Pan Seared Italian Pork Chops
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Italian Pork Chops are extra juicy and full of flavor, thanks to a simply dry brine made with a handful of spices. Pan sear them in minutes on the stovetop for a quick main that tastes incredible with a wide range of side dishes. Easy enough for weeknights and impressive enough for guests!
Table of Contents
Italian Pork Chops
After looking through the site, I realized that I didn’t have a simple pan seared pork chop recipe posted!
Baked, sure. Slow cooked… obviously. But my favorite way to cook this cut is actually on the stovetop!
Once you know how to pan sear pork chops, you’ll have so many dinner options available to you.
Try different spices and seasonings, start with a quick marinade, add a sauce, or toss some veggies (or fruit!) into the mix. The flavor possibilities are truly endless!
But since I’m all about those Italian flavors, it only made sense to start with this Italian pork chop recipe.
Ingredient Notes and Substitutions
- Boneless Pork Chops – Easy to get and easy to cook! Bone-in chops will be just as delicious, though they’ll need at least twice as long per side.
- Olive Oil & Butter – Use both to get the perfect sear and browned crust on your Italian pork chops!
Olive oil is my top choice for cooking, but avocado, vegetable, or canola oil will work. - Italian Seasoning – A delicious blend of parsley, basil, and oregano — sometimes with thyme or rosemary too.
Grab a jar of your favorite blend or make your own! You can also choose a teaspoon each of your favorite dried herbs from the list above. - Garlic – Only fresh cloves here! Instead of mincing, slice them in half and toss them into the skillet during the last minute or two of cooking.
- Fresh Thyme & Rosemary – Much like the garlic, leaving the sprigs whole allows the flavor to infuse into the pan seared boneless pork chops.
And you won’t need to worry about tiny leaves getting stuck in your teeth!
How to Pan Sear Pork Chops
- Get your skillet nice and hot.
You want your pork chops to start cooking the second they hit the stove!
Cast iron is safe to heat dry, so get that to temperature first, then add the butter and oil. Swirl it around to evenly coat the surface before gently laying the chops in the skillet.
- Leave the chops alone.
Avoid moving the chops around — it will mess with the sear. The only time you need to touch them is to place them in the pan and then flip to the other side.
That said, it can help to press down on the meat with a spatula. Sometimes the ends will curl up a bit, and they won’t brown evenly if that happens.
Don’t worry about sticking either as pan seared boneless pork chops will release on their own when ready!
- Check the internal temperature, then let them rest.
Pork is done when it reaches an internal temperature of 145°F.
Insert a digital thermometer through the side into the middle for the most accurate read — and remove the chop from the skillet first!
Once done, transfer each Italian pork chops to a plate and let them rest for about 5 minutes. This allows the meat to relax and the juices to redistribute so they stay tender and juicy when sliced.
Prep Ahead
- Dry brine chops
- Slice garlic
- Chop parsley (for garnish)
Kitchen Tools You Will Need
- Cast Iron Skillet – There are a ton of brands out there, but this is my trusty inexpensive go-to.
- Heat-Safe Spatula – Unlike burgers, you’ll want to press down on your pan seared boneless pork chops to help them brown evenly!
Serving Suggestions
Top Italian pork chops with plenty of the garlic butter from the skillet and a sprinkle of freshly chopped parsley.
I’ll usually sneak some of the cloves onto my plate… What can I say? I love garlic! And if guests are over, the thyme and rosemary sprigs add an elegant touch.
Nana’s mashed potatoes and some steamed broccoli transform this into a hearty, comforting meal, but there are so many sides to choose from!
Munchkin still loves my Parmesan peas, and Chad is always begging for the latest mac and cheese. I’m partial to a fresh salad, myself.
For guests, toss some butternut squash in the air fryer (use up any extra rosemary and thyme!) and some wild rice on the stove. Voila!
Storing and Reheating Pan Seared Boneless Pork Chops
Once cool, transfer leftovers to an airtight container and refrigerate for up to 3 days. You can also freeze them for up to 3 months for longer storage.
Warm Italian pork chops gently on the stove with a splash of water or broth for moisture.
Individual chops can be warmed in the microwave, but heat in bursts to prevent them from drying out.
Italian Pork Chop FAQ
A dry brine involves seasoning meat and then letting it sit for a bit before cooking.
This allows the salt to penetrate the meat, making it extra tender and flavorful. Plus, the spices infuse extra flavor right into the meat and help create a nice crust when seared.
Salt also draws moisture from the surface and reabsorbs it back into the meat. This creates an even juicier center, leaving the surface drier for better browning and caramelization.
Both! Oil can be used at higher temperatures, but butter adds loads of flavor. Together, they guarantee perfect, even browning every time.
I’ll usually heat the oil first, then add the butter in thin slices to help it melt evenly (and faster). Once it’s melted, give it all a swirl before adding the meat!
Yes, but only after the pork chops are cooked. Add a little extra oil or butter and sauté your favorites for a few minutes — they’ll get all the garlicky, herbaceous flavor left in the pan!
Zucchini, mushrooms, bell peppers, and onions would be my top choices.
Enjoy!
With love, from our simple kitchen to yours.
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Pan Seared Italian Pork Chops
Ingredients
- 4 boneless pork chops, about ¾ inch thick
- salt and pepper to taste
- 1 tablespoon Italian seasoning
- 1 tablespoon extra virgin olive oil
- 2 tablespoons butter, divided
- 4 garlic cloves, sliced into halves
- 4-5 sprigs of fresh thyme and rosemary, plus more for garnish
- fresh parsley chopped, optional for garnish
Instructions
- Prepare the Pork Chops: Pat the pork chops dry with a paper towel. Season both sides with salt, pepper, and Italian seasoning. If time allows, let the meat rest at room temperature for 30 minutes to dry brine (see notes).
- Heat the Skillet: Heat a large cast iron skillet over medium-high heat. Add the oil and 1 tablespoon of butter, swirling to coat the pan evenly.
- Sear the Pork Chops: Place the pork chops in the skillet and sear for 3 minutes per side, pressing gently with a spatula for even browning. During the last 1–2 minutes of cooking, add the remaining 1 tablespoon of butter, garlic cloves, and sprigs of thyme and rosemary. Stir to coat the garlic and herbs in the butter and allow them to brown slightly. Reduce the heat to medium-low if needed to avoid burning.
- Rest and Serve: Remove the pork chops from the skillet and let them rest for 5 minutes. Drizzle the garlicky herb butter over the chops and garnish with browned garlic cloves, additional fresh herbs, and parsley, if desired. Serve immediately.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published May 2025
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
