The Best Juicy Skillet Pork Chops

Say goodbye to dry and flavorless pork chops. With our easy recipe and my simple tricks, you can make juicy and tender pork chops with very little fuss. I love how juicy these are!

This pork chop recipe is, hands down, my favorite method for cooking pork chops (especially boneless pork chops). I highly recommend our spice rub and the easy pan sauce, but this recipe focuses on the cooking method, so feel free to use your favorite spices.

For the best results, I cook the pork chops in a skillet on the stovetop (hello, beautiful sear!). So many of our readers have said this is their new favorite recipe for cooking pork chops! If you’d prefer to bake them, see one of our other pork chop recipes, like these baked pork chops or these incredible apple stuffed pork chops. If you are looking for marinated chops instead, I highly recommend this deliciously savory pork chop marinade!

Key Ingredients

• Pork Chops: If you’re looking for juicy, tender chops, start with pork chops that are at least 1 inch thick. Boneless is fine in this recipe, as are bone-in chops. If you have bone-in, the results may be slightly more juicy and flavorful, but honestly, you’ll be perfectly fine with boneless if that’s what you have. If you have really thin chops, consider this pork milanese recipe!
• Flour: This is optional, but I like mixing my spices with a bit of flour (just a tablespoon). You can see from our photos that the flour browns a little in the hot oil, adding even more color to the pork.
• Spice Mix: You can use your favorite spice rub or my blend shared in our recipe below. I combine chili powder, garlic powder, onion powder, smoked paprika, and black pepper for a smoky, colorful rub that makes the pork taste more savory. This homemade steak seasoning or our Cajun seasoning are also excellent with pork chops!
• Oil: With our method, you’ll brown and caramelize the outside of the chops in a hot pan with some oil. I use avocado oil, but any neutral, higher-heat oil will do.
• Optional Pan Sauce: These chops are lovely without any sauce, but after cooking them, you’ll be left with lots of little browned bits stuck to the pan, so I like turning them into a simple sauce with a bit of chicken stock, apple cider vinegar, honey, butter, and parsley.

Find the full recipe with measurements below.

How to Cook Pork Chops Like a Pro

Tip 1: Don’t cook cold chops straight from the fridge. Thirty minutes before you are ready to cook, take the chops out of the fridge. The time out of the refrigerator lets you bring the meat to room temperature, which helps the pork cook more evenly. It’s a trick that works for other cuts too, like pork tenderloin or grilled steak.

Tip 2: Salt your chops half an hour before cooking. This way, the salt has a chance to improve the flavor and texture of the meat. Pork chops are lean, so seasoning with salt before cooking is essential for making the most flavorful chops.

Tip 3: Rub them with spices and a little flour. Whatever spices you choose to add to your chops, mix in a little flour before rubbing it onto the chops. This creates a flavorful, crusty exterior when cooked. We use this same trick when searing scallops for even browning.

Tip 4: Sear, flip, and cover. This is my favorite method for juicy pork chops. First, you’ll sear one side of the chops until nicely browned. Then, flip them, reduce the heat to low, and cover the skillet with a lid. This traps heat and steam, keeping your chops moist, juicy and tender. I love this method so much, I also use it when cooking our skillet chicken breasts as well as these lemon dill chicken breasts.

Tip 5: Pork chops are done when an internal thermometer reads 145°F. Cook times can vary based on thickness, so you might need to adjust. If your chops aren’t all the same thickness or size, it’s best to check the temperature of each one individually and remove them as they finish cooking. For example, in our photos, the chop in the back was thicker; I removed the thinner one in the front first and needed to give the thicker chop more time in the pan.

Tip 6: Let them rest. Once cooked, transfer the chops to a clean plate and cover them loosely with foil. After 5 minutes, the juices will redistribute throughout the meat, making every bite succulent.

Tip 7: While your chops rest, make a quick pan sauce. Add chicken stock, a splash of apple cider vinegar, and some honey to the skillet. Bring it to a simmer and reduce by about half. Take it off the heat, swirl in some butter, then add your resting chops back in. You can add them whole or sliced. We love them sliced, so the sauce coats every piece.

What to Serve with Pork Chops

I love pork chops with one of our cabbage recipes, and I especially love the crunch of this colorful coleslaw or, when I have it in the fridge, homemade sauerkraut! Add mashed cauliflower or these creamy mashed potatoes to soak up some of the pan sauce. Try roasted asparagus (I love the sauce), our lemon garlic sautéed cabbage, or my favorite, sautéed zucchini for more veggies.

More: This is one of our most popular recipes, for more, see our 20 most loved pork recipes!