20 Quick Easy Pork Chop Skillet Dinner Flavorful Recipes

Busy weeknights call for quick, delicious solutions—and these 20 pork chop skillet dinners deliver! Juicy, flavorful, and ready in a flash, these recipes are perfect for when you crave comfort without the hassle. From zesty garlic butter chops to cozy apple cider glazes, there’s a skillet sensation for every taste. Ready to shake up your dinner routine? Let’s dive in!

Garlic Butter Pork Chop Skillet with Green Beans

Ever had one of those days where you just want something delicious without the fuss? Well, this Garlic Butter Pork Chop Skillet with Green Beans is your ticket to flavor town with minimal cleanup.

Ingredients

• 4 bone-in pork chops, 1-inch thick
• 1 lb fresh green beans, trimmed
• 3 tbsp unsalted butter, divided
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1/4 tsp red pepper flakes
• 1/2 cup chicken broth
• 1 tbsp lemon juice

Instructions

1. Season the pork: Pat the pork chops dry with paper towels. Rub both sides with salt, black pepper, and paprika.
2. Sear the chops: Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add pork chops and sear for 3-4 minutes per side until golden brown. Remove and set aside.
3. Cook the beans: In the same skillet, add remaining olive oil and green beans. Cook for 5 minutes, stirring occasionally, until slightly charred.
4. Add garlic and spices: Push beans to one side, add minced garlic and red pepper flakes to the skillet. Cook for 30 seconds until fragrant.
5. Deglaze the pan: Pour in chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan.
6. Finish cooking: Return pork chops to the skillet, nestling them among the green beans. Dot with remaining butter. Cover and cook for 5-7 minutes, or until pork reaches an internal temperature of 145°F.
7. Rest and serve: Let pork rest for 5 minutes before serving. The juices will redistribute, making the chops extra juicy.

The pork chops come out incredibly tender with a crispy edge, while the green beans soak up all that garlicky butter goodness. Try serving this over a bed of creamy mashed potatoes for the ultimate comfort meal.

Honey Mustard Glazed Pork Chop Skillet

Unbelievably easy and packed with flavor, this Honey Mustard Glazed Pork Chop Skillet is your ticket to a fuss-free dinner that tastes like you spent hours in the kitchen. Let’s dive right in and get those chops sizzling!

Ingredients

• 4 bone-in pork chops, about 1-inch thick
• 2 tbsp olive oil
• 1/4 cup honey
• 2 tbsp Dijon mustard
• 1 tbsp whole grain mustard
• 2 cloves garlic, minced
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chicken broth
• 1 tbsp unsalted butter
• Fresh parsley, chopped (for garnish)

Instructions

1. Prep the chops: Pat the pork chops dry with paper towels to ensure a good sear. Season both sides with salt, pepper, and smoked paprika.
2. Sear to perfection: Heat olive oil in a large skillet over medium-high heat. Add the pork chops and sear for 3-4 minutes per side until golden brown. Remove and set aside.
3. Whisk the glaze: In a small bowl, whisk together honey, Dijon mustard, whole grain mustard, and minced garlic.
4. Simmer for flavor: Reduce heat to medium. Pour chicken broth into the skillet to deglaze, scraping up any browned bits. Stir in the honey mustard mixture and let it simmer for 2 minutes until slightly thickened.
5. Finish with butter: Add the butter to the skillet, swirling until melted. Return the pork chops to the skillet, spooning the glaze over them. Cook for an additional 2-3 minutes, until the pork reaches an internal temperature of 145°F.
6. Garnish and serve: Sprinkle with chopped parsley before serving. The pork chops will be juicy with a sticky-sweet glaze that’s balanced by the tangy mustards. Try serving over a bed of creamy mashed potatoes or with a crisp apple slaw for a perfect contrast.

Creamy Mushroom Pork Chop Skillet Dinner

You know those nights when you want something hearty but don’t want to spend hours in the kitchen? Yeah, me too. That’s why this Creamy Mushroom Pork Chop Skillet Dinner is my go-to. It’s quick, delicious, and feels like a hug in a dish.

