18 Delicious Stove Top Pork Chop Recipes for Every Occasion

Dive into the savory world of stove-top pork chops with our roundup of 18 mouthwatering recipes perfect for any occasion! Whether you’re whipping up a quick weeknight dinner, craving some comfort food, or looking to impress at your next gathering, we’ve got a dish to satisfy every palate. Get ready to transform this humble cut into something extraordinary—your taste buds will thank you!

Garlic Butter Stove Top Pork Chops

Nothing elevates a simple pork chop quite like the rich, aromatic blend of garlic and butter, transforming it into a dish that’s both comforting and sophisticated. Perfect for a weeknight dinner yet elegant enough for guests, these Garlic Butter Stove Top Pork Chops are a testament to the magic of simple ingredients coming together.

Ingredients

• For the pork chops:
  • 4 bone-in pork chops, 1-inch thick
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
• For the garlic butter sauce:
  • 4 tbsp unsalted butter
  • 4 garlic cloves, minced
  • 1/4 cup chicken broth
  • 1 tbsp fresh parsley, chopped

Instructions

1. Season both sides of the pork chops evenly with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the pork chops to the skillet, searing until golden brown, about 4 minutes per side. Tip: Avoid moving the chops too soon to ensure a perfect crust forms.
4. Reduce heat to medium, add butter and minced garlic to the skillet, stirring constantly for 1 minute until fragrant.
5. Pour in chicken broth, scraping up any browned bits from the bottom of the skillet for added flavor, and simmer for 2 minutes. Tip: These bits are packed with flavor, so don’t skip this step.
6. Return the pork chops to the skillet, spooning the garlic butter sauce over them, and cook for an additional 2 minutes to infuse the flavors.
7. Sprinkle with fresh parsley before serving. Tip: Fresh parsley adds a burst of color and freshness, enhancing the dish’s appeal.

Juicy and tender, these pork chops boast a beautifully caramelized exterior with a sauce that’s rich and deeply flavorful. Serve alongside roasted vegetables or a crisp salad for a complete meal that’s sure to impress.

Pan-Seared Stove Top Pork Chops with Apples

Lusciously golden and perfectly seared, these Pan-Seared Stove Top Pork Chops with Apples offer a harmonious blend of savory and sweet, making them an ideal centerpiece for any autumn dinner table. The apples caramelize beautifully, lending a subtle sweetness that complements the rich, juicy pork chops.

Ingredients

• For the pork chops:
  • 4 bone-in pork chops, 1 inch thick
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the apples:
  • 2 large apples, cored and sliced into 1/2-inch wedges
  • 2 tbsp unsalted butter
  • 1 tbsp brown sugar
  • 1/2 tsp cinnamon

Instructions

1. Pat the pork chops dry with paper towels to ensure a good sear. Season both sides with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the pork chops to the skillet, searing for 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 145°F. Remove from skillet and let rest.
4. In the same skillet, melt butter over medium heat. Add apple slices, brown sugar, and cinnamon, stirring to coat the apples evenly.
5. Cook the apples for 5-7 minutes, stirring occasionally, until they are tender and caramelized.
6. Return the pork chops to the skillet, nestling them among the apples to reheat slightly, about 1 minute.

Fork-tender pork chops paired with silky, spiced apples create a dish that’s as comforting as it is elegant. Serve atop a bed of creamy mashed potatoes or alongside a crisp green salad for a complete meal that celebrates the flavors of the season.

Stove Top Pork Chops with Mushroom Gravy

Savory and succulent, these stove top pork chops smothered in a rich mushroom gravy offer a comforting yet sophisticated dinner option that’s sure to impress. Perfectly seared chops paired with a creamy, earthy gravy create a harmonious blend of flavors and textures.

Ingredients

• For the pork chops:
  • 4 bone-in pork chops, 1-inch thick
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the mushroom gravy:
  • 2 cups sliced mushrooms
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 1/2 cups chicken broth
  • 1/2 cup heavy cream
  • 1 tsp thyme leaves
  • Salt and pepper to taste

Instructions

1. Season the pork chops on both sides with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Add the pork chops to the skillet and sear for 4-5 minutes on each side, or until golden brown and the internal temperature reaches 145°F. Remove from the skillet and set aside.
4. In the same skillet, melt butter over medium heat. Add onions and mushrooms, sautéing until the mushrooms are golden and the onions are translucent, about 5 minutes.
5. Stir in garlic and thyme, cooking for an additional 30 seconds until fragrant.
6. Sprinkle flour over the mushroom mixture, stirring constantly to combine and cook for 1 minute.
7. Gradually whisk in chicken broth, ensuring no lumps remain, then bring to a simmer.
8. Stir in heavy cream and season with salt and pepper. Simmer for 3-4 minutes, or until the gravy thickens.
9. Return the pork chops to the skillet, spooning the gravy over them. Heat for 2 minutes to warm through.

