baste the pork chops with the melting butter glaze for 2 minutes, spooning the glaze over the chops. This will infuse them with flavor and help them finish cooking to an internal temperature of 145°F (63°C).
⏱️ 2 min - 12
Remove the pork chops from the pan and transfer them to a cutting board or plate. Tent loosely with foil and let them rest for 5 minutes before serving. This allows the juices to redistribute, ensuring tender and juicy chops.
⏱️ 5 min - 13
Serve the restaurant-quality pan-seared pork chops immediately, perhaps drizzled with any remaining pan sauce.