Pan-Seared Pork Chops

A cooked pork chop topped with sliced red and green bell peppers and sauce, served on a white plate with a fork and knife.

These pan seared pork chops are a simple one-skillet dinner packed with flavor. Juicy bone-in pork chops are finished in a creamy gravy with caramelized onions and bell peppers for a comforting meal.

Course Main Course, Main Dishes

Cuisine American, International

Keyword pork chop, bone-in pork chops, boneless pork chops, chops dry, cooking time, juicy, overcook, pan sear pork chops, pan searing, pan-seared pork chops, sear, seasoning, skillet

Prep Time 10

Cook Time 35

Servings Portions

Calories 373kcal

Author Zuzana Paar

Equipment

1 Large Skillet
1 Shallow Bowl
1 Whisk
1 Tongs

Ingredients

4 Pieces Bone-in Pork Chops about 1-inch thick
1 Cup Coconut Flour finely ground
1 teaspoon Seasoned Salt
1 teaspoon Lemon Pepper
½ teaspoon Cumin
¼ teaspoon Cayenne
1 Pinch Salt
1 Pinch Black Pepper
2 Tablespoons Olive Oil
4 Tablespoons Butter
1 Piece Large Onion thinly sliced
1 Piece Green Bell Pepper sliced
1 Piece Red Bell Pepper sliced

For the Gravy

3 Tablespoons Coconut Flour
2 Cups Chicken Broth
2 Tablespoons Cream

US Customary - Metric

Instructions

Slice the onion and peppers, and mix the coconut flour with the seasonings.
Coat the pork chops in the flour mixture and sear in oil and butter until golden on both sides.
Sauté the onion and peppers for about 10 minutes until softened.
Cook coconut flour in the pan drippings, whisk in broth until thickened, then stir in the cream.
Return the pork chops and vegetables to the skillet, cover, and simmer 15–20 minutes before serving with the gravy.

Notes

Boneless pork chops can replace bone-in here but reduce the final simmer to 10 minutes. Boneless chops have less insulation from the bone and overcook faster in the gravy at low heat.
Let the pork chops sit at room temperature for 15 minutes before coating and searing. Cold meat straight from the fridge takes longer to sear evenly, and the outside can overcook before the center reaches the right internal temperature.
Add butter in the last minute of the gravy, off the heat, if you want extra richness. One tablespoon swirled in at the end adds a silky finish that the cream alone does not give.

Nutrition