Best enjoyed immediately, these pork chops boast a juicy interior with a crisp exterior, enveloped in a velvety mushroom gravy that’s rich with umami depth. Serve over a bed of mashed potatoes or alongside roasted vegetables for a complete meal.

Balsamic Glazed Stove Top Pork Chops

Savory and succulent, these Balsamic Glazed Stove Top Pork Chops are a testament to the beauty of simple ingredients transforming into a dish with complex flavors. Perfectly seared and glazed with a rich balsamic reduction, they promise a delightful balance of sweet and tangy in every bite.

Ingredients

• For the pork chops:
  • 4 bone-in pork chops, 1 inch thick
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the glaze:
  • 1/2 cup balsamic vinegar
  • 2 tbsp honey
  • 1 tbsp Dijon mustard
  • 2 cloves garlic, minced
  • 1/2 tsp dried thyme

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Season pork chops evenly with salt and pepper. Carefully add to the skillet, searing for 4-5 minutes per side until golden brown. Tip: Avoid moving the chops too soon to ensure a perfect crust forms.
3. Remove pork chops from the skillet and set aside on a plate, covering loosely with foil to keep warm.
4. In the same skillet, reduce heat to medium and add balsamic vinegar, honey, Dijon mustard, garlic, and thyme. Stir to combine, scraping up any browned bits from the bottom of the pan.
5. Simmer the glaze for 3-4 minutes, stirring occasionally, until it thickens slightly. Tip: The glaze should coat the back of a spoon but still be pourable.
6. Return the pork chops to the skillet, turning to coat evenly in the glaze. Cook for an additional 2 minutes, ensuring the chops are heated through and well-glazed. Tip: For an extra glossy finish, brush the chops with additional glaze before serving.
7. Remove from heat and let rest for 3 minutes before serving.

Hearty and flavorful, these pork chops boast a caramelized exterior with a tender, juicy interior. Serve atop a bed of creamy polenta or alongside roasted vegetables for a meal that’s as visually appealing as it is delicious.

Stove Top Pork Chops with Sweet and Sour Sauce

On a bustling evening, when time is of the essence yet the craving for something gourmet lingers, stove top pork chops with sweet and sour sauce emerge as the perfect solution. This dish marries the succulence of perfectly seared pork with a vibrant sauce that dances between sweet and tangy, offering a quick yet sophisticated meal.

Ingredients

• For the pork chops:
  • 4 boneless pork chops, 1 inch thick
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the sweet and sour sauce:
  • 1/2 cup ketchup
  • 1/4 cup brown sugar
  • 2 tbsp apple cider vinegar
  • 1 tbsp soy sauce
  • 1 tsp garlic powder
  • 1/2 tsp onion powder

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Season pork chops evenly with salt and pepper on both sides.
3. Place pork chops in the skillet. Sear for 4 minutes on the first side until a golden crust forms.
4. Flip the pork chops and sear for another 3-4 minutes on the other side. Remove from skillet and set aside on a plate.
5. In the same skillet, reduce heat to medium. Add ketchup, brown sugar, apple cider vinegar, soy sauce, garlic powder, and onion powder. Whisk together until smooth.
6. Simmer the sauce for 2 minutes, stirring occasionally, until slightly thickened.
7. Return the pork chops to the skillet, spooning the sauce over them. Cook for an additional 2 minutes to glaze the pork chops and ensure they’re heated through.
8. Remove from heat and let rest for 2 minutes before serving.

Finished with a glossy sheen, the pork chops boast a tender interior complemented by the sauce’s bold flavors. For an extra touch, serve atop a bed of steamed jasmine rice to soak up every last drop of the sweet and sour sauce.

