Tillie Doyle
Pan-seared pork chops are a quick and easy meal that can be made in just 10 minutes. The key to achieving a crusty exterior with a juicy interior is to treat the pork chops like steak. This involves a quick brine and tenderizing before pan-frying, as well as a generous seasoning to create a flavorful crust. The pork chops should be cooked for 2-3 minutes on the first side and 1-2 minutes on the other side, with no lid on the pan. To check if the pork chops are done, use a meat thermometer to ensure an internal temperature of 145°F. Let the pork chops rest for a few minutes before cutting into them, and serve with a side of your choice.
Characteristics and values for cooking pork chops in a pan
| Characteristics | Values |
|---|---|
| Preparation | Take pork chops out of the fridge and let them rest for 20 minutes to reach room temperature. |
| Seasoning | Season generously with salt and pepper or a blend of spices. |
| Dry rub | Use a homemade dry rub to take the pork chops to the next level. |
| Brine | Brine the pork chops with brown sugar. |
| Tenderizing | Tenderize the pork chops before cooking. |
| Oil | Use canola oil, olive oil, or another neutral oil. |
| Butter | Add butter to the pan for flavor and color. |
| Flour | Dredge the pork chops in flour before cooking (optional). |
| Cooking time | Cook for 2-3 minutes on the first side, then 1-2 minutes on the other side. |
| Internal temperature | The internal temperature should reach 145°F. |
| Pan type | Use a cast iron pan or a stainless steel skillet. |
| Serving suggestions | Serve with potatoes, pasta, rice, or green vegetables. |
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What You'll Learn
Use butter and oil for a golden crust
To achieve a golden crust while cooking pork chops in a pan, a combination of butter and oil is ideal. Butter lends a rich, nutty flavour to the dish, and its milk solids contribute to a beautiful caramelization, creating a golden-brown crust on the pork chops. However, butter has a low smoke point, so it may burn if the heat is too high, resulting in an unpleasant taste. This is where cooking oils come in—they have higher smoke points, allowing you to achieve a hotter cooking temperature without the risk of burning.
To use butter and oil together, start by melting butter in the pan over medium heat. Allow it to slightly caramelize and brown over gentle medium-low heat. After the water in the butter cooks out and the foaming subsides, introduce a cooking oil with a high smoke point, such as vegetable, canola, or olive oil. The oil doesn't raise the smoke point, but it dilutes the butter, reducing the risk of burning.
A heavy pan with a solid, flat bottom and shallow sides is ideal for stovetop pork chops. Preheat the pan before adding the butter and oil, ensuring the meat sears and browns quickly without overcooking in the centre. You only need about a tablespoon or two of each—butter and oil—for this step.
Season the pork chops with salt and pepper on both sides, then coat them lightly in flour for a nice crust and to aid browning. Place the chops into the pan and leave them undisturbed for a few minutes. You can use a pair of tongs to nudge them after a while to check if they're browning.
Towards the end of the cooking process, add a few pats of butter to the pan and use a large spoon to coat the chops in butter. Let the chops rest right in the buttery pan for about five minutes off the heat. Then, thinly slice the pork chops and serve them in their buttery pan juices.
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Season generously for flavour
Seasoning your pork chops generously is key to creating flavourful crusts and enhancing the natural flavours of the meat. A liberal application of salt will help to create a delicious, flavourful crust on the exterior of your pork chops. Salt is a seasoning that enhances the natural flavours of your ingredients, making them taste more like themselves. It can also help to tenderise the meat, keeping it moist and juicy.
When seasoning raw meat, it is better to start with a solid amount and adjust later. You can taste and adjust the seasoning as you go, bringing out and intensifying the flavours of the pork.
Pepper is also a common seasoning used in cooking. Black pepper is considered a spice and should be used sparingly, whereas salt can be used more liberally. Different types of salt can also produce different results. For example, kosher salt is great for seasoning meat, while Himalayan pink salt or sea salt are better for cooking.
You can also use a dry rub to season your pork chops before pan-frying. This can be as simple as salt and butter or something more complex, like a spice blend. Additionally, brining your pork chops with brown sugar before pan-frying can add flavour and help keep the meat moist and juicy.
