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

Juicy pork chops seared to golden perfection and smothered in garlicky butter—this one-pan wonder is a weeknight hero.

Ingredients:

• 2 bone-in pork chops (about 1-inch thick)
• 1/2 lb fresh green beans, trimmed
• 3 tbsp unsalted butter, divided
• 1 tbsp olive oil
• 4 garlic cloves, minced
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chicken broth
• 1 tbsp fresh parsley, chopped

Instructions:

1. Pat pork chops dry and season evenly with smoked paprika, salt, and black pepper.
2. Heat olive oil and 1 tbsp butter in a large skillet over medium-high. Sear pork chops for 4–5 minutes per side until deeply golden. Transfer to a plate.
3. In the same skillet, melt remaining 2 tbsp butter. Add green beans and sauté for 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
4. Pour in chicken broth, scraping up any browned bits. Return pork chops to the skillet, nestling them into the green beans. Reduce heat to medium-low, cover, and cook for 5–7 minutes until pork reaches 145°F internally.
5. Sprinkle with parsley and serve immediately, spooning the garlic butter sauce over everything.

The quick pan sauce—infused with pork drippings and garlic—turns simple ingredients into something seriously luxurious. Tip: For extra flavor, rub the chops with the paprika-salt mix 30 minutes before cooking.

Honey Mustard Glazed Pork Chop Skillet

These honey mustard glazed pork chops are the perfect weeknight hero—sticky, savory, and ready in under 30 minutes with just one skillet.

• 4 bone-in pork chops (about 1-inch thick)
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1/4 cup honey
• 2 tbsp Dijon mustard
• 1 tbsp whole-grain mustard
• 2 cloves garlic, minced
• 1 tbsp apple cider vinegar
• 1 tbsp unsalted butter
• Fresh thyme sprigs (optional, for garnish)

1. Pat pork chops dry and season evenly with 1/2 tsp salt and 1/4 tsp black pepper.
2. Heat 1 tbsp olive oil in a large skillet over medium-high. Sear chops for 4–5 minutes per side until deeply golden. Transfer to a plate.
3. Reduce heat to medium. Add 1/4 cup honey, 2 tbsp Dijon mustard, 1 tbsp whole-grain mustard, 2 cloves minced garlic, and 1 tbsp apple cider vinegar to the skillet. Whisk until bubbly, about 1 minute.
4. Return chops to the skillet, spooning glaze over them. Simmer for 3–4 minutes until the sauce thickens and chops reach 145°F internally.
5. Swirl in 1 tbsp butter until glossy. Garnish with thyme if using.

The double-mustard glaze caramelizes into a sweet-tangy crust while keeping the pork juicy—no dry chops here!

Tip: Let the chops rest for 5 minutes before serving; the glaze will cling better.

Creamy Mushroom Pork Chop Skillet Dinner

This one-pan wonder delivers tender pork chops smothered in a rich, garlicky mushroom sauce—perfect for a cozy weeknight meal.

Ingredients:

• 4 bone-in pork chops (about 1-inch thick)
• 1 tbsp olive oil
• 8 oz cremini mushrooms, sliced
• 3 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1 tsp Dijon mustard
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Season pork chops with 1/2 tsp salt and 1/4 tsp black pepper. Sear for 4–5 minutes per side until golden brown. Transfer to a plate.
2. In the same skillet, add mushrooms and sauté for 5 minutes until softened. Stir in garlic and 1/2 tsp dried thyme; cook for 1 minute until fragrant.
3. Pour in chicken broth, scraping up browned bits. Simmer for 2 minutes, then stir in heavy cream and 1 tsp Dijon mustard. Return pork chops to the skillet, spooning sauce over them.
4. Reduce heat to low, cover, and simmer for 8–10 minutes until pork reaches 145°F internally. Garnish with fresh parsley before serving.

The magic here? The pan sauce thickens into a velvety blanket for the pork, with mushrooms adding earthy depth. Tip: For extra flavor, deglaze the skillet with a splash of white wine before adding the broth.