Herb Crusted Stove Top Pork Chops

Lusciously golden and aromatic, these Herb Crusted Stove Top Pork Chops are a testament to the beauty of simplicity and flavor. Perfectly seared to juicy perfection, each bite offers a delightful crunch from the herb crust, making it an irresistible weeknight dinner option.

Ingredients

• For the pork chops:
  • 4 bone-in pork chops, 1-inch thick
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the herb crust:
  • 1/2 cup breadcrumbs
  • 2 tbsp grated Parmesan cheese
  • 1 tbsp chopped fresh parsley
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1/2 tsp garlic powder
  • 2 tbsp melted butter

Instructions

1. Pat the pork chops dry with paper towels to ensure a good sear. Season both sides with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the pork chops to the skillet. Sear for 3-4 minutes on each side until golden brown. Remove from the skillet and set aside on a plate.
4. In a small bowl, mix together breadcrumbs, Parmesan cheese, parsley, thyme, rosemary, and garlic powder for the herb crust.
5. Brush the top of each pork chop with melted butter, then press the herb crust mixture onto the buttered side.
6. Return the pork chops to the skillet, crust side up. Reduce heat to medium and cook for an additional 5 minutes, or until the internal temperature reaches 145°F.
7. Let the pork chops rest for 3 minutes before serving to allow the juices to redistribute.

Not only do these pork chops boast a perfectly crispy exterior, but their interior remains tender and moist. Serve them alongside a crisp apple slaw or roasted vegetables for a meal that’s as visually appealing as it is delicious.

Stove Top Pork Chops with Creamy Dijon Sauce

Elevate your weeknight dinner with a dish that combines simplicity and sophistication, where tender pork chops meet a luxuriously creamy Dijon sauce, creating a harmonious blend of flavors that’s both comforting and refined.

Ingredients

• For the pork chops:
  • 4 bone-in pork chops, 1-inch thick
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the creamy Dijon sauce:
  • 1 tbsp unsalted butter
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 2 tbsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Season both sides of the pork chops with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the pork chops to the skillet and cook until golden brown, about 4 minutes per side. Tip: Avoid moving the chops too soon to ensure a good sear.
4. Remove the pork chops from the skillet and set aside on a plate, covering loosely with foil to keep warm.
5. In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds. Tip: Lower the heat if the garlic starts to brown too quickly.
6. Whisk in heavy cream, Dijon mustard, Worcestershire sauce, salt, and pepper. Bring to a gentle simmer, stirring constantly, until the sauce thickens slightly, about 3 minutes. Tip: The sauce should coat the back of a spoon when ready.
7. Return the pork chops to the skillet, spooning the sauce over them. Cook for an additional 2 minutes to heat through.
8. Garnish with chopped parsley before serving.

Velvety and rich, the creamy Dijon sauce clings to each succulent pork chop, offering a perfect balance of tanginess and depth. Serve alongside roasted potatoes or a crisp green salad for a meal that’s as visually appealing as it is delicious.

Stove Top Pork Chops with Caramelized Onions

Whisper the words ‘pork chops,’ and you’ll conjure images of a classic American dinner, but elevate this humble cut with caramelized onions, and you’ve transformed it into a dish that sings with depth and sophistication. This recipe marries the succulence of perfectly seared pork with the sweet, umami-rich allure of onions cooked to golden perfection.

Ingredients

• For the pork chops:
  • 4 bone-in pork chops, 1-inch thick
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the caramelized onions:
  • 2 large yellow onions, thinly sliced
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp sugar

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Season both sides of the pork chops with 1 tsp salt and 1/2 tsp black pepper.
3. Add the pork chops to the skillet, searing until golden brown, about 4 minutes per side. Tip: Avoid moving the chops to ensure a perfect crust forms.
4. Transfer the pork chops to a plate and cover loosely with foil to rest.
5. In the same skillet, reduce heat to medium and add 2 tbsp butter and 1 tbsp olive oil.
6. Add the sliced onions, 1/2 tsp salt, and 1/4 tsp sugar, stirring to coat. Tip: The sugar accelerates caramelization without adding sweetness.
7. Cook the onions, stirring occasionally, until deeply golden and soft, about 20 minutes. Tip: If the onions stick, deglaze the pan with a splash of water to incorporate the flavorful bits.
8. Return the pork chops to the skillet, nestling them into the onions to reheat slightly, about 2 minutes.

