Pan-Seared Pork Chops with Rustic Sun-Dried Tomato Sauce

This pan-seared pork chops recipe delivers remarkably juicy bone-in chops and a rustic sun-dried tomato and herb sauce that elevates the dish. When cooked properly, pork chops can rival a great steak—whether grilled, smoked, or seared in a skillet—making them an affordable showstopper for weeknights or dinner guests.

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Which Is Better, Bone-In or Boneless Pork Chops?

Both bone-in and boneless chops have their place. I often choose bone-in because I enjoy the texture and flavor right next to the bone. However, the bone doesn’t infuse the entire chop with flavor during a quick sear—only the meat within about 1/4″ of the bone will be noticeably different. Bones are most valuable when simmered long-term for stocks and braises, not for short, high-heat sears.

What Oil Is Best For Searing?

For high-heat searing, choose an oil with a high smoke point. Olive oil, while flavorful, smokes at medium-high temperatures and is not ideal for forming a good crust. Avocado oil is my go-to: it tolerates higher heat and has a neutral flavor that won’t compete with the pork or sauce.

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What Temperature To Cook Pork Chops To?

Recommendations have changed over time. The USDA now advises cooking pork to 145°F, which came after the near eradication of trichinella in commercially raised pork. That temperature yields safe, juicy results for most home cooks. Some experienced cooks prefer to remove chops earlier and allow carryover cooking to finish them, but you should follow the USDA guidance if you want to be conservative.

The Rustic Sun-dried Tomato Sauce

This sauce pairs beautifully with pork, but it also complements chicken and fish. It blends aromatic shallots, fresh rosemary, sun-dried tomatoes, cream, and stock into a rich, savory pan sauce.

• Shallots: Milder and slightly sweet compared to onions, shallots add a delicate base flavor.
• Rosemary: Use fresh sprigs for the best aromatic lift.
• Sun-dried Tomatoes: Jarred sun-dried tomatoes are convenient; roasted tomatoes are a great alternative when available.

How To Make Pan Seared Pork Chops

Prep Time: 5 mins | Cook Time: 20 mins | Serves: 4

Ingredients

Chops
4 bone-in pork chops, about 1″ thick
2 tbsp avocado oil
2 tsp kosher salt
2 tsp fresh cracked black pepper
2 tbsp butter

Sauce
1 medium shallot, sliced
1/2 tsp kosher salt
1/2 cup white wine
1 tbsp butter
1/2 cup sun-dried tomatoes, sliced
2 cloves garlic, minced
1/2 tsp crushed red pepper flakes
1/2 cup heavy cream
1/2 cup chicken stock
2 sprigs fresh rosemary

Instructions

1. Season both sides of the pork chops with salt and pepper; set aside.
2. Heat avocado oil in a cast-iron or heavy skillet over medium-high heat. When the oil shimmers, add the chops, pressing them down so the surface of the meat makes good contact with the pan. Avoid overcrowding.
3. Sear the chops for roughly eight minutes total, flipping once at the halfway point, until golden brown. Remove the chops from the pan and lower the heat to medium.
4. Add the sliced shallot to the hot skillet and cook until translucent, about five minutes. Deglaze the pan with the white wine and let it reduce for about three minutes.
5. Stir in butter, sun-dried tomatoes, garlic, and crushed red pepper and cook for about one minute. Then add the heavy cream and chicken stock.
6. Reduce the heat to low and simmer the sauce until it reduces by about half and thickens enough that a spoon leaves a clear trail through it.
7. Return the pork chops to the pan with the rosemary and continue cooking until they reach your desired internal temperature. Top each chop with 1/2 tablespoon of butter, spoon the rustic sauce over the meat, and serve hot.