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Sear both sides for a few minutes
Sear both sides of the pork for a few minutes to achieve a golden-brown crust that seals in the juices. For a good sear, it is important to ensure that the surface of the pork is dry and that the pan is hot before adding oil and placing the pork in the pan. The time needed for a good sear will depend on the thickness of the cut. For thicker cuts, allow about 4 minutes of searing on each side. Thinner cuts may only need a couple of minutes on each side, or even just a quick kiss with the pan if very thin. If the pork is stuck to the pan, it is not yet ready to flip and will release when it is crisp and golden.
To check if the pork is done, you can use a meat thermometer. A medium-rare chop should have an internal temperature of 135°F, while a well-done chop should be cooked to 145°F. You can also check by feel; a chop cooked to medium should have a slight resistance when you press on it with your finger but not feel hard and solid.
After searing, let the pork rest for a few minutes before cutting into it. This allows the juices to redistribute and ensures that the pork stays juicy and tender.
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Check internal temperature with a thermometer
Checking the internal temperature of your pork chops with a thermometer is a reliable way to ensure they are cooked to perfection. Using a meat thermometer, you can accurately determine when your pork chops are done, without relying solely on cooking time. This is essential to avoid overcooking or undercooking your meat.
To check the internal temperature, insert the thermometer probe into the thickest part of the pork chop, ensuring it reaches the centre without touching any bones, as bones can skew the reading. Allow a few seconds for the thermometer to register the temperature. The ideal internal temperature for pork chops is 145°F (63°C). At this temperature, your pork chops will be cooked just right, with no pink juices remaining.
If you are using a cast-iron skillet, you may find that the residual heat continues to cook the pork chops after you have removed them from the heat source. This can affect the internal temperature, so it is important to factor this in when checking the doneness of your meat. Allow a few minutes for the residual heat to gently cook the chops, and then check the temperature again to ensure it has reached the desired level.
It is worth noting that the thickness of your pork chops will impact the cooking time and internal temperature. Thicker chops may require longer cooking times to reach the desired temperature, while thinner chops may cook more quickly. Adjust your cooking time accordingly, and always rely on the internal temperature reading to determine doneness.
By following these steps and paying close attention to the internal temperature of your pork chops, you can ensure that your meat is cooked perfectly every time. This method eliminates the guesswork and guarantees juicy, flavourful results.
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Let the pork rest before serving
Letting the pork rest before serving is a crucial step in the cooking process. This step allows the juices to redistribute throughout the meat, ensuring that they remain moist and flavourful. Proper resting also helps to maintain the temperature of the pork chops.
After removing the pork chops from the heat, it is important to let them rest for a few minutes before serving. This allows the juices to settle and ensures that they don't dry out. The residual heat from the pan will help keep the pork chops warm during this resting period.
During the resting period, it is important not to cut into the pork chops. Cutting into the meat too early can cause the juices to escape, resulting in dry and less tender meat. Instead, use a meat thermometer to check the internal temperature of the pork chops. For pork, the target internal temperature should be 145°F in the middle.
In addition to resting after cooking, it is also beneficial to let the pork chops come to room temperature before cooking. Taking the chops out of the fridge and letting them rest for about 20 minutes before cooking will help them cook more evenly. This step ensures that the pork cooks properly on the inside, resulting in a juicy and tender texture.
By following these resting guidelines, you can ensure that your pork chops retain their moisture, flavour, and temperature, resulting in a more enjoyable dining experience.
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Frequently asked questions
For pan-seared pork chops, cook the chops for 4 to 5 minutes per side. If you are cooking thin, bone-in chops, they will cook in the time it takes to brown them. If you are cooking thick chops, they may take longer to cook than to brown.
Pork chops are done when they reach an internal temperature of 145°F. You can check this with a meat thermometer. The meat should also be brown on the outside and have no pink juices or resistance when you press on it with your finger.
Take the pork chops out of the fridge and let them rest for 20 minutes to come to room temperature. Season the chops generously with salt and pepper or a blend of spices. You can also dredge them in a flour mixture before cooking.
