Skillet pork chops are juicy and super easy to make! With just a few spices and a hot skillet, these chops can be dinner in no time. They have a nice golden crust that adds great flavor!
I love whipping these up after a long day because they cook so quickly! Serve them with some mashed potatoes, and you’ve got a comforting meal that everyone will enjoy!
Key Ingredients & Substitutions
Pork Chops: Bone-in pork chops are great for flavor and moisture. If you can’t find bone-in, boneless chops work well too. Just be careful not to overcook them since boneless chops can dry out faster.
Olive Oil: I love using olive oil for its flavor, but vegetable oil or canola oil are good substitutes. They have a higher smoke point, which is perfect for searing.
Garlic: Fresh garlic adds a nice depth. If you only have garlic powder, you can use it, but use about 1/4 teaspoon since it’s stronger than fresh garlic.
Cherry Tomatoes: If cherry tomatoes aren’t available, diced regular tomatoes can work, but they may be a bit less sweet. Canned tomatoes are an option if fresh isn’t handy, just drain them well.
Thyme: Fresh thyme is preferred for its strong flavor, but dried thyme can be used in a pinch. Just use about one-third of the amount, as dried herbs are more concentrated.
How Do I Achieve Perfectly Seared Pork Chops?
Getting that golden crust on your pork chops is key for both flavor and texture! Here are the steps to follow closely:
- Make sure your skillet is hot before adding the oil. This helps the meat sear instead of steam.
- Don’t overcrowd the skillet. If your pan is too full, the chops will steam instead of browning.
- Let the chops cook without moving them until it’s time to flip. This ensures a good sear.
By following these steps, you’ll have beautiful, caramelized pork chops that are not only tasty but also visually appealing!
How to Make Skillet Pork Chops
Ingredients
- 4 bone-in pork chops (about 1-inch thick)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil or vegetable oil
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 3-4 sprigs fresh thyme (plus extra for garnish)
- 1/2 cup chicken broth or dry white wine
- 2 tablespoons unsalted butter
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 15 minutes to cook, making a total time of about 25 minutes. It’s a quick and satisfying meal that is perfect for busy weeknights!
Step-by-Step Instructions
1. Prepare the Pork Chops
Start by patting the pork chops dry with paper towels. This helps achieve that nice, crispy crust. Season both sides generously with salt and black pepper. Seasoning is key, so don’t be shy!
2. Heat the Skillet
In a large skillet, heat the olive oil over medium-high heat. Allow it to get very hot, but don’t let it smoke. You want it hot enough to sear the pork chops properly.
3. Sear the Pork Chops
Add the pork chops to the skillet. Let them sear without moving for about 3-4 minutes. You’re looking for a deep golden-brown color. Once they have a good sear, flip the pork chops and cook for another 3 minutes on the other side.
4. Add the Aromatics
Once the chops are well-browned, reduce the heat to medium. Add the minced garlic, halved cherry tomatoes, and fresh thyme sprigs around the chops. This will infuse great flavor into the dish!
5. Create a Sauce
Pour in the chicken broth or white wine. Use a wooden spoon to scrape any flavorful browned bits from the bottom of the skillet. This is where the flavor magic happens!
6. Simmer
Allow everything to simmer gently for about 5-6 minutes. You’re looking for the pork chops to reach an internal temperature of 145°F (63°C) and for the tomatoes to soften beautifully.
7. Finish Up
Carefully remove the pork chops to a plate and tent with foil to keep them warm. Stir the butter into the sauce in the skillet until it’s melted and smooth.
8. Serve
Spoon the flavorful sauce and softened tomatoes over the pork chops. Garnish with additional fresh thyme for that lovely finishing touch. Serve immediately and enjoy every bite!
This recipe yields juicy, well-seasoned pork chops with a fragrant, slightly tangy pan sauce and bursts of fresh cherry tomatoes. It’s a beautiful and delicious skillet meal that everyone will love. Enjoy!
Can I Use Boneless Pork Chops Instead?
Yes, you can use boneless pork chops! Just be mindful to adjust the cooking time since boneless chops may cook faster. Aim for an internal temperature of 145°F (63°C) and check them a minute or two earlier!
What Should I Do If I Don’t Have Fresh Thyme?
If you don’t have fresh thyme, you can substitute with dried thyme. Use about one-third of the amount since dried herbs are more potent. Alternatively, you can skip it or use another herb like oregano or rosemary if you have those on hand.
Can I Make This Recipe with Other Cuts of Pork?
Absolutely! You can use pork tenderloin or even pork loin chops if you prefer. Just make sure to adjust the cooking times accordingly, as different cuts have varying thicknesses and cooking needs.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm them in a skillet on low heat or in the microwave, adding a splash of broth if needed to keep them moist.
