One-Pan Pork Chop Recipes For One You’ll Crave

You don’t need a full dinner party to eat like a pro. Tonight, it’s just you, a skillet, and a juicy pork chop that doesn’t taste like “sad desk lunch.” This is the solo-cook secret: fast, flavorful, and zero leftovers to guilt-trip you tomorrow.

With a few pantry heroes and a hot pan, you’ll get that golden sear, buttery baste, and a pan sauce that feels restaurant-level. Hungry already?

Good—because this is the weeknight win you actually have time for.

What Makes This Recipe Awesome

• One pan, one person, big flavor: Minimal cleanup with a rich pan sauce that tastes like you tried really hard. You didn’t.
• Flexible seasoning: Works with simple salt-pepper-garlic or your favorite spice blend.

  You’re the chef, boss.

• Fast: From fridge to fork in about 20 minutes. That’s faster than your delivery app deciding your driver took a “shortcut.”
• Juicy every time: A quick sear plus a short oven finish (or stovetop-only option) keeps the chop tender, not cardboard.

Servings, Prep Time, Cooking Time, Calories

• Servings: 1
• Prep Time: 8 minutes
• Cooking Time: 12–15 minutes
• Estimated Calories: 520 per serving (including pan sauce)

What Goes Into This Recipe – Ingredients

• 1 bone-in pork chop (about 8–10 oz, 1 to 1.25 inches thick)
• 1/2 teaspoon kosher salt (or to taste)
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder (or 1 small garlic clove, minced)
• 1/4 teaspoon smoked paprika (optional, but tasty)
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 teaspoon Dijon mustard
• 1/4 cup low-sodium chicken broth (or water)
• 1 teaspoon apple cider vinegar (or lemon juice)
• Fresh thyme or rosemary sprig (optional, for basting)
• Pinch of red pepper flakes (optional, for heat)

Easy-to-Follow Instructions

1. Pat dry and season: Blot the pork chop dry with paper towels.

   Season both sides with salt, black pepper, garlic powder, and smoked paprika. Let it sit at room temp for 5 minutes.

2. Preheat your pan: Heat a small cast-iron or stainless skillet over medium-high until hot (about 2 minutes).

   Add olive oil and swirl.

3. Sear like you mean it: Add the chop and don’t move it for 2–3 minutes until a deep golden crust forms. Flip and sear the other side for 2 minutes.
4. Butter baste: Drop in butter, herb sprig, and minced garlic (if using fresh).

   Tilt the pan and spoon the foamy butter over the chop for 30–45 seconds.

5. Finish to temp: Reduce heat to medium. Continue cooking 2–4 minutes, flipping once, until the internal temperature hits 140–145°F.

   Remove to a plate and tent loosely with foil.

6. Make the pan sauce: Pour off excess fat if needed (leave about 1 teaspoon). Add broth, Dijon, and vinegar.

   Scrape up browned bits and simmer 1–2 minutes until slightly syrupy. Taste and adjust salt/pepper.

   Add a pinch of red pepper flakes if you like.

7. Rest and serve: After 3–5 minutes of rest, spoon the pan sauce over the chop. Add a squeeze of lemon if you’re feeling fancy.

Preservation Guide

• Short-term: Refrigerate leftovers in an airtight container up to 3 days.

  Reheat gently in a covered skillet with a splash of water or broth over low heat.

• Freezer: Freeze cooked chop (sliced works best) up to 2 months. Thaw overnight in the fridge, then warm in a skillet.

  FYI: Sauce may separate slightly—stir in a dab of butter to fix it.

• Meal-prep tip: Season raw chops and freeze individually. Thaw, then cook as directed for a true “grab-and-sear” move.

Healthy Reasons to Try This

• High-protein fuel: A single pork chop delivers substantial protein to support muscle and keep you full.
• Lower sugar, big flavor: The sauce relies on acid and aromatics, not added sugar, to make it pop.
• Smart fats: Olive oil and a small pat of butter create satisfaction without drowning the plate.
• Portion control baked in: Cooking for one lets you eat to your goals, not your cookware size.

Nutrition Stats

Per serving (estimate): 520 calories; 38g protein; 8g carbs; 36g fat; 0g added sugar; 850mg sodium (varies by salt and broth).

Numbers will shift if your chop size, broth sodium, or butter amount changes—common sense applies.

What to Avoid

• Overcooking: Anything past 150°F starts flirting with dryness. Use a meat thermometer—guessing is for game shows.
• Wet surface: Skipping the pat-dry step kills your crust.

  Moisture = steam = sadness.

• Cold pan: If the oil doesn’t shimmer, you’re not ready. A hot pan is non-negotiable for that sear.
• Too much sauce salt: Broth reduces and concentrates.

  Start with low-sodium and season at the end.

Mix It Up

• Maple-Mustard: Swap Dijon to 2 teaspoons and whisk in 1 teaspoon pure maple syrup. Great with sweet potatoes.

  Moderation, folks.

• Herb-Crusted: Mix 1 teaspoon chopped rosemary, 1 teaspoon chopped thyme, and lemon zest with salt and pepper; press onto the chop before searing.
• Smoky Chipotle: Add 1/4 teaspoon chipotle powder and a squeeze of lime to the sauce. Garnish with cilantro.
• Garlic-Parmesan Finish: Stir 1 tablespoon grated Parmesan into the sauce off heat.

  Peppery arugula on the side = chef’s kiss.

• Apple-Onion Upgrade: After searing, sauté 1/4 sliced onion and 1/2 sliced apple in the pan; deglaze with broth. Cozy vibes unlocked.

FAQ

Bone-in or boneless—what’s better for one?

Bone-in chops are more forgiving and stay juicier, especially at 1-inch thickness.

Boneless cooks faster but dries out if you blink too long. If using boneless, pull at 140°F and rest well.

Can I make this without a cast-iron skillet?

Yes.

Stainless works great. Nonstick can sear in a pinch, but it won’t brown as deeply, and you must keep heat moderate to protect the coating.

What if I don’t have chicken broth?

Use water with a small pinch of salt and an extra 1/2 teaspoon Dijon.

A splash of white wine also works if you’re feeling extra.

How do I keep the chop juicy?

Pat dry, hot sear, don’t overcook, and rest 3–5 minutes. Also, aim for 1–1.25 inches thick; thin chops are drama magnets.

Do I need to brine?

Not required, but a quick 30-minute brine (2 cups water + 2 tablespoons salt) can boost juiciness.

Rinse, pat dry, then season normally.

Can I cook it entirely on the stovetop?

Absolutely. After the initial sear, reduce to medium, baste with butter, and cook until it hits 140–145°F, flipping once or twice.

Keep it moving as needed to prevent scorching.

In Conclusion

This Pork Chop Recipes For One playbook gives you a crisp sear, a silky sauce, and a dinner that feels intentional—not improvised. It’s weeknight-fast, budget-friendly, and upgrade-ready when you’re in the mood.

Keep a chop in the freezer, a Dijon jar in the door, and a skillet on deck. Tonight, you’re not cooking alone—you’re cooking smart.

IMO, that’s how solo dinners should always taste.