Ingredients

• 4 bone-in pork chops, about 1 inch thick
• 1 tbsp olive oil
• 1 tbsp butter
• 8 oz mushrooms, sliced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. Season the pork chops: Sprinkle both sides of the pork chops with salt and pepper.
2. Heat the skillet: In a large skillet over medium-high heat, add olive oil and butter. Wait until the butter is melted and the skillet is hot.
3. Sear the pork chops: Add the pork chops to the skillet. Cook for 4-5 minutes on each side until golden brown. Remove and set aside.
4. Cook the veggies: In the same skillet, add mushrooms and onion. Cook for 5 minutes until softened. Add garlic and cook for another minute.
5. Make the sauce: Pour in heavy cream and chicken broth. Stir in thyme, salt, and pepper. Bring to a simmer.
6. Add the pork chops back: Return the pork chops to the skillet. Spoon some sauce over them. Cover and simmer for 10 minutes.
7. Finish with cheese: Sprinkle Parmesan cheese over the pork chops. Cover for another 2 minutes until the cheese is melted.

The pork chops come out juicy and tender, swimming in a creamy, mushroom-packed sauce that’s just begging to be sopped up with some crusty bread. Trust me, your taste buds will thank you.

Lemon Herb Pork Chop Skillet with Asparagus

Vibrant and zesty, this Lemon Herb Pork Chop Skillet with Asparagus is your ticket to a fuss-free dinner that’s packed with flavor. Imagine juicy pork chops, perfectly seared, nestled alongside crisp-tender asparagus, all swimming in a lemony herb sauce that’ll have you licking the plate clean.

Ingredients

• 2 bone-in pork chops, 1-inch thick
• 1 bunch asparagus, trimmed
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup chicken broth
• 2 tbsp lemon juice
• 1 tbsp butter
• Lemon slices for garnish

Instructions

1. Season the pork: Rub the pork chops with salt, pepper, thyme, and rosemary on both sides.
2. Heat the skillet: In a large skillet, heat olive oil over medium-high heat until shimmering, about 2 minutes.
3. Sear the chops: Add the pork chops to the skillet and cook for 4-5 minutes per side, or until a golden crust forms and the internal temperature reaches 145°F. Remove and set aside.
4. Sauté the garlic: In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
5. Cook the asparagus: Add asparagus to the skillet and cook for 3-4 minutes, stirring occasionally, until bright green and slightly tender.
6. Deglaze the pan: Pour in chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan.
7. Finish with butter: Stir in butter until melted and the sauce slightly thickens, about 1 minute.
8. Combine and serve: Return the pork chops to the skillet, spooning the sauce over them. Garnish with lemon slices and serve hot.

The pork chops come out incredibly juicy with a herbaceous crust, while the asparagus stays crisp, soaking up all that lemony goodness. Try serving this over a bed of creamy mashed potatoes or with a side of crusty bread to mop up every last drop of sauce.

Apple Cider Pork Chop Skillet with Sweet Potatoes

So, you’re staring at your fridge, wondering what to do with those pork chops before they turn into hockey pucks, right? Let me introduce you to this Apple Cider Pork Chop Skillet with Sweet Potatoes – it’s like fall decided to throw a party in your mouth, and everyone’s invited.

Ingredients

• 4 bone-in pork chops, about 1-inch thick
• 2 tbsp olive oil
• 2 medium sweet potatoes, peeled and diced into 1-inch cubes
• 1 cup apple cider
• 2 tbsp brown sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• Salt and pepper to taste
• 2 tbsp butter
• 1/2 tsp garlic powder

Instructions

1. Prep the chops: Season both sides of the pork chops with salt, pepper, and garlic powder. Let them sit at room temperature for about 10 minutes to take the chill off.
2. Sear the chops: Heat olive oil in a large skillet over medium-high heat. Add the pork chops and sear for 3-4 minutes per side until golden brown. Remove and set aside.
3. Cook the sweet potatoes: In the same skillet, add the sweet potatoes, brown sugar, cinnamon, and nutmeg. Stir to coat the potatoes in the spices and cook for about 5 minutes, until they start to soften.
4. Add the cider: Pour in the apple cider, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
5. Finish the chops: Return the pork chops to the skillet, nestling them into the sweet potatoes. Cover and cook for another 10 minutes, or until the pork reaches an internal temperature of 145°F.
6. Butter it up: Remove the skillet from heat and stir in the butter until melted and glossy. Let it rest for a couple of minutes before serving.

The pork chops come out juicy with a hint of sweetness from the cider, while the sweet potatoes are tender with a spicy kick. Serve this over a bed of greens for a pop of color, or alongside a crusty piece of bread to soak up all that delicious sauce.

Spicy Cajun Pork Chop Skillet with Bell Peppers

Man, have I got a dish that’ll make your taste buds dance the Cajun two-step! This Spicy Cajun Pork Chop Skillet with Bell Peppers is a one-pan wonder that’s packed with flavor, easy to whip up, and guaranteed to impress.

Ingredients

• 4 boneless pork chops, about 1 inch thick
• 2 tbsp Cajun seasoning
• 1 tbsp olive oil
• 1 large red bell pepper, sliced into strips
• 1 large green bell pepper, sliced into strips
• 1 large yellow bell pepper, sliced into strips
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 1 tbsp butter
• Salt to taste

Instructions

1. Season the pork: Rub both sides of each pork chop with Cajun seasoning, ensuring they’re fully coated.
2. Heat the skillet: In a large skillet over medium-high heat, add olive oil and heat until shimmering, about 2 minutes.
3. Sear the chops: Add the pork chops to the skillet and cook for 4 minutes on each side, or until a golden crust forms. Remove and set aside.
4. Sauté the veggies: In the same skillet, add the bell peppers, onion, and garlic. Cook for 5 minutes, stirring occasionally, until they start to soften.
5. Deglaze the pan: Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet for extra flavor.
6. Finish the dish: Return the pork chops to the skillet, nestling them among the veggies. Dot with butter, cover, and simmer for 5 minutes, or until the pork is cooked through.

The pork chops come out juicy with a kick of spice, while the bell peppers add a sweet crunch. Serve this over a bed of fluffy rice or with a side of crusty bread to soak up all those delicious juices.

Balsamic Glazed Pork Chop Skillet with Brussels Sprouts

Man, do I have a treat for you today! Imagine juicy pork chops, caramelized to perfection with a sweet and tangy balsamic glaze, all nestled in a skillet with crispy Brussels sprouts. It’s the kind of meal that makes you feel like a gourmet chef without having to fuss over a million steps.

Ingredients

• 4 bone-in pork chops, about 1-inch thick
• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• 1/2 cup balsamic vinegar
• 2 tbsp honey
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika

Instructions

1. Preheat skillet: Heat a large skillet over medium-high heat and add 1 tbsp olive oil.
2. Sear pork chops: Season pork chops with salt, pepper, and smoked paprika. Sear for 4-5 minutes per side until golden brown. Remove and set aside.
3. Cook Brussels sprouts: In the same skillet, add remaining olive oil and Brussels sprouts. Cook for 5 minutes until they start to caramelize.
4. Make glaze: Stir in garlic, balsamic vinegar, and honey. Simmer for 2-3 minutes until slightly thickened.
5. Combine and serve: Return pork chops to the skillet, spooning glaze over them. Cook for another 2 minutes to heat through.

The pork chops come out incredibly tender with a glaze that’s the perfect balance of sweet and tangy, while the Brussels sprouts add a delightful crunch. Serve this over a bed of creamy mashed potatoes or with a simple side salad for a meal that’s sure to impress.

Teriyaki Pork Chop Skillet with Pineapple and Rice

Now, let me tell you about this teriyaki pork chop skillet that’s gonna make your weeknight dinners a whole lot brighter. It’s sweet, it’s savory, and it’s got pineapple — because why not add a little tropical vibe to your meal?

Ingredients

• 4 boneless pork chops, about 1 inch thick
• 1 cup white rice, uncooked
• 1 cup pineapple chunks, fresh or canned
• 1/2 cup teriyaki sauce
• 2 tbsp vegetable oil
• 1 tbsp minced garlic
• 1 tsp ginger powder
• 1/2 tsp black pepper
• 1/4 tsp salt
• 1/4 cup green onions, chopped

Instructions

1. Prep the rice: Cook 1 cup of white rice according to package instructions. Keep it warm until serving.
2. Season the pork: Sprinkle both sides of the pork chops with ginger powder, black pepper, and salt.
3. Sear the chops: Heat 2 tbsp of vegetable oil in a large skillet over medium-high heat. Add the pork chops and sear for 4-5 minutes on each side until golden brown.
4. Add the flavors: Lower the heat to medium. Add 1 tbsp of minced garlic and 1/2 cup of teriyaki sauce to the skillet, stirring to coat the pork chops evenly.
5. Introduce pineapple: Toss in 1 cup of pineapple chunks around the pork chops. Let everything simmer together for another 3-4 minutes, allowing the pineapple to warm through and the sauce to thicken slightly.
6. Garnish and serve: Sprinkle 1/4 cup of chopped green onions over the top. Serve hot over the prepared rice, spooning extra sauce and pineapple over each plate.