Amazingly tender pork chops, crowned with a tangle of sweet, buttery onions, offer a harmonious blend of textures and flavors. Serve atop a mound of creamy mashed potatoes or alongside a crisp green salad for a meal that balances richness with brightness.

Spicy Stove Top Pork Chops with Peppers

Lusciously tender and bursting with bold flavors, this dish transforms humble pork chops into a weeknight masterpiece, with a vibrant medley of peppers adding a sweet and spicy counterpoint.

Ingredients

• For the pork chops:
  • 4 bone-in pork chops, 1-inch thick
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp smoked paprika
• For the peppers:
  • 2 bell peppers, sliced (1 red, 1 yellow)
  • 1 jalapeño, thinly sliced
  • 2 tbsp olive oil
  • 1/2 tsp salt
• For the sauce:
  • 1/4 cup chicken broth
  • 2 tbsp honey
  • 1 tbsp soy sauce
  • 1 tsp crushed red pepper flakes

Instructions

1. Preheat a large skillet over medium-high heat for 2 minutes until hot.
2. Rub pork chops with olive oil, then season both sides with salt, black pepper, and smoked paprika.
3. Add pork chops to the skillet; cook for 4 minutes per side until a golden crust forms. Tip: Avoid moving the chops to ensure a perfect sear.
4. Remove pork chops from the skillet; set aside on a plate.
5. In the same skillet, add 2 tbsp olive oil and heat over medium heat.
6. Add sliced bell peppers and jalapeño; sprinkle with 1/2 tsp salt. Sauté for 5 minutes until softened.
7. In a small bowl, whisk together chicken broth, honey, soy sauce, and red pepper flakes.
8. Pour the sauce over the peppers; stir to combine and cook for 2 minutes until slightly thickened.
9. Return the pork chops to the skillet, nestling them into the peppers. Cook for an additional 2 minutes to warm through. Tip: Spoon some sauce over the chops for extra flavor.
10. Remove from heat and let rest for 3 minutes before serving. Tip: Resting allows the juices to redistribute, ensuring moist chops.

Succulent pork chops paired with the sweet heat of peppers create a dish that’s as visually appealing as it is delicious. Serve over a bed of creamy polenta or alongside a crisp green salad for a complete meal that sings with flavor.

Stove Top Pork Chops with Honey Garlic Sauce

Amidst the hustle of everyday life, there’s something profoundly comforting about a dish that marries simplicity with sophistication. These stove top pork chops, glazed in a luscious honey garlic sauce, offer just that—a quick yet elegant meal that doesn’t skimp on flavor.

Ingredients

• For the pork chops:
  • 4 boneless pork chops, 1-inch thick
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the honey garlic sauce:
  • 1/4 cup honey
  • 3 cloves garlic, minced
  • 2 tbsp soy sauce
  • 1 tbsp apple cider vinegar
  • 1/2 tsp red pepper flakes

Instructions

1. Season both sides of the pork chops with salt and black pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the pork chops to the skillet. Cook for 4-5 minutes on each side, or until a golden crust forms and the internal temperature reaches 145°F. Remove from skillet and set aside.
4. In the same skillet, reduce heat to medium. Add minced garlic and sauté for 30 seconds, until fragrant.
5. Whisk in honey, soy sauce, apple cider vinegar, and red pepper flakes. Simmer for 2-3 minutes, stirring occasionally, until the sauce slightly thickens.
6. Return the pork chops to the skillet, spooning the sauce over them. Cook for an additional 1-2 minutes to glaze the chops.
7. Remove from heat and let rest for 3 minutes before serving.

Perfectly seared pork chops coated in a sticky, sweet, and slightly spicy honey garlic sauce promise a delightful contrast of textures and flavors. Serve them over a bed of creamy mashed potatoes or alongside crisp green beans for a complete meal that’s sure to impress.

Stove Top Pork Chops with Rosemary and Thyme

Just imagine the aromatic blend of rosemary and thyme elevating the succulent flavors of perfectly seared pork chops, a dish that promises to transport your senses to a rustic countryside kitchen with every bite.

