Pan Seared Pork Chops and Finished in the Oven (So Juicy!)
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Juicy pork chops, a hot skillet, a quick trip in the oven, and dinner is done. These Pan Seared Pork Chops finished in the oven are simple, fast, and full of flavor, perfect for a busy weeknight. This method gives you a golden crust on the outside and tender, moist meat inside every time.
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Updated November, 2025. Rewritten for clarity with new tips.
At A Glance
What kind of pork chop works best for pan searing?
For pan-seared, oven-finished pork chops, bone-in or boneless both work. Bone-in chops offer a little more flavor, while boneless cook faster and are easy to slice. The real key is thicknes, choose chops about ¾ to 1 inch so they sear well and stay tender in the oven. Center-cut loin chops are a reliable option because they cook evenly.
Here is what you will need
Ingredient List
- Avocado or olive oil (swap idea- butter adds great flavor,but it can burn at high heat, so use it with a splash of oil or add it at the end.)
- 2 pork chops (boneless or bone-in), about 1/4 to 1/2 pound each
- Sea salt or kosher salt
- Black pepper
- Onion powder
- Thyme or your favorite dried herb
- 1 garlic clove, crushed or minced
- Lemon wedges and fresh herbs, for serving (optional)
You can also add your favorite dry rub or seasoning blend if you want extra flavor.
Missing an ingredient? Find a substitute with the ingredient swap assistant!
Step-By-Step: How to Sear and Bake Pork Chops
- Prepare the pork chops: Use a paper towel to pat the pork chops dry. Measure the salt, pepper, and thyme, and crush or mince the garlic. Season both sides of the chops with salt, pepper, and any other seasoning you are using.
- Heat the skillet: Place a heavy skillet (I prefer a cast-iron skillet) over medium-high heat, adding a tablespoon of olive or avocado oil. Once the oil is hot and shimmering, add the chops and sear on the frist side for about 2 to 3 minutes. The first side should turn golden brown.
- Flip and add garlic: Carefully flip the chops with tongs or a fork. Use a spoon to rub the garlic on the seared side. Sear the second side for about 1 to 2 minutes. You can add fresh herbs and a few lemon slices to the pan at this point if you like.
- Finish in the oven: Transfer the skillet with the pork chops to the preheated oven. Bake until the internal temperature reaches 145°F at the thickest part. This can take up to 20 minutes, depending on thickness, but start checking around 10 minutes. Use a good meat thermometer rather than relying only on time.
- Rest the pork chops: Remove the skillet from the oven. Transfer the chops to a plate and let them rest for about 5 minutes before cutting. Resting helps keep the juices inside so the chops stay tender.
Tips For Perfect Pork Chops
Do This:
- Take the chops out of the fridge 15-20 minutes before cooking.
- Make sure the skillet is hot before adding the pork.
- Use a meat thermometer and cook to 145°F, then rest 5 minutes.
- Let a golden brown crust form, don’t flip too early.
Avoid This:
- Overcrowding the pan, the will steam instead of sear.
- Skipping the pat dry step, moisture kills browning.
- Starting with a cold pan, it will result in uneven cooking and no crust.
- Cranking the heat too high, burns the outside, undercooks inside.
- Cutting too soon, the juices will spill out.
Serving Suggestions
These pan-seared oven-baked pork chops go with almost anything. Try them with:
- Baked potatoes or mashed potatoes
- Roasted potatoes with leeks
- Green beans or asparagus
- Roasted Brussels sprouts
- A simple green salad or kale salad
You can also pair them with rice, quinoa, or a grain bowl for a hearty but simple dinner.
Easy Pan Sauce Options
If you want to turn your pan seared oven finished pork chops into something special, make simple pan sauce right in the same skillet. Try one of these ideas while the chops are resting.
Simple Garlic Butter Pan Sauce
- Place the skillet back on the stove and add 1 to 2 tablespoons of butter, heat it over medium heat. Stir in a clove of minced garlic and cook for 30 seconds, add a splash of chicken broth and simmer for a minute or two, then add a squeeze of lemon juice. Spoon the sauce over the chops.