Lemon Herb Pork Chop Skillet with Asparagus

Juicy pork chops and crisp asparagus come together in a bright, herby lemon sauce—this one-pan wonder is weeknight magic.

Ingredients:

• 4 bone-in pork chops (about 1-inch thick)
• 1 lb asparagus, tough ends trimmed
• 3 tbsp olive oil, divided
• 1 tsp salt, divided
• 1/2 tsp black pepper
• 3 cloves garlic, minced
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh rosemary, chopped
• 1/2 cup chicken broth
• 2 tbsp lemon juice
• 1 tbsp butter
• Lemon slices, for garnish

Instructions:

1. Sear the chops: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season pork chops with 1/2 tsp salt and 1/2 tsp black pepper. Cook for 4–5 minutes per side until golden brown. Transfer to a plate.
2. Cook the asparagus: In the same skillet, add remaining 1 tbsp olive oil. Add asparagus and cook for 3 minutes, tossing occasionally. Push to one side.
3. Make the sauce: Add garlic, thyme, and rosemary to the skillet; sauté 30 seconds until fragrant. Pour in chicken broth and lemon juice, scraping up browned bits. Simmer 2 minutes.
4. Finish: Return pork chops to the skillet, nestling them into the asparagus. Swirl in butter and remaining 1/2 tsp salt. Spoon sauce over everything and cook 1–2 more minutes until pork reaches 145°F. Garnish with lemon slices.

The lemon-herb pan sauce doubles as a glossy glaze for the pork and a vibrant dressing for the asparagus—no extra dishes required!

Tip: For extra flavor, let the pork chops sit with the salt and pepper for 15 minutes before cooking.

Apple Cider Pork Chop Skillet with Sweet Potatoes

Juicy pork chops and caramelized sweet potatoes soak up the cozy flavors of apple cider and warm spices in this one-pan wonder.

Ingredients:

• 4 bone-in pork chops (about 1-inch thick)
• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 tbsp olive oil
• 1 tbsp butter
• 1/2 cup apple cider
• 2 tbsp maple syrup
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh thyme leaves (for garnish)

Instructions:

1. Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Season pork chops with 1/2 tsp salt and 1/4 tsp black pepper, then sear for 4–5 minutes per side until golden. Transfer to a plate.
2. In the same skillet, add sweet potatoes and cook for 5 minutes, stirring occasionally. Pour in 1/2 cup apple cider and 2 tbsp maple syrup, scraping up any browned bits. Stir in 1 tsp cinnamon and 1/2 tsp nutmeg.
3. Return pork chops to the skillet, nestling them into the sweet potatoes. Reduce heat to medium-low, cover, and simmer for 12–15 minutes until pork reaches 145°F and sweet potatoes are tender.
4. Garnish with 1 tbsp fresh thyme before serving.

The cider reduces into a glossy glaze that clings to every bite, balancing the pork’s savoriness with just the right touch of sweetness.

Tip: For extra depth, deglaze the pan with a splash of bourbon before adding the cider.

Spicy Cajun Pork Chop Skillet with Bell Peppers

These juicy pork chops get a bold kick from Cajun seasoning and sweet charred peppers—perfect for a quick weeknight dinner with serious flavor.

Ingredients:

• 4 bone-in pork chops (about 1-inch thick)
• 2 tbsp olive oil, divided
• 1 tbsp Cajun seasoning
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 small red onion, sliced
• 2 garlic cloves, minced
• 1/4 cup chicken broth
• 1 tbsp butter
• Fresh parsley, chopped (for garnish)

Instructions:

1. Pat pork chops dry, then rub with 1 tbsp olive oil, 1 tbsp Cajun seasoning, 1 tsp smoked paprika, 1/2 tsp salt, and 1/2 tsp black pepper.
2. Heat remaining 1 tbsp olive oil in a large skillet over medium-high. Sear chops for 4–5 minutes per side until deeply browned. Transfer to a plate.
3. In the same skillet, add bell peppers and onion. Cook for 5 minutes, stirring occasionally, until softened. Add garlic and cook for 30 seconds until fragrant.
4. Pour in 1/4 cup chicken broth to deglaze, scraping up browned bits. Stir in 1 tbsp butter until melted.
5. Return pork chops to the skillet, nestling them into the peppers. Reduce heat to low, cover, and simmer for 5 minutes until pork reaches 145°F internally.
6. Garnish with fresh parsley and serve hot.

