Marianne Martinez
Cooking pork chops in a pot is a great way to ensure they stay juicy and tender. There are a few things to consider when cooking pork chops in a pot: the thickness of the chops, the type of pot used, and the desired level of doneness. Thick pork chops may take longer to cook than thin ones, and bone-in chops may cook faster than boneless ones. It's also important to note that the cooking time will vary depending on whether you're using a stovetop or oven, and the desired level of doneness (medium-rare, medium, or well-done). Generally, pork chops are cooked for around 4-5 minutes per side on a stovetop, and then finished in the oven for an additional 10-15 minutes. It's always best to use a meat thermometer to check the internal temperature, which should reach 145°F for medium-rare and 155°F for medium.
| Characteristics | Values |
|---|---|
| Type of pork chop | Boneless or bone-in |
| Thickness | 1-3 inches |
| Pan type | Cast iron or stainless steel |
| Oil | Avocado oil, olive oil, coconut oil, or neutral oil |
| Cooking time | 2-10 minutes per side |
| Internal temperature | 135-145°F |
| Resting time | 5-10 minutes |
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What You'll Learn
Pan-frying pork chops
Pork chops are a quick, healthy, and simple meal to make. They are easy to overcook, especially thin ones, so it's important to keep an eye on them. Here is a step-by-step guide to pan-frying pork chops:
Step 1: Prepare the pork chops
Firstly, ensure your pork chops are at least 1 inch thick. Boneless pork chops are great for pan-frying as they are thick and tender. You can use bone-in chops, but make sure they are at least 1 inch thick.
Step 2: Make the spice mix
You can use your favourite spice rub, or make your own. Try combining chilli powder, garlic powder, onion powder, smoked paprika, and black pepper for a smoky, colourful rub. Alternatively, just use seasoned salt, pepper, and a little cayenne pepper.
Step 3: Prepare the flour (optional)
Mix your chosen spice blend with a tablespoon of flour. This step is optional, but the flour will brown in the hot oil, adding extra colour to your pork chops.
Step 4: Heat the pan
Use a cast iron skillet if you have one, or a non-stick skillet. Heat some oil in the pan—a neutral, high-heat oil like avocado oil is best. You can also add butter to the pan for extra flavour and colour, but be careful as it has a lower smoke point.
Step 5: Fry the pork chops
Place the pork chops in the pan and fry for 2-3 minutes on the first side, and 1-2 minutes on the other side. The cooking time will depend on the thickness of your pork chops, so keep an eye on them and adjust the time as needed. If your pork chops are stuck to the pan, give them a little more time—they will generally release when they are ready to flip.
Step 6: Check they are cooked
The easiest way to check if your pork chops are cooked is to use a meat thermometer. They are done when they reach an internal temperature of 145°F. If you don't have a meat thermometer, press on the chop with your finger—it should have a slight resistance but not feel hard and solid.
Step 7: Let them rest
Once cooked, transfer the chops to a clean plate and cover loosely with foil. Leave to rest for 5 minutes, so the juices can redistribute throughout the meat.
Step 8: Make a pan sauce (optional)
While your chops are resting, you can make a quick pan sauce. Add some chicken stock, a splash of apple cider vinegar, and some honey to the skillet. Bring to a simmer and reduce by half, then take off the heat and swirl in some butter. You can also add sliced onions, apples, and fresh thyme to make an onion-apple pan sauce.
Step 9: Serve
Finally, serve your juicy, pan-fried pork chops! They go great with mashed potatoes, or roasted asparagus, sautéed cabbage, or zucchini for a healthier option.
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Using a meat thermometer
The cooking time for pork chops can vary depending on their thickness, so it is important to use a meat thermometer to ensure they are cooked properly. Thick chops may take longer to cook than to brown, so it is recommended to finish them in the oven. Thin, bone-in chops will cook in less time, as they will be done by the time they are browned.
When using a meat thermometer, insert it into the thickest part of the chop, ensuring you are not touching any bone, as this will give a false reading. If you do not have a meat thermometer, you can check the doneness of the chops by poking them with your finger. A chop cooked to medium doneness should have a slight resistance when pressed but should not feel hard and solid.
Once your chops have reached the desired internal temperature, transfer them to a clean plate, cover them loosely with foil, and let them rest for 5-10 minutes. During this time, the juices will redistribute, making every bite succulent, and the chops will continue to cook with the residual heat, reaching the recommended 145°F.
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Resting the chops
Firstly, remove the chops from the skillet or pot and transfer them to a clean plate. Loosely cover the chops with foil to keep them warm. The length of the resting period can vary, but a good rule of thumb is to let the chops rest for about 5 minutes. During this time, the residual heat will continue cooking the chops, bringing them to the recommended internal temperature of 145°F (63°C). This resting period is crucial, as it ensures that the meat reaches the perfect temperature and remains juicy.
