Pan-Seared Pork Chops With Lemon Butter Pan Sauce

Quick Recipe Version (TL;DR)

• Yield: 4 servings (4 pork chops)
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes (plus 5 minutes resting)

Quick Ingredients

• 4 bone-in pork chops, 1-inch thick (about 8 oz / 225 g each)
• 1 1/4 tsp kosher salt, divided
• 1/2 tsp black pepper
• 1 tbsp neutral oil (canola, avocado, or grapeseed)
• 1 tbsp unsalted butter (for searing)
• 1 small shallot, finely minced (about 2 tbsp)
• 1/2 cup low-sodium chicken broth
• 2 tbsp cold unsalted butter (for sauce)
• 1 tsp fresh lemon juice (plus lemon wedges for serving)
• 1 tsp chopped fresh parsley (optional)

Do This

• 1) Pat chops dry; season with 1 tsp salt and pepper.
• 2) Heat a skillet over medium-high; add oil + 1 tbsp butter.
• 3) Sear chops 3–4 min per side until browned; cook to 140°F (60°C).
• 4) Rest chops 5 min (carryover to 145°F / 63°C).
• 5) Sauté shallot 30 sec; add broth and scrape fond; simmer 2–4 min to reduce.
• 6) Off heat whisk in cold butter + lemon juice; spoon sauce over chops and serve.

---

Why You’ll Love This Recipe

• Restaurant-style flavor from a simple pan sauce built right in the skillet.
• Juicy pork chops with a golden crust and a clean, balanced finish from lemon.
• Uses basic ingredients (broth, butter, lemon) with no heavy cream.
• Fast enough for weeknights, special enough for guests.

Grocery List

• Produce: 1 small shallot, 1 lemon, fresh parsley (optional)
• Dairy: unsalted butter
• Meat: 4 bone-in pork chops, 1-inch thick
• Pantry: low-sodium chicken broth, neutral oil, kosher salt, black pepper

Full Ingredients

For the Pork Chops

• 4 bone-in pork chops, 1-inch thick (about 8 oz / 225 g each)
• 1 tsp kosher salt (for the chops)
• 1/2 tsp black pepper
• 1 tbsp neutral oil (canola, avocado, or grapeseed)
• 1 tbsp unsalted butter

For the Light Lemon Pan Sauce

• 1 small shallot, finely minced (about 2 tbsp)
• 1/2 cup (120 ml) low-sodium chicken broth
• 1/4 tsp kosher salt, plus more to taste
• 2 tbsp (28 g) cold unsalted butter, cut into 2 pieces
• 1 tsp fresh lemon juice

Optional Finishing

• 1 tsp finely chopped fresh parsley
• Lemon wedges, for serving

Step-by-Step Instructions

Step 1: Pat dry and season the pork chops

Place the pork chops on a plate or cutting board and pat them very dry with paper towels. Dry surfaces brown better and faster.

Season both sides with 1 tsp kosher salt and 1/2 tsp black pepper. Let the chops sit at room temperature for 10 minutes while you heat the pan (this helps them cook more evenly).

Step 2: Preheat the skillet properly

Place a large heavy skillet (cast iron or stainless steel works best) over medium-high heat for 2–3 minutes. You want it hot enough to sear, but not so hot that the butter instantly burns.

Add 1 tbsp oil and 1 tbsp unsalted butter. Swirl the pan until the butter melts and the surface looks glossy.

Step 3: Sear the first side until deeply browned

Lay the pork chops in the skillet, leaving space between them. They should sizzle right away.

Sear without moving for 3–4 minutes, until the bottom is richly browned. (If they stick at first, give them a little time; once a crust forms, they’ll release more easily.)

Step 4: Flip, finish to temperature, then rest

Flip the chops and cook the second side for 3–5 minutes. Start checking with an instant-read thermometer inserted into the thickest part (avoid the bone).

Remove the chops when they reach 140°F (60°C). Transfer to a plate and rest for 5 minutes; carryover heat will bring them to the safe, juicy target of 145°F (63°C).

Step 5: Sauté the shallot in the flavorful drippings

Reduce the heat to medium. If the pan looks very dry, you can add a tiny splash of broth (1–2 tsp) just to keep the shallots from scorching.

Add the minced shallot and cook for 30–45 seconds, stirring constantly, just until fragrant and softened (you’re not trying to brown it).

Step 6: Deglaze with chicken broth and reduce

Pour in 1/2 cup chicken broth and use a wooden spoon to scrape up the browned bits (fond) from the bottom of the pan. Those bits are the backbone of your sauce.

Bring to a lively simmer and cook for 2–4 minutes, until reduced by about half. You’re aiming for roughly 1/4 cup of sauce and a slightly glossy look.

Stir in 1/4 tsp kosher salt, then taste. Remember the sauce will be finished with butter and lemon, so keep seasoning light for now.

Step 7: Finish the sauce with butter and lemon, then serve

Turn the heat off. Add the 2 tbsp cold butter and swirl/whisk until it melts and the sauce turns silky. (Keeping the heat off helps the sauce stay smooth rather than greasy.)

Stir in 1 tsp fresh lemon juice. Taste and adjust with a pinch more salt or a few extra drops of lemon if you want it brighter.

Return the chops (and any resting juices) to the pan for 30 seconds to re-warm, or plate the chops and spoon sauce over top. Finish with parsley if using and serve with lemon wedges.

Pro Tips

• Dry chops = better crust. Patting dry is the easiest way to improve browning.
• Pull at 140°F, rest to 145°F. This prevents overcooking while still hitting the safe final temperature.
• Use low-sodium broth. It gives you more control so the sauce tastes clean and balanced, not salty.
• Whisk in cold butter off heat. This creates a light, glossy sauce without needing flour or cream.
• Don’t drown the pork. This sauce is intentionally light; spoon a little over each chop and serve extra on the side.

Variations

• Garlic-lemon version: Add 1 small garlic clove, minced, with the shallot; cook only 15–20 seconds before adding broth.
• Herby pan sauce: Add 1 tsp chopped thyme or chives at the end with the lemon juice.
• Capers for a briny pop: Stir in 1 tsp drained capers right before serving (reduce added salt slightly).

Storage & Make-Ahead

Store leftover pork chops and sauce in an airtight container in the refrigerator for up to 3 days. For best texture, reheat gently: place chops in a skillet with a splash of broth or water, cover, and warm over low heat until hot (aim for 140°F so you don’t overcook). The butter sauce may separate after chilling; whisk in 1–2 tsp warm broth while reheating to bring it back together. For make-ahead prep, mince the shallot and measure the broth, butter, and lemon juice up to 24 hours in advance.

Nutrition (per serving)

Approximate, per 1 pork chop with sauce: 430 calories, 30 g protein, 33 g fat, 2 g carbs, 1 g sugar, 0 g fiber, 620 mg sodium.