The Cajun spice crust locks in the pork’s juices while the peppers soak up all the smoky, buttery pan sauce—no extra sides needed!

Tip: For extra heat, add a pinch of cayenne to the seasoning mix.

Balsamic Glazed Pork Chop Skillet with Brussels Sprouts

These juicy pork chops get a sticky-sweet balsamic glaze and crisp-tender Brussels sprouts—all cooked in one skillet for easy cleanup.

Ingredients:

• 2 bone-in pork chops (1-inch thick)
• 1 lb Brussels sprouts, halved
• 2 tbsp olive oil, divided
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 3 tbsp balsamic vinegar
• 2 tbsp honey
• 2 cloves garlic, minced
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Pat pork chops dry, season with 1/4 tsp salt and black pepper, then sear 4–5 minutes per side until golden. Transfer to a plate.
2. Add remaining 1 tbsp olive oil to the skillet. Toss in Brussels sprouts, cut-side down, and cook undisturbed 5 minutes until charred. Sprinkle with remaining 1/4 tsp salt and stir.
3. Reduce heat to medium. Push sprouts to the edges, add garlic and red pepper flakes to the center, and cook 30 seconds until fragrant. Stir in balsamic vinegar and honey, scraping up browned bits.
4. Return pork chops to the skillet, nestling them into the sprouts. Simmer 2–3 minutes, spooning glaze over the chops, until the sauce thickens and pork reaches 145°F internally.

The glaze caramelizes into a glossy coat on the pork, while the Brussels sprouts soak up just enough tangy sweetness to balance their earthy bite.

Tip: For extra-crispy sprouts, don’t overcrowd the skillet—work in batches if needed.

Teriyaki Pork Chop Skillet with Pineapple and Rice

Sweet, savory, and just a little tropical—this one-pan wonder brings juicy pork chops and caramelized pineapple together over fluffy rice for a weeknight dinner that feels special.

Ingredients:

• 4 bone-in pork chops (about 1 inch thick)
• 1 cup white rice, uncooked
• 1 ½ cups fresh pineapple chunks (or canned, drained)
• ½ cup teriyaki sauce (plus 2 tbsp for serving)
• 2 tbsp vegetable oil
• 1 tbsp minced garlic
• 1 tsp grated ginger
• ½ tsp black pepper
• 2 green onions, sliced (for garnish)

Instructions:

1. Cook rice according to package instructions; set aside.
2. Heat 1 tbsp vegetable oil in a large skillet over medium-high. Season pork chops with black pepper and sear for 4–5 minutes per side until browned. Transfer to a plate.
3. Add remaining 1 tbsp oil to the skillet. Sauté garlic and ginger for 30 seconds until fragrant. Add pineapple chunks and cook for 2–3 minutes until lightly caramelized.
4. Return pork chops to the skillet, pour ½ cup teriyaki sauce over everything, and simmer for 3–4 minutes until the pork reaches 145°F internally.
5. Serve pork and pineapple over rice, drizzled with reserved 2 tbsp teriyaki sauce and garnished with green onions.

The magic here? The pineapple’s natural sugars deepen into a sticky glaze, balancing the rich teriyaki for a flavor that’s bold but never heavy.

Tip: For extra char, broil the pineapple for 1–2 minutes before adding it to the skillet.

Rosemary Garlic Pork Chop Skillet with Carrots

Juicy pork chops seared to perfection with fragrant rosemary and garlic, then nestled alongside sweet roasted carrots—this one-pan wonder is weeknight magic.

