Juicy & Succulent Pan-Seared Pork Chop with Silky Pan Sauce: Restaurant-Quality at Home

Updated at: 15/06/2025

Craving a restaurant-quality meal without the restaurant prices or hassle? Then look no further than this recipe for juicy and succulent pan-seared pork chops, finished with a luxuriously silky pan sauce. Forget dry, overcooked pork – this method ensures a perfectly tender interior, a beautifully crisp exterior, and a flavor profile that's simply unforgettable. The rich, savory pan sauce elevates the dish to new heights, transforming simple pork chops into a truly special experience. Imagine the aroma of sizzling pork, the satisfying sizzle as butter melts into the pan, the exquisite taste of perfectly seasoned meat complemented by a smooth, decadent sauce.

This recipe will guide you through each step, from preparing the pork chops for optimal searing to mastering the art of creating a restaurant-worthy pan sauce. Get ready to impress yourself and your loved ones with this easy-to-follow, step-by-step guide to achieving restaurant-quality pork chops in the comfort of your own kitchen.

Preparation and Safety Guidelines

Tools Needed
  • Pork chop (center cut, bone-in, fat cap left on)
  • Salt
  • Pepper
  • Pepper mill
  • Vegetable oil
  • Pan
  • Butter
  • Thyme sprigs
  • Crushed garlic
  • Instant-read thermometer
  • Resting rack
  • Bowl
  • Shallots
  • Apple brandy (or other deglazing liquid)
  • Whole grain mustard
  • Heavy cream (or lower-fat alternative)
  • Chicken stock (optional)
  • Parsley
  • Spatula
Safety Guidelines
  • Always ensure your pork chops reach an internal temperature of 145°F (63°C) to ensure they are cooked safely. Use a meat thermometer to check the temperature in the thickest part of the chop.
  • Handle raw pork with care to avoid cross-contamination. Wash your hands thoroughly before and after handling the pork and use separate cutting boards and utensils for raw meat.
  • Allow the pork chops to rest for 5-10 minutes after cooking before slicing. This allows the juices to redistribute, resulting in a more tender and juicy chop.

Step-by-Step Instructions

  1. Prepare the Pork Chop

    • Season the pork chop generously with salt and pepper, ensuring both sides and the fat cap are seasoned. Pat dry to remove excess moisture.
    Season the pork chop generously with salt and pepper, ensuring both sides and the fat cap are seasoned. Pat dry to remove excess moisture.
    Prepare the Pork Chop

  2. Sear the Pork Chop

    • Heat a pan over medium-high heat with vegetable oil. The oil should shimmer and create a little smoke before adding the pork chop.
    • Sear the pork chop for several minutes per side, ensuring a good brown crust forms before turning. Dab away excess moisture before searing to ensure a proper sear.
    • Once browned on both sides, sear the pork chop fat-side down to render the fat and reduce moisture.
    Once browned on both sides, sear the pork chop fat-side down to render the fat and reduce moisture.Once browned on both sides, sear the pork chop fat-side down to render the fat and reduce moisture.
    Sear the Pork Chop

  3. Rest the Pork Chop

    • Remove the pork chop from the pan and let it rest on a rack for 5-7 minutes to redistribute juices.
    Remove the pork chop from the pan and let it rest on a rack for 5-7 minutes to redistribute juices.
    Rest the Pork Chop

  4. Make the Pan Sauce

    • Remove excess oil and butter from the pan, leaving behind the fond (brown bits). Add fresh oil, shallots, thyme, and garlic to the pan and cook until fragrant.
    • Deglaze the pan with apple brandy (or other liquid of your choice), scraping up the fond. Add whole grain mustard and heavy cream (or substitute). If the cream is too thick, thin it with chicken stock.
    • Simmer the sauce until thickened, watching for smaller, more frequent bubbles indicating a thicker consistency. Add a knob of butter at the end for richness.
    Simmer the sauce until thickened, watching for smaller, more frequent bubbles indicating a thicker consistency. Add a knob of butter at the end for richness.
    Make the Pan Sauce

  5. Garnish and Serve

    • Garnish the sauce with parsley.
    • Serve the rested pork chop generously drizzled with the pan sauce.
    Serve the rested pork chop generously drizzled with the pan sauce.
    Garnish and Serve

Read more: Deep Clean Your Weber Q 2400 Electric Grill: A Comprehensive Guide

Tips

  • Patting the pork chop dry before searing is crucial for achieving a good crust.
  • Use a neutral oil for searing to avoid competing flavors.
  • Use an instant-read thermometer to ensure the pork chop is cooked to the desired internal temperature (around 135-140°F).
  • Resting the pork chop is essential for juicy results.
  • The fond (brown bits) in the pan are vital for flavor in the pan sauce.

Common Mistakes to Avoid

1. Overcooked Pork Chops

Reason: Cooking pork chops past the desired doneness results in dry, tough meat.
Solution: Use a meat thermometer to ensure the pork chop reaches an internal temperature of 145°F (63°C) and then remove it from the heat immediately to allow residual heat to finish cooking.

2. Burnt or Inadequate Pan Sauce

Reason: Too high heat leads to burning the sauce base, while too low heat results in a watery, unappetizing sauce. Improper deglazing also contributes to this.
Solution: Work over medium-low heat while deglazing and whisk constantly to create a smooth and silky pan sauce; add a splash of liquid if needed.

FAQs

Can I use bone-in pork chops for this recipe?
Yes! Bone-in pork chops will add extra flavor and can be cooked using the same method, but you may need to adjust cooking times slightly. Check for doneness with a meat thermometer, aiming for an internal temperature of 145°F (63°C).
What if my pan sauce is too thick or too thin?
If your pan sauce is too thick, add a tablespoon or two of broth or water at a time until you reach your desired consistency. If it's too thin, simmer it uncovered for a few minutes to reduce the liquid.
What can I substitute for the butter in the pan sauce?
While butter adds richness and flavor, you can substitute it with olive oil or a combination of olive oil and a small amount of vegetable broth. Keep in mind that the flavor will be slightly different.