Marianne Martinez
Pan-frying marinated boneless pork loin chops is a quick and easy way to prepare a tasty meal. Pork loin chops are lean and prone to drying out, so marinating and brining them can help keep them juicy. A variety of seasonings can be used, and the chops can be cooked in a cast-iron skillet or regular pan with oil and butter. The key to cooking pork chops is to cook them quickly over high heat to brown them and then remove them from the heat. Pork loin chops are best cooked for a short time, and a meat thermometer can be used to ensure they are cooked properly.
| Characteristics | Values |
|---|---|
| Ease of preparation | Super quick to prepare |
| Time | 10 minutes or less |
| Seasoning | Salt, pepper, cayenne pepper, garlic powder, onion powder, smoked paprika, etc. |
| Cooking technique | Sprinkle seasoning, fry over high heat, sear |
| Cooking time | 2-3 minutes on one side, 1-2 minutes on the other |
| Internal temperature | 145°F |
| Resting time | 5 minutes |
| Pan sauce | Chicken stock, apple cider vinegar, honey |
| Sides | Mashed potatoes, roasted asparagus, sautéed zucchini, etc. |
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What You'll Learn
Marinade ingredients
Marinating your boneless pork loin chops before pan-frying them is a great way to infuse flavour into the meat and keep it juicy and tender. There are many different ingredients you can use to make a marinade, and you can choose a combination of flavours that suit your taste. Here are some suggestions for ingredients to use in your marinade:
Olive Oil
Olive oil helps to transfer the flavours from the other marinade ingredients to the meat. It also keeps the meat from sticking to the pan.
Soy Sauce
Soy sauce brings a savoury, umami flavour to the marinade. It also adds a bit of colour and helps to season the pork. Use low-sodium soy sauce so that you can control the amount of salt in your dish.
Brown Sugar
Brown sugar adds a touch of sweetness to the marinade and helps it to caramelise on the pork chops as they cook. You can substitute honey if you prefer.
Mustard
Mustard brings a subtle tangy flavour to the marinade. Spicy brown or Dijon mustard can be used, depending on your preference.
Garlic
Fresh garlic adds a lot of flavour to the marinade. You can finely grate it so that it melts into the mixture, or crush it for a stronger taste.
Black Pepper
Black pepper adds a savoury note to the marinade. It is best to use pre-ground pepper rather than grinding your own, as the pre-ground variety has a lighter texture that coats the pork more evenly.
Lemon Juice
Lemon juice will add a tangy, citrusy flavour to the marinade. It will also help to tenderise the meat.
Onion Powder
Onion powder is a great way to add savoury, oniony flavour to the marinade without having to chop and prepare a fresh onion.
Italian Seasoning
Italian seasoning is a blend of herbs and spices that can add an extra layer of flavour to your marinade. It typically includes basil, oregano, and thyme.
Cayenne Pepper
If you like your food spicy, a pinch of cayenne pepper will add a nice kick to your marinade. Just be careful not to add too much, as the heat can sneak up on you!
Remember, you don't have to use all of these ingredients in your marinade. Choose a combination of flavours that you think will work well together, and feel free to experiment until you find your perfect marinade!
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$48.99
Pan-frying methods
Preparation
Before pan-frying your marinated boneless pork loin chops, you can brine them for 8 to 12 hours in a mixture of salt, sugar, water, and optional spices, herbs, and citrus peel. This will help mitigate the drying out of the meat. You can also skip this step if you're short on time.
Seasoning
You can season your pork loin chops with salt and pepper, or spice things up with cayenne pepper, paprika, or garlic powder. You can also use a combination of spices such as garlic powder, onion powder, and paprika, or salt, pepper, dry mustard, garlic powder, smoked paprika, and cayenne.
Cooking
Heat a non-stick skillet on medium to medium-high heat. You can use a cast-iron skillet for more even heat control and better browning. Add oil to the pan—options include canola, avocado, olive, or grape seed—and butter, which adds flavor and helps achieve a golden-brown color. When the butter is melted and the oil is hot, add your pork loin chops. For a 1-inch thick chop, fry for 2 to 3 minutes on the first side and 1 to 2 minutes on the other side. Thicker chops will take longer to cook, while thinner chops will take less time.
Finishing
Use a meat thermometer to check that the internal temperature of the chops has reached 145°F. Remove the chops from the pan and let them rest on a plate for at least 5 minutes before serving. This allows the juices to redistribute throughout the meat, making each bite succulent. While the chops are resting, you can make a quick pan sauce by adding chicken stock, a splash of apple cider vinegar, and some honey to the skillet. Bring it to a simmer, reduce by half, take it off the heat, swirl in some butter, then add your chops back in.
