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Pan Seared Pork Chops

Juicy pan seared pork chops finished in a savory skillet sauce with tender vegetables for a cozy dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

For the pork chops
  • 4 bone-in pork chops about 1-inch thick
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 2 tablespoons olive oil
For the vegetables and sauce
  • 2 medium carrots peeled and cut into chunks
  • 1 red bell pepper sliced
  • 1 small yellow onion cut into wedges
  • 2 cloves garlic minced
  • 1 tablespoon butter
  • 1/2 cup chicken broth
  • 1 teaspoon Dijon mustard
  • 1 teaspoon fresh thyme leaves plus extra for garnish

Equipment

  • 1 large heavy skillet cast iron or stainless steel preferred
  • 1 tongs for flipping pork chops
  • 1 cutting board
  • 1 knife
  • 1 measuring spoons
  • 1 instant-read thermometer recommended

Method
 

Prepare and sear the pork chops
  1. Pat the pork chops dry with paper towels. Season both sides with the salt, pepper, garlic powder, and smoked paprika.
  2. Heat a large heavy skillet over medium-high heat. Add the olive oil and heat until shimmering.
  3. Place the pork chops in the skillet and sear for 3 to 4 minutes on the first side, until deeply golden brown.
  4. Flip the pork chops and cook for 3 minutes on the second side. Transfer to a plate.
Cook the vegetables and finish the dish
  1. Reduce the heat to medium. Add the carrots, red bell pepper, and onion to the skillet. Cook for 6 to 8 minutes, stirring occasionally, until beginning to soften and brown.
  2. Stir in the minced garlic and butter. Cook for 30 seconds, until fragrant.
  3. Pour in the chicken broth and stir in the Dijon mustard and thyme, scraping up the browned bits from the bottom of the skillet.
  4. Return the pork chops and any juices to the skillet, nestling them into the vegetables.
  5. Reduce the heat to medium-low and cook for 5 to 8 minutes more, until the pork chops reach 145°F in the thickest part.
  6. Remove from the heat and let the pork chops rest for 3 minutes. Spoon the sauce and vegetables over the top, garnish with extra thyme, and serve warm.

Notes

Pat the pork chops dry for the best sear. Use an instant-read thermometer and cook to 145°F for juicy results. Boneless chops can be used, but start checking for doneness earlier.