Pan-seared pork chops in butter, seasoned with aromatic sage, salt and pepper, create a deliciously simple, succulent and savoury main that works marvellously for dinner along with your favorite sides.
In this post, you'll find the tips and tricks that I use to make the best and most delicious pork chops for my family. I encourage you to use my recipe and the guidelines in this post as a framework for your own yummy versions!
I hope you enjoy this recipe! ❤️ If you give it a try, please let me know how it turned out for you in the comments section at the bottom of the page or share a pic of your om noms on Instagram and tag @dishesanddustbunnies! ❤️
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What are the best pork chops to buy?
I find that bone-in chops are best because they allow the meat to retain more moisture and create a fuller flavour. While I typically use bone-in, for this post, I used boneless since that's what I had on hand – they worked wonderfully! Whichever you choose to buy are up to you and will be fine!
What spices go best with pork?
Practically any kind of spice seasonings will go well with pork chops, but my absolute favourite combination is salt and pepper along with rubbed sage (that's the fluffy kind of sage, as in the picture above). I find that it's the tastiest combination to use and goes great with any other side dishes you decide to have, along with your pork chops.
You can definitely get creative and try other spices and seasonings if you like. I recommend starting by seasoning your chops with salt and pepper and adding a few others such as thyme, rosemary or even some cajun seasoning!
I'd love to hear what spice combinations work best for you so please leave let me know in the comments section at the bottom of the page – I'm sure my other readers would love to hear what works for you as well! 🥰
How is a pork chop supposed to be cooked?
Pork chops can be cooked in a variety of ways – frying, grilling or in the oven. Whichever way you choose to cook them, there are a few guidelines to remember in order to achieve the best results.
- Allow the meat to come to room temperature before cooking. Cooking them cold straight from the fridge will make them cook unevenly, affect texture and moisture.
- Make sure to adequately season the meat. You'll need to use at minimum salt and pepper on both sides. Don't be shy with the seasonings!
- Pork chops are finished cooking once both sides have been browned and the internal temperature reaches 145°F. Please try to avoid overcooking your meat.
- Once they have finished cooking it's important to allow the meat to rest in order for their juices to reabsorb. This will help keep your chops moist and flavourful.
For more details on cooking the best pork chops, see the full recipe at the bottom of the page.
How do you cook pork chops without drying them out?
One of the best ways to avoid drying out pork chops is to buy them with the bone-in. The bone-in variety have more fatty tissue connecting the meat to the bone, which will help keep them moist and tender.
Another important step in keeping pork chops moist when frying or cooking is to allow them to rest at room temperature for at least 30 minutes before cooking. Cooking the meat cold and directly from the fridge will result in uneven cooking, affect the texture and reduce moisture.
Get the Recipe at the bottom of the page!
How do you know when a fried pork chop is done?
Pork chops are done frying when both sides are golden in colour. To be sure they're finished cooking, you can check the temperature of the pork chops using a meat thermometer. Once they reach 145°F, they're ready.
What to serve with Pork Chops
Pork chops go well with so many different side dishes! Below are a few ideas on what to serve with pork chops for dinner:
- Baked potatoes
- Steamed veggies like broccoli, carrots, etc
- Creamy Cucumber Dill Greek Yogurt Salad
- Creamy Greek Pasta Salad with Feta
- Crab Rangoon Cups
- Couscous Salad with Tomatoes, Cucumbers and Feta
- Old Fashioned Scalloped Potatoes – This one is a favorite with pork chops!
- Easy Curry Fried Rice
- Bacon Jalapeño Macaroni and Cheese
- Crispy Onion Rings
- Ginger Sesame Bok Choy
- Creamy Potato Salad with Bacon
- Thai Mango Salad
- Baked Pub Style Potato Wedges
- 6 pork chops, bone in is best, but boneless is fine too
- 1 stick (1/2 cup) butter
- rubbed sage – I use sage similar to this
Note: The amounts of sage, salt and pepper are up to you! 😋 Personally, I'm quite liberal with the sage, as you can see from the photos in this recipe! Yum!
Before starting, please allow your pork chops to come to room temperature for about 30 minutes. Cooking cold pork chops straight from the fridge will result in uneven cooking and loss of moisture.
- Pat pork chops dry on both sides with a paper towel to remove excess moisture.
- Season with salt, pepper and rubbed sage on both sides. The amounts of seasonings are up to you but please keep in mind; I'm quite liberal with my seasonings, so don't be shy!
- In a large frying pan or skillet, melt the butter on medium heat.
- Add the pork chops to the pan to cook. I usually can fit 3 chops in a pan at a time, and then once those are finished cooking, I cook the remaining ones.
- While the pork chops cook, you'll notice that the butter will brown up a bit in color. This is a good thing as it will add more rich flavour to your chops! Watch carefully not to burn the butter though, and turn down the heat if you need to. While the pork chops cook, spoon some of the butter over the tops of the meat a few times.
- Cook the pork chops for about 5 minutes on each side or until golden.
- Once they finish cooking, remove them from the pan and set them aside on a serving dish. Allow the meat to rest for a few minutes to reabsorb their juices. This is an important step in making your chops succulent and tasty!
- Serve with rice, potatoes, veggies or your favourite sides. We enjoy these served with a dipping spot of sweet BBQ sauce. 😊
You can use this recipe as a framework for your own pork chop creations. Instead of rubbed sage, you can try using another spice, such as rosemary, thyme or even cajun seasoning!
- Category: Main
- Method: Frying
- Cuisine: American/Canadian