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Pursuit of it All

These juicy skillet pork chops are perfect for dinner on a busy weeknight!

Juicy Skillet Pork Chops

Thick cut, juicy skillet pork chops are a favorite in our house—perfect for a busy weeknight, and fall-off-the-bone tender!

These juicy skillet pork chops are perfect for a quick weeknight dinner!

I was flipping by Food Network the other day and managed to catch an episode of Good Eats where Alton Brown was busy searing a couple of thick pork chops in preparation for a few hours’ roasting in a slow cooker.

He had sliced apples and caramelized onions ready to go, along with a pan sauce that was lovingly finished off with butter and scraped bits from the bottom of the pan. Mmm…

These juicy skillet pork chops are perfect for dinner on a busy weeknight!
It looked wonderful and warm and comforting. A recipe I tucked away for a slow weekend when the weather’s crisp, blustery, and maybe even snowy.

These juicy skillet pork chops are perfect for dinner on a busy weeknight!
But those pork chops! Thick, juicy, and seared just enough to make a nice crust; we needed to have those SOON. Like during a busy week, and with simple accouterments like salad, mashed potatoes, and corn on the cob.

Yes. Exactly that. An easy dinner recipe for a crazy-busy weeknight.

Juicy Skillet Pork Chops
Author: Liza
Prep time:
Cook time:
Total time:
Serves: 2
Perfect for a busy weeknight dinner!
  • 2 thick cut (1.5-2″), bone-in pork chops*
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons salted butter
  1. Add the olive oil and butter to a large skillet (preferably cast iron) and place it over medium heat.
  2. Sprinkle half the salt and pepper to one side of the pork chops. When the butter’s melted and it starts to look foamy, add the pork chops to the skillet, seasoned-side down. Season the other side with the remaining salt and pepper.
  3. Allow the pork chops to sear for 5 minutes, and then flip them. Continue cooking the pork chops on the second side for 10 minutes, and then flip the pork chops one more time.
  4. Cover the skillet, cook them for 5 minutes more, and then remove the pork chops to a plate to rest for 5 minutes before serving.
*Set the pork chops out on the counter for about 20 minutes prior to cooking so that they warm to room temperature; this ensures that they’ll be evenly cooked, all the way to the center.

Liza is a self-proclaimed #wordnerd who loves getting sucked into whimsical novels and epic movies, frequently flying under the coolness radar with her laid-back, practical attitude towards life. A foodie at heart, Liza relishes the chance to both cook and eat. (She's not picky.) She’s on the hunt for the perfect mojito, inspiration for a third tattoo, and world peace. You can also find Liza sharpening her knives over at (a)Musing Foodie.

Comments (32)

  • Tracy Lee

    Could you use all olive oil instead of half oil/half butter?

  • Meka

    I just came across this recipe as I plan to make pork chops tonight. Looks easy enough. Thanks!!

  • HI! I tried this recipe and LOVED it. It was a hit with my husband, which is awesome as once he is the cook of the house hehe! Could I also do this recipe with boneless pork chops though?

    Thank you!
    Lanissa Spoon

  • Lori

    Hi Liza
    I made these pork chops today and followed your recipe verbatim. They were by far the best chops I’ve ever had. Classic recipe. Simple with no sauce. Just amazing. I paired mine with fresh cut cucumber drizzled with a light lemon vinaigrette! Satisfied reader!

  • Barbara Kountzman

    Tried tonight. Delicious. Husband loved will make again.

  • Melissa DeFuentes

    Do you keep adding the oil and butter each time for each pork chop? Mine are kinda big.

  • Melisa Whitecotton

    Can you use think cut bone in pork chops? I’m guessing cooking time would be different.

  • Melinda Newton

    I will write the common after have practice it. Thanks!

  • Sharon B

    I followed your recipe verbatim . I put 2 pork chops at a time in the cast iron skillet, I cooked a total of 8. My family made their plates and ALL the porks chops were so so tough. I couldn’t believe it they all looked so good on the plate but so tough to bite or cut into them. I don’t understand (medium heat, 5min turn, 10min turn, 5min covered, then 5 mins resting on a plate) simple right….. my question is could you please tell me why they were all tough? Oh and yes olive oil and butter were used.

  • Loved them the first time and my husband requested them when he found out I was cooking pork chops! I love that!! You are making life simple & delicious. I decided to do the Cucumbers too. Thank you LISA & Lori!

  • Renee

    These pork chops were amazing! We had friends for dinner, and heard rave reviews. Simple and delicious. I will definitely make these again.

  • Dan

    I made this recipe with extra thick cut boneless chops. It turned out so amazing, that I’ve added it to my lineup of easy-to-make, delicious meals. Thanks for the pork chop inspiration!

  • Judy Ashdown

    I have broiled, pan fried, bbq’d and always ate dried out meat I figured it was me, has been two years since i ate a pork chop. My chops were a bit thinner so did 4 and 7 finishing with the 5 minutes covered. They were perfection seriously thank you for such a simple recipe with great results.


    This is my most favorite pork chop recipe. So simple but so tasty!

  • Helga

    I need a recipe for thick boneless loin chops that is a guarantee to come out juicy & fall apart

  • Ann DeBlaey

    Thanks for the nice recipe. Its just me that eats the chops so this was easy enough 🙂

  • Harold Burton

    Love this recipe! We use it quite often. I double the carrots and celery and add minced onion flakes to it and use Uncle Ben’s Wild Rice. After a couple hours check it to see if it needs a little bit more water added.

    Harold Burton


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