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Skillet-Seared Bone-In Pork Chops with Charred Scallion–Orange Pan Sauce + Snap Peas

Skillet-Seared Bone-In Pork Chops with Charred Scallion–Orange Pan Sauce + Snap Peas

This is my Tuesday-night sweet spot: a hard sear on bone-in pork chops, then a bright, cozy pan sauce that tastes like you planned ahead (you didn’t). Charred scallions melt into the sauce, orange brings the pop, and a splash of vinegar keeps everything lively—not creamy, just glossy and craveable.

Elena Reyes
Elena Reyes
Prep: 10 minutes
Cook: 18 minutes
2
easy
dinner
one-pan30-minutebright-and-cozypan-sauce+1

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Ingredients

  • 2 Bone-in pork chops (1 to 1 1/4-inch thick)(about 10–14 oz each)
  • 1 1/4 tsp Kosher salt(plus more to taste)
  • 1/2 tsp Black pepper
  • 1/2 tsp Garlic powder (optional but great)
  • 1 tbsp Neutral oil (avocado, grapeseed, canola)
  • 1 tbsp Unsalted butter(optional for extra gloss (still not creamy))
  • 6 Scallions(trimmed; whites and greens separated, sliced into 2-inch lengths)
  • 8 oz Sugar snap peas(strings removed if tough)
  • 2 cloves Garlic(finely grated or minced)
  • 1/4 tsp Crushed red pepper flakes(optional)
  • 1/2 cup Chicken stock (or water in a pinch)
  • 1 Orange(zest 1/2 the orange; juice the whole orange (about 1/3 cup))
  • 2 tsp Apple cider vinegar (or rice vinegar)
  • 1 1/2 tsp Soy sauce(for savory depth; use tamari if needed)
  • 1 tsp Honey(or brown sugar)
  • 1 tsp Dijon mustard(optional, helps emulsify and adds zip)
  • 2 tbsp Fresh herbs (mint, parsley, or cilantro)(chopped; optional—yes, you can skip cilantro)
  • 1/4 cup Orange juice(Freshly squeezed from 1 orange (also accounts for orange juice mentioned in steps))
  • 1 tsp Orange zest(Zest from 1 orange)

Instructions

  1. 1

    Dry the 2 Bone-in pork chops (1 to 1 1/4-inch thick) really well with paper towels (this is the crisp-sear secret). Season both sides with 1 1/4 tsp Kosher salt, 1/2 tsp Black pepper, and 1/2 tsp Garlic powder (optional but great).

    3 min

    Tip: If you have 10 extra minutes, let them sit at room temp while you prep the scallions and snap peas—better browning, more even cooking.

  2. 2

    Heat a large skillet (cast iron or stainless is ideal) over medium-high for 2 minutes. Add 1 tbsp Neutral oil (avocado, grapeseed, canola). When it shimmers, lay in the pork chops and don’t move them.

    4 min

    Tip: If your chops have a fat cap, use tongs to stand them up on the fat edge for 30–60 seconds first—instant flavor.

  3. 3

    Sear until deeply browned, 4–5 minutes per side, adjusting heat so the fond turns mahogany, not black. Cook to 135–140°F internal (they’ll carryover). Transfer chops to a plate.

    10 min

    Tip: Thickness rules the timeline. If they’re thinner than 1 inch, start checking at 3 minutes per side.

  4. 4

    Pour off all but about 1 tablespoon fat. Add 6 Scallions whites to the skillet and press them into the pan to char in spots. Add 8 oz Sugar snap peas and cook, tossing, until bright green and blistered in places.

    3 min

    Tip: We’re going for ‘bright and cozy’: quick heat, a little char, still crunchy.

  5. 5

    Add 2 cloves Garlic and 1/4 tsp Crushed red pepper flakes (if using) and stir for 15–20 seconds. Add 1/2 cup Chicken stock (or water in a pinch), scraping up the browned bits. Stir in 1/4 cup Orange juice, 1 tsp Orange zest, 2 tsp Apple cider vinegar (or rice vinegar), 1 1/2 tsp Soy sauce, 1 tsp Honey, and 1 tsp Dijon mustard (if using). Simmer until slightly reduced and glossy.

    3 min

    Tip: If you want it extra shiny, swirl in the butter at the end with the heat off. It’s optional but very restaurant.

  6. 6

    Return the pork chops (and any juices) to the skillet. Turn to coat and warm through for 1 minute. Add 6 Scallions greens and 2 tbsp Fresh herbs (mint, parsley, or cilantro), then taste and adjust with a pinch of salt or a tiny splash more vinegar for brightness.

    2 min

    Tip: The sauce should taste punchy in the pan—it mellows on the meat.

  7. 7

    Serve the chops with snap peas and spoon that orange-scallion sauce over everything. I love this with rice, crusty bread, or even buttery noodles (not required).

    1 min

    Tip: If you’ve got a sad lemon in the fridge, a tiny squeeze right at the table makes it pop even more.

Chef's Notes

This dish is basically my weeknight love letter to the classic pork-chop sear: hard heat, then a fast pan sauce that uses whatever’s already in the skillet (fond = free flavor). Charred scallions give you that cozy, savory backbone, and orange keeps it bright without going creamy or heavy. Shortcut I fully endorse: bottled orange juice works if it’s all you’ve got—just add a little extra vinegar to keep it lively.

Frequently Asked Questions

How long does Skillet-Seared Bone-In Pork Chops with Charred Scallion–Orange Pan Sauce + Snap Peas take to make?

Skillet-Seared Bone-In Pork Chops with Charred Scallion–Orange Pan Sauce + Snap Peas takes about 28 minutes total. That includes 10 minutes of prep and 18 minutes of cooking.

How many servings does this recipe make?

This recipe makes 2 servings.

What skill level is needed for Skillet-Seared Bone-In Pork Chops with Charred Scallion–Orange Pan Sauce + Snap Peas?

This recipe is rated easy — it's beginner-friendly and straightforward.

What ingredients do I need for Skillet-Seared Bone-In Pork Chops with Charred Scallion–Orange Pan Sauce + Snap Peas?

The main ingredients are: Bone-in pork chops (1 to 1 1/4-inch thick), Kosher salt, Black pepper, Garlic powder (optional but great), Neutral oil (avocado, grapeseed, canola), Unsalted butter, Scallions, Sugar snap peas, Garlic, Crushed red pepper flakes, Chicken stock (or water in a pinch), Orange, Apple cider vinegar (or rice vinegar), Soy sauce, Honey, Dijon mustard, Fresh herbs (mint, parsley, or cilantro), Orange juice, Orange zest.

What type of meal is Skillet-Seared Bone-In Pork Chops with Charred Scallion–Orange Pan Sauce + Snap Peas?

Skillet-Seared Bone-In Pork Chops with Charred Scallion–Orange Pan Sauce + Snap Peas is categorized as: dinner.