Pan Seared Pork Chops

5 from 14 votes

Pan Seared Pork Chops are a simple and savory "poor man's steak." This childhood favorite creates a unique glaze with subtle sweetness. Tender, flavorful, and no marinating necessary!

Prep Time0

Cook Time15

Total Time15

Course: dinner, Main Course

Cuisine: American

Servings: Chops

Calories: 266kcal

Author: Rachel

Cost: $10

Ingredients

2 tablespoon Worcestershire Sauce
1 tablespoon Water
1 tablespoon Vegetable Oil Only if you have a pan that is prone to sticking.
3 Bone-In, ¾ inch thick Pork Chops

Instructions

Rest the pork on the countertop while the pan heats up (about 5 minutes, but more is better). 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.
Once the pan is heated up, add Worcestershire sauce and water. Wait 2-3 minutes to let the sauce warm and start to reduce.
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. Thinner or thicker chops will change the cook times. If the sauce starts to become too thick or burn as it cooks, add a little water as necessary.
If necessary, check the center next to the bone for doneness. It can be pink but should not look raw or undercooked. Pork chops can be cooked to 145 degrees and I highly recommend an instant read thermometer.
Remove the chops from the skillet, but don't turn off the heat. Continue cooking down the juices to a glaze. The Worcestershire sauce should bubble and stay (the bubbles don't break like they do with boiling water). The amount of time required depends on how much juice was in the pork chops, about 2-7 minutes.
Dredge the pork chops in the remaining sauce and set on a plate. Let the pork chops rest for a few minutes prior to serving.

Video

Notes

Crowding the pan can kill this recipe. If I have more than 3 chops, I use a second pan or make in batches.
An instant read meat thermometer is your best chance for success. Test the meat next to the bone since that is usually the last to cook. Pork is safe to eat at 145F.
The skillet needs to be very hot to get a good sear on the pork. I preheat my skillet for a few minutes and then start the Worcestershire reduction before adding the pork chops. If you're finding the chops aren't done within the suggested timeframes, your skillet may not be hot enough.
Some pork chops will release more juice than others, so it's important to pay attention to the cook times rather than how thick the sauce is. If the sauce starts to become too thick or burn, add a bit of water as necessary.
You can also remove the pork chops to continue reducing the Worcestershire sauce, but you won't get quite as much of that deep, dark molasses flavor that comes from the reduction. It will still be delicious though.

Nutrition