20 Flavorful Quick Pork Chop Recipes Savory

Busy weeknights call for quick, delicious dinners—and pork chops are here to save the day! Whether you’re craving crispy pan-seared perfection, sticky-sweet glazes, or cozy herb-infused flavors, we’ve rounded up 20 mouthwatering recipes that deliver big taste in minimal time. From weeknight staples to weekend-worthy dishes, these pork chop ideas will keep your meals exciting and effortless. Ready to dig in? Let’s get cooking!

Garlic Butter Pork Chops

These juicy garlic butter pork chops are seared to golden perfection and smothered in a rich, aromatic sauce—weeknight dinner just got a major upgrade.

Ingredients:

• 4 bone-in pork chops (about 1-inch thick)
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 3 tbsp unsalted butter
• 4 garlic cloves, minced
• 1 tsp dried thyme
• 1/4 cup chicken broth
• 1 tbsp chopped fresh parsley

Instructions:

1. Pat pork chops dry and season both sides with 1 tsp salt and 1/2 tsp black pepper.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear pork chops for 4–5 minutes per side until golden brown. Transfer to a plate.
3. Reduce heat to medium and melt 3 tbsp butter in the same skillet. Add 4 minced garlic cloves and 1 tsp dried thyme, sautéing for 30 seconds until fragrant.
4. Pour in 1/4 cup chicken broth, scraping up any browned bits. Return pork chops to the skillet, spooning the garlic butter sauce over them. Cook for 1–2 more minutes until heated through.
5. Sprinkle with 1 tbsp chopped parsley before serving.

The magic here? That buttery garlic sauce clings to every bite, turning simple chops into something seriously restaurant-worthy.

Tip: Let the pork chops rest for 5 minutes after cooking—this keeps them extra juicy.

Honey Glazed Pork Chops

These juicy pork chops get a glossy, sweet-savory finish thanks to a sticky honey glaze—perfect for a quick weeknight dinner with minimal cleanup.

Ingredients:

• 4 bone-in pork chops (about 1-inch thick)
• 2 tbsp olive oil
• 1/4 cup honey
• 2 tbsp soy sauce
• 1 tbsp apple cider vinegar
• 2 cloves garlic, minced
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Pat pork chops dry with paper towels. Heat olive oil in a large skillet over medium-high heat.
2. Season pork chops evenly with salt, black pepper, and smoked paprika. Sear for 4–5 minutes per side until deeply golden. Transfer to a plate.
3. In the same skillet, reduce heat to medium. Add minced garlic and sauté for 30 seconds until fragrant. Stir in honey, soy sauce, and apple cider vinegar, scraping up any browned bits.
4. Return pork chops to the skillet, spooning glaze over them. Cook for 2–3 more minutes, flipping once, until the glaze thickens and coats the chops.

The magic here? The glaze caramelizes into a lacquered finish while keeping the pork tender—no fancy techniques required.

Tip: Let the chops rest for 5 minutes before serving so the juices redistribute.

Lemon Herb Pork Chops

These juicy pork chops get a bright, herby kick from fresh lemon and garlic—perfect for a quick weeknight dinner that feels special.

Ingredients:

• 4 bone-in pork chops (about 1 inch thick)
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• 1 tsp salt
• 1/2 tsp black pepper
• Zest and juice of 1 lemon
• 1/4 cup chicken broth

Instructions:

1. Pat pork chops dry with paper towels. Heat olive oil in a large skillet over medium-high heat.
2. Season pork chops evenly with salt and black pepper. Sear for 4–5 minutes per side until deeply golden. Transfer to a plate.
3. Reduce heat to medium. Add minced garlic, rosemary, and thyme to the skillet; sauté for 30 seconds until fragrant.
4. Pour in chicken broth and lemon juice, scraping up any browned bits. Simmer for 2 minutes until slightly reduced.
5. Return pork chops to the skillet, spooning the sauce over them. Cook for 1–2 more minutes until warmed through. Sprinkle with lemon zest before serving.

The lemon-herb pan sauce doubles down on flavor, turning simple chops into something restaurant-worthy without fuss.

Tip: Let the chops rest for 5 minutes after cooking—this keeps them extra juicy.

