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Pan-Seared Pork Chops with Garlic and Greens

Pan-Seared Pork Chops with Garlic and Greens

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These pan-seared pork chops with a side of garlicky greens are the perfect one-pan meal. It's ready in about half an hour, too! P.S. Brining makes all the difference with making juicy chops, so don't skip it.

Photography Credit:Sally Vargas

These pork chops, served with crispy sage leaves, charred lemon slices, and greens, are quick to make (minus the brining time!) and a fabulous treat for any weeknight. They would also be great on a stay-at-home Saturday night (hello, binge TV!).


Thick pork chops (about 1- to 1 1/4-inches thick) are best for brining and cooking if you want to keep the meat from drying out.

The bone-in chops are my favorite—I think they have more flavor, like anything that is cooked on the bone. You can also use boneless chops, which are actually bone-in rib chops with the bone cut away. Both are very lean, which leads me to the next point.


I confess that since I am not much of a planner, I am therefore not much of a briner. Still, I took the plunge this time and added patience to my cooking style.

I was delighted with the taste and texture of these cooked chops: perfectly moist inside with a touch of sweetness from the brine.

Yes, you can make this recipe without the brining, but I heartily recommend doing it. Why? Pork chops are ultra lean, and the lack of fat content makes them susceptible to drying out during the cooking process.

Brining helps counter this. A brine is a liquid solution with salt and other flavorful ingredients, into which the chops are submerged for a period of time. This brining causes the protein strands in the meat to relax and uncoil, forming a web that traps moisture.

I took my cue for the brine from Elise’s brined chops. Preparing the brine takes only about five minutes, so you can pop the chops into a zipper bag with the brine and leave them all day or overnight in the refrigerator until you’re ready to cook. You just have to remember to do it!


Start by heating the oil in a large skillet until it glides easily across the pan when you tilt it. Add the brined chops, sear them on both sides, then continue to cook, turning every minute or so, or until they’re cooked through and a deep golden brown. This only takes about 10 minutes!

After the pork chops are browned, the fun begins.

Add some sage leaves to the pan with smashed garlic cloves and lemon slices. Wait twenty to thirty seconds for the sage leaves to crisp and remove them.

Meanwhile, the lemon slices and garlic flavor the oil in the pan, and once the oil is infused and the lemons look pretty (save them for garnish), out they go, and in go the rinsed greens.

The greens soak up all the porky, garlicky, lemony deliciousness already in the pan. As if that wasn’t enough, you only have one pan to wash!


The beauty of greens is that they cook quickly (in this case, while the pork rests), and they pick up all the flavors from the pan in the process. You’ll want to rinse them and shake a bit of the water off—not all. Do this even if the package says they’ve been washed—you need that moisture to help them wilt.

Also, their hint of bitterness contrasts well with the richness of the meat. I used kale (two bunches) in this recipe, but you could use chard, or any other sturdy green you choose.


You are such a fancy-pants with these sage leaves! Magic without a wand! Who knew that with 20 to 30 seconds in hot oil the leaves could become your own secret little chef-like touch?

They’re great to garnish squash soup, pasta or roasted winter vegetables, too.


  • Brined Pork Chops with Gremolata
  • Skillet Pork Chops with Cabbage
  • How to Cook Perfect Pork Chops Sous Vide
  • Vermont Maple Syrup Pork Chops
  • Pork Chops with Mushroom Bourbon Cream Sauce

Pan-Seared Pork Chops with Garlic and Greens Recipe


For the brine

  • 5 cups water
  • 4 tablespoons sugar
  • 3 tablespoons kosher salt
  • 3 bay leaves, broken into pieces
  • 1/2 teaspoon coriander seed, lightly crushed
  • 1 sprig thyme
  • 4 wide strips of lemon peel, made with a vegetable peeler

For the chops

  • 4 (1- to 1 1/4-inch thick) rib pork chops, preferably bone-in (8 to 9 ounces each)
  • 2 tablespoons olive oil
  • 3 cloves garlic, smashed and peeled
  • 8 to 12 sage leaves
  • 4 (1/4-inch thick) lemon slices

For the greens

  • 4 big handfuls stemmed greens (chard, kale, or mustard greens), coarsely chopped (about 8 ounces once prepped), rinsed, even if “prewashed” and prepackaged.