Ingredients

• For the pork chops:
  • 4 bone-in pork chops, 1-inch thick
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the herb seasoning:
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme, finely chopped
  • 2 cloves garlic, minced

Instructions

1. Pat the pork chops dry with paper towels to ensure a good sear.
2. Season both sides of the pork chops evenly with salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add the pork chops to the skillet, searing for 4-5 minutes on each side until a golden-brown crust forms.
5. Reduce the heat to medium and sprinkle the minced garlic, rosemary, and thyme over the pork chops.
6. Continue cooking for an additional 2 minutes, allowing the herbs to infuse the meat with flavor.
7. Remove the skillet from heat and let the pork chops rest for 5 minutes before serving to retain their juices.

Velvety in texture and bursting with the earthy notes of rosemary and thyme, these pork chops are a testament to the beauty of simple ingredients coming together. Serve them atop a bed of creamy mashed potatoes or alongside a crisp apple salad for a meal that’s as visually appealing as it is delicious.

Stove Top Pork Chops with a Maple Glaze

Yieldingly tender and richly flavored, these stove top pork chops with a maple glaze are a testament to the beauty of simple ingredients coming together to create something extraordinary. Perfect for a weeknight dinner that feels anything but ordinary, this dish marries the savory depth of pork with the sweet, caramelized notes of maple.

Ingredients

• For the pork chops:
  • 4 bone-in pork chops, 1-inch thick
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the maple glaze:
  • 1/4 cup pure maple syrup
  • 2 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 1/2 tsp garlic powder

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Season pork chops evenly with salt and pepper on both sides.
3. Place pork chops in the skillet and sear until golden brown, about 4 minutes per side. Tip: Avoid moving the chops too soon to ensure a good crust forms.
4. Reduce heat to medium and continue cooking until the internal temperature reaches 145°F, about 3-4 more minutes per side. Tip: Use a meat thermometer for accuracy.
5. While the pork chops cook, whisk together maple syrup, Dijon mustard, apple cider vinegar, and garlic powder in a small bowl.
6. Remove pork chops from the skillet and set aside on a plate, loosely covered with foil.
7. Pour the maple glaze mixture into the skillet and simmer over medium heat, stirring constantly, until slightly thickened, about 2 minutes. Tip: The glaze should coat the back of a spoon when ready.
8. Return the pork chops to the skillet, turning to coat evenly in the glaze, and cook for an additional 1 minute.

With a succulent interior and a glossy, flavorful exterior, these pork chops are a delightful contrast of textures and tastes. Serve them atop a bed of creamy mashed sweet potatoes or alongside a crisp apple slaw for a meal that’s as visually appealing as it is delicious.

Stove Top Pork Chops with a Cherry Reduction

Captivating the senses with its rich flavors and elegant presentation, this dish combines succulent pork chops with a luscious cherry reduction, offering a perfect balance of sweet and savory. Ideal for a sophisticated dinner, it promises to impress with minimal effort.

Ingredients

• For the pork chops:
  • 4 bone-in pork chops, 1-inch thick
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the cherry reduction:
  • 1 cup fresh cherries, pitted and halved
  • 1/4 cup balsamic vinegar
  • 2 tbsp honey
  • 1 tbsp unsalted butter
  • 1/2 tsp thyme leaves

Instructions

1. Season both sides of the pork chops with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Add the pork chops to the skillet, searing for 4-5 minutes on each side until golden brown and the internal temperature reaches 145°F. Tip: Avoid moving the chops too soon to ensure a perfect sear.
4. Remove the pork chops from the skillet and let them rest on a plate covered with foil.
5. In the same skillet, reduce the heat to medium and add the cherries, balsamic vinegar, and honey. Cook for 3-4 minutes, stirring occasionally, until the cherries soften and the sauce thickens slightly. Tip: Use a wooden spoon to scrape up any browned bits from the pork for added flavor.
6. Stir in the butter and thyme until the butter is melted and the sauce is glossy.
7. Return the pork chops to the skillet, spooning the cherry reduction over them, and cook for an additional 1-2 minutes to warm through. Tip: For an extra touch of elegance, garnish with fresh thyme sprigs before serving.

Velvety and rich, the cherry reduction clings to the juicy pork chops, creating a dish that’s as visually stunning as it is delicious. Serve alongside a crisp arugula salad or creamy mashed potatoes to complete this gourmet meal.

Stove Top Pork Chops with a Mustard Cream Sauce

Revered for its simplicity and depth of flavor, this dish transforms humble pork chops into a luxurious meal, bathed in a velvety mustard cream sauce that promises to delight the palate with its harmonious balance of tang and richness.

