Easy One-Pot Skillet Pork Chops Recipe
With only 5 simple ingredients and 15 minutes, you can turn underrated pork chops into a scrumptious dinner that rivals the best steak. This is one of our favorite one-skillet meals for busy weeknights. Watch the video for tips on how to make juicy pork chops every time!
Servings 4
Ingredients
- 4 pork chops boneless or bone-in, 1-inch (2.5cm) thick *
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt**
- 1 teaspoon black pepper coarsely ground
- 2 tablespoons olive oil
- fresh parsley minced, optional
Instructions
- Remove the pork chops from the fridge 15-20 minutes before cooking to approach room temperature for even cooking and juicier chops.
- Pat dry the chops with paper towels to remove excess moisture.
- Rub the chops on all sides with 1 tablespoon of oil.
- In a small bowl, combine garlic powder, paprika, salt and black pepper.
- Rub the seasoning mixture on all sides of each pork chop.
- Place a large cast iron skillet over medium-high heat and add the olive oil.
- Once the pan is hot and the oil is shimmering, add the pork chops.
- Fry for 7-8 minutes for 1-inch thick pork chops, flipping every minute to prevent overheating. For other thicknesses, see recipe notes*.
- Insert an instant-read thermometer into the thickest part of the chop. When it reads 140°F (61°C), the pork chops are done***.
- Remove the chops to a plate and rest for 5 minutes covered with foil or a plate. This is to let the juices retreat back into the meat for juicier chops.
- Garnish with optional minced parsley and serve.
Notes
- * Cook 4-6 minutes for 3/4 inch thick chops; 8-10 minutes for 1 1/4 inch thickness; 10-12 minutes for 1 1/2 inch thickness.
- **If you brine your chops, then reduce the salt by at least half.
- ***It's ok if the center of your pork chop is slightly pink after cooking, as long as the internal temperature reaches 140°F (61°C). The temperature will keep rising to the safe level of 145°F (63°C) while resting.