Pan-Seared Pork Chops: Golden Perfection

How to Pan-Sear Butterfly Pork Chops

Butterfly pork chops are thick chops that have been cut in half lengthwise, leaving a small hinge in the middle, so that they can be opened out flat. This makes them quick and simple to cook in a skillet on the stovetop, but it's important not to overcook them, as they can dry out quickly.

To cook butterfly pork chops, first, take them out of the fridge 20-30 minutes before you want to start cooking to let them come up to room temperature. This will help them cook more evenly. Season the chops with salt half an hour before cooking, as this will improve their flavour and texture.

You can then coat the chops with flour and your choice of seasonings, or a rub of brown sugar and seasonings. Heat a small amount of oil in a heavy skillet over a medium heat, and fry the chops for 1-2 minutes on each side until they are golden brown. Drain the chops on paper towels, and let them rest for 3 minutes before serving.

Butterfly pork chops defined

Butterfly pork chops are a thick cut of pork that is butterflied, or cut in half lengthwise, leaving a small "hinge" of meat in the middle. The chop is then opened out like a book, so the two halves resemble the wings of a butterfly. This cut of meat is great for quick and easy cooking, as the chop cooks evenly and quickly.

Cooking Butterfly Pork Chops

Butterfly pork chops are best cooked in a skillet or frying pan on the stovetop. This method of cooking is quick and simple, but it is important not to overcook the meat as it will dry out. The chop is cooked when a meat thermometer registers 145 degrees Fahrenheit.

To cook, simply add a small amount of oil to a heavy skillet and place on medium heat. You can also use non-stick cooking spray. Season the chops with salt and pepper, or a rub of brown sugar, salt, pepper, cumin, rosemary, dried thyme, or ground mustard seeds. Place the chops in the pan and fry for 1-2 minutes on each side, turning with tongs, until golden brown. Drain on paper towels and leave to rest for 3 minutes before serving.

Other Methods

Butterfly pork chops can also be cooked on a grill or barbecue, or even baked in the oven. They are a versatile cut and can be cooked in a variety of ways.

Cooking oil and utensils

When pan-searing butterfly pork chops, the cooking oil and utensils you use are crucial to achieving the perfect crust and flavour. Here are some detailed instructions and recommendations for selecting the best cooking oil and utensils:

Cooking Oil:

• Smoke Point: When searing pork chops, it is essential to choose an oil with a high smoke point to prevent it from smoking and burning. Oils with high smoke points include safflower oil (smoke point: 510° F), canola oil, and vegetable oil.
• Accessibility: Safflower oil might be challenging to find, so canola or vegetable oil are excellent alternatives that are readily available.
• Neutral Flavour: Select oils with neutral flavours that won't overpower the taste of your pork chops, such as the ones mentioned above.
• Avoid Extra Virgin Olive Oil: EVOO has a low smoke point (around 350° F) and can produce a rancid odour when heated to high temperatures, so it's best avoided for searing.
• Butter: While butter has a low smoke point, many people add a pat of butter to their pork chops after searing or serve it on the side to enhance flavour.

Utensils:

• Skillet/Pan: A cast iron skillet is highly recommended for achieving a nice, even sear. Cast iron retains heat effectively and is compatible with various cooktops, including gas, electric, glass top, and induction stoves. Alternatively, you can use a stainless steel pan, ensuring it is oven-safe if you plan to finish the pork chops in the oven.
• Meat Thermometer: To ensure your pork chops are cooked to the perfect temperature, use a meat thermometer. Pork is safe to eat at an internal temperature of 145° F (a bit pink inside).
• Tongs: A pair of cooking tongs will make it easier and safer to flip and handle the pork chops during the searing process.

Pan-frying butterfly pork chops

Butterfly pork chops are thick chops that have been cut in half lengthwise, leaving a small hinge of meat in the middle, so they can be opened out flat. This makes them quick and simple to cook in a skillet on the stovetop, but it also means they can easily dry out.

How to pan-fry butterfly pork chops

First, take your pork chops out of the fridge 15 to 30 minutes before you want to start cooking to let them come up to room temperature. This will help them cook more evenly.