The pork chops come out juicy with a perfect caramelized crust, while the pineapple adds a sweet contrast that’s just irresistible. Try serving it with a side of steamed broccoli for a pop of color and crunch.

Rosemary Garlic Pork Chop Skillet with Carrots

Okay, so picture this: you’re standing in your kitchen, maybe a little hungry, definitely ready to impress yourself with something that smells like a fancy bistro but is actually super easy to whip up. That’s where this Rosemary Garlic Pork Chop Skillet with Carrots comes in – it’s your ticket to a delicious dinner without the fuss.

Ingredients

• 2 bone-in pork chops (about 1 inch thick)
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp fresh rosemary, finely chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups carrots, sliced into 1/2-inch rounds
• 1/2 cup chicken broth

Instructions

1. Season the pork: Rub the pork chops with olive oil, then sprinkle both sides with salt, pepper, minced garlic, and rosemary. Let them sit for 5 minutes to soak up those flavors.
2. Sear the chops: Heat a large skillet over medium-high heat. Add the pork chops and sear for 4 minutes on each side, or until golden brown. Tip: Don’t move them around too much – let that crust form!
3. Add the carrots: Toss the carrot rounds into the skillet around the pork chops. Pour in the chicken broth, then reduce the heat to medium-low.
4. Simmer to perfection: Cover the skillet and let everything simmer for 10 minutes, or until the carrots are tender and the pork reaches an internal temperature of 145°F. Tip: Use a meat thermometer to avoid overcooking.
5. Rest and serve: Remove the skillet from the heat and let the pork chops rest for 3 minutes. Tip: This keeps them juicy when you cut into them. Serve hot, maybe with a sprinkle of extra rosemary on top for that Instagram-worthy finish.

The pork chops come out juicy with a herby crust, and the carrots? They’re sweet, tender, and soaked in all that garlicky, rosemary-infused goodness. Try serving it over a bed of mashed potatoes to catch all the delicious skillet juices.

Smoky Paprika Pork Chop Skillet with Corn

Guess what? I’ve got this killer recipe that’s gonna make your Tuesday night feel like a weekend barbecue. It’s all about those juicy pork chops getting cozy with sweet corn in a smoky paprika hug, and trust me, it’s as easy as it is delicious.

Ingredients

• 2 bone-in pork chops, 1 inch thick
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup corn kernels (fresh or frozen)
• 1/4 cup chicken broth
• 1 tbsp butter
• 1 tbsp chopped fresh parsley

Instructions

1. Season the chops: Rub the pork chops with olive oil, then sprinkle both sides with smoked paprika, garlic powder, salt, and black pepper.
2. Heat the skillet: Place a large skillet over medium-high heat and let it get hot, about 2 minutes. This is key for a good sear.
3. Sear the chops: Add the pork chops to the skillet and cook for 4 minutes on each side, or until they have a nice crust. Don’t peek too often—let that crust form!
4. Add the corn: Push the chops to one side of the skillet and add the corn. Let it cook for 2 minutes, stirring occasionally, until it starts to get a little char.
5. Deglaze the pan: Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. Those bits are flavor gold.
6. Finish with butter: Stir in the butter until it’s melted and everything’s glossy. Sprinkle with parsley right before serving.

The pork chops come out super juicy with a smoky crust, and the corn? It’s sweet with a hint of char, soaking up all those pan juices. Try serving this over a pile of creamy mashed potatoes or with a crisp green salad to round it out.

Maple Dijon Pork Chop Skillet with Broccoli

Dinner just got a whole lot easier with this Maple Dijon Pork Chop Skillet with Broccoli. It’s the kind of meal that feels fancy but is secretly a breeze to whip up, perfect for those nights when you want something delicious without the fuss.

