Emilie Meyer
Pan-fried pork chops are a quick and easy meal, ready in as little as 5 to 15 minutes. The cooking time depends on the thickness of the chop and the desired level of doneness, with thinner chops cooking faster. To ensure even cooking, it is recommended to let the pork chops come to room temperature before cooking. A cast iron pan is a popular choice for cooking pork chops, as it holds heat well and helps prevent overcooking. To enhance the flavor, a dry rub or seasoning is often applied before frying, and a pan sauce can be created after cooking to add extra moisture and taste.
| Characteristics | Values |
|---|---|
| Total cooking time | 5-10 minutes |
| Cooking time per side | 2-3 minutes per side for thinner chops, up to 10 minutes per side for thicker chops |
| Resting time | 10 minutes |
| Cooking temperature | Medium-high heat |
| Oil | Canola oil, olive oil, or any oil/fat with a high smoke point |
| Pan | Cast iron pan |
| Seasoning | Salt, pepper, Italian seasoning, cayenne pepper, cumin, coriander, sugar, homemade chili powder, or any favourite spice rub |
| Internal temperature | 135-145°F |
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What You'll Learn
Thin pork chops cook faster
As a general rule, thin pork chops will be cooked through in around 5 minutes, but this can vary depending on the heat of the pan and the thickness of the chop. A good way to check if your pork chop is done is to use a meat thermometer—you're aiming for an internal temperature of 135°F to 145°F. If you don't have a meat thermometer, you can cut into the center of the chop to check for doneness, but this will result in losing some of the juices.
To cook thin pork chops in a pan, first, pat them dry and season generously with salt and pepper or a spice rub. Next, heat some oil in a skillet over medium-high heat. Once the oil is shimmering hot, add the chops and sear for 2-3 minutes on the first side until golden brown. Flip the chops and cook for a further 1-2 minutes on the second side. If your chops are very thin, they may be done at this point, so it's important to keep an eye on them. If they're thicker chops, you may need to add a couple of minutes to the cooking time.
Once your chops are cooked to your desired level of doneness, transfer them to a clean plate and cover with foil. Let the chops rest for 5 minutes before serving. This allows the juices to redistribute and the residual heat to bring them to the perfect temperature of 145°F.
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Use a meat thermometer to check doneness
Cooking pork chops to perfection can be a challenge, especially as they are easy to overcook. Using a meat thermometer is a great way to check the doneness of your chops and ensure they are safe to eat.
Firstly, it is important to let your pork chops come to room temperature before cooking. This will help the meat cook more evenly. Take them out of the fridge 20 to 30 minutes before you plan to cook them.
When cooking, insert the thermometer probe into the thickest part of the chop, away from any bones or fat. If you are cooking chops with the bone in, make sure to test several areas to ensure even cooking. You can also test the temperature through the side of the chop if the cut is thinner than 3/4 of an inch. The ideal internal temperature for a pork chop is between 135°F and 145°F. At 135°F, the chop will be slightly pink in the middle, and at 145°F, it will be done and suitable for consumption.
Once your chops reach the desired internal temperature, remove them from the heat source and let them rest. This is an important step, as the chops will continue to cook slightly due to residual heat, and the juices will distribute, adding flavour and moisture. The chops should rest for at least three minutes to reach the food-safe temperature of 145°F, but for the best results, let them rest for five to ten minutes.
Using a meat thermometer is a reliable way to ensure your pork chops are cooked perfectly. With a little practice, you can also use the touch test to gauge doneness, but this method may not be as precise.
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Let chops rest before serving
When cooking pork chops, it is important to let the meat rest before serving. This allows the juices inside the meat to redistribute, ensuring a juicy and tender chop. Depending on the thickness of the chops, the cooking time can vary, so it is important to use a meat thermometer to check the internal temperature of the chops. The chops are done when they reach an internal temperature of 135°F, and after removing them from the heat, they will continue to cook with residual heat, reaching the recommended 145°F within 10 minutes.
It is best to remove the chops from the fridge 20 to 30 minutes before cooking and let them come to room temperature. This helps the pork cook more evenly. Seasoning the chops with salt half an hour before cooking is also recommended.
After searing the chops in a hot skillet, they should be transferred to a clean plate and covered with foil to rest. During this time, you can make a pan sauce by adding chicken stock, apple cider vinegar, and honey to the skillet and bringing it to a simmer. The chops can then be added back to the skillet, either whole or sliced, to soak up the sauce.