Ingredients

• For the pork chops:
  • 4 bone-in pork chops, 1-inch thick
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the mustard cream sauce:
  • 1 tbsp unsalted butter
  • 1 shallot, finely minced
  • 1 cup heavy cream
  • 2 tbsp Dijon mustard
  • 1 tsp whole grain mustard
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Season pork chops evenly with salt and pepper.
3. Place pork chops in the skillet, cooking undisturbed for 4-5 minutes until a golden crust forms.
4. Flip the pork chops and cook for an additional 4-5 minutes, or until the internal temperature reaches 145°F. Remove from skillet and let rest.
5. In the same skillet, melt butter over medium heat. Add shallot, sautéing until translucent, about 2 minutes.
6. Whisk in heavy cream, Dijon mustard, and whole grain mustard, bringing to a gentle simmer.
7. Season the sauce with salt and pepper, simmering for 3-4 minutes until slightly thickened.
8. Return the pork chops to the skillet, spooning the sauce over them to coat evenly. Heat through for 1 minute.

Zesty and creamy, the mustard sauce clings to the succulent pork chops, offering a delightful contrast to the meat’s natural savoriness. Serve atop a bed of roasted potatoes or alongside a crisp green salad for a meal that’s as visually appealing as it is delicious.

Stove Top Pork Chops with a Balsamic Reduction

Zesty and succulent, these stove top pork chops with a balsamic reduction are a testament to the beauty of simple ingredients transforming into a dish of remarkable depth and flavor. Perfect for a weeknight dinner that feels anything but ordinary, this recipe marries the richness of pork with the tangy sweetness of balsamic, creating a harmonious balance that will delight the palate.

Ingredients

• For the pork chops:
  • 4 bone-in pork chops, 1-inch thick
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the balsamic reduction:
  • 1/2 cup balsamic vinegar
  • 2 tbsp honey
  • 1 garlic clove, minced
  • 1 tbsp unsalted butter

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Season pork chops evenly with salt and pepper on both sides.
3. Place pork chops in the skillet and cook until golden brown, about 4 minutes per side. Tip: Avoid moving the chops too soon to ensure a good sear.
4. Reduce heat to medium and continue cooking until the internal temperature reaches 145°F, about 3-5 more minutes per side. Remove chops from skillet and let rest on a plate.
5. In the same skillet, add balsamic vinegar, honey, and minced garlic. Stir to combine, scraping up any browned bits from the bottom of the pan.
6. Simmer the mixture over medium heat until it reduces by half and becomes syrupy, about 5 minutes. Tip: Watch closely to prevent burning.
7. Remove from heat and whisk in butter until fully incorporated. Tip: The butter adds a silky finish to the sauce.
8. Drizzle the balsamic reduction over the rested pork chops before serving.

Now, these pork chops boast a juicy interior with a caramelized crust, beautifully complemented by the glossy, tangy-sweet balsamic reduction. Serve them atop a bed of creamy polenta or alongside roasted vegetables for a meal that’s as visually appealing as it is delicious.

Stove Top Pork Chops with a Peach Glaze

Zesty and succulent, this dish combines the hearty comfort of pork chops with the sweet, tangy allure of peach glaze, creating a symphony of flavors that dance on the palate. Perfect for a summer evening, it’s a testament to the beauty of simple ingredients transformed into something extraordinary.

Ingredients

• For the pork chops:
  • 4 bone-in pork chops, 1 inch thick
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the peach glaze:
  • 1 cup peach preserves
  • 2 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1/2 tsp garlic powder

Instructions

1. Preheat a large skillet over medium-high heat and add the olive oil, ensuring the pan is evenly coated.
2. Season both sides of the pork chops with salt and pepper, then place them in the skillet. Sear for 4-5 minutes on each side, or until a golden crust forms. Tip: Avoid moving the chops too soon to ensure a perfect sear.
3. While the pork chops cook, combine the peach preserves, apple cider vinegar, Dijon mustard, and garlic powder in a small bowl, whisking until smooth.
4. Reduce the heat to medium-low and pour the peach glaze over the pork chops in the skillet. Simmer for 2-3 minutes, allowing the glaze to thicken slightly and coat the chops. Tip: Spoon the glaze over the chops occasionally for even coverage.
5. Remove the skillet from the heat and let the pork chops rest for 5 minutes before serving. Tip: Resting allows the juices to redistribute, ensuring moist and flavorful meat.

