Pan-Seared Pork Chops Recipe
Equipment
- cast iron skillet
- oven
- broiler
Ingredients
- 4 boneless pork chops, center-cut – at room temperature
- salt
- freshly ground black pepper
- 3 tablespoons olive oil
- 6 cloves garlic – minced
- ¼ cup honey
- ¼ cup teriyaki sauce
- 2 tablespoons freshly squeezed lemon juice
Instructions
- Prepare the pork chops: Let the pork chops sit at room temperature for 30-60 minutes before cooking. Pat them dry with paper towels and season both sides with salt and black pepper.
- Sear the pork chops: Preheat the broiler. Heat a large cast-iron skillet over medium-high heat until very hot, about 5 minutes. Add 2 tablespoons of olive oil, then sear the pork chops for 4-5 minutes per side, or until golden brown. Transfer the pork chops to a plate.Note: The pork chops will continue cooking during the final broil, so they don't need to be fully cooked at this stage.
- Cook the garlic: Reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Scrape up the browned bits from the bottom of the skillet. Add the garlic and cook for about 30 seconds.
- Make the sauce: Add the honey, teriyaki sauce, and lemon juice. Increase the heat to medium-high and cook for 3-4 minutes, stirring occasionally, until the sauce thickens slightly.
- Baste and broil: Return the pork chops to the skillet and baste them with the sauce. Transfer the skillet to the oven and broil for 1-2 minutes, or until the edges are lightly charred and the internal temperature reaches 145°F in the thickest part.
Recipe Notes
Storage and Reheating
Refrigerator: Store leftover pork chops in an airtight container in the refrigerator for 3–4 days. Freezer: Freeze leftover pork chops in an airtight container or freezer bag for up to 3 months for the best quality. Reheating: Reheat the pork chops in a covered oven-safe dish at 350°F, adding a small amount of water or broth to help keep them moist. Heat until the internal temperature reaches 165°F.Nutrition
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