Pan-seared pork chops are an easy, flavorful main course with a hint of smokiness. Bone-in chops are seasoned with smoked paprika, red pepper flakes, garlic and onion powders, salt, black pepper, and optionally a touch of brown sugar for a subtle caramelized sweetness. After a quick sear to develop a golden crust, the chops are finished in the oven for juicy, tender results.
Searing the pork chops creates a crisp, browned exterior while finishing them in the oven locks in moisture and allows the seasonings to meld. The result is a succulent pork chop with bold, slightly Cajun-inspired flavors that pair well with many sides.
These chops are delicious served with creamy mashed potatoes and gravy, roasted butternut squash, or a fresh broccoli salad. They also work well with classic Southern or Cajun sides like dirty rice, collard greens, or cornbread.
Ingredients
- 4 bone-in pork chops (about 1 inch thick)
- 2 teaspoons smoked paprika
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon brown sugar (optional — adds a touch of caramelized sweetness)
- 1/4 cup all-purpose flour (for dredging)
- 2 tablespoons avocado oil (or other high-heat oil)
- 1 tablespoon butter (optional, for richer flavor)
Step-by-Step Instructions
Prep the chops: Pat the pork chops dry with paper towels to remove excess moisture.
Make the seasoning: In a small bowl, combine smoked paprika, red pepper flakes, garlic powder, onion powder, salt, black pepper, and brown sugar if using.
Season and dredge: Rub the seasoning mixture evenly over both sides of each chop. Add the flour to any remaining seasoning in a shallow dish and dredge each chop in the seasoned flour, shaking off excess.
Heat the skillet: Warm avocado oil in a large, heavy-bottomed skillet (cast iron works great) over medium-high heat.
Sear the chops: Add the pork chops to the hot skillet with the butter if using. Sear about 3 minutes per side, until browned and slightly crispy.
Finish in the oven: Transfer the skillet to an oven preheated to 375°F (190°C) or move the chops to a baking dish. Bake 10–20 minutes depending on thickness, until the internal temperature reaches 145°F (63°C).
Rest before serving: Let the chops rest for a few minutes to allow the juices to redistribute, then slice and serve.
How to Serve Pan-Seared Pork Chops
- Serve with creamy mashed potatoes and gravy, roasted butternut squash, or a crisp broccoli salad.
- For extra richness, spoon a pan sauce made by deglazing the skillet with a splash of broth or wine and stirring in a little butter or mustard.
Tips for Best Results
Use a meat thermometer: The safest way to know chops are done is to reach an internal temperature of 145°F (63°C). If you don’t have one, check that juices run clear.
Don’t overcrowd the pan: Sear in batches if needed so the chops brown instead of steaming.
Adjust spice level: Increase red pepper flakes or add cayenne for more heat, or omit for a milder dish.
Make a quick pan sauce: After removing the chops, deglaze the skillet with broth or wine, scrape up browned bits, and reduce slightly—finish with a pat of butter or a squeeze of lemon for brightness.
Equipment
- A large, heavy skillet (cast iron recommended) for a good sear.
- An oven for finishing the chops evenly.
- A meat thermometer to ensure accurate doneness.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for 3–4 days.
To reheat: Microwave for 1–2 minutes until warm, or reheat in a 350°F (175°C) oven for about 10 minutes. Reheating gently helps preserve juiciness.
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Recipe Card
Pan Seared Pork Chops Recipe
Ingredients
- 4 bone-in pork chops about 1 inch thick
- 2 teaspoons smoked paprika
- 1/2 teaspoon red pepper flakes
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon brown sugar optional — adds light sweetness
- 1/4 cup all-purpose flour for dredging
- 2-3 tablespoons avocado oil
- 1 tablespoon butter optional
Instructions
-
Pat pork chops dry with paper towels. Mix smoked paprika, red pepper flakes, garlic powder, onion powder, salt, black pepper, and brown sugar in a small bowl. Rub the seasoning evenly over both sides of the pork chops. Combine any leftover seasoning with the flour and dredge each chop on both sides. Heat avocado oil in a large skillet over medium-high heat. Add the pork chops and butter if using, and sear for about 3 minutes per side until browned and slightly crispy. Finish in a 375°F (190°C) oven for 10–20 minutes, or until the internal temperature reaches 145°F (63°C). Let the chops rest a few minutes before slicing.
Notes
- Bone-in chops are more flavorful and retain moisture better than boneless chops.
- Choose chops about 1 inch thick for even cooking and a juicy center.
- Increase red pepper flakes or add cayenne for more heat, or reduce for milder flavor.
- Cook in batches if needed to avoid overcrowding the skillet and steaming the meat.
- Always allow the chops to rest before slicing so the juices redistribute.
- Serve with complementary sides like mashed potatoes, roasted vegetables, or cornbread.
- For a bright finish, add a squeeze of lemon or lime to the pan sauce.