Ingredients

• 4 boneless pork chops, about 1-inch thick
• 2 cups broccoli florets
• 2 tbsp olive oil
• 1/4 cup maple syrup
• 2 tbsp Dijon mustard
• 1 tbsp soy sauce
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Prep the pork: Pat the pork chops dry with paper towels and season both sides with salt, pepper, and garlic powder.
2. Heat the skillet: Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Sear the chops: Add the pork chops to the skillet and cook for 4-5 minutes on each side, or until golden brown and cooked through. Tip: Don’t move them around too much to get a good sear.
4. Mix the sauce: In a small bowl, whisk together maple syrup, Dijon mustard, and soy sauce.
5. Add broccoli: Push the pork chops to one side of the skillet and add the broccoli florets to the other side. Pour the sauce over everything.
6. Simmer together: Reduce heat to medium-low, cover, and simmer for 5 minutes, or until the broccoli is tender-crisp. Tip: If you like your broccoli softer, add a splash of water and cook a bit longer.
7. Serve hot: Plate the pork chops and broccoli, drizzling any extra sauce from the skillet over the top. Tip: For an extra touch, sprinkle with sesame seeds or chopped parsley.

The pork chops come out juicy with a sweet and tangy glaze that pairs perfectly with the crisp-tender broccoli. Try serving it over a bed of quinoa or mashed sweet potatoes for a complete meal that’s as nutritious as it is delicious.

Thai Chili Pork Chop Skillet with Coconut Rice

Guess what? I’ve got this killer Thai Chili Pork Chop Skillet with Coconut Rice recipe that’s gonna blow your mind. It’s the perfect mix of spicy, sweet, and totally comforting, and the best part? It all comes together in one skillet. Let’s get cooking!

Ingredients

• 2 pork chops, 1-inch thick
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp Thai chili paste
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• 1/2 cup coconut milk
• 1 cup jasmine rice
• 1 1/2 cups water
• 1/4 tsp salt
• 1/4 cup cilantro, chopped
• 1 lime, cut into wedges

Instructions

1. Prep the pork: Season both sides of the pork chops with salt.
2. Sear the chops: Heat olive oil in a large skillet over medium-high heat. Add the pork chops and sear for 3-4 minutes per side until golden brown. Remove and set aside.
3. Make the sauce: In the same skillet, add garlic, Thai chili paste, soy sauce, and brown sugar. Cook for 1 minute until fragrant.
4. Simmer with coconut milk: Pour in coconut milk and bring to a simmer. Return the pork chops to the skillet, spooning the sauce over them. Cover and cook for 5 minutes.
5. Cook the rice: In a separate pot, combine jasmine rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and cook for 15 minutes.
6. Finish the dish: Remove the pork chops from the skillet and let them rest for 5 minutes. Serve over the coconut rice, garnished with cilantro and lime wedges.

The pork chops are juicy and packed with flavor, while the coconut rice is creamy and just the right amount of sweet. Try serving it with a side of steamed veggies for a complete meal that’s sure to impress.

Cheesy Pork Chop Skillet with Spinach and Tomatoes

Craving something hearty that’s ready in a flash? This cheesy pork chop skillet is your weeknight hero, packed with juicy pork, melty cheese, and a pop of color from spinach and tomatoes. It’s the kind of dish that makes you feel like a kitchen rockstar with minimal effort.

Ingredients

• 4 boneless pork chops, 1-inch thick
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 cup cherry tomatoes, halved
• 2 cups fresh spinach
• 1 cup shredded mozzarella cheese
• 1/4 cup grated parmesan cheese

Instructions

1. Season the pork: Rub the pork chops with olive oil, then season both sides with salt, black pepper, and garlic powder.
2. Sear the chops: Heat a large skillet over medium-high heat. Add the pork chops and cook for 4-5 minutes per side until golden brown. Tip: Don’t move them around too much to get a good crust.
3. Add veggies: Reduce heat to medium. Push the pork chops to one side of the skillet and add the cherry tomatoes and spinach. Cook for 2-3 minutes until the spinach wilts. Tip: A little splash of water helps the spinach wilt faster.
4. Cheese it up: Sprinkle the mozzarella and parmesan over the pork chops. Cover the skillet with a lid and let it melt for 2-3 minutes. Tip: Keep an eye on it to avoid over-melting the cheese.
5. Serve hot: The cheese should be bubbly and slightly golden. Let it sit for a minute before serving to let the juices redistribute.

