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Stove Top Pork Chops Recipe – easy to cook, loaded with flavor, these pork chops are made with minimal ingredients. Juicy on the inside, nice and golden on the outside, they are perfect for lunch or dinner.

A speckled plate with bone in pork chops cooked on the stove top

This stove top recipe is great for the times, when you cook pork chops in small batches, anywhere from 2 to 6 chops.

For larger batches, parties and family gatherings, I recommend that you make these on the grill. Here is my favorite Grilled Pork Chops Recipe. It is worth trying.

For these pan seared bone in pork chops we are using 1 to 1 1/2 inches thick pork chops. Thinner chops can be used, but cooking time needs to be reduced.

The recipe does not require marinating the meat, although you can let them stay with the seasoning on for 30 to 60 minutes.

The advantages of this recipe are that meat cooks fast and it is not that easy to overcook. You still need to keep an eye on the meat while cooking and remove from heat when the internal temperature reaches 160 F. See the tips below, if you’d like to cook juicier, more pink pork chops.

How to make pork chops on the stove top?

What type of pork chops is best for pan cooking?

This recipe works for both thin and thick cut pork chops.

I personally prefer (and have access to) bone in pork chops that are 1 to 1 1/2 inched thick. Bone in pork chops are great for pan searing.

A plate with bone in pork chops cooked on the stove top

Ingredients:

4 bone in pork chops, about 1.25 inches thick and 6 ounces in weight
3 tbsp Vegetable oil
Salt to taste, about 1/2 to 1 tsp
1/4 tsp Black pepper
1/2 tsp Paprika (or Smoked Paprika)
1/2 tsp Onion Powder
1/4 tsp Ground Cumin
1/4 tsp Oregano

There is no sweetener like brown sugar or honey in this recipe.

Two stove top cooked pork chops on a plate

Directions:

Heat a cast iron skillet on the stove top at medium-high heat.

Pat dry the pork chops and place in a bowl. Drizzle with oil, season with the combination of spices.

Cook pork chops for 2 minutes per side, until the internal temperature of the meat reaches 160 F (I usually cook them to 165 F).

Let the meat rest for 5 minutes, then cut.

Recipe tips/substitutions:

This recipe will work for boneless pork chops or pork (shoulder) steak. Boneless pork cutlets tend to cook faster than bone in chops.
Thin cut pork chops will cook a lot faster and it is easy to over cook and make them very dry. For chops that are about 1/2 inch thick, cooking time will be around 1 minute or slightly longer per side.
Since pork neat does not need to be dry and well done, thanks to the USDA for updating their guidelines, you may cook these pork chops on the stove top until they get pink and juicy on the inside. Make sure you use a probe thermometer.
Medium-rare 145-150 F

Medium 150-155 F

Medium-Well 155-160 F

Well 160 F
Use your favorite seasoning and feel free to marinate the pork chops for 30 minuter to up to 6 hours (for times longer than 30 minutes, these need to be kept in the fridge).
To make the meat extra tender, add 1/2 tsp of apple cider vinegar and let it season for 30 minutes, together with the spices and oil.
Use any leftover pork chops in salads, soups, pasta or sandwiches.

Side dishes to serve these stove top pork chops with:

Air Fryer Portobello Mushrooms
Serve with this Guacamole from The Endless Meal. It is ready in 5 minutes and requires just a few ingredients.
Baked Brussel Sprouts With Bacon
Air Fryer Vegetables

More pork recipes:

5 from 3 votes