Juicy pan seared pork chops are a weeknight staple in our household. Thick-cut, boneless pork chops cooked to golden brown perfection and swimming in a rich and creamy dijon cream sauce. It’s insanely delicious and easy enough for a casual weeknight dinner!
If you are looking for more boneless pork chop recipes, try my Creamy Garlic Mushroom Pork Chops, next!
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Pan seared pork chops with gravy is a veratile dish with an elegant flair. If you’ve ever overcooked pork chops, a good sear is just what you need!
Regardless of the occasion you choose to make this dish, these perfect pork chops do not skimp on flavor. Want to know what the cherry-on-top of this dish is? You’re probably thinking, “Wait, what could be better than this pan-seared goodness?” I’ll tell you–it’s my easy and favorite dijon sauce recipe.
Why You’ll Love This Easy Pan Seared Pork Chop Recipe
- Perfect Weeknight Dinner – Easy, delicious, and worthy of being a restaurant-quality dish, made in the comfort of your own home. It’s also simple but impressive enough for a date night or a dinner party.
- Excellent Cooking Technique – Unlike simply frying or baking pork chops, searing them creates a rich brown crust that yields more flavor and texture.
- Simple Steps – This recipe is straightforward and foolproof. You’re just a few easy instructions away from crispy pan seared pork chops!
- Made with a Robust Gravy – Pan seared pork chops with sauce are a match made in heaven and this creamy dijon sauce is truly mouthwatering!
Tools You Will Need
Ingredients to Make Pan Seared Pork Chops
- Pork Chops – 2 boneless pork chops are used, each cut 1 1/4 inches thick. For a leaner cut of meat, you can use loin chops. Thinner chops will cook faster but you won’t get that same delicious crust.
- Fats – Avocado oil and butter are used to sear the pork chops and cook the aromatics. (Skip the olive oil on this one because it doesn’t have a high smoking point.)
- Fresh Herbs – Fresh thyme. Rosemary or sage would be delicious too as substitutes.
- Seasonings – The seasoning is simple. I use kosher salt and freshly cracked black pepper, to taste.
Creamy Dijon Mustard Sauce
- Aromatics – Shallots and garlic are sautéed for the base of the sauce.
- White Wine – Added and then reduced in the sauce.
- Dijon mustard – About 1 tablespoon.
- Chicken broth – Use reduced sodium so as to give you more control to season.
- Heavy cream – Lends a creamy mouthfeel to the sauce.
How to Pan Sear Pork Chops
These creamy dijon pork chops are pan seared for a flavorful crust then simmered in a wine-based gravy until it’s perfectly tender.
- Temper meat and season. 45 minutes before cooking, remove pork chops from the refrigerator. Rinse and pat dry with a paper towel. 30 minutes before cooking, seasoning both sides with kosher salt, then with black pepper just before searing.
- Pan sear pork chops. Add butter or avocado oil to a large skillet over medium-high heat. Once the pan gets hot, add the chops and sprigs of thyme. Cook on each side for 3-4 mins or until chops are crisp and golden, adjusting the heat if needed.
- Make the dijon mustard sauce. Transfer pork chops to a platter then drain all but 2 tablespoons of fat from the skillet. Over medium heat, add shallots and garlic to remaining fat, and sauté for 4 minutes or until shallots are translucent.
- Reduce wine. Add white wine. Stir and cook until reduces by about half. Add chicken broth, bring to a simmer then add chops back to the skillet. Keep heat at a simmer, then cover with lid. Cook for 17 minutes or until chops are tender. In a small bowl whisk heavy cream and dijon until well-combined.
- Add cream and dijon. Remove lid then push chops to one side of the skillet and add heavy cream mixture. Stir until well-mixed, bring to a simmer then cook until sauce slightly reduces.
- Rest chops. Place pork chops on a plate and cover with foil. Rest chops for 3-4 minutes to allow juices to redistribute.
- Serve. Plate and top with creamy dijon sauce and serve with mashed potatoes or desired side. Enjoy your creamy dijon pork chops.
- Pan Seared Pork Chops Bone In – If you prefer bone-in pork chops, you can use center cut pork chops instead. They are less likely to dry out.
