Pan Grilled Pork Chops

"These chops are so easy and very tender. It's based on a recipe in the Mama Dip's Kitchen cookbook. Be sure to follow the important steps of letting the chops rest with the salt and seasoning before cooking, then browning the sides slowly, followed by a covered "rest". Mama Dip is a traditional Southern U.S. cook, chef, restauranteur and cookbook author."
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by mfaiola2000 photo by mfaiola2000
photo by PalatablePastime photo by PalatablePastime
photo by Jeff P. photo by Jeff P.
photo by bigbadbrenda photo by bigbadbrenda
Ready In:




  • Sprinkle the salt, thyme and pepper on the pork chops.
  • Let sit on counter top for 30 minutes.
  • Place oil in large cast iron skillet (or heavy stainless steel skillet) and heat until medium hot.
  • Place chops in the pan, placing them so they don't touch each other.
  • Cook each side slowly (lower heat if necessary) until nice and golden brown on each side.
  • This will take about 4 minutes per side.
  • Cover the pan with a tight fitting lid.
  • Turn off the heat, and let the chops sit for about 8- 10 minutes, depending on thickness of chops.
  • After removing chops, you can de-glaze the pan with a little water, wine or broth and a touch of butter and serve as a sauce.

Questions & Replies

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  1. Tonie O.
    I am curious, I have looked at tons of recipes to cook pork chops (having 10 people over), why should the chops not touch each other. I am trying yous it looks the easiest and reviews are great.
  2. Janet G.
    I'm sorry, I'm not understanding clearly. Where my confusion lays is that the total cooking time stated is three quarters of an hour, yet the directions say to turn off the stove after they are browned and leave them for 8 to 10 minutes depending on the thickness. What am I missing? That does not equal 45 minutes, unless you're counting the thirty minutes prior. It's that where the descrepancy is? Thank you to whomever can answer this. I am so sick of leathery chops and look forward to making these. : )
  3. sw11265
    Will this cooking method work using a non-stick good quality aluminum pam. Or is a thick pan required in order to hold heat for the continued cooking off the stove burner?
  4. Bamaborn&Proud4it
    What would someone do, or how would you manage cooking 12 pork chops with this recipe and cooking method? Thank you, in advance.
  5. Brent K.
    Will this recipe work with pork shoulder blade steaks?


  1. jewlmaker
    Made these twice now. Once as written and then deglazed with 1/4 cup white wine, 1 cup chicken broth, a little butter, and lemon juice...just okay. The second time we used Montreal steak seasoning (as a few others suggested), deglazed with maybe 1/8 cup whte wine, 1/3 of a lemon (squeezed juice), 2 tblsp butter, scraped the bottom of the pan really well and added a small container of sliced mushrooms and maybe 1/2 tsp garlic powder. Cooked for about 5 minutes then mixed in a couple tblsp water with1.5 tsp cornstarch (to thicken) and served over chops. We liked this way much better! Very quick and easy recipe--also very versitile! YUM!!
  2. Scott D.
    I meal prep a few meals at a time and boneless pork chops are always so dry. I tried this method of cooking them and they stayed very tender even after a few days.
  3. Jencathen
    I was in a bind tonight looking for a way to cook pork chops on the stove top (since my oven was occupied) that wouldn't turn out dry like cardboard. That is what usually happens when I cook on top with pork. I found it in this recipe and I'll be using this method again and again.<br/><br/>This couldn't be simpler! The pork chops were perfect and moist! I wish I had some mushrooms on hand because I think that would have been even better with the sauce. <br/><br/>I did use different seasonings, but it was the cooking method itself that lended to a beautiful moist pork chop. Thanks Nan!
  4. Linda B
    PanNan..thanks for a delicious supper! After letting the chops rest, I had quite a bit of liquid in the pan which I poured off. Then I took your suggestion and deglazed the pan with a splash of white wine and some beef broth..then added a little onion and fresh mushroom sauteed in butter to make a wonderful sauce. Husband loved this and I will make again many times.
  5. Virginia F.
    Do wish this recipe was more clear about the resting time. It says turn off heat, not remove from heat. Would appreciate a clarification


  1. getthosepointa
    Used 50/50 tarragon and sage and this "exotic" sauce (like barbecue) I got from Amazon.
  2. PdxBarb
    Followed the recipe, except used garlic powder instead of thyme. The chops were perfect. Now I have the confidence to make pork more often. Thanks!
  3. LoverlyLady
    My goodness!!! This cooking method makes pork chops tender and DELICIOUS! It alone gets a five-star rating! I did, however, make a couple other adjustments to the recipe. I replaced the salt with seasoned salt. In addition, I rubbed both sides of the pork chops with soy sauce before sprinkling with the seasoning mixture. They were AMAZING! This will be my preferred method of cooking them from now on! EDITED - I've learned that this cooking method works for chicken and beef/steaks as well. Everything turns out moist, tender, juicy, and DELICIOUS! I've even tried it using a little cooking spray instead of the oil and it still works!
  4. gran61email
  5. Jeff P.
    No seasoning while cooking.



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