For thinner chops, the cooking time is much quicker, and they can be cooked in less than 3 minutes per side. Bone-in chops will also add a minute or two to the cooking time. It is important to keep an eye on the chops as they cook, as they can easily overcook, especially the thinner ones.
By letting the pork chops rest before serving, you ensure that they are cooked evenly, juicy, and tender, resulting in a delicious and flavorful meal.
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Make a pan sauce for extra flavour
The cooking time for pork chops in a pan can vary depending on their thickness, but it usually takes around 5 to 10 minutes. Bone-in chops will take a minute or two longer. It is important to keep an eye on them as they cook very quickly and are easy to overcook.
Now, let's talk about making a pan sauce for extra flavour. Pan sauces are simple and fast to make. While your pork chops are resting, you can turn those pan drippings into a delicious sauce. Here are the steps to make a basic pan sauce:
Ingredients:
- Olive oil or pan dripings
- Shallots or onions, minced (optional)
- Alcohol (red wine, white wine, beer, cider, or broth)
- Vegetable, chicken, or beef stock
- Butter or cream
- Cornstarch (optional)
Instructions:
- Heat some olive oil or use the pan dripings.
- Cook the shallots or onions for about 2 minutes until soft (optional).
- Add your choice of alcohol to deglaze the pan.
- Pour in the stock and let the liquid reduce by about half.
- Stir in the butter or cream and whisk gently until melted.
- For a thicker sauce, whisk in cornstarch mixed with water to prevent clumps.
- Simmer the sauce until it reaches your desired consistency.
You can also add various ingredients to this basic sauce to create different flavours. Here are some ideas:
- Apple cider vinegar and honey, as suggested by Krisp x Kristin.
- Dijon mustard and Worcestershire sauce, as recommended by Krisp x Kristin.
- Thyme, as used in the recipe by Serious Eats.
- Italian seasoning, as suggested by Whats in the Pan.
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Use a cast iron pan for even heat
Cooking pork chops in a cast iron pan is a great way to ensure even heat distribution and a good sear on your meat. Cast iron pans are slower to heat up initially but hold their heat very well, allowing you to turn off the heat towards the end of the cooking process and let the residual heat finish cooking the pork chops gently. This helps prevent overcooking and saves energy.
To cook pork chops in a cast iron pan, start by patting the chops dry with a paper towel and seasoning them generously with salt, pepper, and any other spices or herbs of your choice. Bringing the pork chops to room temperature before cooking is not necessary, but it can help them cook more evenly. So, if you have the time, take them out of the fridge 20 to 30 minutes before cooking.
When you're ready to cook, heat your cast iron pan to medium-high heat. Add a teaspoon of oil or fat and coat the bottom of the pan. Place the pork chops in the pan, making sure they are not crowded and that the thickest parts are towards the center of the pan, where the heat is most direct. Sear the chops for about 2-5 minutes on each side, flipping them as soon as they are browned.
If you are cooking thicker chops (over 3/4-inch thick), you may want to put a lid on the pan and let the chops finish cooking for an additional 5 minutes or so after searing. If you are using a cast iron pan and have turned off the heat, the residual heat should be sufficient to finish cooking thicker chops. If not, you can turn the heat down to low and cover the pan.
The cooking time will depend on the thickness of your chops and whether they are bone-in or boneless. Thinner chops will cook much quicker, so keep a close eye on them and use a meat thermometer to check if they are done. The ideal internal temperature at the thickest part is 145 degrees F, but because the temperature will continue to rise as the chops rest, you can remove them from the heat around 140-143 degrees F.
Once your pork chops have reached the desired internal temperature, transfer them to a clean plate and let them rest for 5 to 10 minutes. During this time, the juices inside the meat will redistribute, and the residual heat will bring them to the recommended temperature of 145 degrees F.
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Frequently asked questions
Depending on the thickness of the chop, it takes about 5 to 10 minutes to cook pork chops in a pan.
The easiest way to check if your pork chops are done is to use a meat thermometer. When they reach an internal temperature of 135°F, they are done.
To get a nice crust, you can add flour to your pork chops before pan-frying them. You can also use a homemade dry rub with spices like cumin, black pepper, coriander, sugar, and salt.
Pork chops can easily dry out if overcooked, so it's important to keep a close eye on them. Let the cooked chops rest for about 5 minutes, then add them back to the pan sauce to ensure they stay juicy.
