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5 from 2 votes

Pan-Fried Pork Chops

Learn how to pan fry pork chops following this easy Pan-Fried Pork Chops recipe, complete with a Dijon Mustard Sauce using pan drippings!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Keyword: how to pan fry pork chops, pan fry pork chops, pan-fried pork chops
Servings: 2 people
Calories: 821kcal
Author: Isabel Laessig

Equipment

  • 1 Cast iron skillet or other oven-safe pan

Ingredients

For Pan-Fried Pork Chops

  • 2 pork chops thick-cut and bone-in
  • 1 teaspoon coarse kosher salt divided
  • ½ teaspoon black pepper freshly cracked, divided
  • 4 thyme sprigs divided; or, ⅓ teaspoon dried thyme
  • 4 garlic cloves partially crushed, divided
  • 4 Tablespoons butter

For Pork Pan Sauce

  • 1½ cup chicken stock
  • 1 tablespoon dijon mustard
  • 1 cup heavy cream
  • ¼ teaspoon Worcestershire sauce

See our Beef Temperature Chart for helpful tips on cooking any cut of beef!

Instructions

Cooking Pork Chops in a Pan

  • Preheat oven to 450℉ and place a cast iron pan (or other oven-proof pan) into the oven to warm it for 5 minutes. Meanwhile, season pork chops with salt and pepper. When the skillet is heated, carefully remove it with oven mitts and place it on the stove over medium heat. Add pork chops, and sear for 2 minutes on each side.
    2 pork chops, ½ teaspoon black pepper, 1 teaspoon coarse kosher salt
  • Top the pork chops with garlic and thyme. Place the skillet in the oven again for 6-7 minutes.
    4 thyme sprigs, 4 garlic cloves
  • After 6-7 minutes, remove the pan from the oven - carefully - and place it back on the stove over low heat. Flip the pork chops and top them with butter.
    4 Tablespoons butter
  • Using oven mitts or pot holders, tilt the pan carefully to pour the melted butter, garlic, and thyme over the pork chops, for about 3 minutes. Cook to an internal temperature of 145℉ as read by a meat thermometer. Preserve the pan with the drippings to make pan sauce for pork chops.

Making Pan Sauce for Pork Chops

  • Remove the pork chops from the pan and set them aside. Without cleaning the pan, add chicken stock, then slowly add heavy cream while stirring.
    1½ cup chicken stock, 1 cup heavy cream
  • Mix together, then add in the dijon mustard and Worcestershire sauce.
    1 tablespoon dijon mustard, ¼ teaspoon Worcestershire sauce
  • Continue to whisk together until fully incorporated. Scrape up any brown bits from the bottom of the pan.
  • Allow the sauce to thicken as desired, then add the pork chops back to the pan. Serve, and enjoy!

Nutrition

Serving: 1serving | Calories: 821kcal | Carbohydrates: 9g | Protein: 38g | Fat: 72g | Saturated Fat: 44g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 283mg | Sodium: 1587mg | Potassium: 851mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2553IU | Vitamin C: 6mg | Calcium: 126mg | Iron: 2mg