Pan Seared Pork Chops

Amethyst · December 23, 2025, 11:23pm

Pan Seared Pork Chops

Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
Servings: 2

Ingredients:

2 tomahawk pork chops
2 tablespoons brown sugar
1 teaspoon kosher salt
½ teaspoon paprika
½ teaspoon freshly ground black pepper
2 tablespoons olive oil
1 medium apple sliced (we suggest honeycrisp)
1 medium shallow,t peeled and sliced
5-10 sprigs fresh thyme
2 tablespoons unsalted butter
½ cup apple cider (do not use apple juice)
1 tablespoon dijon mustard
1 teaspoon Worcestershire sauce
¼ cup heavy cream
Pomegranate arils are optional for topping

Directions:

Pat the pork chops dry with a paper towel.

Mix the brown sugar and spices together, then evenly rub them into the pork chops (don’t forget the sides too!).

Heat the olive oil in a Dutch oven or cast-iron skillet over medium-high heat.

Sear the pork chops on each side for 5 minutes. Set the pork chops aside on a plate.

Without cleaning the pan, add the apple, shallot, thyme, and butter. Sauté for 1-2 minutes, or until the butter melts.

Add the apple cider, Dijon mustard, and Worcestershire sauce. Bring it to a simmer until it reduces to half (about 5 minutes).

Turn the heat down to low and stir in the heavy cream.

Return the pork chops to the pan. Continue to cook for another 5 minutes, or until the internal temperature of the pork chops reaches 145 degrees F.

Leftovers – Leftovers can be saved in an airtight container in the refrigerator for up to three days. It’s best to save leftovers in the container with the leftover sauce.

Notes:

Ingredient Notes:

If you don’t have access to tomahawk pork chops, choose thick (1 1/2-2 inch thick) bone-in pork chops to substitute.

Expert Tip:

Do not overcook the pork chops! Use an instant-read thermometer to check that the pork reaches 145 degrees F, which is the done temperature.

To Store and Reheat:

Leftovers can be stored in an airtight container in the refrigerator for up to three days. It’s best to save pork chop leftovers in the container with the leftover sauce.

How to reheat:

These three methods ensure the pork chops don’t dry out and will be delicious as leftovers!

Microwave reheating instructions: In a microwave-safe dish, add 2-3 tbsp of apple cider, broth, or stock with the leftover pan sauce and pork chop(s). Cover with a damp paper towel and cook on high at 1-minute intervals until the pork chop is thoroughly warmed. This will take about 3 minutes total, depending on the amount that you’re reheating.

Stovetop reheating instructions: In a pan over medium-low heat, add 2-3 tbsp of apple cider, broth or stock, then add the leftover pan sauce and pork chop(s). Cover with a lid (or tightly with foil) and reheat for 5 minutes. Uncover, flip the pork chop, and continue to heat for another minute or two (uncovered). Or until completely warmed throughout. Add extra broth as needed by the tablespoon; don’t let it dry out.

Oven reheating instructions: Preheat your oven to 350 degrees F. In a baking dish or skillet, add 2-3 tbsp apple cider, broth ,or stock. Add the pork chop(s) and leftover pan sauce. Cover the dish tightly with foil and reheat for 10-15 minutes (or until it’s warm).

Expert Tips:

Thickness will determine cooking times. Thicker chops take longer than thinner chops to cook. These Tomahawk chops are around 1 inch in thickness. I substituting regular bone-in chops try to use chops that are also around 1-inch thick or more.

Always use the internal temperature to verify the pork chops are done (versus just suggested cooking time) since the size of the chops will differ. Do not overcook, which will dry the pork out.

Use a heavy bottom pan. Using a Dutch oven or cast iron pan (or other heavy-bottomed skillet) will conduct the heat more evenly and ensure the tender pork chops don’t over cook as is possible in a thin bottomed pan.

Frequently Asked Questions:

What type of apple should I use?

Honeycrisp apples are a great choice; they hold up well to the heat and taste delicious with pork chops!

How to know the pork is cooked?

Use a meat thermometer (an instant-read thermometer for food work best) inserted into the thickest part of the pork chop (not touching the bone or pan). The internal temperature should reach 145 degrees F to be considered done.

What are tomahawk pork chops?

A tomahawk pork chop is a bone-in pork chop that’s trimmed to leave a portion of the bone exposed. It’s a very dramatic-looking cut that feels fancy and exciting to serve for a special occasion (but still great any time).

The cut is from the rib area (bone-in ribeye), which is a very tender, flavorful cut of pork.

Also, whenever a cut of meat has a bone, it will be more flavorful, and tomahawk chops are no exception to that. They are tender, need minimal cooking, and have great flavor.

Need a substitute?

If you don’t want to use tomahawk chops or have trouble acquiring one, this recipe will work with any thick-cut (at least 1½-2 inches thick), bone-in pork chop.

How to choose the best pork chops:

Choose a good, pasture-raised pork chop. Ask your local butcher for thick, bone-in pork chops.
Be sure they’re pinkish in color, marbled, and bone-in; all of these things will result in a nice, juicy, flavorful pork chop.

Nutritional Facts:

Recipe courtesy of Boulder Locavore.com