1 Brine the pork chops at least 8 hours ahead of time: In a small saucepan combine 1 cup of the water, sugar, salt, bay leaves, coriander seed, thyme, and lemon peel. Bring to a simmer over medium heat, stirring to dissolve the salt and sugar. Remove from heat.

Fill a 4-cup measuring cup with 2 to 3 cups of ice cubes and add enough cold water to measure 4 cups. Add to the saucepan with the brine and stir until the ice has melted (this helps to quickly cool the brine).

Place the chops in a 1-gallon zipper freezer bag. Place the bag in a bowl and pour the cooled brine into the bag. Seal the bag and refrigerate for 8 hours, or for up to 2 days.

2 Cook the chops: When ready to cook, remove the chops from the brine and pat them dry with a paper towel. Set another paper towel on a small plate for the sage leaves and lemon slices.

In a large skillet over medium heat, heat the oil. Add the chops and cook them for 2 minutes on a side, or until starting to brown. Continue to cook the chops, turning about every minute, for about 4 to 6 minutes longer, or until the chops are deep golden brown and an instant-read thermometer inserted into the thickest part registers 135ºF.

Total cooking time is 8 to 10 minutes, depending on the thickness of chops.

3 Rest the chops: Transfer the chops to a plate, cover loosely with foil to keep warm and let rest for at least 5 minutes. The temperature of the chops will tick up to 145°F, the recommended temperature for cooked pork, as it sits.

4 Cook the sage leaves, garlic, and lemon: Pour off all but 3 tablespoons of fat from the pan. Return the pan to the heat and add the sage leaves, garlic, and lemon slices to the pan.

Tilt the skillet so the pan drippings are on one side and move the sage leaves to the drippings. Fry the leaves for 20 to 30 seconds, or until crisp. Transfer them to the paper towel-lined plate.

With the pan flat on the burner, continue cooking the garlic and lemon slices, turning often, for another 2 to 3 minutes, or until the lemon slices are charred.

Transfer the garlic and lemon slices to the paper towel-lined plate with the sage leaves. Discard the garlic and save the lemon slices to garnish the chops.

5 Cook the greens. With the pan over medium-high heat, add the greens along with any water still clinging to the leaves. Cook, turning often, for 3 to 4 minutes, or until wilted.

6 Serve the chops. Divide the greens between the plates. Place a pork chop atop the greens, a lemon slice, and some crispy sage leaves, and serve.

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Recipe Summary

  • Eight 6-inch-long rosemary branches
  • 4 garlic cloves&mdash2 minced, 2 crushed
  • 1/2 cup extra-virgin olive oil
  • Four 3/4-inch-thick boneless pork chops
  • Salt and freshly ground black pepper
  • 8 very thin slices of lardo (see Note) or unrolled pancetta
  • 1/2 cup dry white wine
  • 1 cup low-sodium chicken broth
  • Finely grated zest of 1 lemon
  • 1/8 teaspoon crushed red pepper
  • 2 tablespoons green peppercorns in brine, rinsed

Using your fingers, strip off the leaves from the bottom 4 inches of the rosemary branches and finely chop enough leaves to make 2 tablespoons. In a large, shallow dish, mix the chopped rosemary with the minced garlic and 1/4 cup of the olive oil. Season the pork chops with salt and black pepper, add them to the rosemary marinade and turn to coat. Let stand at room temperature for 1 hour.

Wrap 2 slices of the lardo around the edge of each pork chop and secure with a toothpick. On the side opposite the toothpick, skewer each of the chops with 2 stripped rosemary branches.

