July 23, 2025
There’s something so satisfying about a perfectly seared pork chop—crispy golden on the outside, tender and juicy inside. This simple technique, with a quick dry rub and a bright, buttery pan sauce, feels a little fancy but comes together in minutes. It’s the kind of no-fuss dinner I love: flavorful, fresh, and totally doable on a weeknight.
Serve these pork chops alongside my Green Bean & Stone Fruit Salad with Toasted Black Pepper Vinaigrette for a balanced summer supper that sings with color and texture. (Think cool, crunchy, juicy salad paired with warm, savory chops and a buttery lemon-kissed drizzle.) This dish is equally lovely for a simple family dinner or served alfresco with friends and wine. Pair with a chilled white—maybe a Grüner or a crisp Sauvignon Blanc.
Tip: For thinner chops, use kitchen scissors to make a few small snips through the fat edge before cooking. This helps prevent curling in the pan so they sear evenly.
4 thin cut pork chops
For the Dry Rub
Diamond Crystal Kosher salt
2 teaspoons sumac
1 teaspoon sugar
For the Pan Sauce
2 tablespoons butter
1 clove garlic, smashed
1 tablespoon lemon juice
2 tablespoons chopped fresh parsley
Flaky salt, for finishing
A drizzle of your best extra virgin olive oil
In a small bowl, mix a generous pinch of kosher salt with the sumac and sugar. Pat the pork chops dry and season well on both sides with the rub.
Heat a heavy skillet over medium-high heat. Once hot, add a splash of olive oil and lay in the pork chops. Cook undisturbed for about 1 minute to get a good sear, then flip and cook for 2–3 more minutes, depending on thickness. Remove chops from the pan and let them rest.
Lower the heat. In the same pan, add butter and smashed garlic. Stir as the butter melts, then add lemon juice and chopped parsley. Let the sauce bubble for 30 seconds to combine, then spoon it generously over the pork chops. Garnish with flaky salt and a delicate drizzle of good olive oil just before serving.