Balsamic Pork Chops with Rosemary

These balsamic pork chops with rosemary are juicy, tangy, and packed with herbaceous flavor—perfect for a quick yet impressive weeknight dinner.

• 4 bone-in pork chops (about 1-inch thick)
• 2 tbsp olive oil
• 3 tbsp balsamic vinegar
• 2 tbsp honey
• 2 garlic cloves, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp kosher salt
• ½ tsp black pepper

1. In a small bowl, whisk together 2 tbsp olive oil, 3 tbsp balsamic vinegar, 2 tbsp honey, 2 minced garlic cloves, 1 tbsp rosemary, 1 tsp salt, and ½ tsp black pepper.
2. Pat pork chops dry, then coat them evenly with the marinade. Let sit at room temperature for 15 minutes (or up to 1 hour in the fridge).
3. Heat a large skillet over medium-high heat. Sear pork chops for 4–5 minutes per side, basting occasionally with the pan juices, until internal temperature reaches 145°F.
4. Transfer chops to a plate, tent with foil, and rest for 5 minutes before serving.

The sweet-tart glaze caramelizes beautifully on the pork, while the rosemary adds a woodsy aroma that makes this dish feel restaurant-worthy.

Tip: For extra depth, deglaze the pan with a splash of chicken broth after cooking and drizzle over the chops.

Pan-Seared Pork Chops with Apples

These juicy pork chops with caramelized apples are a cozy weeknight winner—sweet, savory, and ready in under 30 minutes.

Ingredients

• 2 bone-in pork chops (about 1 inch thick)
• 1 tbsp olive oil
• 1 tbsp butter
• 1 large apple (like Honeycrisp or Granny Smith), thinly sliced
• 1 small yellow onion, thinly sliced
• 2 tbsp brown sugar
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup apple cider or chicken broth

Instructions

1. Season pork chops evenly with 1/2 tsp salt and 1/4 tsp black pepper.
2. Heat olive oil in a large skillet over medium-high heat. Sear pork chops for 4–5 minutes per side until golden and internal temperature reaches 145°F. Transfer to a plate.
3. In the same skillet, melt butter over medium heat. Add apples, onion, brown sugar, and cinnamon. Cook for 5 minutes, stirring often, until softened and caramelized.
4. Pour in apple cider, scraping up any browned bits. Simmer for 2 minutes until slightly thickened.
5. Return pork chops to the skillet, spooning apples over them. Warm through for 1 minute.

The trick? Letting the apples soak up the pork’s savory drippings—it’s a flavor match made in heaven.

Tip: For extra depth, add a splash of Dijon mustard to the sauce.

BBQ Pork Chops with Pineapple

These juicy pork chops get a sweet-and-smoky upgrade with caramelized pineapple and tangy barbecue sauce—perfect for a weeknight dinner that feels special.

Ingredients:

• 4 bone-in pork chops (1 inch thick)
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup barbecue sauce
• 1 fresh pineapple, cored and cut into 1/2-inch rings
• 2 tbsp brown sugar

Instructions:

1. Preheat grill or grill pan to medium-high heat (about 400°F). Pat pork chops dry, then rub with 1 tbsp olive oil and season evenly with 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Grill pork chops for 5 minutes per side. Brush with 1/2 cup barbecue sauce, flip, and cook 2 more minutes until glazed and internal temperature reaches 145°F.
3. Meanwhile, grill pineapple rings for 3 minutes per side. Sprinkle with 2 tbsp brown sugar during the last minute to caramelize.
4. Serve chops topped with grilled pineapple and extra 1/2 cup barbecue sauce for dipping.

The smoky char on the pork pairs magically with the sticky-sweet pineapple—it’s like a tropical barbecue on your plate!

Tip: For extra flavor, marinate the chops in 1/2 cup barbecue sauce + 1 tbsp lime juice for 30 minutes before grilling.

Cajun Spiced Pork Chops

These juicy pork chops pack a punch with bold Cajun flavors and come together in under 30 minutes—perfect for weeknights when you crave something spicy and satisfying.