Next, pat the chops dry with a paper towel and season generously with salt and pepper on both sides. You can also add other seasonings like Italian seasoning, rosemary, thyme, garlic powder, onion powder, smoked paprika, or ground mustard seeds.

If you want to, you can coat the chops in flour, or a mixture of flour and grated Parmesan cheese, before frying. This will give them a more even crust.

Heat a cast iron skillet to a medium-high heat and add some olive oil or vegetable oil. When the oil is shimmering hot, add the chops. Sear the chops for 3 to 5 minutes on each side, without moving them, until they are golden brown. If you're coating the chops in flour, you may need to cook them for a little longer—around 4 minutes per side.

Remove the chops from the pan and let them rest for a few minutes before serving.

Tips for the perfect pork chop

• Don't overcrowd the pan. Fry the chops in batches if necessary.
• Don't overcook the pork chops. They are safe to eat at an internal temperature of 145°F (63°C) and will become dry and chewy if cooked much above this.
• Use a meat thermometer to check the internal temperature of the chops.
• Let the chops rest for at least 5 minutes after frying. This will allow the juices to redistribute and ensure the meat is tender and juicy.
• If you want to add a simple pan sauce, deglaze the pan with some white wine, then add butter, cream, and the juices from the rested chops.

Resting and serving

Resting:

• After removing the pork chops from the pan, it is essential to let them rest for at least 5 minutes before serving. During this time, the chops should be placed on a plate or a wire rack set over a rimmed baking sheet.
• While resting, the pork chops will continue to cook due to residual heat, reaching the recommended internal temperature of 145°F (63°C). This temperature ensures that the chops are safe to eat and helps prevent overcooking, which can lead to dry and chewy meat.
• It is important to note that the chops will continue to rise in temperature by a few degrees during resting, so it is advisable to remove them from the heat a few degrees early.

Serving:

• Before serving, you can reheat the drippings in the pan until smoking and pour them over the rested chops, adding flavour and crispness.
• For a fancier touch, you can also create a simple pan sauce while the pork rests. To do this, deglaze the pan with about ¼ cup of white wine, scraping up any brown bits. Then, melt butter and herbs (such as thyme and rosemary) into the pan, and add heavy whipping cream. Simmer this mixture over medium-high heat until thickened, creating a delicious sauce to spoon over the chops.

By following these steps for resting and serving, you will ensure that your butterfly pork chops are juicy, tender, and full of flavour.

Recipe variations

There are several ways to vary the basic pan-seared butterfly pork chops recipe. Here are some ideas:

• Oil: While the recipe calls for vegetable oil, you can also use peanut oil, sunflower oil, or corn oil. These oils have higher smoke points than olive oil and are better for searing. Butter is not recommended as it will burn.
• Pork Chops: You can use either boneless or bone-in pork chops, depending on your preference. Boneless pork chops are excellent for searing as they are thick and tender. Bone-in chops have more flavour and are typically more juicy. If using bone-in chops, choose rib or loin chops that are of equal size and about 1 1/2-2 inches thick. Thinner chops will cook faster and won't get as crispy.
• Seasonings: Keep it simple with just salt and pepper, or get creative with other mild seasonings like sage, marjoram, oregano, or white pepper. You can also try a seasoned salt or poultry seasoning. Be generous with your seasonings to create a delicious crust.
• Brining: For added flavour and tenderness, try brining your pork chops before cooking. This will add moisture and enhance the flavour, but it's not necessary if you haven't planned ahead. After brining, be sure to pat the chops dry and reduce the amount of salt you add during seasoning.
• Sear Time: The searing time will depend on the thickness of your chops. For 1" thick chops, sear for about 5 minutes per side. For thinner chops (3/4" thick), do 5 minutes on the first side and 3 minutes on the second. For chops over 1" thick, sear for 5-6 minutes per side and then finish in the oven at 350°F.
• Sides: Serve your pork chops with a variety of sides, such as mashed potatoes, steamed broccoli, rice, pasta, or roasted vegetables.
• Sauces: For an extra touch of flavour, create a simple pan sauce by deglazing the pan with white wine and adding heavy whipping cream. Season with salt and pepper and spoon over the chops before serving.

Frequently asked questions