- Marinated Pan Seared Pork Chops – If you have some time, consider brining the pork chops before cooking them. Brine adds flavor and tenderizes the meat, ensuring that it’s not tough or chewy.
- Finished in the Oven – Sear the pork chops in the pan for about 2-3 minutes on one side, then flip and transfer to a preheated oven set to 400°F for about 6-10 minutes. This is a great way to cook porkchops without drying them out.
- Cast Iron Pan – I prepare the chops in a steel pan but pan seared pork chops in a cast iron skillet will yield great results too.
Tips for the Best Pan Seared Pork Chops
- Temper your meat. For even cooking. Remove pork chops from the refrigerator 30-45 minutes before cooking as this will ensure even cooking.
- Season with salt 30 minutes before cooking. While we are on the topic of tempering meat, season both sides generously with salt 30 minutes before searing as this will improve the flavor and texture of the meat.
- Don’t forget to rest your meat. Keep things juicy by resting pork chops 3-4 minutes before diving in.
- Fat equals flavor. Choose pork chops with a good amount of fat on them.
- Avoid overcooked porkchops by using a meat thermometer. Wondering how to tell if a pork chop is done? When the pork reaches an internal temperature of 145°F, they are done.
- Cooking times will vary depending on the thickness of the pork chop. Thicker chops will take more time to cook.
Frequently Asked Questions
What is the best way to cook pork chops without them drying out?
The best way to prepare moist, juicy pan seared pork chops is to bring the meat to room temperature before cooking, use a meat thermometer while cooking, and allow it to rest afterward. All of these efforts help retain the juices.
What does it mean to temper pork chops?
Pro tip: Never cook pork chops straight from the refrigerator. Cooking cold pork chops can lead to overcooking the outer surface, while trying to reach achieve the perfect internal temperature.
Solution: Remove pork chops for refrigerator 30-45 minutes before cooking. This will give the meat time to come to room temperature resulting in even cooking.
How long should pan seared pork chops rest after cooking?
The term resting refers to letting your pork chops sit, untouched, after cooking, to allow for the juices to race back to the center and reabsorb.
Skipping the resting step will cause the juices to spill all over the plate. It’s best to wait 3-4 minutes after cooking to allow the juices to reabsorb throughout the meat, which will ensure moist, juicy pork chops.
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Pan Seared Pork Chops
- Skillet with lid
- Kitchen Thermometer
- 1 tablespoon salted butter
- 1½ tablespoons avocado oil
- 2 pork chops, boneless, 1-1¼ inch thick 1-1¼ inch thick
- 3 sprigs fresh thyme
- Kosher salt, seasoned to taste
- Freshly cracked black pepper, seasoned to taste
Creamy Dijon Sauce
- ⅓ cup shallots, diced
- 3 tablespoons garlic, minced, fresh not jarred
- ⅓ cup dry white wine, I use Sauvignon Blanc
- ¾ cup chicken broth, low sodium
- ⅓ cup heavy cream
- 1 tablespoons dijon mustard
- Kosher salt, freshly cracked black pepper, to taste
- 45 minutes before cooking, remove pork chops from the refrigerator. Rinse and pat dry. 30 minutes before cooking, seasoning both sides with kosher salt, then with black pepper just before searing.
- Add butter and/or avocado oil to a skillet over medium-high heat. Once the pan gets hot, add the chops and sprigs of thyme. Cook on each side for 3-4 mins or until chops are crisp and golden, adjusting the heat if needed.
- Transfer chops to a platter then and drain all but 2 tablespoons of fat from the skillet. Over medium heat, add shallots and garlic to remaining fat, and sauté for 4 minutes or until shallots are translucent.
- Add white wine. Stir and cook until reduces by about half. Add chicken broth, bring to a simmer then add chops back to the skillet. Keep heat at a simmer, then cover with lid. Cook for 15 minutes or until chops are tender.
- In a small bowl whisk heavy cream and dijon until well-combined.
- Remove lid then push chops to one side of the skillet and add heavy cream mixture. Stir until well-mixed, bring to a simmer then cook until sauce slightly reduces. Adjust seasoning with kosher salt and black pepper, if necessary.
- Place pork chops on a plate and cover with foil. Rest chops for 3-4 minutes to allow juices to redistribute.
- Plate and top with creamy dijon sauce and serve with mashed potatoes or desired side.