Ingredients:

• 4 bone-in pork chops (about 1-inch thick)
• 2 tbsp olive oil
• 1 tbsp Cajun seasoning
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp butter
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Pat the pork chops dry with paper towels. In a small bowl, mix together 1 tbsp Cajun seasoning, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Rub the spice blend evenly over both sides of the pork chops.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Once hot, add the pork chops and cook for 4–5 minutes per side, until deeply browned and cooked through (internal temperature should reach 145°F).
3. Reduce heat to low, add 1 tbsp butter to the skillet, and let it melt while basting the pork chops with the pan juices for 1 minute.
4. Transfer to a plate, sprinkle with 2 tbsp chopped parsley, and let rest for 5 minutes before serving.

The smoky, spicy crust locks in the pork’s natural juices, making every bite tender and flavorful. Serve with a cool cucumber salad to balance the heat.

Tip: For extra kick, add a pinch of cayenne to the spice rub!

Maple Dijon Pork Chops

These juicy pork chops get a sweet-savory kick from a sticky maple-Dijon glaze—perfect for a quick weeknight dinner that feels special.

Ingredients:

• 4 bone-in pork chops (about 1-inch thick)
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup pure maple syrup
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 clove garlic, minced
• 1/2 tsp smoked paprika

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 with 1/2 tsp salt and 1/4 tsp black pepper, then sear for 3 minutes per side until golden. Transfer to a plate.
2. In a small bowl, whisk together 1/4 cup maple syrup, 2 tbsp Dijon mustard, 1 tbsp apple cider vinegar, 1 minced garlic clove, and 1/2 tsp smoked paprika. Pour into the skillet and simmer for 1 minute, scraping up browned bits.
3. Return pork chops to the skillet, spooning glaze over them. Transfer to the oven and bake for 8–10 minutes, until internal temperature reaches 145°F. Let rest 5 minutes before serving.

The glaze caramelizes into a glossy, finger-licking coating that balances tangy mustard with deep maple sweetness. Tip: For extra flavor, brush reserved glaze over the chops right before serving.

Pork Chops with Mushroom Gravy

Juicy pork chops smothered in a rich, earthy mushroom gravy—this is comfort food at its finest, ready in under 30 minutes!

Ingredients:

• 4 bone-in pork chops (about 1-inch thick)
• 1 tbsp olive oil
• 1 tbsp butter
• 8 oz cremini mushrooms, sliced
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp all-purpose flour
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1 tsp Worcestershire sauce
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Season pork chops with 1/2 tsp salt and 1/4 tsp black pepper. Heat olive oil in a large skillet over medium-high heat. Sear chops for 4–5 minutes per side until golden brown. Transfer to a plate.
2. In the same skillet, melt butter. Add mushrooms and onion, sautéing for 5 minutes until softened. Stir in garlic and dried thyme, cooking for 30 seconds until fragrant.
3. Sprinkle flour over the mixture, stirring to coat. Pour in chicken broth, scraping up any browned bits. Simmer for 2 minutes until slightly thickened.
4. Reduce heat to low, then stir in heavy cream and Worcestershire sauce. Return pork chops to the skillet, spooning gravy over them. Simmer for 3–4 minutes until chops are cooked through (145°F internal temp).

The silky gravy clings perfectly to the tender pork, with mushrooms adding a savory depth that’ll have everyone reaching for seconds.

Tip: For extra flavor, deglaze the pan with a splash of white wine before adding the broth.

Teriyaki Pork Chops

Ingredients:

• 4 bone-in pork chops (about 1 inch thick)
• 1/4 cup soy sauce
• 3 tbsp honey
• 2 tbsp rice vinegar
• 1 tbsp minced garlic
• 1 tsp grated ginger
• 1 tbsp vegetable oil
• 1 tbsp sesame seeds (for garnish)
• 2 sliced green onions (for garnish)

Instructions:

1. In a bowl, whisk together 1/4 cup soy sauce, 3 tbsp honey, 2 tbsp rice vinegar, 1 tbsp minced garlic, and 1 tsp grated ginger to make the teriyaki sauce.
2. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Sear the pork chops for 3–4 minutes per side until deeply browned.
3. Pour the sauce over the chops, reduce heat to medium-low, and simmer for 5–6 minutes, flipping once, until the sauce thickens and the pork reaches 145°F internally.
4. Garnish with 1 tbsp sesame seeds and sliced green onions before serving.

