Porkchops: Pan-Seared From Frozen

Pan-seared pork chops are a delicious and easy-to-make meal for any night of the week. They are versatile, quick to prepare, and can be paired with a range of sides and sauces. Whether you're a seasoned chef or a beginner, this recipe is simple to follow and sure to impress.

In this guide, you'll learn how to cook juicy and tender pork chops on the stove, with tips on seasoning, cooking times, and finishing touches. You'll also discover the best ingredients and substitutions to create a delicious and nutritious meal that your whole family will love.

How to season frozen pork chops

Preparation

Firstly, remove your pork chops from the freezer and let them defrost at room temperature for 15-30 minutes before cooking. This will help the meat cook more evenly.

Seasoning

There are many ways to season pork chops, but the most important step is to be generous with the seasoning to bring out the flavour of the meat and create a delicious crust on the outside.

You can use a variety of herbs and spices to season your pork chops. A simple option is to season each pork chop generously with salt and pepper on both sides. You can also add other seasonings such as garlic powder, poultry seasoning, rosemary salt, Italian seasoning, or even something like Montreal steak seasoning.

For example, one option is to mix together garlic powder, onion powder, dry mustard, brown sugar, and ground pepper in a small bowl. Rub the chops generously with this seasoning mixture before cooking.

Another option is to sprinkle both sides of the pork chops with salt, pepper, and garlic powder. You can also add fresh thyme or other herbs such as rosemary or sage to the seasoning.

Cooking

After seasoning, heat oil in a cast-iron skillet over medium to medium-high heat. When the pan is hot, add the pork chops and cook for 3-5 minutes on each side, until nicely browned and cooked through.

For thicker pork chops, you may need to finish cooking them in the oven. Place the cast-iron skillet with the pork chops in a preheated oven at 350°F for 5-10 minutes, or until the pork chops reach an internal temperature of 145°F.

Finally, remove the pork chops from the pan and let them rest for a few minutes before serving. This will allow the juices to redistribute and ensure the meat is juicy and tender.

Tips

To prevent the pork chops from curling up during cooking, you can score them by making cuts in the fat rind so that they lay flat.

It is also important to ensure that your skillet is very hot before adding the pork chops to get a good sear. An instant-read meat thermometer can be helpful to check the doneness of the pork chops, as the difference in timing between undercooked and overcooked pork is not much.

Enjoy your delicious and perfectly seasoned pan-seared pork chops!

How to prevent pork chops from curling

When pan-searing frozen pork chops, the edges can sometimes curl up, which is known as "buckling". This happens when the band of fat around the outside of the meat gets hot and begins to render and lose moisture more rapidly than the adjoining meat. Thinner-cut pork chops are more susceptible to this issue.

To prevent pork chops from curling, you can try the following:

• Before placing the pork chops in the pan, use a sharp knife to make small cuts in the ribbon of fat around the sides. This will prevent the chop from curling and cooking unevenly. The cuts should be made at half-inch intervals, right to the edge of the meat. However, some sources suggest placing a cut every two inches, so you may need to experiment to find what works best for you.
• Another potential solution is to use thicker-cut pork chops, as they have more heft and are less likely to curl than thinner cuts.

By following these simple steps, you can ensure that your pork chops stay flat and cook evenly, resulting in a perfectly cooked cut of meat.

How to store leftover pork chops

Leftover cooked pork chops should be wrapped tightly and refrigerated as soon as possible. Do not leave any pork at room temperature for more than two hours. If you're not going to eat the leftovers within four days, it's best to freeze them.

When freezing cooked pork chops, it's important to cool them in the refrigerator before wrapping them for freezer storage. Wrap the chops individually in the same way you would wrap raw pork chops, i.e., in plastic wrap, foil, or a freezer bag, removing as much air as possible. If your pork chops are cooked in a sauce or gravy, place them in a plastic container, cover them completely with sauce, and seal the container.

Label the pork chops with the date frozen and, if necessary, heating instructions. Frozen cooked pork chops can be stored for up to three months. When reheating, ensure the chops reach a temperature of at least 165°F to eliminate any bacterial growth.

How to finish pork chops in the oven

Preparation

Before you start cooking, you should prepare your pork chops. If there is a fat rim over 0.5 inches thick, trim it down to prevent cupping. You can also brine your pork chops to enhance their flavour and texture. To do this, mix brine in a 1-gallon freezer bag, place the bag in a bowl, and submerge the chops in the brine. Refrigerate for 1-2 hours, then lightly rinse and pat dry.

Oven Settings

Preheat your oven to 400°F for convection or 425°F for conventional.

Seasoning

Pat your chops dry with a paper towel. Season with salt and pepper to taste. You can also add other seasonings like garlic powder and paprika to enhance the flavour of your pork chops.

Sear the Pork Chops

Heat oil in an oven-safe pan over medium-high heat until shimmering. Place the chops in the pan and brown both sides until they are well done, which should take about 3-4 minutes per side.

Finish in the Oven

After searing, flip the chops one final time and place them in the oven. Bake until the chops reach an internal temperature of 145°F for medium doneness or 150°F-155°F if you prefer them more well done. The time in the oven will vary depending on the thickness of your chops, but it should take around 8-10 minutes for 1-inch thick chops.

Resting

Once the chops have reached the desired internal temperature, remove them from the oven and let them rest for 3-5 minutes before serving. This allows the juices to settle and redistribute, ensuring juicy chops.

How to tell when pork chops are cooked

Pork chops are a quick and easy cut of meat to prepare, but it's easy to ruin them by overcooking. Here are some ways to tell when your pork chops are cooked just right.

Testing by Touch and Cutting into the Meat

Use tongs or a spatula to poke the pork chops and feel their firmness while they're cooking. If they're still very soft, they're raw in the middle. If they're extremely firm, they're very well done. You want to stop cooking the chops when they are firm but not overly hard or leathery. If they're too firm, they will be dried out and tough in the middle.

Remove the pork chops from the heat when they're golden brown on each side. In a frying pan, this will usually take about 3–5 minutes per side, depending on the thickness of the chops. In an oven, they will be done after about 30 minutes at 375°F (175°C).

Let the pork chops rest for 5–15 minutes after cooking. This allows the fibres to relax and absorb the juices, and the middle will continue to cook as the chops retain the heat. You can make a small tin foil tent to keep them warm.

After resting, cut into the thickest part of the meat and look at the colour in the middle. It's okay if there's a little pink in the middle, but any juices that flow out should be clear. Previously, it was commonly taught that pork needs to be completely white in the middle to be edible. However, the USDA now says that pork cooked to at least 145°F (63°C) that may still look a bit pink in the middle is safe to eat. If the meat appears undercooked, put it back in the pan or oven and cook for another 1–2 minutes.

Checking the Temperature with a Meat Thermometer

When the pork chops are golden brown and firm to the touch, take one out of the pan or oven and place it on a plate or cutting board. Insert a meat thermometer into the side of the chop until the tip is in the middle. Make sure the tip is in the thickest part of the meat to get an accurate reading, and don't let it touch the bone. The thermometer should give a reading within a few seconds.

The USDA advises cooking pork chops to an internal temperature of 145°F (63°C) to ensure they are safe to eat and free of dangerous bacteria like E. coli and salmonella. Try not to let the internal temperature of the meat get higher than 160°F (71°C) to avoid overcooking. If the temperature is less than 145°F (63°C), continue cooking for another 1–2 minutes.

Frequently asked questions