Pan Seared Pork Chops

Ingredients & Substitutions

Here I explain the best ingredients for my cast iron pork chops recipe, what each one does, and substitution options. For measurements, see the recipe card.

• Pork Chops – Here are my recommendations for this recipe:
  • Bone-in vs. boneless – Bone-in gets you more flavor, but I prefer less fussy eating with boneless pork chops.
  • Type of pork chops – There are actually many cuts: shoulder chops (darker meat with lots of fat and connective tissue), rib chops (a fattier cut that’s also very tender), loin chops (very lean and mild flavor), boneless chops (also very lean and mild), and sirloin chops (lots of pork flavor, but also very tough). I recommend rib or loin varieties for making pan seared pork chops, as they are the most tender.
  • Thickness – I always look for ones that are at least 1 inch thick. They don’t overcook as easily, and you get a nicer golden crust. Thinner ones will work, though!
• Olive Oil – I use this for searing my cast iron skillet pork chops, but avocado oil works great, too. When I want extra flavor, I add a tablespoon of butter to the pan in the last minute or so.
• Seasoning – I make my own quick pork chop seasoning, which has just a handful of herbs and spices: garlic powder, smoked paprika, dried herbs (thyme and oregano), sea salt, black pepper, and cayenne pepper. You can also just use 1 teaspoon of salt and 1/4 to 1/2 teaspoon of pepper per pound of pork if you want to go simpler, or whip up my easy pork chop marinade for even more flavor.

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How To Cook Pork Chops In A Cast Iron Skillet

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Mix the seasoning. If you’re using my pork chop seasoning recipe, stir it together in a small bowl or jar. (I usually make this ahead to have on hand.) You can use any spices you want, but I still recommend mixing them first, so you’re not flipping the pork back and forth for each spice.
2. Season the pork. Pat them dry with a paper towel, then sprinkle both sides with the spice mixture.
3. Pan sear pork chops. Heat the oil in a large cast iron skillet and add the chops in a single layer. Sear until the first side is golden brown, then flip and continue pan searing until cooked through. (See my time chart below for best results!) Let them rest on a plate or cutting board before serving.

Cooking Time Chart

How long to pan fry pork chops depends on their thickness, whether you use bone-in or boneless, and a little on the material of your pan. On average, bone-in pork chops will take about 1 minute longer than boneless.

I’ve tested different thicknesses and types in my cast iron skillet, and these times consistently work for me (assuming medium-high heat):

TIP: For perfect results, nothing beats a meat thermometer.

The ideal internal temperature at the thickest part is 145 degrees F, but because the temperature rises as they rest, I usually remove them from heat around 140-143 degrees F.

For pan seared pork chops where I’m nearby during the cooking process, I usually use this regular instant-read thermometer to check on them.

Serving Ideas

My cast iron skillet pork chops have a very versatile flavor, so they go with almost anything! I usually serve them with:

• Vegetables – I often roast asparagus, zucchini fries, or cauliflower in the oven while I’m pan searing pork chops on the stove. If you prefer an entirely stovetop meal, try my green beans almondine or sauteed cabbage.
• Potatoes – I’ve served these with all kinds, from crispy roasted potatoes to super fast air fryer baked potatoes to creamy mashed sweet potatoes. For a lighter option, make my mashed cauliflower.
• Salads – Pan seared pork chops go equally well with hearty salads, like my broccoli cauliflower salad or quinoa salad, and lighter options, like tomato cucumber avocado salad or spring mix salad.