The magic here? Letting the sauce reduce into a glossy glaze that clings to every bite. Serve over steamed rice to soak up the extra goodness.

Tip: For extra caramelization, spoon the reducing sauce over the chops as they simmer.

Pork Chops with Garlic and Thyme

These juicy pork chops are seared to golden perfection and infused with fragrant garlic and earthy thyme—a simple yet elegant weeknight dinner.

Ingredients:

• 4 bone-in pork chops (about 1-inch thick)
• 2 tbsp olive oil
• 4 garlic cloves, minced
• 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ cup low-sodium chicken broth
• 1 tbsp unsalted butter

Instructions:

1. Pat the pork chops dry with paper towels. Season both sides evenly with 1 tsp kosher salt and ½ tsp black pepper.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sear the pork chops for 4–5 minutes per side until deeply golden. Transfer to a plate.
3. Reduce heat to medium. Add 4 minced garlic cloves and 1 tbsp fresh thyme leaves (or 1 tsp dried thyme) to the skillet. Sauté for 30 seconds until fragrant.
4. Pour in ½ cup chicken broth, scraping up any browned bits. Simmer for 2 minutes, then stir in 1 tbsp butter until melted.
5. Return the pork chops to the skillet, spooning the sauce over them. Cook for 1–2 more minutes to warm through.

The garlic-thyme pan sauce is the star here—it’s rich, aromatic, and clings perfectly to each tender bite.

Tip: For extra flavor, let the pork chops rest at room temperature for 15 minutes before cooking.

Spicy Sriracha Pork Chops

These juicy pork chops pack a punch with a sticky-sweet sriracha glaze—perfect for when you crave heat with a hint of caramelized goodness.

Ingredients:

• 4 bone-in pork chops (about 1 inch thick)
• 2 tbsp olive oil
• 1/4 cup sriracha sauce
• 2 tbsp honey
• 1 tbsp soy sauce
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

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 with 1/2 tsp salt and 1/4 tsp black pepper, then sear for 3 minutes per side until golden. Transfer to a plate.
2. In a small bowl, whisk together 1/4 cup sriracha sauce, 2 tbsp honey, 1 tbsp soy sauce, and 1 tsp garlic powder. Pour into the skillet and simmer for 1 minute, scraping up browned bits.
3. Return pork chops to the skillet, turning to coat in the glaze. Transfer to the oven and bake for 8–10 minutes, until internal temperature reaches 145°F.
4. Let rest for 5 minutes before serving, spooning extra glaze over the top.

The magic here? The glaze caramelizes into a glossy, spicy-sweet crust while keeping the pork tender. Tip: For extra kick, add a pinch of red pepper flakes to the glaze!

Pork Chops with Mustard Cream Sauce

These juicy pork chops smothered in a tangy mustard cream sauce are a weeknight hero—rich enough to impress but ready in under 30 minutes.

• 4 bone-in pork chops (about 1-inch thick)
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 small shallot, minced (about 2 tbsp)
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 2 tbsp Dijon mustard
• 1 tbsp whole-grain mustard
• 1 tbsp chopped fresh parsley

1. Pat pork chops dry and season with 1 tsp kosher salt and 1/2 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear chops for 4–5 minutes per side until golden and cooked through (145°F internal temp). Transfer to a plate.
2. In the same skillet, sauté shallot for 1 minute until soft. Add garlic and cook 30 seconds until fragrant.
3. Pour in 1/2 cup chicken broth, scraping up browned bits. Simmer 2 minutes until reduced by half. Whisk in 1/2 cup heavy cream, 2 tbsp Dijon mustard, and 1 tbsp whole-grain mustard. Cook 2–3 minutes until slightly thickened.
4. Return pork chops to the skillet, spooning sauce over them. Simmer 1 minute to warm through. Sprinkle with parsley before serving.

The double-hit of mustards gives this sauce a punchy depth that balances the creamy richness—no bland gravy here! Tip: For extra flavor, let the chops rest in the sauce off the heat for 5 minutes before serving.

Pork Chops with Sweet Chili Glaze

These juicy pork chops get a sticky-sweet kick from a simple glaze that caramelizes beautifully in the pan—perfect for a quick weeknight dinner with big flavor.