Tender and juicy, the pork chops are beautifully complemented by the glossy, flavorful peach glaze, offering a delightful contrast of savory and sweet. Serve alongside a crisp green salad or roasted vegetables for a complete meal that’s as visually appealing as it is delicious.

Stove Top Pork Chops with a Cranberry Sauce

Gracefully bridging the gap between rustic charm and gourmet sophistication, this stove top pork chops recipe, adorned with a luscious cranberry sauce, promises a delightful interplay of flavors. Perfect for a cozy dinner, it’s a testament to how simple ingredients can transform into an extraordinary meal.

Ingredients

• For the pork chops:
  • 4 bone-in pork chops, 1-inch thick
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the cranberry sauce:
  • 1 cup fresh cranberries
  • 1/2 cup sugar
  • 1/4 cup water
  • 1 tbsp orange zest
  • 1/4 tsp cinnamon

Instructions

1. Season both sides of the pork chops with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the pork chops to the skillet, searing for 4-5 minutes on each side until golden brown and the internal temperature reaches 145°F. Tip: Avoid moving the chops too soon to ensure a perfect sear.
4. Remove the pork chops from the skillet and let them rest on a plate covered with foil.
5. In the same skillet, combine cranberries, sugar, water, orange zest, and cinnamon over medium heat.
6. Bring the mixture to a simmer, stirring occasionally, until the cranberries burst and the sauce thickens, about 10 minutes. Tip: For a smoother sauce, lightly mash the cranberries as they cook.
7. Return the pork chops to the skillet, spooning the cranberry sauce over them to coat evenly. Heat for an additional 2 minutes to meld the flavors. Tip: If the sauce is too thick, add a tablespoon of water to reach the desired consistency.

Delightfully tender pork chops, enrobed in a vibrant cranberry sauce, offer a harmonious balance of sweet and savory. Serve atop a bed of creamy mashed potatoes or alongside roasted Brussels sprouts for a meal that’s as visually appealing as it is delicious.

Stove Top Pork Chops with a Red Wine Sauce

Rustic yet refined, this dish transforms simple pork chops into a luxurious meal with a velvety red wine sauce that’s rich in depth and flavor. Perfect for a weeknight dinner that feels anything but ordinary, it’s a testament to the magic of a well-crafted sauce.

Ingredients

• For the pork chops:
  • 4 bone-in pork chops, 1-inch thick
  • 1 tbsp olive oil
  • Salt and pepper to taste
• For the red wine sauce:
  • 1 tbsp unsalted butter
  • 1 shallot, finely minced
  • 1 cup dry red wine
  • 1 cup chicken stock
  • 1 tbsp fresh thyme leaves
  • Salt and pepper to taste

Instructions

1. Season both sides of the pork chops generously with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the pork chops to the skillet, searing until golden brown, about 4 minutes per side. Tip: Avoid moving the chops to ensure a perfect crust forms.
4. Transfer the pork chops to a plate and cover loosely with foil to rest.
5. In the same skillet, melt butter over medium heat. Add shallot, cooking until soft, about 2 minutes.
6. Pour in the red wine, scraping up any browned bits from the bottom of the pan, and simmer until reduced by half, about 5 minutes.
7. Add chicken stock and thyme, bringing to a simmer. Cook until the sauce thickens slightly, about 5 minutes. Tip: The sauce should coat the back of a spoon when ready.
8. Season the sauce with salt and pepper to taste, then return the pork chops to the skillet, spooning the sauce over them to warm through, about 1 minute.

Kissed by the robust flavors of red wine and thyme, these pork chops boast a succulent interior beneath their golden exterior. Serve atop a mound of creamy mashed potatoes or alongside roasted vegetables for a meal that’s as visually appealing as it is delicious.

Conclusion

Unleash your culinary creativity with these 18 stove top pork chop recipes, perfect for any occasion! Whether you’re craving something quick for a weeknight dinner or a special dish to impress, this roundup has you covered. We’d love to hear which recipes become your favorites—drop us a comment below. Don’t forget to share the love by pinning this article on Pinterest for your fellow home cooks to enjoy!

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