The pork chops come out incredibly tender, with a gooey cheese blanket and a fresh bite from the tomatoes and spinach. Try serving it over a bed of creamy mashed potatoes or with a side of crusty bread to soak up all the cheesy goodness.

Pesto Pork Chop Skillet with Zucchini Noodles

Ready to shake up your weeknight dinner routine? Let me introduce you to a dish that’s as easy to make as it is delicious—think juicy pork chops smothered in vibrant pesto, all tangled up with fresh zucchini noodles. It’s the kind of meal that’ll make you feel like a gourmet chef without any of the fuss.

Ingredients

• 4 boneless pork chops, about 1 inch thick
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup basil pesto (store-bought or homemade)
• 4 medium zucchinis, spiralized into noodles
• 2 cloves garlic, minced
• 1/4 tsp red pepper flakes (optional)
• 1/4 cup grated Parmesan cheese

Instructions

1. Season the pork: Rub the pork chops with olive oil, then season both sides with salt and black pepper.
2. Sear the chops: Heat a large skillet over medium-high heat. Add the pork chops and cook for 4-5 minutes per side, or until they reach an internal temperature of 145°F. Tip: Don’t move them around too much to get a nice crust.
3. Add the pesto: Reduce the heat to low. Spread the pesto over each pork chop, letting it warm through for about 1 minute.
4. Sauté the zucchini: In the same skillet, add a bit more olive oil if needed, then toss in the zucchini noodles, garlic, and red pepper flakes. Cook for 2-3 minutes, just until they’re tender but still have a bit of crunch. Tip: Overcooking will make them mushy.
5. Combine and serve: Return the pork chops to the skillet, nestling them into the zucchini noodles. Sprinkle with Parmesan cheese and let it melt slightly before serving. Tip: A squeeze of lemon juice brightens up the whole dish.

The pork chops come out perfectly tender with a herby punch from the pesto, while the zucchini noodles keep things light and fresh. Serve it straight from the skillet for a rustic touch, or plate it up fancy with a sprinkle of extra Parmesan and a few basil leaves on top.

Brown Sugar Glazed Pork Chop Skillet with Apples

Look, I know pork chops can sometimes be the unsung heroes of the dinner table—reliable but not exactly thrilling. But trust me, this Brown Sugar Glazed Pork Chop Skillet with Apples is about to change the game. It’s sweet, it’s savory, and it’s got that perfect caramelized crust that’ll make you forget all about those dry, sad chops of yore.

Ingredients

• 4 bone-in pork chops, about 1-inch thick
• 2 tbsp olive oil
• 1/2 cup brown sugar, packed
• 2 tbsp apple cider vinegar
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 medium apples, cored and sliced into 1/2-inch wedges
• 1/2 cup chicken broth

Instructions

1. Prep the chops: Pat the pork chops dry with paper towels to ensure a good sear.
2. Season well: In a small bowl, mix together the garlic powder, smoked paprika, salt, and black pepper. Rub this mixture all over the pork chops.
3. Sear to perfection: Heat olive oil in a large skillet over medium-high heat. Add the pork chops and sear for 3-4 minutes per side until golden brown. Remove and set aside.
4. Glaze magic: In the same skillet, lower the heat to medium and add the brown sugar and apple cider vinegar. Stir until the sugar dissolves and the mixture starts to bubble.
5. Add apples: Toss in the apple slices, stirring to coat them in the glaze. Cook for 2 minutes until they start to soften.
6. Simmer together: Return the pork chops to the skillet, add the chicken broth, and let everything simmer together for 5-7 minutes, or until the pork reaches an internal temperature of 145°F.
7. Rest and serve: Remove from heat and let the pork chops rest for 3 minutes before serving. This lets the juices redistribute, making every bite succulent.

The result? Pork chops that are impossibly juicy with a sticky-sweet glaze and apples that are tender but still hold their shape. Serve this over a bed of creamy mashed potatoes or with a side of roasted Brussels sprouts for a meal that feels fancy but is totally doable on a weeknight.

Garlic Parmesan Pork Chop Skillet with Cauliflower

Wow, have I got a treat for you today! Imagine juicy pork chops, all cozy in a skillet with garlic parmesan goodness and some sneaky cauliflower to make you feel a little virtuous. It’s the kind of dish that’ll have you pretending you’re at a fancy bistro, but really, you’re just in your pajamas.