In a large skillet, heat 3 tablespoons of the olive oil. Add the pork chops and cook over moderately high heat until richly browned on the bottom, about 3 minutes. Turn the chops and cook over moderate heat until browned on the second side and just cooked through, about 4 minutes longer. Transfer the pork chops to a platter and keep warm.

Pour off the fat in the skillet and add the remaining 1 tablespoon of olive oil. Add the crushed garlic and cook over moderately high heat until golden brown, about 1 minute. Add the wine and boil over high heat, scraping up the browned bits from the bottom of the skillet, until reduced to 2 tablespoons. Add the chicken broth, grated lemon zest and crushed red pepper and boil until reduced to 1/2 cup, about 8 minutes. Remove from the heat. Discard the crushed garlic and stir in the brined green peppercorns. Season with salt and black pepper. Remove the toothpicks from the pork. Spoon the sauce over the chops and serve.


Easy ingredients for easy pork chops that will get your tastebuds dancing!

  • Pork chops I used boneless pork chops that are rindless when shooting for this recipe. Bone-in pork chops are fantastic to cook with too! Just extend the cooking time a little more. Most bone-in pork chops come with the rinds, simply remove with a sharp knife before cooking. They're a bit too chewy to eat pan-seared!
  • Worcestershire sauce adds a tonne of flavour. Think of it as a BBQ sauce and balsamic vinegar hybrid. Substitute: balsamic vinegar.
  • Dijon mustard gives this garlic butter sauce an additional layer of oomph! Just a touch will do the trick! Substitute: seeded mustard

Recipe Steps

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F

Prepare the Vegetables

Remove from water, pat cob dry, and with a knife, remove the kernels and set aside. Tear the leaves of the thick stems of the collard greens and discard the stems. Chop the collard leaves into 1-inch pieces. Roughly chop the parsley and the garlic. Chop the green pepper, yellow onion, and tomato in to a medium dice. Small dice the red chili. (Remove the red chili if you don’t like your dish to have a small kick). Boil a pot of salted water and cook the corn cob for 10 minutes.

Cook the Collards

Using the same pot you boiled the corn in, bring 4 cups of water and ½ Tsp. salt to a boil. Drop in the collard greens and let cook for 3-5 minutes or until collards are bright green and fork-tender. Drain greens from the pot and cool with cold running water to stop the cooking process.

Cook the Chops

Season each side of the pork chops with salt and pepper. Heat a large sauté pan over medium-high heat. Cook each side for 6-7 minutes or until golden brown and chop is firm to the touch. Cut in to the center of one chop to ensure doneness.

Prepare the Sauté

Heat a large sauté pan over medium heat. Add 2 Tbsp. butter to the pan. When pan and oil are hot, add the onion, peppers, and garlic. Sauté for 2-3 minutes or until translucent. When translucent, add the collard greens, corn kernels, tomato, beans, and red wine vinegar. Cook for another 2-3 minutes or until all the vegetables are hot and fork-tender. Season with salt and pepper to taste.

Plate the Dish

Compose a mound of southern sauté in the middle of the plate. Top the sauté with a perfectly cooked pork chop. Garnish with chopped parsley and some fresh cracked pepper. A little Louisiana hot sauce will also complement this dish perfectly.

Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.

Recipe Summary

  • Kosher salt and freshly ground black pepper
  • 1/2 teaspoon dried thyme
  • 4 pork chops, trimmed of fat (about 1 pound)
  • 4 sprigs of fresh thyme
  • 1 tablespoon extra-virgin olive oil
  • 1 cup Chicken Stock to Make 1 1/2 Quarts, or low-sodium canned
  • 1 1/4 cups Marsala wine

Combine the salt and pepper and dried thyme and rub on the pork chops. Press a sprig of thyme into each chop. Heat the olive oil in a nonstick skillet over medium-low heat and add the pork chops, thyme-side down. Sear 5 to 7 minutes per side, or until just browned and the interior is no longer bright pink. Transfer to a warm plate.

Pour off the fat from the skillet, return to the heat, add the stock and wine, and bring to a boil. Reduce the heat and cook until slightly thickened, about 5 to 7 minutes. Spoon the sauce over the pork chops and serve.