While your chops are resting, you can make a quick pan sauce to accompany them. Simply add some chicken stock, a splash of apple cider vinegar, and a hint of honey to the skillet. Bring this mixture to a simmer and reduce it by half. Then, take it off the heat and swirl in a knob of butter for added richness. You can also add some fresh herbs like parsley if you wish.
If you prefer your pork chops with a slight pinkish hue, you can aim for a lower internal temperature of around 135°F (57°C). This will result in a medium-rare cook, which some people prefer. However, it's important to note that pork should never be consumed undercooked, as it can be dangerous.
The resting period also provides an excellent opportunity to prepare any side dishes you may be serving with your pork chops. Mashed potatoes, roasted vegetables, or a crisp salad can all be prepared while the chops rest, ensuring a well-rounded and timely meal.
Lastly, after the resting period, you can slice the pork chops to your desired thickness. Slicing the chops allows the delicious pan sauce to coat every piece, enhancing the flavour and moisture of each bite. Enjoy your perfectly cooked and rested pork chops!
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Making a pan sauce
While your pork chops rest, you can make a pan sauce to go with them. This is a simple process that involves using the leftover fat and juices in the pan to create a flavorful sauce.
Firstly, do not clean the pan. Pour off all but a tablespoon of leftover cooking oil or rendered fat from the pan. If you don't have a tablespoon of fat remaining in the pan, add enough oil to make up the difference when combined with the pan drippings.
Next, add aromatics to the pan. Shallots and garlic are popular choices, but you can also add other ingredients such as thyme, rosemary, or Dijon mustard. Sauté these aromatics over medium-high heat until softened and golden, which should take around 2 minutes.
Now, it's time to deglaze the pan. Deglazing involves adding liquid to the pan to loosen and dissolve the browned bits of food stuck to the bottom. Wine, stock, or broth are commonly used for deglazing, but you can also use water or another liquid of your choice. Pour in your chosen liquid and use a spatula to scrape up any crispy browned bits from the bottom of the pan. Let the liquid simmer and reduce by about half.
To enrich the sauce and make it richer, add a couple of tablespoons of butter or heavy cream. You can also add a splash of vinegar, such as apple cider vinegar or red wine vinegar, to brighten the flavors. If you'd like a thicker, creamier sauce, whisk in a small amount of cornstarch or flour.
Finally, season the sauce to taste and serve it with your pork chops. You can spoon the sauce over the chops or add the chops back into the pan to coat them in the sauce.
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Cooking time and thickness
The cooking time for pork chops in a pot depends on the thickness of the chops and the temperature of the pot. For example, a 3/4" chop can be cooked in less than 3 minutes, whereas a 3-inch thick chop will take longer.
Thick pork chops may take longer to cook than to brown. If cooked entirely on the stove, they may become dry, so it is recommended to finish them in the oven until they reach 145 degrees F. Thin, bone-in chops will cook in the time it takes to brown them.
For a good crust, cook chops for 3-5 minutes on each side over medium heat. The internal temperature should be 145 degrees F. For a fast fry, cook chops for less than 3 minutes. For a 3/4" chop, sear, then cook for 2-3 minutes per side. For bone-in pork chops that are 8 ounces each, cook for 4 to 5 minutes per side until well browned but still rosy near the bone.
It is important to note that cooking time can vary based on the thickness of the pork chops. It is recommended to use a meat thermometer to check the internal temperature, rather than relying solely on cooking time. The chops should be cooked until they reach an internal temperature of 135-145 degrees F.
After cooking, transfer the chops to a plate and let them rest for 5-10 minutes. During this time, the juices will redistribute throughout the meat, making it more succulent. The chops will also continue to cook with the residual heat and will eventually reach 145 degrees F.
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Frequently asked questions
The cooking time for pork chops in a pot depends on their thickness and whether they are boneless or bone-in. Boneless pork chops are typically thicker and take longer to cook than bone-in chops. Bone-in chops will cook in the time it takes to brown them. For a 3/4" chop, sear each side for 2-3 minutes. Thicker chops of around 3 inches will take longer, with a recommended cooking time of 4 to 5 minutes per side.
Pork chops should reach an internal temperature of 145°F.
To get a good crust, season your pork chops generously with salt and pepper or a blend of spices. You can also use a sugar-based spice mix.
Use a neutral, high-heat oil such as avocado oil or olive oil.
After cooking your pork chops, add chicken stock, a splash of apple cider vinegar, and some honey to the skillet. Bring it to a simmer and reduce by half. Take it off the heat and swirl in some butter before adding your pork chops back in.
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