Name: Pan Seared Pork Chops
Prep time: 5 min
Cook time: 20 min
Ingredients: 4 bone in pork chops; 2 tbsp avocado oil; 2 tsp kosher salt; 2 tsp fresh cracked black pepper; 2 tbsp butter; 1 medium shallot (sliced); ½ tsp kosher salt; ½ cup white wine; 1 tbsp butter; ½ cup sun dried tomatoes (sliced); 2 cloves garlic (minced); ½ tsp crushed red pepper flakes; ½ cup heavy cream; ½ cup chicken stock; 2 springs rosemary

This perfectly pan seared pork chops recipe is a hit for more than just the incredibly juicy bone-in pork chops. The rustic sun dried tomato and herb sauce takes it over the top.

I love an amazing steak, obviously. But pork chops can be equally as good when prepared correctly. Grilled, smoked and of course pan seared — the perfect pork chop is a budget friendly showstopper.

Jump to Recipe

Which Is Better, Bone-In or Boneless Pork Chops?

This is a matter of personal preference. I like both, but usually opt for the bone-in chop because I like to gnaw on the bone where the meat is more flavorful.

Contrary to popular belief, bone-in chops don’t “taste better.” The bone doesn’t flavor the entire pork chop, which seems to be a common misconception.

pan seared pork chops on a platter with rosemary and a knife in the background

The meat right next to the bone, I’m talking about within 1/4″ of the bone will be more flavorful (and less done) because of the bone. But the bone isn’t going to flavor the entire chop; that’s just not how it works.

Pork chop bones provide a TON of flavor for things like stock, when they’re boiled for long periods of time. But simply being seared in a cast iron skillet will not add flavor to the entire pork chop.

What Oil Is Best For Searing?

As tempting as it is to just always use a good quality olive oil, that’s not the best choice for searing pork chops. Pan searing at even a medium high heat is well beyond the smoke point of olive oil.

So, I like to use avocado oil. The smoke point of avocado oil is much higher, and it has a very mild flavor. In fact, it borders on flavorless so it doesn’t distract from the pork.

Tap Images Below For Other Pork Recipes You’ll Love

grilled pork chops drizzled with maple marinade — Blueberry Chipotle Pork Chops

What Temperature To Cook Pork Chops To?

Gone are the days of shoe leather consistency pork chops. I’m old enough to remember when it was recommended that pork be cooked to an internal temperature of 160°F.

This was to ensure a parasite called trichinella was killed. This parasite has been damn near eradicated in the U.S. since the 1990s and as a result the USDA now recommends 145°F for pork chops.

pan seared pork chops on a platter with a nice dark crust on the edge

Having said that, with such a low risk of trichinella in the U.S. I feel like 145°F is still a bit on the overdone side, for me. I’m not concerned with trichinella.

So, I take my chops out of the pan or off the grill well before 145°F as indicated by a reliable quick read thermometer. I’m not recommending you do anything other than what the USDA recommends, I’m just telling you my preference.

platter of pan seared pork chops with a knife and cutting prong

The Rustic Sun-dried Tomato Sauce

This sauce is next level, I’m telling you! It’s perfect for the pork chops, but you can follow the same sauce recipe for pan seared chicken and fish as well.

Shallots: Shallots have what I would describe as being almost a sweet flavor to them, much more delicate than an onion.
Rosemary: Use fresh here, if you can. A couple of whole sprigs really add a nice flavor to the sauce.
Sun-dried Tomatoes: You can use the store bought tomatoes in a jar, or make your own roasted tomatoes which are my preference.

sun dried tomato sauce in a cast iron pan

How To Make Pan Seared Pork Chops

Prep Time: 5 mins | Cook Time: 20 mins | Serves: 4

Ingredients
Chops
4 bone in pork chops, about 1″ thick
2 tbsp avocado oil
2 tsp kosher salt
2 tsp fresh cracked black pepper
2 tbsp butter

Sauce
1 medium shallot, sliced
1/2 tsp kosher salt
1/2 cup white wine
1 tbsp butter
1/2 cup sun-dried tomatoes, sliced
2 cloves garlic, minced
1/2 tsp crushed red pepper
1/2 cup heavy cream
1/2 cup chicken stock
2 sprigs fresh rosemary

Step 1: Season pork chops on both sides with salt and pepper. Set aside.

Step 2: Add oil to cast iron or similar (don’t use non-stick) skillet, and preheat over medium high heat. Just as oil starts to shimmer, add the pork chops to the oil, and press them down firmly in order to get as much surface area to contact the hot pan. Be careful not to over crowd the chops in the pan.

Step 3: Cook the chops for about eight minutes total, flipping once at the halfway point. Remove them from the pan and set aside when they are golden brown. Reduce heat to medium.

two bone-in pork chops searing in a cast iron pan

Step 4: To the hot skillet, add the sliced shallot and stir to cook until translucent, about five minutes. Then, deglaze the bottom of the pan with the white wine and cook down for an additional three minutes.

shallots cooked down in a cast iron pan for pan seared pork chops

Step 5: Add butter, tomatoes, garlic, and red pepper and continue to cook for one minute before adding the heavy cream, chicken stock.

cream being added to pan seared pork chops sauce

chicken stock being added to a pan for pan seared pork chops

Step 6: Reduce heat to low and allow the sauce to reduce by about half, until it darkens and you can drag a spoon through it making a trough.

sun-dried tomato sauce in a cast iron pan with a wooden spoon

Step 7: Add the pork chops back to the sauce, along with the rosemary. Allow them to cook until pork chops reach the desired internal temperature, top each chop with ½ tablespoon butter and serve hot with rustic sauce.