Pan Seared Pork Chops

Craving Some Creativity

Tender, flavorful, and no marinating so this childhood favorite dinner is ready in under 30 minutes! 


2 tbsp Worcestershire Sauce 1 tablespoon Vegetable Oil  3 Bone-In, ¾ inch thick Pork Chops

Bone In pork chops that are ¾ inch thick are best. Look for a layer of fat throughout as rendering the fat will give tenderness and flavor. 

What Pork Chops are best?


In a large skillet or cast-iron pan, heat oil over medium high heat. The pan needs to be hot to get a good sear on the outside. With a good, non-stick skillet, I skip the oil.

Heat the Pan



Once the pan is heated up, add Worcestershire sauce and water. Wait 2-3 minutes to let the sauce warm and start to reduce.

Add the Liquids


Lay the pork chops in the pan and swirl around. Cook for about 5 minutes on the first side, flipping after the edges brown slightly. Cook about 3 minutes on the second side.

Don't Crowd the Pan


Remove the chops from the skillet, but don't turn off the heat. Continue cooking juices down to a glaze. The Worcestershire sauce should bubble and stay.

Cook the Sauce


Let the pork chops rest for a few minutes prior to serving. Dredge the pork chops in the remaining sauce and set on a plate. 

Serve it UP!

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