This Pan Seared Pork Chops recipe is unbelievably quick and easy. It makes a fantastic wine sauce that you won’t be able to get enough of!
This dish can be dressed up for a dinner party, or it can go great with rice for an easy weeknight meal.
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How to get the Perfect Creamy Pork Chops
There’s many tips and tricks for cooking a great, juicy pork chop. For one, make sure you don’t overcook the meat. A good pork chop has a little bit of pink left in the middle after cooking.
Why This Seared Pork Chops Recipe is a Keeper
We love this recipe so much because it’s quick, easy to follow, and requires just a few easy ingredients. It’s our favorite recipe for pork chops.
- 30 Minute Meal: With a cook time of about 15 minutes, these flavorful pork chops will be ready in a quick 30 minutes. Thickness of the chops matters. Thicker chops will take longer to cook.
- Easy Ingredients: This recipe only calls for 8 easy ingredients.
- Family Friendly: Everyone is going to love these juicy and tender pork chops.
- Adaptable: Adapt this recipe to meet your dietary needs.
If you’re looking for more easy pork recipes, try these Air Fryer Pork Loin Roast, Pork Gravy and Pressure Cooker Ham with Pineapple and Brown Sugar
What are the best pork chops for searing?
I personally like using bone-in pork chops because of the richer flavor, but you can use boneless pork chops if you’d like for this pan-seared pork chop recipe. When searing the chops, you are looking for good color and caramelization. It helps to pat chops dry before searing.
Ingredient Notes for this Easy Pork Recipe in a Skillet
- Pork Loin Chops: This recipe starts with a great cut of meat. The thickness of the pork chop doesn’t matter too much. Remember, thinner chops will cook faster.
See the recipe card below for a complete list of the ingredients with measurements.
Variations and Substitutions for Juicy and Tender Pork with Pan Sauce
- All-Purpose Seasoning: Use a homemade all-purpose seasoning or try other spices like rosemary or Italian seasoning!
- Garlic: If you’re a garlic lover, either add in fresh garlic or use some garlic powder.
How to Make Tender Pork Chops
To make this recipe for juicy and flavorful pan-fried pork chops, all you have to do is follow these 4 simple steps.
These are the basic steps for making Creamy Pan Seared Pork Chops. Refer to the full, printable recipe card below for detailed instructions.
STEP 1: Heat the Pan and Season
Heat oil in a large skillet over medium high heat. Pat the Pork Chops dry and then season the pork chops with salt and pepper.
STEP 2: Cook Pork Chops and Let the Pork Chops Rest
Add the pork chops and sear the pork chops in a hot pan. Cook for 2 minutes on the first side then repeat on the other side, until golden brown. Make sure to get the sides of the pork chop
Remove pork from cast iron skillet and set aside to let the pork rest.
STEP 3: Make the Sauce for the Juicy Pork Chops
In the same pan, add the shallots and cook for 2 minutes until soft in the pan drippings. Add thyme and tarragon and cook 1 minute, until fragrant.
Add wine or chicken broth and cook for 1 minute. Whisk flour into milk and add to skillet.
STEP 4: Simmer Pork in Sauce
Add the cooked chops back to the pan sauce and simmer 3 to 5 minutes, until pork is cooked through, and sauce thickens.
Pan Fried Pork Chops Recipe FAQs
Expert Tips for Making Easy Pan Seared Pork Chops Recipe
- This Simple Recipe Can be Doubled: This is a great recipe for a crowd. Increase the ingredients proportionately and split it into two dishes.
- Thermometer: Cook the pork chops and use a meat thermometer to check the internal temperature. It should be 145 degrees Fahrenheit.
- Different Meat: Try making this dish with chicken or turkey instead.
- Tarragon: You can use anise seed instead of tarragon in this recipe for bone-in chops on the stove.
- Room Temperature: Take your bone-in pork chops out of the fridge to let them to be closer to room temperature before cooking.
What to Serve with Creamy Garlic Pork Chops
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Creamy Pan Seared Pork Chops
Equipment
Ingredients
- 1 tablespoon Olive oil
- 4 Pork loin chops, about 5 ounces each
- ¼ cup Shallots, chopped
- 2 teaspoons Dried thyme
- 1 teaspoon Dried tarragon
- 1 cup Dry white wine or chicken broth
- 1 tablespoon All-purpose flour
- 1 cup Milk
Instructions
- Heat oil in a large skillet over medium-high heat.
- Season pork with salt and black pepper and add to hot pan.
- Cook 2 minutes per side, until golden brown.
- Remove pork from pan and set aside.
- In the same pan, add shallots and cook for 2 minutes, until soft.
- Add thyme and tarragon and cook 1 minute, until fragrant.
- Add wine or broth and cook 1 minute.
- Return pork to pan and simmer 3 to 5 minutes, until pork is cooked through and sauce thickens
Expert Tips
- This Simple Recipe Can be Doubled: This is a great recipe for a crowd. Increase the ingredients proportionately and split it into two dishes.
- Thermometer: Cook the pork chops and use a meat thermometer to check the internal temperature. It should be 145 degrees Fahrenheit.
- Different Meat: Try making this dish with chicken or turkey instead.
- Tarragon: You can use anise seed instead of tarragon in this recipe for bone-in chops on the stove.
- Room Temperature: Take your bone-in pork chops out of the fridge to let them to be closer to room temperature before cooking.
What dry white wine would you recommend for this recipe?
I would use a dry white wine that you would drink, like chardonnay. I hope you like it! 🙂 Thanks for stopping by! 🙂
Greeting from CA. I recently found your blog and I am so glad I did! I find so many food blogs to be pretentious and I really enjoy your easy-going, approachable style to food & family. 🙂
One question (I’m a total novice in the kitchen)… how do you think your creamy shallot sauce would pair with chicken rather than pork? Pork can be a tough sell in our house. Thank you for your time.
Awww, thank you for the kind words!! 🙂 I’m glad that you like what you’ve read! 🙂
I think the sauce would be fantastic on chicken! It’s a great versatile sauce! Give it a shot and let me know how you make out! 🙂
Good luck!
This turned out very good! We didn’t have any tarragon – so we used anise seed – still – so yummy! I had to make myself stop eating the rice with the sauce on it! Thanks for sharing!
AWESOME! So glad you liked it, Angel! That sauce is pretty amazing! It was so super simple too! 🙂
Ooohh… this looks exactly like something my Dad used to make! So yummy. Can’t wait to try it! Thanks! (I’m your newest follower! 🙂
new follower from the hop looking good!! teri
THis looks so good – putting it on the menu for Friday!
These look fabulous. I’m here from the Mommy Monday Blog hop, and now I follow. I love your blog.