One-Skillet Pork Chops
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.
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.