Ingredients:

• 4 bone-in pork chops (about 1 inch thick)
• 1 lb carrots, peeled and cut into 2-inch sticks
• 3 tbsp olive oil, divided
• 4 garlic cloves, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ cup chicken broth

Instructions:

1. Preheat oven to 400°F. Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Season pork chops evenly with 1 tsp salt and ½ tsp black pepper. Sear for 3–4 minutes per side until deeply golden. Transfer to a plate.
2. In the same skillet, add remaining 1 tbsp olive oil, carrots, minced garlic, and rosemary. Toss to coat, scraping up browned bits. Cook for 2 minutes, then pour in ½ cup chicken broth.
3. Return pork chops to the skillet, nestling them into the carrots. Transfer to the oven and roast for 12–15 minutes, until pork reaches 145°F internally and carrots are tender.

The garlic and rosemary infuse the pork with earthy warmth, while the carrots soak up all the savory pan juices—no fancy techniques, just big flavor.

Tip: Let the pork rest for 5 minutes before serving to keep it extra juicy.

Smoky Paprika Pork Chop Skillet with Corn

Juicy pork chops meet sweet corn in this one-pan wonder, where smoky paprika brings warmth to every bite—perfect for weeknights when you crave big flavor with little fuss.

Ingredients:

• 2 bone-in pork chops (about 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 fresh or frozen corn kernels
• 1/4 cup chicken broth
• 1 tbsp chopped fresh parsley (optional)

Instructions:

1. Pat pork chops dry, then rub with 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Heat 1 tbsp olive oil in a large skillet over medium-high. Add pork chops; sear 4–5 minutes per side until golden-brown. Transfer to a plate.
3. In the same skillet, add corn and cook 2 minutes, stirring. Pour in 1/4 cup chicken broth, scraping up browned bits. Return pork chops to skillet, nestling them into the corn.
4. Reduce heat to medium-low, cover, and simmer 5–7 minutes until pork reaches 145°F internally. Garnish with parsley if using.

The magic here? The pork’s smoky crust mingles with the sweet corn and pan juices, creating a sauce you’ll want to spoon over everything. Tip: For extra char, let the corn sit undisturbed for 1 minute before stirring.

Maple Dijon Pork Chop Skillet with Broccoli

These juicy pork chops get a sweet-savory glaze and cozy up to tender broccoli in a one-pan meal that’s weeknight-easy but fancy enough for company.

Ingredients

• 4 bone-in pork chops (about 1-inch thick)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil, divided
• 3 cups broccoli florets
• 2 tbsp pure maple syrup
• 2 tbsp Dijon mustard
• 2 cloves garlic, minced
• 1/2 tsp smoked paprika
• 1/4 cup chicken broth

Instructions

1. Season pork chops evenly with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high. Sear chops for 3–4 minutes per side until golden, then transfer to a plate.
2. Add remaining 1 tbsp olive oil to the skillet. Toss in broccoli and cook for 2 minutes, stirring occasionally. Push broccoli to the edges.
3. Whisk together maple syrup, Dijon, garlic, and smoked paprika. Pour into the skillet’s center and let bubble for 30 seconds. Add chicken broth, stirring to scrape up browned bits.
4. Return pork chops to the skillet, nestling them into the sauce. Simmer for 4–5 minutes, spooning sauce over the chops, until pork reaches 145°F and broccoli is crisp-tender.

The magic here? The glaze reduces to a sticky, caramelized finish while keeping the pork super moist. Serve with crusty bread to swipe up every last drop.

Tip: For extra flavor, let the chops marinate in the maple-Dijon mix for 30 minutes before cooking (reduce syrup to 1 tbsp in step 3 to avoid over-sweetness).

Thai Chili Pork Chop Skillet with Coconut Rice

This one-pan wonder packs bold Thai flavors into juicy pork chops and fragrant coconut rice—perfect for a weeknight dinner that feels special.

