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–+ servings
Sliced seared garlic pork chop on a bed of yellow rice.
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Easy Seared Garlic Pork Chops

These Garlic Pork Chops are seared to crispy perfection on the outside, and stay juicy on the inside. Easiest foolproof way to cook bone-in pork chops!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course
Cuisine: American
Servings: 1 serving
Calories: 443kcal
Author: Kelly (Garlic All Day)

Ingredients

  • 1 bone-in pork chop around 7 to 9 ounces; see Note 1
  • ¼ teaspoon salt
  • ½ teaspoon garlic powder *optional
  • 1 teaspoon ground black pepper or even more if you really like the stuff
  • 1 entire bulb of garlic diced
  • 1 teaspoon oil
  • 1 tablespoon salted butter *optional

Instructions

  • Rub ¼ teaspoon salt, ½ teaspoon garlic powder, and 1 teaspoon ground black pepper over 1 bone-in pork chop.
  • Let the pork chop rest at room temperature while you peel and dice 1 entire bulb of garlic.
  • Preheat a cast iron pan on high heat for 5 minutes, or until you see smoke rising from the pan.
  • Drizzle 1 teaspoon oil over the pan. Sear the pork chop for 2 to 3 minutes on each side or until a deep brown crust forms on both sides. (The centre of the pork chop should read 145 °F if you have a meat thermometer.)
  • During the final minute of cooking, throw in 1 tablespoon salted butter and the diced garlic. Turn off the stove.
  • Remove the pork chops to a cutting board and let them rest for a few minutes before slicing.
  • Scatter all of the sautéed garlic over the sliced pork chops and serve.

Notes

  1. Pork Chop: Important to use bone-in pork chops for best results. They’re much easier to cook than boneless pork chops because they won’t dry out or get tough. You can overcook them by a few minutes and they’ll still be juicy and moist.
  2. Cook Time: The perfect searing time will depend on how thick your pork chop is and how hot your pan gets. Thinner cuts (around ½-inch) will only require 2 minutes of cooking on each side or 4 minutes total. Thicker cuts (¾-inch or thicker) may require 3 minutes on each side or even longer. But don’t worry because pork chops are less finnicky than steak when it comes to overcooking. Pork chops are perfectly cooked at 145 °F but I’ve pulled them at 155 °F and even 160 °F and they’re still incredibly tender!

Nutrition

Calories: 443kcal | Carbohydrates: 12g | Protein: 33g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 760mg | Potassium: 679mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 372IU | Vitamin C: 9mg | Calcium: 96mg | Iron: 2mg