Skip to Content

How to Cook Pork Chops on the Stove

If you love pork chop as much as we do, then you’ve wished for a faster way to prepare them besides using the oven. The great thing is you can still make great-tasting pork chops on your stove with ease and at a more convenient rate. Many argue that using the oven is the best way to ensure the chops end up flavorful, but with the right recipe, you can still prepare a dish of pork chops on your stove that’s guaranteed to explode your taste buds with exciting flavors.

Choosing the Perfect Pork Chop

Pork is much leaner than beef, so the best pork chops are the thick ones. Still, you should note that the thicker the pork chop, the longer it takes to cook, so adjust according to the weight and thickness. Also, you can use any type of pork chop, but the best options are rib chops, center-cut, and loin chops. You can also consider boneless or bone-in chops, though most find the latter more convenient. The meat is leaner, with most of the fat around the tissues connected to the bone.

Choosing the Perfect Pan

Cooking pork chops is a high-heat process, so the best way to do it over the stove is to use a cast iron pan or skillet. These are best for heavy heat cooking, as they conduct evenly and are ideal for searing the chops.

Seasoning the Pork Chops

Any good dey rub mix will do for pork chops cooked on the stove, but if you don’t have such, replace it with a mixture of paprika, salt, and black pepper. You can also brine overnight if you have time or season with brown sugar And, for an even juicier pork chop, you can make a pan sauce to add just after you’ve finished making it. Whichever you use, remember to season the pork roast as much as you want, to improve the final flavor.

Cooking Time

Typically, a 1-inch thick, 7-ounce pork chop will use about 15 minutes for cooking, while a larger, thicker one will take longer. But on average, pork chops take about 10 to 20 minutes and are done when the internal temperature reaches 145°F. You can get this using an instant-read thermometer at the thickest, bone-free part of the pork chops. But do this after the meat has been flipped and cooked for 5 minutes, then check back every 2 minutes till it’s done.

You can also try the ‘touch test, where you gently press the meat down with your finger. If it’s cooked medium, you will notice a slight toughness that isn’t too solid or hard. But the instant thermometer is the best way to get an accurate reading on your pork chop.

What to Serve with Stovetop Pork Chops?

You can serve stovetop pork chops with just about anything, ranging from vegetables to pasta, potatoes, rice, noodles, and even fruits. You can also eat it with Sauerkraut.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
How to Cook Pork Chops on the Stove

Easy Stovetop Pork Chops recipe (2 servings)

Save Recipe


  • 2 pork chops, bone-in
  • 1 teaspoon dry spice rub
  • 1 teaspoon olive oil, extra virgin
  • 1 teaspoon kosher salt


  1. Heat a cast-iron skillet at medium-high heat, then vertically cut through some of the day surrounding the pork chops. Sprinkle the spice mix generously on the pork chops and rub it into the meat.
  2. Add the oil to the pan and let it smear the whole surface. Apply salt to each side of the pork chops and place them in the pan at once. Make sure the thickest and boniest chops are at the center of the skillet but space them properly.
  3. Sear one side for about 2 minutes, then flip over and cover the skillet with a lid. The steam will finish the cooking. Lower the heat and leave for about 6-12 minutes, depending on the thickness.
  4. Properly done pork chops should feel a bit tough when pressed with the finger while not being too hard at the same time. Or check the internal temperature with a meat thermometer to detect the 145°F proper time for doneness.

You can also prepare your pork chop by watching this video recipe.

  • Author: Bobby