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Pan Seared Pork Chops

Juicy pan seared pork chops cooked with tender vegetables and a rich skillet sauce for a cozy fall dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner
Cuisine American
Servings 4 servings
Calories 410 kcal

Equipment

  • 1 large cast-iron skillet or other heavy skillet
  • 1 tongs
  • 1 cutting board
  • 1 knife
  • 1 instant-read thermometer recommended

Ingredients
  

For the Pork Chops

  • 4 bone-in pork chops about 1 inch thick
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika

For the Skillet and Vegetables

  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter divided
  • 3 medium carrots peeled and cut into sticks or thick slices
  • 1 red bell pepper chopped
  • 1 medium yellow onion cut into wedges
  • 8 ounces mushrooms halved
  • 3 cloves garlic minced
  • 1/2 cup chicken broth
  • 1 tablespoon Dijon mustard
  • 1 teaspoon fresh thyme leaves plus extra for garnish
  • 1 teaspoon fresh rosemary chopped, optional

Instructions
 

Season the Pork

  • Pat the pork chops dry with paper towels. Season both sides with the salt, black pepper, garlic powder, and smoked paprika.

Sear and Cook

  • Heat a large heavy skillet over medium-high heat. Add the olive oil and heat until hot but not smoking.
  • Add the pork chops in a single layer and sear for 3 to 4 minutes per side until deeply golden brown. Transfer to a plate; the pork does not need to be fully cooked yet.
  • Reduce the heat to medium. Add 1 tablespoon of the butter, then add the carrots, red bell pepper, onion, and mushrooms. Cook for 8 to 10 minutes, stirring occasionally, until the vegetables begin to soften and brown at the edges.
  • Stir in the minced garlic, thyme, and rosemary if using. Cook for about 30 seconds, just until fragrant.
  • Pour in the chicken broth and stir in the Dijon mustard, scraping up the browned bits from the skillet. Simmer for 2 to 3 minutes.
  • Return the pork chops and any juices to the skillet. Spoon some sauce over the tops, reduce the heat to medium-low, and cook for 5 to 8 minutes more, or until the pork reaches an internal temperature of 145°F.
  • Turn off the heat and stir in the remaining 1 tablespoon butter. Let the pork chops rest for 3 minutes, then garnish with extra thyme and serve with the vegetables and sauce.

Notes

Use pork chops about 1 inch thick for the juiciest results. Pat the chops dry before searing and avoid overcrowding the pan. Cook pork to 145°F and rest before serving. You can swap in Brussels sprouts, parsnips, or sweet potatoes, adjusting the vegetable cook time as needed.