- Add more flavor by adding 1 to 2 teaspoons Dijon mustard or a few sprigs of fresh thyme or rosemary.
Recipe Variations
You can change the flavor of your pan seared oven baked pork chops with a few simple tweaks.
- BBQ style – Brush your favorite barbecue sauce on the chops right before they go into the oven.
- Different seasonings – Use a dry rub, Cajun seasoning, or Jerk seasoning for a different flavor profile.
How to Store Leftovers
Store leftover pork chops finished oven style in an airtight container in the fridge for up to 3 days.
To keep them moist when reheating:
- Warm gently in a covered skillet over low heat with a splash of broth or water.
- Or cover and reheat in the oven at 300°F until just warmed through.
Leftover pork chops taste great, sliced and tossed in a salad, sandwich, or chopped up and added to an egg roll bowl.
Leftover Ideas
Leftover pan-seared oven-finished pork chops are very useful for quick meals. Try:
- Fried rice – Dice the pork and stir it into homemade fried rice with veggies and scrambled egg.
- Salad – Slice thin and pile on top of a chopped salad or grain salad.
- Sandwiches and wraps – Add sliced pork to a sandwich with mustard, mayo, or avocado, or roll it into a tortilla with slaw.
- Pasta – Toss chopped pork with cooked pasta, olive oil or light cream sauce, and vegetables.
- Nachos – Chop the pork small and sprinkle with taco seasoning and spread over tortilla chips with cheese, beans, and salsa.
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How to Pan Sear Pork Chops and Finish in the Oven
Equipment
Ingredients
- 2 pork chops boneless, about 1/4 to 1/2 pound each
- 1 tablespoon cooking oil olive oil or avocado work best
- 1/8 teaspoon sea salt
- 1/8 teaspoons black pepper
- 1/4 teaspoon onion powder
- 1 clove garlic crushed
- Lemon wedges and fresh herbs for garnish
Instructions
- Prepare the ingredients: use a paper towel to pat the pork chops dry. Measure the seasonings, crush the garlic. Heat the oil in a skillet over medium-high heat; preheat the oven to 375 degrees f.
- Season the 2 pork chops with 1/8 teaspoon sea salt, 1/8 teaspoons black pepper and 1/4 teaspoon onion powder.
- Once the skillet is hot, add the seasoned chops to the skillet and sear them until the exterior turns golden brown (about 2 to 3 minutes).
- Flip the chops over and rub 1 clove garlic crushed onto the chops. Sear the other side for another minute or two longer.
- Add fresh herbs and lemon wedges to the pan if you are using them and place the pan into the oven and cook until the internal temperature reaches 145 degrees which can take up t 20 minutes, but start checking the temperature after 10 minutes in the oven.
Video
Notes
- Place the skillet back on the stove and add 1 to 2 tablespoons of butter, heat it over medium heat. Stir in a clove of minced garlic and cook for 30 seconds, add a splash of chicken broth and simmer for a minute or two, then add a squeeze of lemon juice. Spoon the sauce over the chops.
- Add more flavor by adding 1 to 2 teaspoons Dijon mustard or a few sprigs of fresh thyme or rosemary.
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
Recipe FAQs
A cast-iron skillet is your best bet. It heats evenly, holds onto that heat beautifully, and gives the pork chops a deep, golden sear. Plus, cast iron transitions from stovetop to oven safely, so you can sear first and finish cooking without switching pans.
Avocado oil has a high smoke point and is one of the best choices to pan-searing. It is a healthy fat, and has a mild flavor. The second choice is olive oil which has a slight flavor.
You can make pan-seared oven-finished pork chops with or without brining.
Dry brine (season with salt and let rest in the fridge) is best. It adds flavor and helps the meat stay juicy. Wet brine works too, but you must dry the chops very well before searing so they can brown.
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