Ingredients

• 4 boneless pork chops, about 1 inch thick
• 2 cups cauliflower florets
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1/2 cup grated parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1/4 tsp red pepper flakes
• 1 tbsp fresh parsley, chopped

Instructions

1. Prep the chops: Pat the pork chops dry with paper towels and season both sides with salt, black pepper, and paprika.
2. Heat the skillet: In a large skillet over medium-high heat, add 2 tbsp olive oil and wait until it shimmers, about 1 minute.
3. Sear the chops: Add the pork chops to the skillet and cook for 4-5 minutes per side, until golden brown and cooked through. Tip: Don’t move them around too much to get a good crust!
4. Remove and rest: Transfer the pork chops to a plate and cover loosely with foil to keep warm.
5. Cook the cauliflower: In the same skillet, add the remaining 1 tbsp olive oil and the cauliflower florets. Cook for 5 minutes, stirring occasionally, until slightly tender.
6. Add garlic: Stir in the minced garlic and red pepper flakes, cooking for 1 minute until fragrant. Tip: Keep the garlic moving to prevent burning!
7. Combine everything: Return the pork chops to the skillet, sprinkle with parmesan cheese, and cover for 2 minutes to let the cheese melt.
8. Garnish and serve: Sprinkle with fresh parsley and serve hot. Tip: A squeeze of lemon adds a nice zing if you’re feeling fancy!

The pork chops come out so tender, with a crispy parmesan crust that’s downright addictive, and the cauliflower? It’s the perfect vehicle for all that garlicky, cheesy goodness. Try serving it over a bed of creamy polenta for a meal that feels extra special.

BBQ Pork Chop Skillet with Roasted Potatoes

Now, let’s dive into making a dish that’s as comforting as it is delicious, perfect for those nights when you want something hearty without spending hours in the kitchen. This BBQ Pork Chop Skillet with Roasted Potatoes is a one-pan wonder that’ll have everyone asking for seconds.

Ingredients

• 4 bone-in pork chops, about 1 inch thick
• 1.5 lbs baby potatoes, halved
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 cup BBQ sauce
• 1 tbsp butter
• 2 cloves garlic, minced
• 1/4 cup chicken broth

Instructions

1. Preheat the oven: Set your oven to 400°F to get it ready for roasting those potatoes to perfection.
2. Season the pork chops: Rub the pork chops with olive oil, then season both sides with salt, black pepper, garlic powder, and smoked paprika.
3. Sear the chops: Heat a large skillet over medium-high heat. Add the pork chops and sear for 3-4 minutes per side until golden brown. Remove and set aside.
4. Roast the potatoes: In the same skillet, add the halved baby potatoes. Drizzle with a bit more olive oil if needed and season with salt and pepper. Roast in the oven for 20 minutes, stirring halfway through.
5. Make the sauce: While the potatoes roast, melt butter in a small saucepan over medium heat. Add minced garlic, sauté for 30 seconds, then stir in BBQ sauce and chicken broth. Simmer for 5 minutes until slightly thickened.
6. Combine and finish: Return the pork chops to the skillet with the potatoes. Pour the BBQ sauce over everything and return to the oven for 5 minutes to let the flavors meld.

The pork chops come out juicy and flavorful, with a smoky sweetness from the BBQ sauce that pairs perfectly with the crispy, roasted potatoes. Serve it straight from the skillet for a rustic, family-style meal that’s sure to impress.

Tomato Basil Pork Chop Skillet with Orzo

Let me tell you about this Tomato Basil Pork Chop Skillet with Orzo that’s about to become your weeknight hero. It’s got everything – juicy pork, sweet tomatoes, fragrant basil, and that orzo that soaks up all the goodness like a little pasta sponge.

Ingredients

• 4 boneless pork chops, about 1-inch thick
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cloves garlic, minced
• 1 cup orzo
• 2 cups chicken broth
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil, chopped
• 1/2 tsp red pepper flakes
• 1 tbsp balsamic vinegar

Instructions

1. Season the pork: Rub the pork chops with salt and black pepper on both sides.
2. Sear the chops: Heat olive oil in a large skillet over medium-high heat. Add the pork chops and sear for 3-4 minutes per side until golden brown. Remove and set aside.
3. Cook the garlic: In the same skillet, add minced garlic and cook for 30 seconds until fragrant.
4. Toast the orzo: Add orzo to the skillet and toast for 2 minutes, stirring occasionally.
5. Simmer with broth: Pour in chicken broth, bring to a boil, then reduce heat to low. Cover and simmer for 10 minutes.
6. Add tomatoes and pork: Stir in cherry tomatoes and return the pork chops to the skillet. Cover and cook for another 5 minutes.
7. Finish with basil and vinegar: Remove from heat, stir in fresh basil and balsamic vinegar. Let it sit covered for 2 minutes before serving.

