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Pan‑Seared Pork Chop with Pan Sauce

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Pan-Seared Pork Chop with Pan Sauce is a simple yet elegant dish featuring juicy, golden-brown pork chops finished with a rich, savory pan sauce made from the flavorful browned bits left in the skillet — ideal for weeknight dinners or special occasions.

Ingredients

Scale
  • 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)

Instructions

  1. Pat pork chops dry and season generously with salt and pepper.
  2. Heat olive oil in a skillet over medium-high heat. When hot, add pork chops and sear 3–5 minutes per side until golden and cooked to 145°F (63°C). Remove and let rest.
  3. Reduce heat to medium. Add butter, shallot, and garlic to the pan. Sauté for 1–2 minutes until softened.
  4. Deglaze the pan with white wine, scraping up browned bits. Simmer for 2 minutes.
  5. Add chicken broth, mustard, and thyme. Simmer for another 3–4 minutes until reduced slightly.
  6. Stir in heavy cream if using and simmer until sauce is thickened to your liking. Season with salt and pepper to taste.
  7. Return pork chops to the pan briefly to coat with sauce, or serve sauce spooned over the top.

Notes

  • Bone-in pork chops offer more flavor, but boneless work well too.
  • Don’t overcrowd the pan — sear in batches if needed.
  • Let pork rest before slicing to retain juices.
  • Pair with mashed potatoes, rice, or roasted vegetables.

Nutrition

Keywords: pork chop, pan-seared pork, pan sauce, pork dinner, easy pork recipe, skillet pork

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