Ingredients:

• 4 bone-in pork chops (about 1 inch thick)
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1/3 cup sweet chili sauce
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp minced garlic
• 1 tsp grated fresh ginger
• 1 tbsp chopped cilantro (for garnish)

Instructions:

1. Pat pork chops dry and season evenly with 1/2 tsp kosher salt and 1/4 tsp black pepper.
2. Heat 1 tbsp olive oil in a large skillet over medium-high. Sear pork chops for 4–5 minutes per side until deeply golden (reduce heat if browning too quickly). Transfer to a plate.
3. In the same skillet, whisk together 1/3 cup sweet chili sauce, 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp minced garlic, and 1 tsp grated ginger. Simmer for 1 minute until bubbly.
4. Return pork chops to the skillet, spooning glaze over them. Cook for 2–3 more minutes, flipping once, until glazed and internal temperature reaches 145°F.
5. Garnish with 1 tbsp chopped cilantro before serving.

The magic here? The glaze doubles as a marinade-infuser and a glossy finish—no extra steps needed. Serve with steamed rice to soak up every last drop.

Tip: For extra caramelization, brush a thin layer of glaze on the chops during the last minute of cooking and let it sizzle untouched.

Pork Chops with Balsamic Reduction

These juicy pork chops get a glossy, tangy-sweet finish from a quick balsamic reduction—elevating a weeknight staple to something special.

Ingredients

• 4 bone-in pork chops (about 1 inch thick)
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 tbsp olive oil
• ½ cup balsamic vinegar
• 2 tbsp honey
• 2 garlic cloves, minced
• 1 tbsp butter
• 1 tsp fresh thyme leaves (or ½ tsp dried)

Instructions

1. Pat pork chops dry and season both sides with 1 tsp salt and ½ 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 golden and internal temp reaches 145°F. Transfer to a plate.
3. Reduce heat to medium. Add ½ cup balsamic vinegar, 2 tbsp honey, and 2 minced garlic cloves to the skillet. Simmer 3–4 minutes, stirring, until slightly thickened.
4. Whisk in 1 tbsp butter and 1 tsp thyme leaves until glossy. Return chops to the skillet, turning to coat in the sauce. Serve immediately.

The reduction’s caramelized depth balances the pork’s richness—no fancy ingredients required!

Tip: For extra flavor, rub chops with a pinch of smoked paprika before searing.

Pork Chops with Herb Crust

These juicy pork chops get a crispy, flavorful upgrade with a golden herb crust—perfect for a weeknight dinner that feels special.

Ingredients:

• 4 bone-in pork chops (1-inch thick)
• 1/2 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh thyme
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1 tbsp Dijon mustard

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a bowl, mix 1/2 cup panko breadcrumbs, 1/4 cup Parmesan, 2 tbsp parsley, 1 tbsp thyme, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Brush pork chops with 1 tbsp Dijon mustard, then press the herb mixture onto both sides to coat.
4. Heat 2 tbsp olive oil in a large skillet over medium-high. Sear chops for 3 minutes per side until golden.
5. Transfer to the baking sheet and bake for 10–12 minutes, until internal temperature reaches 145°F.

The herb crust locks in moisture while adding a satisfying crunch—no dry pork chops here! Serve with roasted veggies for a complete meal.

Tip: For extra crispiness, broil for the last 1–2 minutes (watch closely!).

Pork Chops with Caramelized Onions

These juicy pork chops smothered in sweet, golden caramelized onions are a weeknight hero—simple enough for busy days but flavorful enough to impress.

Ingredients:

• 4 bone-in pork chops (about 1-inch thick)
• 2 large yellow onions, thinly sliced
• 2 tbsp olive oil, divided
• 2 tbsp unsalted butter
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper, divided
• 1 tbsp brown sugar
• 1 tbsp balsamic vinegar
• 1/2 cup chicken broth
• 1 tsp fresh thyme leaves

Instructions:

1. Season pork chops 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 golden brown. Transfer to a plate.
3. Reduce heat to medium-low. Add remaining 1 tbsp olive oil and butter to the skillet. Stir in onions, remaining 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 10 minutes, stirring occasionally.
4. Sprinkle brown sugar over onions, add balsamic vinegar, and cook 5 more minutes until deeply caramelized.
5. Pour in chicken broth, scraping up browned bits. Return chops to the skillet, nestling them into the onions. Simmer for 3–4 minutes until pork reaches 145°F. Sprinkle with thyme.

