Stove-Top Pork Chops: A Quick Sear

Pan-seared pork chops are a great option for a quick and easy weeknight dinner. They are versatile, affordable, simple to prepare, and can be paired with a variety of side dishes. The key to achieving juicy and tender pork chops is to avoid overcooking them and to use a cast-iron skillet for a better sear. Here are the steps to follow:

1. Take the pork chops out of the fridge 15-30 minutes before cooking to bring them to room temperature.

2. Heat a cast-iron skillet over medium-high heat and add oil.

3. Pat the pork chops dry with paper towels and season generously with salt and pepper on both sides.

4. Add the pork chops to the hot skillet, making sure not to overcrowd the pan. Sear for 3-5 minutes on each side, depending on the thickness of the chops.

5. For thicker chops, sear for 2 minutes on each side, then finish cooking in the oven at 400°F for 8-10 minutes.

6. Let the pork chops rest for a few minutes before serving.

Choosing the right pork chops

Type of Pork Chop

The type of pork chop you choose can impact the flavour, texture, and cooking time. The most common types of pork chops are:

• Blade Chops: Cut from the shoulder end of the loin, blade chops tend to have darker meat and more surrounding fat and connective tissue. They are packed with flavour but can have some tough or stringy bits.
• Rib Chops: Cut from behind the shoulder, rib chops are identified by their large eye of tender meat. Depending on where they are cut from, they can have varying amounts of fat and connective tissue.
• Center-Cut Chops: Similar to a T-bone steak, centre-cut chops have a large eye of meat on one side and a smaller tenderloin on the other. Cooking these evenly can be challenging due to the different cooking times for tenderloin and loin.
• Sirloin Chops: Coming from the end closest to the rump, sirloin chops contain multiple muscle groups, some of which can be quite tough. This cut is better suited for braising or stewing.
• Boneless Pork Chops: Boneless pork chops are excellent for searing as they are thick and tender. However, they may be less flavourful due to the lack of bone and can dry out more easily, so brining is often recommended.

Thickness

When selecting pork chops, opt for thicker cuts, ideally about 1 inch to 1.5 inches thick. Thicker pork chops are easier to work with and help ensure a nice balance between a crisp crust and a moist, juicy interior. Thinner chops may cook too quickly and dry out.

Bone-In vs Boneless

Whether you choose bone-in or boneless pork chops is a matter of personal preference. Some people believe that bone-in pork chops will be more flavourful, but the difference is minimal. Bone-in chops may take slightly longer to cook, and the bone can make it more challenging to get an even sear. Boneless chops, on the other hand, may be less flavourful and tend to dry out more easily, so brining is often recommended.

Fresh vs Frozen

Fresh pork chops are typically preferred, as they tend to be more moist and tender. Frozen pork chops can be a bit drier, so if you choose frozen, consider brining them to help retain moisture.

Quality

Whenever possible, opt for high-quality pork chops from heritage breed pigs bred for flavour rather than low fat content. This will ensure a more flavourful and juicy end product.

Seasoning

Choose Your Seasonings

The most basic seasoning combination is salt and pepper, but you can also get creative and use other seasonings like Italian seasoning, seasoned salt, poultry seasoning, or Montreal steak seasoning. A little garlic can also go a long way in adding flavour to your pork chops. You can smash a few cloves and add them to the pan while cooking or use garlic powder as a dry rub.

Prepare the Pork Chops

Take your pork chops out of the fridge 15-30 minutes before cooking to let them come to room temperature. This will ensure they cook evenly. Before seasoning, pat the pork chops dry with a paper towel. If you're using bone-in pork chops, you can also score the fat rind by making cuts that will help the chops lay flat in the pan and cook more evenly.

Season Liberally

Don't be shy with the seasoning! Be generous with your chosen seasonings and make sure to coat both sides of the pork chops evenly. A good sear and crust will develop from a liberal application of seasonings.

Brining (Optional)

Brining is an optional step, but it can help add moisture and flavour to your pork chops. To brine, mix water, salt, and brown sugar in a gallon zip-top bag. Place the pork chops in the brine and refrigerate for 30 minutes to up to 8 hours. After brining, rinse the pork chops and pat them dry before proceeding with the next steps.

Rest and Sear

After seasoning, let the pork chops rest for a few minutes to allow the seasonings to absorb into the meat. Then, heat your skillet to medium-high heat and add oil. Once the oil is shimmering hot, add your pork chops to the pan and sear without moving them for 3-5 minutes, depending on their thickness.

