Pan-Seared Pork Chops with Garlic and Chili Oil

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender pork chops pan-seared to a golden crust, finished with a fragrant garlic and chili-infused oil for a bold, savory punch. This Latin American recipe, ready in about 35 minutes, pairs bone-in pork chops, about 1-inch thick, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 15 min Serves 4 Latin American cuisine 380 cal/serving

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Ingredients

4 pieces (6 oz each) bone-in pork chops, about 1-inch thick
1 1/2 teaspoons salt
1 teaspoon black pepper
2 tablespoons olive oil
6 garlic cloves, thinly sliced
1 teaspoon dried red chili flakes
2 tablespoons fresh parsley, chopped
for serving lemon wedges

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Instructions

Step 1: Pat 4 bone-in pork chops dry with paper towels and season evenly on both sides with 1 1/2 teaspoons salt and 1 teaspoon black pepper. Let rest at room temperature for 15 minutes.
Step 2: Heat 2 tablespoons olive oil in a large heavy skillet over medium-high heat until shimmering. Add pork chops and sear undisturbed for 4-5 minutes until a deep golden crust forms.
Step 3: Flip pork chops and cook for another 4-5 minutes until internal temperature reaches 145°F. Remove chops to a plate and tent with foil to rest.
Step 4: Reduce heat to medium-low, add 6 thinly sliced garlic cloves and 1 teaspoon dried red chili flakes to the same skillet. Stir gently and cook for 1-2 minutes until garlic is golden and fragrant but not burnt.
Step 5: Pour the garlic chili oil over the rested pork chops, sprinkle 2 tablespoons chopped fresh parsley on top, and serve immediately with lemon wedges for squeezing.