Pan-Seared Pork Chops

  • Prep Time5 mins
  • Total Time20 mins
  • Makes4 Adult Sized Servings
Pan-Seared Pork Chops

Recipe by Eshun Mott, Photo by Maya Visnyei


  • 3 tbsp unsalted butter, softened

  • 2 tsp chopped thyme

  • 1 tsp chopped garlic

  • 1 tsp grainy mustard

  • 4 pork rib chops, about 3/4-in. thick

  • 3/4 tsp salt, divided

  • 1/2 tsp blak pepper

  • 1 tbsp canola oil

  • 2 cups chopped tomatoes


  • Preheat oven to 400F. Combine butter, thyme, garlic and mustard in a bowl and mash to combine.

  • Pat pork dry with paper towels and season on both sides with ½ tsp salt and pepper.

  • Heat a large heavy frying pan over medium-high. Add oil and swirl to coat. Fry pork 2 min per side or until browned.

  • Top each with a spoonful of butter mixture, place pan in the oven and cook for 5 min longer or until pork is almost cooked through.

  • Transfer pork to a plate and tent with foil to keep warm (pork will continue to cook).

  • Wrap pan handle in a kitchen towel and place it on the stove over medium-high heat.

  • Add tomatoes and simmer for 2 min or until saucy. Season with remaining ¼ tsp salt. Pour over pork chops.

Nutrition (per serving)

Protein 29g, Carbohydrates 4g, Fat 25g, Fibre 1g, Sodium 517mg.

A quick cooking time followed by a short “rest” is the secret to juicy pork chops.

This article was originally published on Oct 10, 2013