Skillet pork chops are a simple and delicious dinner. Tender pork chops are seared to golden perfection and then baked in the oven with aromatic herbs and veggies to finish them off. It’s an easy recipe that the whole family will love!
To me, the best food is simple, flavorful, and easy to throw together without much thought. This perfect pork chop recipe checks all of the boxes for an incredible family dinner. There is an optional brine in this recipe that makes the meat oh so tender and delicious. However, if you are in a hurry, simply searing the meat and then finishing them in the oven leaves you with the juiciest pork chops every single time.
There are so many different ways you can serve this meal. We love to enjoy them on a weeknight with a fresh garden salad and homemade ranch dressing. You can also really dress up this dish for a special occasion by serving them with warm sourdough brioche rolls, roasted garlic mashed potatoes, and homemade green bean casserole.
Why You’ll Love This Recipe
Simple – This pork chop recipe is made with extremely simple ingredients that are whole food and nourishing.
Flavorful – The fresh herbs, onion, garlic, and butter in this recipe come together to make the most flavorful pan-fried pork chops.
Quick – If you need a weeknight dinner that delicious and quick, then these easy skillet pork chops are the perfect meal for you! It can be on the table in as little as 30 minutes.
Ingredients
Pork chops – I used pasture-raised pork chops with the bone in. I like using bone-in pork chops because they help to retain moisture in the meat while cooking.
A full ingredient list with exact amounts can be found in the recipe card below.
How to Make Skillet Pork Chops
Step 1: In a dish, mix together a quart of water and about 1/4 cup of salt and stir to help the salt dissolve.
Step 2: Add in any fresh herbs you would like, peppercorns, garlic, and/or other seasonings.
Step 3: Place pork chops in the brine and cover and let sit for at least 30 minutes and up to 12 hours in the fridge.
Step 4: When ready to cook, heat a cast iron skillet nice and hot. Preheat the oven at 350 degrees Fahrenheit. Add about 2 tablespoons of butter in the pan to melt.
Step 5: While you’re waiting for your skillet to heat up, dice an onion and mince 5 or 6 cloves of garlic.
Step 6: Remove the pork chops from the brine, pat dry with paper towels, and generously salt and pepper to taste. For 4 pork chops, I typically use about 2 teaspoons of salt.
Step 7: Place the pork chops in the skillet to sear on the first side. After a few minutes, flip the pork chops and sear on the second side.
Step 8: Once the chops are seared on the second side, nestle the onions and garlic around and under the shops and top with fresh herbs like rosemary and sage.
Step 9: Put a lid on the cast iron skillet and put in the preheated oven for about 15 – 20 minutes, or until the internal temperature of the pork reaches 150 degrees Fahrenheit. This time may vary depending on the thickness of your pork chops.
Step 10: When done, remove the pork chops from the pan and allow them to rest about 5 minutes before slicing.
Step 13: Serve pork chops with the remaining onion gravy from the pan poured over the top; it’s so delicious.
Tips
- Remove excess water from the meat by patting them dry with paper towels. This helps to develop a more brown and crispy crust, and achieve that perfect sear on your pork chops.
- Pork chops that have a little bit of fat and marbling are a good choice because they maintain moisture and have more flavor.
- The best way to sear your pork chops is using a heavy skillet like a cast iron pan. Heavier skillets distribute heat better giving you a better result.
- Basting your pork chops with melted butter as they cook is a good way to add flavor and moisture, leaving you with juicy pork chops and a flavorful crust.
- Pay close attention to cooking time and the thickness of the chop you are using. Thinner pork chops will need less time in the oven, while thicker chops may need a little longer.
Recipe FAQs
This recipe will work with both bone-in chops and boneless pork chops. For this recipe, the main difference will be the thickness of the pork chop and the cooking times. The thicker the pork, the longer you will have to cook it. The pork chops I usually use are bone-in center cut chops, and are on the thinner side, so 10 minutes in the oven works perfectly.
Cooking pork chops to the right temperature is crucial for them not to dry out. Safe cooking temperature is 145 degrees Fahrenheit after 3 minutes of rest. This will ensure pork chops are cooked while still being tender and juicy.
While technically you don’t have to, searing the pork chops before baking really adds more flavor, a better texture, and amazing caramelization that takes the dish up a notch. Searing only takes a few extra minutes, and the flavor is totally worth it.
More Dinner Recipes from the Farmhouse
- Homemade Classic Pasta Carbonara Recipe
- Dill Potato Salad
- Easy Italian Beef In The Instant Pot
- Smothered Pork Steaks Recipe
- How To Cook a Perfect Roast Chicken
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
Do you have a link for the oven safe lid you used with your 12″ cast iron skillet?
I don’t have fresh herbs. Can I use dried?
I made this tonight and it was delicious! Cooking it in the oven with the lid on really keeps the flavor in the pork and serving it with the juice on top elevates the entire meal. I served it with oven roasted Yukon Gold potatoes and broccoli. Five stars!
I’ve cooked all kinds of meats this way for years. One of my husband’s favorites is a pork loin that I sear on top of the stove then put a meat thermometer in and roast at 350 until it reaches almost, but not quite, the final temperature. When meat comes out of the oven, it continues to cook for a while and I’ve learned that it’s easy to overcook if you wait until it hits the right temp while in the oven. I’ve brined turkeys before, but never pork – what a great idea! I’m going to try it the next time I serve pork chops. Thanks for the suggestion!!!
I love finding a new way of cooking pork chops! This is delicious!
Lisa, your recipes always look so good, and I have used a lot of your cooking techniques. I am 74 years old and have been cooking for almost 60 years, but I still am learning from you. Betty
Great recipe thanks! My family just loved it! Was perfect timing as I had pork chops in the fridge ready for lunch. I did add a knob of grass fed butter on the top of each just before they went in the oven. I wanted to make sure I had lots of that delicious looking jus. And I also did lots of garlic too! Yum!