The magic here? The onions melt into a jammy, tangy-sweet glaze that clings to every bite of pork. Tip: For extra tenderness, let the chops rest for 5 minutes before serving—they’ll soak up even more onion goodness.

Pork Chops with Tomato Basil Sauce

Juicy pork chops smothered in a bright, herb-packed tomato sauce—this dish feels fancy but comes together in under 30 minutes.

Ingredients:

• 4 boneless pork chops (about 1-inch thick)
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes, undrained
• 1/4 cup chopped fresh basil
• 1 tsp sugar
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Season pork chops 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 heat. Sear pork chops for 4–5 minutes per side until golden brown. Transfer to a plate.
3. In the same skillet, sauté 2 cloves garlic for 30 seconds until fragrant. Stir in 1 can diced tomatoes, 1/4 cup basil, 1 tsp sugar, 1/2 tsp oregano, and 1/4 tsp red pepper flakes (if using). Simmer for 5 minutes.
4. Return pork chops to the skillet, spooning sauce over them. Cook for 2–3 more minutes until pork reaches 145°F internally.

The tangy-sweet tomato sauce clings perfectly to the seared chops, while the fresh basil adds a pop of summer flavor. Tip: For extra richness, swirl in a pat of butter at the end!

Pork Chops with Cranberry Glaze

These juicy pork chops get a sweet-tart upgrade with a glossy cranberry glaze that’s as easy as it is impressive—perfect for weeknights or holiday dinners.

Ingredients:

• 4 bone-in pork chops (about 1-inch thick)
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup fresh or frozen cranberries
• 1/4 cup maple syrup
• 2 tbsp balsamic vinegar
• 1 tbsp Dijon mustard
• 1/2 tsp garlic powder
• 1/4 tsp dried thyme

Instructions:

1. Preheat oven to 375°F. Season pork chops evenly with 1/2 tsp salt and 1/4 tsp black pepper.
2. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Sear pork chops for 3 minutes per side until golden, then transfer to a plate.
3. In the same skillet, add 1 cup cranberries, 1/4 cup maple syrup, 2 tbsp balsamic vinegar, 1 tbsp Dijon mustard, 1/2 tsp garlic powder, and 1/4 tsp thyme. Simmer for 5 minutes, stirring occasionally, until cranberries burst and sauce thickens slightly.
4. Return pork chops to the skillet, spooning glaze over them. Transfer to the oven and bake for 10–12 minutes, or until pork reaches 145°F internally.
5. Let rest for 5 minutes before serving, drizzling with extra glaze.

The tangy cranberry-mustard glaze caramelizes into a sticky-sweet crust, balancing the rich pork without overpowering it.

Tip: For a smoother glaze, mash the cranberries lightly with a fork after cooking.

Pork Chops with Smoked Paprika Rub

These juicy pork chops get a smoky-sweet kick from a simple spice rub—perfect for a quick weeknight dinner that feels special.

Ingredients:

• 4 bone-in pork chops (about 1-inch thick)
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp brown sugar
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 tbsp olive oil

Instructions:

1. In a small bowl, mix 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp brown sugar, 1 tsp kosher salt, and ½ tsp black pepper.
2. Pat pork chops dry, then rub both sides evenly with the spice mixture.
3. Heat 1 tbsp olive oil in a large skillet over medium-high. Add pork chops and cook for 4–5 minutes per side, until golden and an instant-read thermometer reads 145°F.
4. Let rest for 5 minutes before serving.

The smoky-sweet crust locks in all the juices, making these chops irresistibly tender. Tip: For extra depth, add a pinch of cayenne to the rub!

Conclusion

With 20 delicious and easy pork chop recipes, there’s something here for every taste and occasion! Whether you’re craving bold flavors or simple comfort food, these dishes will save you time without skimping on taste. Try one tonight and let us know your favorite in the comments—don’t forget to share this roundup with fellow food lovers on Pinterest. Happy cooking!