The Perfect Pork Chop: Mastering The Cast Iron Pan Sear

How to Pan-Sear Pork Chops in a Cast-Iron Skillet

Pan-searing pork chops in a cast-iron skillet is a quick and easy way to prepare a juicy and flavourful meal. This method delivers a golden-brown crust and a juicy, rosy interior. Here's a step-by-step guide to achieving the perfect pan-seared pork chops.

Choosing the right pork chops

Bone-in vs. Boneless

There is some debate over whether bone-in or boneless pork chops are better for pan-searing. Many people believe that bone-in chops impart a better flavour and can help prevent overcooking. However, boneless chops are less fuss and easier to work with. Ultimately, you can use either type for pan-searing, but if you choose bone-in, keep in mind that it may add a little more time to the cooking process.

Cuts of Pork Chops

The type of cut you choose will impact the flavour and texture of your pork chops. Here are some common cuts:

• Shoulder chops: Darker meat with more fat and connective tissue.
• Rib chops: Fattier, tender cut.
• Loin chops: Very lean and mild in flavour.
• Boneless chops: Also very lean and mild.
• Sirloin chops: Lots of pork flavour but can be tough.

For pan-searing, it is recommended to choose rib, loin, or boneless chops as these are the most tender options.

Thickness

Pork chops come in various thicknesses, which will affect the cooking time. Thicker chops, such as those 1 inch or thicker, are great for a main dish and are harder to overcook. Thinner chops are better suited for sandwiches.

Appearance and Freshness

When selecting pork chops, look for ones that are light pink in colour and firm to the touch, with varying levels of marbling and fat. Freshness is key, as it will impact the taste and texture of your chops.

Brining

If you choose a leaner cut of pork chop, such as boneless or loin chops, consider brining them before cooking. Brining adds moisture and seasons the meat inside and out, helping to prevent dryness and enhancing flavour. A simple brine can be made with water, salt, and brown sugar. Soak the chops in the brine for at least 30 minutes or up to several hours if you have the time.

Seasoning

Regardless of the cut you choose, seasoning your pork chops is crucial for developing a delicious crust. Be generous with your seasoning, using a combination of salt, pepper, and other herbs and spices like garlic powder, smoked paprika, thyme, and oregano. You can also make a quick marinade or use a store-bought pork chop seasoning.

How to season pork chops

There are several ways to season pork chops, and the method you choose will depend on the flavours you want to infuse into the meat. Here are some options:

Olive Oil and Seasoning

A combination of olive oil and seasoning works well for cast iron skillet pork chop recipes because olive oil has a high smoke point. Avocado oil also works well. You can also add a tablespoon of butter at the end of the cooking process if you want that flavour.

For the seasoning, you can make your own pork chop seasoning with garlic powder, smoked paprika, dried herbs (thyme and oregano), sea salt (or kosher salt), black pepper, and cayenne pepper. Alternatively, you can keep it simple with just sea salt and black pepper, or use a quick pork chop marinade.

Brining

Brining is a great way to add moisture to your pork chops and season them inside and out. You can use water, salt, and brown sugar, or a mixture of water, salt, brown sugar, garlic, and thyme. Place the brine and pork chops in a gallon zip-top bag and leave in the fridge for 30 minutes to an hour before cooking.

Herb Rub

You can make a simple herb rub with garlic, olive oil, thyme, parsley, salt, and pepper. Rub the paste evenly over both sides of the pork chops and leave to marinate at room temperature for 30 minutes before cooking.

Italian Seasoning

Take your chops out of the fridge 20 minutes before cooking so they come to room temperature. Pat them dry with a paper towel, then sprinkle them very generously with Italian seasoning, salt, and pepper.

Blackened Seasoning

If you want to give your pork chops a smoky flavour, you can use blackened seasoning.

Caribbean Jerk Seasoning

For a zesty flavour, try using Caribbean jerk seasoning on your pork chops.

Pan searing the pork chops

Pan-Searing the Pork Chops

Preparation

Firstly, take your pork chops out of the fridge and let them rest for 20-30 minutes to reach room temperature. This will ensure they cook evenly. Bone-in pork chops are best for pan-searing as they tend to be juicier, but boneless pork chops are also suitable. Thicker chops are also harder to overcook, so aim for at least 1-inch thickness.

