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Pan seared pork chops with green beans and potatoes on a plate

Pan Seared Pork Chops

These pan seared pork chops are the perfect one pan weeknight meal for one or two. They're delicious, easy, and quick.
Course dinner, Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 1 person
Author Rebecca


  • Cast iron skillet
  • Measuring Cups
  • Measuring Spoons
  • knife
  • cutting board
  • TWO Small Mixing Bowls
  • tongs


  • 2 tablespoon extra virgin olive oil
  • 1 egg scrambled
  • 2 tablespoons breadcrumbs or panko
  • 1 teaspoon Italian seasoning
  • 1 pork chop
  • 1 medium yukon gold potato chopped
  • 1 large handful green beans washed, and trimmed
  • ½ whole lemon
  • 1 tablespoon parmesan cheese
  • salt & pepper to taste


  • Place cast iron skillet on medium heat, add 2 T olive oil. 
  • Crack 1 egg into a shallow bowl, whisk with a fork. Pour 2 T breadcrumbs and 1 teaspoon Italian seasoning into another shallow bowl. Dip pork chop into egg, flip and cover entire pork chop with egg.
  • Repeat with bread crumbs. Bread with breadcrumbs on both sides. Leave remaining breadcrumbs in the shallow dish. Once skillet is hot, place pork chop on skillet. Set a timer for 6 minutes. Add 1 med Yukon gold potato, cubed to skillet. Stir potatoes occasionally.
  • Flip pork chop once timer goes off, set timer for 6 minutes to cook the second side. Add 1 large handful sliced green beans and remaining breadcrumbs (from shallow bowl) to pan. Cook until pork is done, or to 145 degrees in the center. 
  • Add vegetables and pork chop to plate. Top with a squeeze of lemon, 1 T parmesan cheese, and salt & pepper to taste. Let pork rest for at least 5 minutes before cutting into it.



  • You can use panko if you don't have regular breadcrumbs on hand.
  • Cut potatoes into small, bite sized pieces, they'll cook faster
  • Use whatever veggies you have on hand: carrots, zucchini, asparagus, spinach, & cabbage would be good too.