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Pan-frying time
The pan-frying time for marinated boneless pork loin chops depends on the thickness of the chops and the temperature of the pan. For example, thinner chops will take less time to cook but are more likely to dry out. On the other hand, thicker chops will require a bit more cooking time, but only a few minutes more per side.
A good indicator of doneness is the internal temperature of the chops. Pork chops are considered safe to eat when they reach an internal temperature of 145°F. To ensure your chops are cooked to the right temperature, use a meat thermometer.
When pan-frying, heat oil in a skillet over medium to medium-high heat. Once the oil is hot, add the chops and fry for 2 to 4 minutes on each side, depending on the thickness of the chops. For thinner chops, aim for the lower end of the time range, while thicker chops may need a minute or two extra.
It's important not to overcook pork loin chops as they can dry out quickly. The key is to cook them quickly over high heat to get a nice sear and then remove them from the heat. Unlike fattier cuts of pork, pork loin doesn't have fat pockets to keep it moist during cooking. Therefore, quick cooking methods such as pan-frying are ideal for this cut of meat.
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Pan-frying temperature
When pan-frying boneless pork loin chops, it is important to cook them quickly over high heat. Pork loin does not have fat pockets to keep it moist during cooking, so unlike fattier cuts of pork, it is best cooked using high-heat methods such as roasting, grilling, frying, pan-frying, and sauteing. Braising, stewing, or slow cooking are not suitable for this cut of meat.
To achieve a good sear, which will add colour and flavour to the meat, heat a skillet over medium-high to high heat. The exact temperature will depend on the type of skillet you are using. A cast-iron skillet can withstand higher temperatures than a regular skillet, and it also provides more even heat control.
For a non-stick skillet, heat oil over medium to medium-high heat. You can use canola oil, olive oil, or another neutral oil. Heat the oil until it shimmers, indicating that it is hot enough to add the meat. If using butter for added flavour and colour, add it to the oil and wait until it has melted before adding the pork chops.
For a cast-iron skillet, preheat the pan over high heat. You can use grape seed oil, or another type of oil with a high smoke point, to prevent the meat from sticking to the pan.
The thickness of the chops will determine the exact cooking time, but generally, pork chops should be cooked for only a few minutes on each side. For a one-and-a-half-inch-thick boneless chop, fry for about four minutes on the first side, and three minutes on the other side. For thinner chops, reduce the cooking time to two to three minutes on the first side, and one to two minutes on the other side. The chops are done when they are browned and no longer pink on the inside. An instant-read thermometer inserted into the centre of the chop should read 145°F (63°C).
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Sides and sauces
Pan-fried boneless pork loin chops are a versatile dish that can be paired with various sides and sauces to enhance their flavour. Here are some ideas for sides and sauces to accompany your pork chops:
Sides
- Mashed potatoes: This classic side dish is a perfect complement to the juicy pork chops. You can also try smashed new potatoes for a more rustic feel.
- Steamed okra: A healthy and tasty option to balance out the richness of the pork.
- Coleslaw or sauerkraut: The crunch and tanginess of coleslaw or sauerkraut can provide a refreshing contrast to the pork.
- Roasted asparagus: A simple yet elegant side that pairs well with the meat.
- Sautéed vegetables: Try zucchini, lemon garlic cabbage, or spinach for a healthy and flavourful addition to your meal.
Sauces
- Pan sauce: Deglaze the pan with white wine, scraping up the browned bits. Then, add sliced onions and mushrooms to create a savoury sauce.
- Creamy garlic sauce: This sauce features a garlic cream sauce with whole garlic cloves, butter, and flour to create a rich and indulgent accompaniment to the pork chops.
- Spice rubs: Try a spice rub with chili powder, garlic powder, onion powder, smoked paprika, and black pepper for a smoky and colourful addition to your pork chops.
- Mustard and paprika: A combination of dry mustard and smoked paprika can add a tangy and slightly spicy kick to your pork chops.
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Frequently asked questions
Marinate the chops for 1 to 24 hours. Take the chops out of the fridge 20 minutes before cooking.
You can use olive oil, onion powder, lemon juice, Italian seasoning, or soy sauce. You can also add canola oil to the marinade.
Pan-frying is a great way to cook marinated boneless pork loin chops. You can also cook them in an air fryer or on a BBQ grill.
Depending on the thickness of your chops, pan-fry them for 2 to 4 minutes on one side and 1 to 4 minutes on the other side. The chops are done when they are brown on both sides and there is no pink on the inside.