Oil type and temperature

When searing chops on the stove, the type of oil and temperature used are crucial factors in achieving the desired results. Here are some detailed instructions and tips to guide you through the process:

Oil Type:

The oil you choose for searing chops can significantly impact the flavour and texture of the final product. Here are some recommendations and considerations:

• Go for oils with a high smoke point: When searing at high temperatures, it's best to use refined oils with higher smoke points. These include canola oil, safflower oil, peanut oil, sunflower oil, and soy oil.
• Avoid extra virgin olive oil: While olive oil is a popular choice, its smoke point is relatively low. Instead, opt for extra light olive oil, which has a higher smoke point due to its refined nature.
• Alternative options: Other suitable oils include avocado oil, clarified butter or ghee, corn oil, grape seed oil, and refined sesame oil.
• Oil quantity: Use just enough oil to coat the bottom of the pan. You can always add or remove oil during the cooking process as needed.

Temperature:

Getting the right temperature is essential for a perfect sear. Here are some guidelines:

• Preheat the pan: Start by preheating your pan over medium-to-high heat. You want the pan to be hot but not ripping hot.
• Oil temperature: Once you've added the oil, heat it until it starts to shimmer. Look for an almost pebbly texture on the oil's surface. This indicates that the oil is hot enough for searing.
• Smoke point: Be cautious as the oil approaches its smoke point. You don't want it to start smoking excessively or catch fire. If you notice smoke, adjust the heat accordingly.
• Meat temperature: For pork chops, the ideal internal temperature is around 145°F to 150°F for a juicy and tender result. Use a meat thermometer to check the temperature and avoid overcooking.

Remember, the key to a successful sear is finding the right balance between the oil type and temperature. Always pay close attention to the oil's behaviour and adjust the heat as needed to prevent smoking or burning.

Cooking time

The cooking time for pan-seared pork chops depends on the thickness of the meat and whether you are using a boneless or bone-in chop.

For boneless pork chops, thinner chops of about 1/2-inch thickness should be cooked for around 3 minutes on each side. For chops that are 3/4-inch thick, cook for 5 minutes on the first side and 3 minutes on the second side. For chops that are 1-inch thick, cook for 5 to 6 minutes on each side.

For bone-in pork chops, thinner chops of about 1/2-inch thickness should be cooked for around 3 minutes on each side. For chops that are 3/4-inch thick, cook for 5 minutes on the first side and 3 to 4 minutes on the second side. For chops that are 1-inch thick, cook for 5 to 6 minutes on each side. For chops that are 1 1/2-inches thick, cook for 2 minutes on each side, then continue cooking for 8 to 10 minutes, flipping the chops every minute.

It is important to note that the cooking times mentioned above are just guidelines, and the actual cooking time may vary depending on factors such as the initial temperature of the meat, the heat of the pan, and the desired level of doneness.

The target temperature for pork chops is 145°F, with a minimum of 145°F and a maximum of 155°F recommended. The temperature will continue to rise a few degrees as the meat rests, so it is important to remove the chops from the heat a few degrees early.

To ensure accurate cooking, it is recommended to use a meat thermometer to check the internal temperature of the chops.

Resting the meat

Secondly, resting the meat is crucial for ensuring it reaches the correct temperature. Meat continues to cook even after being removed from the heat source due to carry-over cooking, which can increase the internal temperature by about 10 degrees. Therefore, it is recommended to remove the meat from the heat source when it is about 5 to 10 degrees shy of the intended internal temperature.

The resting time depends on the size of the meat. For smaller cuts of meat, such as pork chops, 5 to 10 minutes of resting time is sufficient. During this time, the juices will redistribute, and the meat will still be warm for serving. If you are concerned about the meat cooling down, you can cover it with aluminium foil to keep it warm.

For larger cuts of meat, such as roasts, a longer resting time of 15 to 20 minutes is recommended. This allows enough time for the juices to redistribute throughout the meat, ensuring a juicy and tender roast.

Tips for Resting the Meat

• Before cooking, let the meat rest at room temperature for about 30 minutes. This helps take the chill off, keeping the meat tender when it hits the hot pan.
• Use a thermometer to check the internal temperature of the meat. Ideally, you want the centre of the meat to reach 120°F (49°C) before serving.
• Tent the meat with foil to keep it warm after removing it from the heat source.

Frequently asked questions