Ingredients:

• 2 bone-in pork chops (about 1 inch thick)
• 1 cup jasmine rice
• 1 (13.5 oz) can coconut milk
• 3 tbsp Thai sweet chili sauce
• 2 tbsp soy sauce
• 1 tbsp lime juice
• 1 tbsp minced garlic
• 1 tsp grated ginger
• 1 tbsp vegetable oil
• 1/4 tsp salt
• 2 tbsp chopped cilantro (for garnish)

Instructions:

1. In a large skillet, heat 1 tbsp vegetable oil over medium-high. Season pork chops with 1/4 tsp salt and sear for 4–5 minutes per side until golden. Transfer to a plate.
2. In the same skillet, sauté 1 tbsp minced garlic and 1 tsp grated ginger for 30 seconds. Add 1 cup jasmine rice, stirring to coat.
3. Pour in 1 can coconut milk, 3 tbsp Thai sweet chili sauce, and 2 tbsp soy sauce. Bring to a simmer, then nestle pork chops into the rice. Cover, reduce heat to low, and cook for 18 minutes.
4. Uncover, drizzle pork with 1 tbsp lime juice, and let rest for 5 minutes. Garnish with 2 tbsp chopped cilantro.

The magic here? The pork juices mingle with the coconut rice as it cooks, making every bite rich and savory-sweet.

Tip: For extra crunch, top with toasted coconut flakes or sliced jalapeños.

Cheesy Pork Chop Skillet with Spinach and Tomatoes

This one-pan wonder delivers juicy pork chops smothered in melty cheese, bright tomatoes, and garlicky spinach—a weeknight hero ready in 30 minutes!

Ingredients:

• 4 bone-in pork chops (1 inch thick)
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 3 cloves garlic, minced
• 1 pint cherry tomatoes, halved
• 4 cups fresh spinach
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Season pork chops with 1 tsp salt and 1/2 tsp black pepper. Sear for 4–5 minutes per side until golden, then transfer to a plate.
2. In the same skillet, sauté garlic for 30 seconds until fragrant. Add cherry tomatoes and cook for 2 minutes until softened. Stir in spinach and cook just until wilted, about 1 minute.
3. Return pork chops to the skillet, nestling them into the veggies. Sprinkle with mozzarella and Parmesan, then cover and cook on low for 3–4 minutes until cheese melts.

The juicy pork and gooey cheese pair perfectly with the tangy tomatoes, while the spinach adds a fresh bite—no bland chops here!

Tip: For extra flavor, rub chops with 1/2 tsp smoked paprika before searing.

Pesto Pork Chop Skillet with Zucchini Noodles

This one-pan wonder combines juicy pork chops with fresh zucchini noodles and a vibrant pesto sauce—ready in under 30 minutes for a fuss-free weeknight win.

Ingredients:

• 2 bone-in pork chops (about 1 inch thick)
• 2 medium zucchinis, spiralized into noodles (about 4 cups)
• 2 tbsp olive oil, divided
• 1/4 cup basil pesto (store-bought or homemade)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1 tbsp grated Parmesan cheese
• 1 tbsp pine nuts, toasted (optional)

Instructions:

1. Season pork chops evenly with 1/4 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add pork chops and cook for 4–5 minutes per side, until golden and internal temperature reaches 145°F. Transfer to a plate.
3. In the same skillet, add remaining 1 tbsp olive oil and zucchini noodles. Toss for 2–3 minutes until just tender but still crisp.
4. Remove skillet from heat, stir in pesto and remaining 1/4 tsp salt until noodles are coated. Return pork chops to the skillet and drizzle with any accumulated juices.
5. Sprinkle with Parmesan and pine nuts (if using) before serving.

The pesto clings beautifully to the zucchini noodles, while the pan-seared pork chops stay wonderfully juicy—a restaurant-worthy meal without the cleanup.

Tip: For extra flavor, spoon a little pesto over the pork chops while they rest.

Brown Sugar Glazed Pork Chop Skillet with Apples

These brown sugar-glazed pork chops with apples are a sweet-savory dream—caramelized fruit and juicy meat come together in one skillet for a fuss-free weeknight win.

