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  • Writer's pictureKirby

Pan Seared Pork Chop

There is nothing better than eating a juicy and flavorful pork chop. Cooking a pork chop in a cast iron skillet allows a good sear on the pork chop, giving it the color we all love to see. Garnish your plate with a side of mashed potatoes and some sauteed asparagus, you will be in a wonderful bliss.


1 inch cut Pork Chop

1 tbsp Butter

Olive Oil

1/2 Lemon Juice

Goya Adobo seasoning

Black Pepper

Smoked Paprika

Start off by seasoning your pork chops. Squeeze your lemon over the pork chops and rub with the lemon juice. Then drizzle some olive oil and rub into your pork chop. Now give a liberal seasoning of the Goya Adobo seasoning, you can find this seasoning in the Latin isle at your local grocery store. If you cannot find it, use some season salt and a bit of ground oregano. Finish off with some Black pepper and smoked paprika.

Preheat your cast iron skillet or stainless steal skillet over medium heat. Once hot place your chops in the pan and cook on the first side for 2 1/2 - 3 mins then flip. Allow to cook for 1 1/2 to 2 mins, then baste some butter on the top of the pork chop. This will add some great flavors and juices back to the pork chop.

Check the temperature of the pork chop. If it is not 145 degrees internal temperature flip and cook for another min, and do so until the temperature meets that degree. Finish off with another basting of the butter and then sear the fat cap for 1 min.

Serve with some creamy mashed potatoes and some sauteed asparagus.


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