Herb Crusted Juicy Pork Chops Recipe

herb crusted juicy pork chops recipe

This herb crusted center cut juicy pork chops recipe is extremely easy and simple to make, and the pork comes out juicy and tender every single time.

Important Tips

Pork can be frustrating for many people to work with, as it is notorious for ending up dry and bland. The trick to a juicy pork chop is to make sure it is dry before placing in the pan. In addition, let them develop a sear by keeping them still in the pan and not moving them around.

Another important tip is to let the pork chops sit at room temperature for about 20-30 minutes. This will allow the interior temperature to raise a considerable amount and will help develop a juicier inside.


This recipe uses fresh herbs that I have from my herb garden. I recommend fresh herbs for a stronger and fresher flavor. If you don’t have access to fresh herbs and can only use dried herbs, make sure to use slightly less than the recommended 1/2 tsp of each, as dried herbs tend to be stronger than fresh herbs.

This recipe uses center cut bone in pork chops. I prefer the bone in version as they tend to come out juicier than the boneless ones and are thicker, meaning they won’t dry out as fast. You can substitute these with boneless pork chops, just make sure to account for the thickness of the meat so that it is not overcooked.


For this recipe, I decided to use a cast iron pan as it is my pan of choice for searing meats. However, feel free to use any pan you would like such as non stick or stainless steel. Regardless of pan, make sure the pan is hot and the oil moves easily before placing the pork.


Pork chops are an extremely cost effective meal and they are healthy for the whole family. Center cut loin pork chops can usually be found for around $4 a pound, meaning that an entire pound should provide enough food for 2-3 individuals.


Each serving will have about 380 calories, 40 grams of protein, 2o grams of fat, and 0 carbs. Because of the nutritional content of the pork chop and herbs, this recipe is both keto and paleo approved.

Feel free to serve with a side of vegetables such as asparagus or broccoli. Give this juicy pork chops recipe down below a try! Please rate and leave a comment to tell me what you think!

herb crusted juicy pork chops recipe
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5 from 1 vote

Herb Crusted Juicy Pork Chops Recipe

The juiciest pork chops ever, seared in a cast iron pan
Course Main Course
Cuisine American
Keyword Carnivore, Dairy Free, herb crust, Keto, Paleo, Pork
Prep Time 5 minutes
Cook Time 10 minutes
Servings 2
Calories 380kcal
Author Nathan Stevens
Cost $5


  • Cast Iron Pan


  • 1 lb Center Cut Bone In Pork Chops
  • 2 tbsp Olive Oil or Avocado Oil
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 tsp basil chopped
  • 1/2 tsp thyme chopped
  • 1/2 tsp rosemary chopped
  • 1/2 tsp oregano chopped


  • Heat a pan over medium to medium high heat and add 2 tbsp of oil, wait for pan to reach high temperature.
  • Mix salt, pepper, basil, thyme, rosemary, and oregano together.
  • Dry pork chops with paper towel, then sprinkle herb mix on both sides and rub into pork.
  • Place pork chops on hot pan and let them sit for 4 minutes or until golden brown on bottom. Then flip and let sit for another 4 minutes or until golden brown on bottom.
  • Take pork chops off pan and let sit on a hot plate for a few minutes, then serve.
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Author: Nathan Stevens

Hello everybody and I welcome you to Cook With Nate! My name is Nathan Stevens and I am 24 years old. I currently live in beautiful San Diego with my wife Claudia and our dog Daisy. I started Cook With Nate as a way to provide people with easy recipes and nutrition information. I have been passionate about clean eating, health, and food for quite a few years. I look forward to getting to know you all and sharing my recipes and nutrition information with you all. Thanks for reading!

10 thoughts on “Herb Crusted Juicy Pork Chops Recipe”

  1. I will definitely be trying this. We get our pork from a local farmer and it has an amazing taste to it.

    I also love to cook on a cast iron pan, but lately, I’ve been using my carbon steel for about 3-4 months now and it’s just as good as cast iron, I find. It retains heat evenly like cast iron and requires less time to get up to temp. You should try one out if you get a chance.

    1. I’ve never tried cooking with carbon steel before, I’ll have to give it a try. It is good to know you get your pork locally, I’m a huge fan of buying meat local. It’s better for the environment, the community, and your health! Thanks for the comment!

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