Dinner

Pan‑Seared Pork Chop with Pan Sauce

Name: Pan‑Seared Pork Chop with Pan Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 bone-in or boneless pork chops (about 1 inch thick); 1 tbsp olive oil; 1 tbsp butter; Salt and freshly ground black pepper; 1/2 cup chicken broth; 1/4 cup dry white wine (or more broth); 1 tsp Dijon mustard; 1 tsp fresh thyme or 1/2 tsp dried thyme; 1 small shallot, finely chopped (or 1/4 onion); 1 clove garlic, minced; 1 tbsp heavy cream (optional, for a creamy sauce)

ByMariem December 30, 2025

Jump to Recipe

A succulent pan‑seared pork chop finished with a rich pan sauce and served alongside roasted vegetables or salad.

Why You’ll Love This Recipe

The pork chop develops an attractive golden crust, and the pan sauce adds depth and richness. It’s a refined yet straightforward main course.

ingredients

bone‑in or boneless pork chops
salt
black pepper
olive oil
butter
garlic, minced
onion or shallots
chicken stock or white wine
fresh herbs (such as rosemary or thyme)

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

directions

Season pork chops with salt and pepper.
Heat olive oil in a skillet over medium‑high heat.
Sear pork chops until golden brown and cooked through; remove and rest.
In the same pan, melt butter and sauté garlic and shallots.
Deglaze with stock or wine, scraping up browned bits.
Reduce to a sauce consistency and return pork chops to warm briefly.
Serve with pan sauce spooned over the top.

Servings and timing

Serves: 4
Preparation: 10 minutes
Cooking: 20 minutes
Total: 30 minutes

Variations

• Add Dijon mustard to the pan sauce for tang.
• Use apple cider in the sauce for a sweet‑savory element.
• Pair with sautéed apples or pears.

storage/reheating

Store cooked pork chops in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of stock.

FAQs

How do I prevent pork from drying out?

Cook to 145 °F internal temperature and avoid overcooking.

Can I use bone‑in and boneless chops interchangeably?

Yes, both work; bone‑in has slightly more flavour.

Should I rest the meat after cooking?

Yes, resting redistributes juices for tenderness.

What side dishes pair well?

Mashed potatoes, roasted vegetables, or green salads.

How do I thicken the sauce?

Simmer until reduced, or whisk in a small amount of flour or cornstarch slurry.

Can this recipe be gluten‑free?

Yes, ensure broth or wine is gluten‑free.

Why did my sauce separate?

Too rapid heat or adding cold liquid can cause separation; stir gently and reduce slowly.

Can I use pork tenderloin instead?

Yes, but reduce cooking time accordingly.

Is this recipe suitable for weeknights?

Yes, it’s quick and elegant enough for everyday meals.

Can I add mushrooms to the sauce?

Yes, sauté mushrooms with garlic for extra depth.

Conclusion

Pan‑seared pork chop with pan sauce delivers a delicious, restaurant‑quality entrée that is simple to prepare and rich in flavour.

Mariem