Juicy Pan-Seared Pork Chops
These wonderful Juicy Pan-Seared Pork Chops are cooked on high heat to develop an amazing caramelized crust while locking in the juices, keeping them moist and full of flavor. They are then simmered in a delicious apple-flavored sauce that perfectly compliments the rich and savory flavor of the pork.
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This is a one-pan recipe that will make clean-up a lot easier. It also only takes less than 20 minutes to make and you can serve it with just about anything.
Ingredients For Pan-Seared Pork Chops
Scroll down to the recipe card to see the complete list of ingredients.
- Pork chops. Use either boneless or bone-in pork chops that are at least 1 inch (2.54 cm) thick so they can slowly simmer in the sauce without the risk of getting overcooked.
- Spices. For this recipe, I use spices that go well with pork like paprika, chili powder, onion powder, and garlic powder.
- Salt and pepper. They enhance the flavor of the pork and the sauce.
- Oil. You can use any neutral-flavored oil. But in all honesty, I tend to use regular olive oil to make these pork chops because that is what I usually have on hand.
- Chicken stock. It gives the sauce a richer, deeper flavor than plain water.
- Apple juice. It sweetens the sauce and brings out the natural sweet flavor of the pork.
- Butter. It helps balance the acidity of the sauce while giving it a velvety texture.
- Cornstarch. Dissolve it in a small amount of water to thicken the sauce.
- Cilantro or parsley. These herbs are optional but I love to use them to garnish the pork chops before serving.
How To Make Pan-Seared Pork Chops
Scroll down to the recipe card to see detailed step-by-step instructions.
- Mix the spices in a small bowl and then season both sides of the pork chops with this mixture.
- Heat the oil in a large pan over medium-high heat and sear the pork chops for 2-3 minutes per side or until they are golden brown. Remove them from the pan and set them aside.
- Lower the heat and slowly add the chicken stock and apple juice and simmer for a couple of minutes while scraping the bottom of the pan. Add the butter and cornstarch dissolved in water and simmer until it thickens. Then season with salt to taste.
- Place the pork chops back in the pan, cover, and simmer over medium-low heat for about 4-5 minutes. Garnish with chopped fresh cilantro or parsley.
💡 Tips For Success
- Use pork chops that are on the thicker side so you avoid the risk of overcooking them. Thinner pork chops cook rather quickly and they tend to come out dry.
- If you want a sweeter sauce just add a 1-2 tablespoons of brown sugar to the sauce.
- Substitute the spices. Use your favorite spices or herbs like smoked paprika, thyme, oregano, or rosemary. You can also make them spicy by adding red pepper flakes or your favorite hot sauce.
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What Side Dishes Go With Pork Chops?
- Potatoes. A fantastic classic option that pairs so well with pork meat. Serve these delicious pork chops with Mashed Potatoes and Gravy, Oven Baked Potato Wedges, Oven Roasted Potatoes, or this creamy Russian Salad.
- Rice. If you’re a fan of rice as much as I am serve them with this easy recipe for Rice With Peas & Carrots or this classic Cilantro Lime Rice.
- Vegetables. You can’t go wrong if you serve this with a nice side of your favorite vegetables like this quick Easy Air Fryer Broccoli, this delicious Vegetable Stir Fry, or your classic Roasted Brussels Sprouts.
Tools For Making Pan-Seared Pork Chops
- Calphalon Nonstick Sauté Pan – This pan is large enough to sear and simmer up to 4-5 pork chops. The non-stick coating makes it ideal to prevent the pork chops from sticking to the pan.
- Cuisinart Stainless Steel Sauté Pan – You can use this large stainless steel pan if non-stick cookware is not your vibe.
- Umite Chef Silicone Kitchen Cooking Utensils Set – I love this set of cooking utensils because it has everything you need to handle, cook, and baste the pork chops.
More Delicious Pork Recipes
Juicy Pan-Seared Pork Chops
These wonderful Pan-Seared Pork Chops are cooked on high heat to develop an amazing caramelized crust while locking in the juices, keeping them moist and full of flavor.
Ingredients
- 4 1-inch (2.54 cm) pork chops
- ½ tsp paprika
- 1 tsp chili powder
- 1 tsp onion powder
- 1 tsp garlic powder
- Salt (To taste)
- Pepper (To taste)
- 2 tbsp olive oil
Sauce
- 1 cup (236 ml) chicken stock
- ¼ cup (59 ml) apple juice
- 1 tbsp butter
- 1 tbsp cornstarch
- 2 tbsp water
- Chopped fresh cilantro or parsley (For garnishing)
Instructions
- In a small bowl mix the paprika, chili powder, onion powder, garlic powder, salt, and pepper and season both sides of the pork chops with this mixture.
- Heat the oil in a large pan or skillet over medium-high heat. Add the pork chops and cook for 2-3 minutes per side or until golden brown. Remove them from the pan and set them aside.
- Lower the heat and add the chicken stock and apple juice to the pan. Simmer for a couple of minutes while scraping the bottom of the pan.
- Dissolve the cornstarch in the 2 tbsp of water to make a slurry and add it to the pan along with the butter while you continue to stir. Once it starts to thicken season with salt to taste.
- Add the seared pork chops back in the pan, cover, and simmer over medium-low heat for about 4-5 minutes or until the internal temperature of the pork chops registers 145 degrees F (63 degrees C).
- Baste the pork chops with the sauce and garnish with chopped cilantro or parsley before serving.
Notes
- You can use either boneless or bone-in pork chops for this recipe.
- Try to use pork chops that are at least 1 inch (2.54 cm) thick so they don’t come out too dry.
- Add a couple of tablespoons of brown sugar to the sauce if you want it to be on the sweeter side.
Tried this recipe?Let us know how it was!