The pork chops come out tender and flavorful, while the orzo is perfectly al dente with a slight tang from the balsamic. Serve it straight from the skillet for that rustic, ‘no-fuss’ dinner vibe.

Soy Ginger Pork Chop Skillet with Bok Choy

Alright, let’s dive into making this Soy Ginger Pork Chop Skillet with Bok Choy that’s going to knock your socks off. It’s the perfect combo of savory, slightly sweet, and packed with flavors that’ll make your taste buds dance.

Ingredients

• 4 bone-in pork chops, about 1 inch thick
• 2 tbsp soy sauce
• 1 tbsp grated ginger
• 2 cloves garlic, minced
• 1 tbsp honey
• 1 tbsp vegetable oil
• 4 baby bok choy, halved lengthwise
• 1/2 cup chicken broth
• 1/2 tsp red pepper flakes
• Salt and pepper to taste

Instructions

1. Marinate the pork: In a bowl, mix soy sauce, grated ginger, minced garlic, and honey. Add pork chops, ensuring they’re well coated. Let sit for 15 minutes.
2. Heat the skillet: Place a large skillet over medium-high heat and add vegetable oil. Wait until the oil is shimmering, about 2 minutes.
3. Sear the chops: Add pork chops to the skillet. Cook for 4 minutes per side until golden brown. Remove and set aside.
4. Cook the bok choy: In the same skillet, add bok choy cut side down. Cook for 2 minutes until slightly charred. Flip and cook for another 2 minutes.
5. Deglaze the pan: Pour in chicken broth and scrape up any browned bits. Add red pepper flakes and return pork chops to the skillet.
6. Simmer to finish: Reduce heat to low. Cover and simmer for 5 minutes until pork is cooked through (145°F internal temp).

The pork chops come out juicy with a caramelized crust, while the bok choy stays crisp-tender, soaking up all that delicious sauce. Serve it over steamed rice or with a side of quinoa for a complete meal that’s anything but ordinary.

Cilantro Lime Pork Chop Skillet with Black Beans

Alright, let’s dive into making this Cilantro Lime Pork Chop Skillet with Black Beans that’s gonna knock your socks off. It’s the kind of dish that’s perfect for when you want something flavorful, hearty, and just a little bit zesty without spending all day in the kitchen.

Ingredients

• 4 bone-in pork chops, about 1 inch thick
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 lime, juiced and zested
• 1/4 cup fresh cilantro, chopped
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 cup chicken broth

Instructions

1. Season the pork: In a small bowl, mix together salt, black pepper, ground cumin, and garlic powder. Rub this mixture all over the pork chops.
2. Heat the skillet: Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Sear the chops: Add the pork chops to the skillet. Cook for about 4 minutes on each side, or until they develop a golden-brown crust. Tip: Don’t move them around too much to get that perfect sear.
4. Add the beans: Reduce the heat to medium. Pour in the black beans and chicken broth around the pork chops. Tip: The broth will deglaze the pan, picking up all those tasty browned bits.
5. Finish with zest: Sprinkle lime zest and juice over everything, then scatter the chopped cilantro on top. Tip: Fresh lime and cilantro add a bright, fresh finish that balances the richness of the pork.
6. Serve hot: Let the skillet sit off the heat for a minute to let the flavors meld, then serve directly from the skillet for a rustic touch.

The pork chops come out juicy with a hint of spice, while the black beans soak up all the lime and cilantro goodness. Try serving it over a bed of rice or with warm tortillas for a complete meal that’s bursting with flavor.

Conclusion

With 20 quick and flavorful pork chop skillet dinners, this roundup makes weeknight meals a breeze! Whether you’re craving something savory, sweet, or spicy, there’s a recipe here to satisfy. Give one (or a few!) a try, and let us know your favorites in the comments. Loved this list? Share it on Pinterest to inspire fellow home cooks. Happy skillet cooking!