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!
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…
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.
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.
- 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
- Add the olive oil and butter to a large skillet (preferably cast iron) and place it over medium heat.
- 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.
- 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.
- 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.