One-Pan Pork Chops
Juicy, golden-brown pork chops with a butter-basted finish, cooked entirely in one skillet in about 20 minutes. Thick-cut bone-in chops, proper searing heat, and an instant-read thermometer are the three keys to a consistently juicy result. Rest 5 minutes after pulling at 145°F — that rest is not optional.
Equipment
- Cast iron or stainless-steel skillet (12-inch) heavy-bottomed for even heat and best sear
- Instant-read thermometer essential — pull chops at exactly 145°F
- Tongs for flipping and basting without piercing the meat
Ingredients
Pork Chops
- 2 bone-in pork chops 1 to 1.5 inches thick; rib chops or center-cut loin chops
- 1 tablespoon avocado oil or canola oil high smoke point oil
- 2 tablespoons unsalted butter
- 2 cloves garlic smashed
- 2 sprigs fresh thyme or rosemary
- salt and freshly ground black pepper to taste; season generously
Instructions
- Pat the pork chops completely dry with paper towels and season generously with salt and pepper on all sides. Let them sit at room temperature for 15-20 minutes before cooking — starting from room temperature promotes even cooking.
- Heat the oil in a large cast iron or stainless-steel skillet over medium-high heat until it shimmers.
- Place the pork chops in the skillet. Cook 4-6 minutes without moving them until a deep golden-brown crust forms on the bottom. Flip and cook 3-4 minutes more on the second side.
- Reduce heat to medium-low. Add the butter, smashed garlic, and thyme sprigs to the pan. As the butter melts, tilt the skillet and use a spoon or tongs to baste the chops with the flavored butter for 1-2 minutes.
- Check the internal temperature in the thickest part of the chop, away from the bone. Remove from heat the moment it reads 145°F. Transfer to a cutting board and rest for 5 minutes before serving — do not skip this step.
Notes
Don't skip the room-temperature rest. Placing a cold pork chop directly in a hot pan causes uneven cooking — the outside overcooks before the interior reaches temperature. 15-20 minutes at room temp makes a real difference.
Pull at exactly 145°F. Carryover cooking raises the temperature another 3-5°F during the rest. Pulling at 145°F gives you a safe, juicy chop with just a hint of pink — which is completely normal per USDA guidelines.
Don't crowd the pan. If cooking more than 2 chops, work in batches. Overcrowding drops the pan temperature and causes steaming instead of searing.