Pan-Seared Pork Chops with Garlic and Chili Oil

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 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
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Frequently asked questions

How long does Pan-Seared Pork Chops with Garlic and Chili Oil take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Pork Chops with Garlic and Chili Oil?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep salt from drying out.

Can I substitute ingredients in Pan-Seared Pork Chops with Garlic and Chili Oil?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Pork Chops with Garlic and Chili Oil for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Pork Chops with Garlic and Chili Oil?

Latin American latin american like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes