How to Cook · Pan-Frying
Pan-Seared Pork Chop
A bone-in pork chop seared in butter until golden and juicy, then served with a quick jus made from the browned bits in the pan. Two simple moves do the heavy lifting: flipping the chop often for even cooking, and deglazing afterward so nothing flavorful goes to waste. A few sage leaves in the butter make it even better.
- Prep
- Cook
- Total
- Yield
- 2 servings
- Category
- Main Course
- Cuisine
- American
Ingredients
Directions
Sear the chops
Let the pork chops sit at room temperature 30 minutes if time allows.
Season the chops with salt and a generous amount of pepper.
Melt the butter in a skillet over medium heat until foaming, then add the chops and cook for 1:45–2:00 minutes before flipping. Add the optional sage leaves (if using), and continue cooking for 7–8 minutes total, flipping 3 times at 1:45–2:00-minute intervals, until the internal temperature reaches 145°F. Remove from the pan, season lightly with salt, and let rest 5 minutes.
Make the jus
Deglaze the pan with the water, scraping up the browned bits to make a simple jus. Reduce by roughly half, then pour over the pork chops.
Pan-Frying
