Pork Chops: Perfect Pan-Searing Techniques

Pan-seared pork chops are a delicious and easy-to-make meal for any night of the week. They are juicy, tender and bursting with flavour. This simple recipe is a guaranteed way to make sure that every bite of your pork chop disappears from your plate.

The key to a perfect pork chop is to avoid overcooking it. You want to achieve a nice medium so that it's cooked to a pinkish colour in the centre. To do this, you'll need to sear the pork chops in a hot pan and avoid moving them around too much so that you get an even colour. You can use either boneless or bone-in pork chops, but thicker cuts are better as they are easier to work with and less likely to dry out.

Before cooking, take your pork chops out of the fridge and let them rest for 15-30 minutes so that they can come up to room temperature. This will ensure they cook evenly. Then, pat them dry with a paper towel and season generously with salt and pepper. You can also add other seasonings like Italian seasoning, rosemary, thyme, sage, marjoram or oregano.

To cook the pork chops, heat a cast iron skillet or stainless steel pan over a medium-high heat and add olive oil or another neutral oil with a high smoke point. When the oil is shimmering hot, add the chops to the pan, making sure they are not overcrowded. Sear the chops for 3-5 minutes on each side, until they are golden brown. If your pork chops are thicker than 1 inch, you may need to finish them in the oven.

Let the pork chops rest for at least 5 minutes before serving. This will allow the juices to redistribute and ensure the meat is tender and juicy.

Choosing the right cut of pork

Type of Pork Chops

Boneless pork chops are excellent for searing due to their thickness and tenderness. Loin chops are also a good option, as they are leaner than centre-cut chops. Centre-cut, bone-in chops work well too and are very lean. Ultimately, you can use either boneless or bone-in pork chops, depending on your preference. Bone-in chops tend to be more flavourful and dry out less quickly, but boneless chops are easier to work with and can be more convenient if making a creamy sauce.

Thickness

When it comes to thickness, thicker-cut pork chops with the bone still attached tend to produce the juiciest and most flavourful results. However, thinner chops will cook faster and are still delicious. If you opt for thicker chops, you may need to adjust your cooking method, such as searing them in a pan and then finishing them in the oven.

Quality and Colour

Look for firm, pinkish flesh when selecting pork chops. Damp, pale, or soft meat may indicate factory-farmed pig. For the best results, consider seeking out pastured or organic pork. Choose a cut with a good balance of fat and meat, as this will enhance the flavour and moisture of your dish.

Preparation

Before cooking, take your pork chops out of the fridge and let them rest at room temperature for 15-30 minutes. This will help ensure even cooking. Pat the chops dry with a paper towel, and if desired, score them by making cuts in the fat rind to prevent curling and ensure even cooking. Season generously with salt and pepper, or other seasonings of your choice, to create a delicious crust.

Preparing the pork for cooking

Take the pork chops out of the fridge and let them rest:

Remove your pork chops from the refrigerator and let them sit at room temperature for about 15 to 30 minutes before cooking. This step is essential for achieving even cooking and ensuring the pork cooks through to the centre.

Pat the pork chops dry:

Use paper towels to pat the pork chops dry on both sides. Removing excess moisture helps the seasoning stick to the meat and also aids in getting a better sear.

Season the pork chops:

Be generous with your seasoning to enhance the flavour of the meat and create a delicious crust. You can use a variety of seasonings, such as salt, pepper, Italian seasoning, garlic powder, rosemary, thyme, sage, marjoram, or oregano. You can also use a seasoned salt or poultry seasoning. Don't be afraid to experiment with different combinations to find your favourite flavour profile.

Score the pork chops (optional):

If your pork chops have a fat rind, you can score it by making cuts in the fat. This helps the pork chops cook more evenly and prevents them from curling up in the pan.

Brine the pork chops (optional):

Brining is an optional step but can add flavour and help tenderise the meat. If you choose to brine your pork chops, dab them dry afterward, and reduce the amount of salt you use in your seasoning.