Next, make your seasoning. A simple combination of salt and pepper will work, but you can also try a mixture of garlic powder, smoked paprika, dried herbs (thyme and oregano), sea salt, black pepper, and cayenne pepper. Alternatively, try a smoky blackened seasoning or Caribbean jerk seasoning.

Now, pat your pork chops dry with a paper towel. This will help them stay juicy and ensure the seasoning sticks better. Then, season your pork chops generously on both sides.

Pan-Searing

Heat oil in a large cast-iron skillet over medium-high heat. You'll know it's ready when the oil is shimmering.

Add the pork chops to the pan in a single layer. Sear the first side until golden brown, which should take around 2-5 minutes. Then, flip and continue pan-searing the other side. The total cooking time will depend on the thickness of your pork chops, but it should take around 2-6 minutes per side for a total of 10 minutes.

To ensure even cooking, flip the pork chops frequently. You can also baste them with butter towards the end of the cooking process for extra flavour.

Checking for Doneness

The best way to check if your pork chops are done is to use a meat thermometer. Pork chops are done when they reach an internal temperature of 145°F. However, because the temperature will continue to rise as the meat rests, you can remove them from the heat at 140°F for the juiciest results.

Alternatively, if you don't have a meat thermometer, you can estimate the doneness by the colour and feel of the meat. A chop cooked to medium should have a slight resistance when pressed with a finger but shouldn't feel hard and solid.

Resting

Once your pork chops have reached the desired internal temperature, remove them from the skillet and let them rest on a plate for 5-10 minutes. During this time, the residual heat will bring them to the recommended internal temperature of 145°F.

Serving

Cast iron skillet pork chops go well with various side dishes. Try roasted vegetables, potatoes, salads, rice, or pasta. Enjoy!

Cooking time and temperature

The cooking time for your pork chops will depend on their thickness and whether they are boneless or bone-in. As a rule of thumb, thicker pork chops will take longer to cook than thinner ones, and boneless pork chops will cook slightly faster than bone-in.

For boneless pork chops that are 1-inch thick, sear for 4-5 minutes on each side. If your boneless pork chops are only 1/2-inch thick, sear for 2-3 minutes on each side.

Bone-in pork chops that are 1-inch thick should be seared for 4-6 minutes on each side. For 1/2-inch thick bone-in pork chops, sear for 2-4 minutes on each side.

After searing, you can finish cooking your pork chops in the oven. Preheat your oven to 400°F (convection) or 425°F (conventional). The cooking time in the oven will depend on the thickness of your pork chops and how much you seared them beforehand. For 1-inch thick pork chops, cook in the oven for 8-10 minutes. For 3/4-inch thick pork chops, cook for 5-7 minutes.

The best way to ensure your pork chops are cooked perfectly is to use a meat thermometer. Pork chops are done when they reach an internal temperature of 145°F. However, because the temperature will continue to rise as the meat rests, you can take them out of the oven when they reach 140°F for the juiciest results.

Serving suggestions

Vegetables

Vegetables are a great option to serve with your pork chops. You can roast them in the oven while your pork chops are cooking on the stovetop. Try roasted asparagus, crispy zucchini fries, simple roasted cauliflower, green beans almondine, or sautéed cabbage.

Potatoes

Potatoes are another good choice to serve with pork chops. Go for crispy roasted potatoes, air fryer baked potatoes, mashed sweet potatoes, simple baked sweet potatoes, or mashed cauliflower for a lighter option.

Salads

If you're looking for something lighter, a salad can be a great option. Try serving your pork chops with a hearty salad like broccoli cauliflower salad, quinoa salad, or a lighter option like a tomato cucumber avocado salad or spring mix salad. You can also add sliced pork chops to a cobb or chef salad.

Rice or pasta

Rice or pasta dishes can also complement pork chops well.

Horseradish sauce

For something a little different, try dipping your pork chops in vinegar and soy sauce or creating a horseradish sauce. A little acid really elevates the dish.

Frequently asked questions