Pan-Seared Pork Chops Recipe

Pan-Seared Pork Chops with Sweet Teriyaki Sauce make a perfect dinner recipe for any day of the week – just like our easy broiled pork chops and griddled pork chops! So tender, juicy, and flavorful, these incredibly easy-to-make pork chops will jazz up your plate with a restaurant-quality meal. The recipe is from my book, The Complete 5-Ingredient Cookbook. 

This is one of the most visually appetizing dishes you’ll ever lay eyes on, and although I like to gaze at it, I love eating it even more.

The teriyaki—a sweet, sour, and salty Japanese sauce—gives the glaze a beautiful brown color while imparting extra flavor and making the chops oh so succulent.

Ingredients & Substitutions

• 4 center-cut boneless pork chops, at room temperature – although I used boneless pork chops, you can replace them with bone-in pork chops which will take less time to cook. But whatever your choice is, make sure the chops are at room temp so they will cook evenly.
• Salt (basic ingredient)
• Freshly ground black pepper (basic ingredient)
• 3 tablespoons olive oil, divided (basic ingredient) – you may use any other oil or ghee if you’d like to.
• 6 cloves garlic, minced (basic ingredient) – if you prefer, substitute chopped onion for garlic.
• ¼ cup honey – real maple syrup makes a great swap.
• ¼ cup teriyaki sauce – if you don’t have it in your pantry, use soy sauce. They are not the same, but it will do! To make this dish gluten-free, use a gluten-free sauce.
• 2 tablespoons freshly squeezed lemon juice (basic ingredient) – you may use lime juice or even red wine vinegar instead.

A basic ingredient can be defined as one that is essential for any type of cooking – or those which are ingredients that most recipes rely on. That is why ingredients such as salt and pepper (seasonings), garlic (basic flavoring), oil (fat), and lemon juice (acid) don't enter in the count of the 5 ingredients.

Moreover, most people have them at home – or at least a suitable substitute.

How to Make Pan-Seared Pork Chops 

Before even start cooking these pan-seared pork chops, make sure:

• They are at room temp (leave them out of the fridge for at least 30 minutes to up to 60 minutes before cooking)

• To pat them dry before seasoning.

• STEP 1: Preheat the broiler. Season the pork chops with salt and pepper.
• STEP 2: Heat a large cast-iron skillet over medium-high heat until very hot, about 5 minutes. SEE PIC. 1 Pour in 2 tablespoons of oil, then sear the pork chops for 4 to 5 minutes per side, or until cooked through and golden brown. SEE PIC. 2 Transfer to a plate.
• STEP 3: Reduce the heat to medium. Pour in the remaining 1 tablespoon of oil and scrape up the browned bits from the bottom of the pan. Add the garlic and cook for about 30 seconds. SEE PIC. 3 Add the honey, teriyaki sauce, and lemon juice.
• STEP 4: Increase the heat to medium-high. Let the sauce cook for 3-4 minutes, stirring occasionally, until it thickens slightly. SEE PIC. 4 Add the pork chops back into the pan and baste them with the sauce.
• STEP 5: Transfer the skillet to the oven and broil until the edges of the pork are slightly charred, 1 to 2 minutes.

Top Tips for Making the Best Pork Chops

TIP 1: Bring your pork chops to room temperature by allowing them to sit on your counter for 30-60 minutes before searing. This will ensure they cook evenly on the inside and the center reaches the right temperature.

TIP 2: For the best flavor, generously season your pork chops with salt and pepper before searing.

TIP 3: Use a meat thermometer to check the internal temperature. Pork needs to be cooked to 145 degrees F before eating. It will keep cooking after you remove it from the heat.

TIP 4: Be aware that the cooking time can vary based on the thickness of the pork chops.

TIP 5: Let chops rest for at least 4-5 minutes before cutting. This will seal the juices in and keep them tender.

Why Broil Pork Chops?

The broiling step may seem odd since the pork chops are already cooked through during the searing step. But the broiling is important for this recipe because it helps to meld the flavors of the sweet teriyaki sauce to the tender seared pork chops. You’ll also see the edges of the pork darken, which really intensifies the flavor. Moreover, the honey will help caramelize the chops under the broiler.

Best Pork Chop Cuts for Pan-Searing

• Boneless pork chops – We love thick, boneless center-cut pork chops for searing because they can turn out very tender.
• Bone-In pork chops– Center-cut bone-in pork chops are a delicious option for searing, and they cook faster.
• Pork Rib Chops – These contain less meat and are less expensive than the previous two. But they come from the rib instead of the loin, unlike the boneless and the bone-in center-cut pork chops. Yet they are great for high-temperature cooking methods such as pan-searing.

Tips for the Best Sear

Here are a few useful tips on how to make tender cast-iron skillet boneless pork chops:

• TIP 1: Pat the pork chops dry and season them very well with salt and pepper-- about 1 teaspoon of salt per pound.
• TIP 2: Use a cast-iron skillet for a nice, even sear. It’s also oven-safe, so you can use the same pan for the whole recipe, including the final step of broiling the pork chops.
• TIP 3: Be sure the skillet and oil are hot before adding the pork chops.
• TIP 4: Flip the pork chops only once while searing. They must cook undisturbed for about 4-5 minutes per side, or until they’re golden brown.

How to Know When the Pork Chops Are Done

You should feel resistance when you press on the pork chops with your finger, but they should not feel hard. The very best way to know pork is ready is to test the internal temperature to be sure it is at least 145 degrees F, however, the chops will continue to cook even after removing them from the pan. Because of this, you may want to consider them done at 135-140 degrees F as they will keep cooking during the final broiling step and even as they rest before serving.

What to Serve with Pan-Seared Pork Chops

Here are some delicious side dish ideas for the pan-seared pork chops:

• Rice
• Soba noodles
• Tossed green salad
• Steamed or oven-roasted vegetables such as roasted delicata squash 
• Baked potato
• Broccoli gratin 
• No yeast bread 

How to Store Leftovers

Fridge: Store leftover pork chops in an airtight container in the fridge for up to 3 days.

Freezer: Leftover pork chops can be frozen for up to 3 months. For best results, freeze the pork chops in airtight containers or zip-top freezer bags. This is one of those easy freezer meals, as one of those easy 5-ingredient or less recipes. 

Reheating Pork Chops

The very best way to reheat pork chops is in the oven in a covered pan with extra moisture to prevent them from drying out. Here are the steps:

1. Heat the oven to 350 degrees F.

2. Add 2 tablespoons of water or chicken broth to an oven-safe baking dish or pan.

3. Place the pork chops in the baking dish and cover with foil.

4. Reheat the pork chops in the oven for 10-15 minutes, or until heated through.

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PIN & ENJOY!