Let the pork chops air dry in the fridge (optional):

If you have the time, you can pat the pork chops dry with paper towels and then let them air dry in the refrigerator for a day or two. This technique works well for thinner cuts of meat, helping to achieve a better sear.

Preheat your skillet:

It's crucial to ensure your skillet is hot before adding the pork chops. Use a cast iron skillet or a heavy skillet like stainless steel and preheat it over medium-high heat. You want the pan to be hot but not smoking.

Add oil to the skillet:

Use olive oil, vegetable oil, or another neutral oil with a high smoke point. Add enough oil to create a thin layer on the surface of the pan.

Remember, the key to preparing pork chops for cooking is to ensure they are at room temperature, dry, well-seasoned, and ready to be seared in a hot skillet with oil. Following these steps will help you achieve delicious and juicy pan-seared pork chops.

Cooking methods and timings

The key to a good sear on your pork chops is to ensure they are patted dry before cooking, and that your pan is hot before adding oil to it. You should also ensure your pork chops are at room temperature before cooking.

Thickness of Pork Chops

The cooking time will vary depending on the thickness of your pork chops. For chops that are ½ inch thick, they should not need oven time to finish cooking. Usually, the pan searing is enough time to cook through. For thicker chops, you may want to finish them in the oven.

Cooking Methods

Firstly, season your pork chops with salt, pepper, and any other spices or herbs you wish to use. You can also brine your pork chops if you have time, as this will add flavour and help to tenderise the meat.

Next, heat oil in a large cast-iron skillet over medium-high heat. When the oil is hot, add the pork chops to the pan, ensuring there is space between each chop so they sear rather than steam.

Cook until well browned, but still rosy near the bone. For bone-in pork chops that are 8 ounces each, this should take around 4 to 5 minutes per side. For chops that are 1" thick, this will take around 5 minutes per side. For thinner chops of around ¾", this will take around 3 minutes on the first side and 5 minutes on the second side. For chops that are less than ½" thick, this will take around 3 minutes per side.

Checking Doneness

To check if your pork chops are done, use a meat thermometer. When they reach an internal temperature of 135°F, they are done and can be removed from the heat. Allow the pork chops to rest for 10 minutes, during which time the residual heat will bring them to the recommended internal temperature of 145°F.

How to serve

Pan-seared pork chops are a versatile dish that can be served with a variety of side dishes and sauces. Here are some ideas on how to serve them:

• Classic sides: Mashed potatoes and green beans are always a great option. You can also serve them with roasted asparagus, which adds a touch of elegance to your meal.
• Sauces: A port wine sauce is an excellent choice to elevate the dish. Alternatively, you can make a simple pan sauce by deglazing the pan with some white wine and adding heavy whipping cream.
• Pasta: Creamy Alfredo gnocchi or creamy penne pasta are perfect companions to the juicy pork chops.
• Vegetable options: Cheesy broccoli, roasted potatoes and carrots, or garlicky sautéed mushrooms are delicious and healthy sides.
• Rice: Try serving them with a stick of butter rice for a comforting and flavourful meal.
• Salad: For a lighter option, pair the pork chops with a bed of greens and a splash of vinaigrette.
• Sandwich: Slice the leftover pork chops and add them to a crusty roll with your favourite condiments for a tasty pork sandwich.

When serving, let the pork chops rest for a few minutes before slicing into them. This allows the juices to redistribute, ensuring that your meat is tender and juicy. Don't forget to pair your meal with a glass of wine or your favourite beverage!

Storing and reheating

Storing

Leftover pork chops can be stored in a sealed container in the refrigerator for up to 3-4 days. If you wish to freeze them, it is recommended to cover them tightly with foil and place them in an airtight container. They will keep in the freezer for up to 2-3 months, although this may affect their texture.

Reheating

Reheating can be done in the oven or on the stovetop. For the oven, heat at 350°F with a splash of water or chicken broth for about 10 minutes. On the stovetop, use a skillet over medium heat. Keep in mind that reheated pork chops tend to dry out, so they are best served fresh.

Frequently asked questions