{"id":760,"date":"2024-04-24T06:49:33","date_gmt":"2024-04-24T06:49:33","guid":{"rendered":"https:\/\/homekitchennotes.com\/savoryspice\/pan-seared-pork-chops\/"},"modified":"2024-07-30T08:07:07","modified_gmt":"2024-07-30T08:07:07","slug":"pan-seared-pork-chops","status":"publish","type":"post","link":"https:\/\/homekitchennotes.com\/ja\/pan-seared-pork-chops\/","title":{"rendered":"Pan Seared Pork Chops"},"content":{"rendered":"

These Pan-Seared Pork Chops <\/strong>are a fast and easy weeknight main dish that is on the table in under 30 minutes! They\u2019re pan-seared to get that crispy crust, broiled until perfectly tender, and loaded with flavor from garlic herb butter!<\/p>\n

Believe it or not, there was an entire generation that butchered pork. They cooked it long past done until it became a tough, tasteless block. But then science came along and told us that cooking pork to medium doneness with a pink center was a-okay.<\/p>\n

Thank goodness for new discoveries and well-cooked meat.<\/p>\n

This quick thick-cut pan-seared pork chops recipe is an amazing way to cook thick pork. It\u2019s fast, it\u2019s easy, and it\u2019s basted in a flavorful garlic herb butter. It is definitely not<\/em> a tasteless block!\u00a0For more pork recipe inspiration, check out the Pork Archives!<\/p>\n

Ingredients Needed for Pan-Seared Pork Chops<\/h2>\n

Find everything you need at your local grocery store, or peek in your pantry, you may already have everything.<\/p>\n

    \n
  • Pork Chops <\/strong>\u2013 Use pork chops that are 1 inch thick. If you use different thicknesses, keep in mind that the cooking time will be different.<\/li>\n
  • Seasonings <\/strong>\u2013 Salt and black pepper keep this recipe simple, but add any seasonings you would like.<\/li>\n
  • Butter <\/strong>\u2013 you can use salted or unsalted butter but you may want to adjust the amount of salt you add yourself accordingly.<\/li>\n
  • Garlic <\/strong>\u2013 use fresh garlic for the best flavor.<\/li>\n
  • Fresh Chives <\/strong>\u2013 for garnish, if desired! You can also use other fresh herbs if you like. Rosemary and thyme are great options.<\/li>\n<\/ul>\n

    How to Make Juicy Pork Chops<\/h2>\n
      \n
    • First, preheat the broiler. Prep the pork chops <\/strong>by patting them dry with a paper towel, cutting hash marks, then seasoning generously with salt and pepper.<\/li>\n
    • Heat butter on medium-high heat in a large skillet until melted, then add in the pork chops. Brown for 2-4 minutes <\/strong>until a golden crust has formed. Flip, sprinkle garlic on top <\/strong>and cook for an additional 2-4 minutes.<\/strong><\/li>\n
    • Dollop additional butter on top of each chop then transfer to the broiler and cook <\/strong>until the internal temperature is 140\u00baF.<\/li>\n
    • Remove from the oven, baste in melted butter, then cover and rest for 2-4 minutes <\/strong>before serving hot and topped with chives.<\/li>\n<\/ul>\n

      How to Serve Tender Pork Chops<\/h2>\n

      Serve this weeknight quickie with mashed potatoes, spinach salad topped with bacon crumbles, a pile of roasted broccoli, green beans, and a glass of wine.<\/p>\n

      Now that\u2019s an easy meal with minimal effort! Want some starch? Add sweet potatoes to your perfect pork chops as a second side!<\/p>\n

      Leftovers and Reheating<\/h2>\n

      Leftover cooked pork will last in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months. To reheat, <\/strong>warm on the stove over medium heat or in the oven at 350\u00baF until heated through.<\/p>\n

      Keep in mind that leftover pork won\u2019t be nearly as tender and moist as pork that has just been cooked.<\/p>","protected":false},"excerpt":{"rendered":"

      These Pan-Seared Pork Chops are a fast and easy weeknight main dish that is on the table in under 30 minutes! They\u2019re pan-seared to get that crispy crust, broiled until perfectly tender, and loaded with flavor from garlic herb butter! Believe it or not, there was an entire generation that butchered pork. They cooked it […]<\/p>\n","protected":false},"author":3,"featured_media":761,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-760","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-meat-feast"],"acf":[],"_links":{"self":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/760","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/comments?post=760"}],"version-history":[{"count":1,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/760\/revisions"}],"predecessor-version":[{"id":8872,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/760\/revisions\/8872"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media\/761"}],"wp:attachment":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media?parent=760"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/categories?post=760"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/tags?post=760"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}