How To Pan Sear Pork Chops

To make these pan seared pork chops:

  1. Sprinkle salt, pepper, and Italian seasoning over both sides of the pork chops.
  2. Heat olive oil in a pan over medium high heat.
  3. Sear each pork chop for about 3 minutes on one side.
  4. Flip pork chops and sear for an additional 4-5 minutes or until internal temperature reaches 145°F (medium rare) or 160°F (medium).
  5. While second side cooks, add butter, garlic cloves, and oregano sprigs to pan.
  6. Use a spoon to baste pork chops with oil/butter mixture to coat, and allow pork chops to rest for 3-5 minutes before serving.

Pan Seared Garlic Herb Pork Chops

Sometimes I search the internet just like you for a recipe to make for my family. If the pictures get my attention, I go to the main source for the recipe. The first thing I do is glance at the ingredients. If we are over 10+ ingredients, you’ve lost me on the recipe. Especially if those ten ingredients don’t include spices or regular everyday products that I might already have in the refrigerator or pantry.

That’s made me realize or adjust my recipes so that I don’t lose viewers or loyal readers over recipes loaded with unnecessary ingredients. Don’t hold me to it because I will probably break my rule in a couple of days/weeks/months. However, today I’m sticking with these Pan Seared Garlic Herb Pork Chops. Nothing fancy about the recipe, just a simple one using pork chops, lots of butter, garlic and a couple different types of fresh herbs.

After seasoning the pork chops with salt and pepper into the pan they go. They get a nice sear on both sides before going into the oven to complete the whole process. Of course, you can just keep cooking them in the cast iron skillet but my kids were hungry and placing it in the oven ensures that it cooks thoroughly.

These Pan Seared Garlic Herb Pork Chops are the perfect entree to any meal. I paired them with my favorite brussels sprouts with bacon recipe.

Recipes Jamaica

1. Heat oil in medium skillet over medium high. Season pork chops all over with salt and pepper.
2. Cook chops until bottom side is golden brown, about one minute. Turn and cook on other side about one minute. Repeat, turning every minute, until chops are deep golden brown for eight to 10 mins.
3. Remove pan from heat and add sage and, garlic, and butter, smashed garlic into butter.
4. Tilt pan and spoon butter and drippings over pork chops. Transfer pork chops to a cutting board and let rest at least five minutes.
5. Cut away bone and slice pork about 1/4 inch thick. Serve with any juices from the cutting board spooned over top.

Prep: 10 mins
Cook: 25 mins
Serves: 2

Written by: Jamaican Recipes

Browse the best collection of Jamaican recipes from around the web by local and international chefs.

How to cook pan-fried pork chops

  • Season pork chops with salt and black pepper on both sides.
  • Heat a cast-iron skillet over medium-high heat.
  • Heat olive oil and then and the chops, pressing down in the pan.
  • Sear the pork for 1 minute on the first side, flip and cook for 1 minute.
  • Sear the edges to render the fat, about 1 minute.
  • Reduce heat to medium, cook until internal temperature reaches 140ºF (60ºC), flipping every minute.
  • Set aside on a plate or cutting board and rest for 5 to 10 minutes.
  • Slice pork or serve whole topped with garlic butter.

Pork needs to be cooked to a minimum internal temperature of 145 degrees Fahrenheit. Cooking times for pork chops will vary slightly based on how thick your chops are cut. Use a meat thermometer to ensure accuracy.

If you like this recipe, you may be interested in these other pork chop recipes:

Watch the video below where you can see every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

The very best way to reheat pork chops is in the oven in a covered pan with extra moisture to prevent them from drying out. Here are the steps:

1. Heat the oven to 350 degrees F.

2. Add 2 tablespoons of water or chicken broth to an oven-safe baking dish or pan.

3. Place the pork chops in the baking dish and cover with foil.

4. Reheat the pork chops in the oven for 10-15 minutes, or until heated through.

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