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  • Writer's pictureEmily Tillmann

Pan-Fried Pork Chops

Updated: Feb 9, 2023

Made, Written & Photographed by the Creators of the Point

When Tyler and I already have a fridge full of leftovers, it's nice to make a meal that will feed the two of us perfectly. However, it's still easy enough to make the right amount for your table. You can make it with 1 or 2 pork chops for just yourself or you can make it with 6-8 for a family.

However many you make, the sweetness of the brown sugar and the flavor of the garlic makes the taste deep and way more impressive than it actually is. No one has to know!


Pan-Fried Pork Chops

makes 4-6 porkchops


  • 4 pork chops, thinly sliced

  • 3 tablespoons steak seasoning

  • 2 tablespoons olive oil

  • 2/3 cup chicken stock

  • 2 tablespoons brown sugar

  • 1 garlic clove, minced


  1. Trim the fat off of the pork chops. Season both sides of each chop with a sprinkle of steak seasoning. Set aside.

  2. Adding 1 tablespoon olive oil to a large frying pan and heat on medium-high.

  3. Once your pan is hot, add pork chops. Sear for 2 to 3 minutes on the first side, then flip and sear on the second side for another 2 to 3 minutes.

Don't add the pork chops until the oil "sizzles" when you place them in.

The time will vary depending on how thick your pork chops are.

During this step, you are looking to get color; they will be cooked more later on.

  1. While the chops are searing, add 2/3 cup chicken stock to a small bowl. Whisk in 2 tablespoons brown sugar and 1 minced garlic clove. Set aside.

  2. After the pork is browned on each side, remove to a clean plate.

  3. Without cleaning your pan, add the chicken stock mixture and bring to a boil. Let it cook for a couple of minutes – make sure to get the left over pork chop seasoning off of the bottom of the pan and into the chicken stock mixture.

  4. Add the pork chops back in. Cover with a lid and cook until they reach 145F.

  5. Serve over some pasta, rice, or veggies!


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Hi, thanks for stopping by!

I'm Emily, a home cook based in Wisconsin. For me, the best part about cooking is trying new dishes with new flavors and ingredients.

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