• 4 bone-in pork chops (about 1 inch thick)
• 2 tbsp olive oil, divided
• 2 medium apples (like Honeycrisp or Granny Smith), sliced into ½-inch wedges
• 1 small yellow onion, thinly sliced
• 3 tbsp packed brown sugar
• 2 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• ½ tsp garlic powder
• ½ tsp smoked paprika
• 1 tsp kosher salt
• ½ tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Pat pork chops dry and season with 1 tsp salt and ½ tsp black pepper. Sear for 4–5 minutes per side until golden-brown. Transfer to a plate.
2. Add remaining 1 tbsp olive oil to the skillet. Sauté onion and apples for 4 minutes until slightly softened.
3. Whisk together 3 tbsp brown sugar, 2 tbsp apple cider vinegar, 1 tsp Dijon mustard, ½ tsp garlic powder, and ½ tsp smoked paprika. Pour over the apples and stir to coat.
4. Return pork chops to the skillet, nestling them into the apples. Simmer for 3–4 minutes, spooning glaze over the chops, until they reach 145°F internally.
5. Garnish with parsley and serve hot.

The magic here? The glaze reduces into a sticky, glossy sauce that clings to every bite—no extra thickening needed.

Tip: For extra depth, deglaze the skillet with ¼ cup apple cider before adding the glaze ingredients.

Garlic Parmesan Pork Chop Skillet with Cauliflower

Juicy pork chops and tender cauliflower come together in this one-pan wonder, smothered in a rich garlic-Parmesan sauce that’ll have everyone asking for seconds.

Ingredients:

• 4 bone-in pork chops (about 1-inch thick)
• 1 small head cauliflower, cut into florets
• 3 tbsp olive oil, divided
• 1 tsp salt, divided
• 1/2 tsp black pepper, divided
• 4 cloves garlic, minced
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tbsp chopped fresh parsley

Instructions:

1. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season pork chops with 1/2 tsp salt and 1/4 tsp black pepper. Sear for 4–5 minutes per side until golden brown. Transfer to a plate.
2. Add remaining 1 tbsp olive oil to the skillet. Toss in cauliflower florets and cook for 5 minutes, stirring occasionally, until lightly charred. Sprinkle with remaining 1/2 tsp salt and 1/4 tsp black pepper.
3. Push cauliflower to one side, add minced garlic, and sauté for 30 seconds until fragrant. Pour in chicken broth to deglaze the pan, scraping up any browned bits.
4. Stir in heavy cream and Parmesan cheese, simmering for 2–3 minutes until the sauce thickens slightly. Return pork chops to the skillet, spooning sauce over them. Cook for another 2 minutes to heat through.
5. Garnish with fresh parsley and serve immediately.

The crispy-edged pork chops soak up the creamy garlic-Parmesan sauce, while the cauliflower adds just the right bite—no side dish needed!

Tip: For extra depth, sprinkle a pinch of red pepper flakes into the sauce with the garlic.

BBQ Pork Chop Skillet with Roasted Potatoes

Juicy pork chops and crispy potatoes come together in this one-pan wonder, smothered in a sticky-sweet BBQ glaze 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, divided
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp salt, divided
• 1/2 tsp black pepper
• 1/2 cup BBQ sauce
• 1 tbsp honey
• 1 tbsp apple cider vinegar
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Preheat oven to 400°F. Toss potatoes with 1 tbsp olive oil, 1/2 tsp salt, smoked paprika, and garlic powder. Spread in a single layer on one side of a large cast-iron skillet.
2. Roast potatoes for 15 minutes. Meanwhile, heat remaining 1 tbsp olive oil in a separate pan over medium-high. Season pork chops with remaining 1/2 tsp salt and black pepper. Sear for 3 minutes per side until golden.
3. In a small bowl, whisk BBQ sauce, honey, and apple cider vinegar. Move potatoes to one side of the skillet, add pork chops, and brush generously with sauce.
4. Return skillet to oven and bake for 10–12 minutes, until pork reaches 145°F and potatoes are crispy. Garnish with parsley before serving.

The magic here? The BBQ glaze caramelizes into a glossy crust while the potatoes soak up all those smoky pan drippings—no flavor left behind!

Tip: For extra-crispy potatoes, parboil them for 5 minutes before roasting.

Tomato Basil Pork Chop Skillet with Orzo

This one-pan wonder combines juicy pork chops with tender orzo, sweet tomatoes, and fresh basil for a meal that’s as vibrant as it is comforting.

Ingredients:

• 4 bone-in pork chops (about 1-inch thick)
• 1 tbsp olive oil
• 1 tsp kosher salt, divided
• ½ tsp black pepper
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1 cup orzo pasta
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 ½ cups chicken broth
• ¼ cup chopped fresh basil
• ½ tsp red pepper flakes (optional)

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Season pork chops with ½ tsp salt and black pepper. Sear for 4–5 minutes per side until golden brown. Transfer to a plate.
2. In the same skillet, sauté onion for 3 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
3. Stir in orzo, diced tomatoes (with juices), chicken broth, remaining ½ tsp salt, and red pepper flakes (if using). Bring to a simmer.
4. Nestle pork chops into the orzo mixture. Cover, reduce heat to low, and cook for 12–15 minutes until orzo is tender and pork reaches 145°F internally.
5. Remove from heat, sprinkle with fresh basil, and let rest for 5 minutes before serving.

The orzo soaks up all the savory pan juices, creating a risotto-like texture without the fuss—perfect for impressing guests on a weeknight.

Tip: For extra richness, stir in a pat of butter at the end.

Soy Ginger Pork Chop Skillet with Bok Choy

These juicy pork chops soak up a sweet-savory soy-ginger glaze while tender bok choy wilts into the pan—perfect for a quick, flavor-packed weeknight dinner.

Ingredients:

• 4 bone-in pork chops (about 1-inch thick)
• 1 tbsp neutral oil (like avocado or vegetable)
• 3 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp grated fresh ginger
• 2 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 4 baby bok choy, halved lengthwise
• 1 tbsp toasted sesame oil
• 1 tbsp sesame seeds (for garnish)

Instructions:

1. Heat neutral oil in a large skillet over medium-high. Sear pork chops for 4–5 minutes per side until deeply browned. Transfer to a plate.
2. In the same skillet, stir together soy sauce, honey, ginger, garlic, and red pepper flakes. Simmer 1 minute until fragrant.
3. Return pork chops to the skillet, spooning sauce over them. Add bok choy around the edges, cut-side down. Cover and cook 5 minutes until bok choy stems are tender and pork reaches 145°F.
4. Drizzle with sesame oil and sprinkle with sesame seeds before serving.

The glaze caramelizes into a sticky, glossy coat on the pork, while the bok choy stays crisp-tender—no extra sides needed!

Tip: For extra depth, marinate the pork chops in half the sauce for 30 minutes before cooking.

Cilantro Lime Pork Chop Skillet with Black Beans

Cilantro Lime Pork Chop Skillet with Black Beans

Bright, zesty, and packed with protein, this one-pan wonder brings restaurant-quality flavor to your weeknight dinner rotation.

Ingredients:

• 4 bone-in pork chops (about 1-inch thick)
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 lime, juiced (about 2 tbsp) + wedges for serving
• 1/4 cup chopped fresh cilantro
• 1 (15 oz) can black beans, drained and rinsed
• 1/2 cup chicken broth
• 2 garlic cloves, minced

Instructions:

1. Pat pork chops dry and rub with cumin, smoked paprika, salt, and pepper.
2. Heat olive oil in a large skillet over medium-high. Sear pork chops for 4–5 minutes per side until golden (they’ll finish cooking later). Transfer to a plate.
3. In the same skillet, sauté garlic for 30 seconds until fragrant. Add black beans and chicken broth, scraping up browned bits. Simmer for 2 minutes.
4. Return pork chops to skillet, nestling them into the beans. Cover and cook for 5–7 minutes until pork reaches 145°F internally.
5. Remove from heat. Drizzle with lime juice and sprinkle cilantro over everything. Serve with lime wedges.

The tangy lime cuts through the smoky pork, while the creamy beans soak up all the pan juices—no side dish needed!

Tip: For extra depth, char the lime halves cut-side down in the skillet before juicing.

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!