Perfect Pork Chops: Sautéing In Oil For Best Results

Pan-frying pork chops is a quick and easy way to get a delicious, juicy, and tender main course on the table in minutes. This simple method of cooking can be elevated with a few key techniques and ingredients, such as brining, seasoning, and the use of a cast-iron skillet.

The best pork chops for pan-frying are thick, bone-in rib chops. These chops have more fat and connective tissue, which helps keep the meat moist and juicy. When it comes to oil, vegetable, grapeseed, or olive oil are all good choices, but it's important to avoid using butter as it will burn.

To achieve a golden-brown crust, heat the oil in a cast-iron skillet over medium-high heat until it shimmers. Season the pork chops generously with salt and pepper, or a simple blend of seasoned salt, pepper, and a pinch of cayenne.

Place the chops in the hot oil and sear for 3-5 minutes on each side, resisting the urge to move them around. This will ensure a nice, even colour. Flip the chops and continue cooking until they are golden brown and slightly pink in the centre, with an internal temperature of 135°F.

Let the chops rest for a few minutes before serving, and enjoy the juicy, flavourful results of your pan-frying prowess!

Choosing the right pork chops

Cut of Pork

The cut of pork you choose will impact the flavour and texture of your dish. Pork chops come from the loin, which runs from the hip to the shoulder and includes the tenderloin. The most common chops are rib chops and loin chops. Rib chops offer a tender bite with a mild flavour and a little more fat than loin chops. Loin chops are very lean and have a very mild pork flavour. Boneless pork chops, usually cut from the loin, are also excellent for sautéing as they are thick and tender. However, they are more prone to overcooking and drying out, so consider brining them beforehand.

Thickness

Opt for thicker pork chops, ideally 1-inch thick or double-cut. Thicker chops are more forgiving and less likely to dry out. They also provide a better buffer against overcooking. Thin chops will cook faster but are more prone to becoming tough and dry.

Bone-in vs Boneless

Bone-in pork chops add flavour and help retain moisture, resulting in a juicier bite. The bone provides some protection from overcooking and has surrounding fat that keeps the meat juicier and tastier. Boneless chops, on the other hand, are more convenient to eat and work with, but they lack the bone's protection against overcooking and can be less flavourful.

Freshness

Whenever possible, opt for fresh, high-quality pork chops from a reputable butcher or grocer. Fresh chops will have a brighter colour and firmer texture. Avoid chops with excessive liquid in their packaging, as this may indicate previously frozen meat that has been thawed.

Cooking Time

Consider your cooking time and choose chops that will suit your desired preparation method. Thicker chops will take longer to cook and are ideal for searing or roasting. Thin chops, such as breakfast chops, cook very quickly and are perfect for a fast weeknight meal.

Remember to let your pork chops come to room temperature before cooking, use a meat thermometer to check doneness, and always season generously!

Brining and seasoning

Brining your pork chops before cooking is a great way to make them extra juicy and tender. A brine is essentially a form of marinade with a higher salt content, which helps the meat retain moisture and stops it from drying out. It also adds flavour to the meat.

A basic brine consists of sugar, salt, water, and seasonings. For a simple brine, mix around 2 cups of water with 1/4 cup of kosher salt and 1/4 cup of granulated sugar. You can also add flavours such as peppercorns, bay leaves, cinnamon sticks, herbs, or garlic cloves. Make sure the salt and sugar are fully dissolved.

Once your brine is ready, add the pork chops to a shallow dish and pour the brine over them. Leave to sit for at least 30 minutes, or up to 8 hours. If your chops aren't fully submerged, flip them halfway through. When they're done, remove them from the brine and pat them dry.

Now it's time to season your pork chops. You can use a simple combination of salt and pepper, or get creative with spices and other seasonings. Try making a paste with ground spices like cumin, paprika, and chilli powder, and some oil, then rub it on the chops. Be sure to be liberal with your seasoning, as this will create a delicious, flavourful crust.

If you're using thin, breakfast chops, a light seasoning of salt and pepper will be enough, and you can dredge the chops in a flour mixture before frying.

Pan-frying

Step 1: Choose the Right Cut

For pan-frying, it's best to use thick, bone-in rib chops. These cuts have more fat and connective tissue, keeping the meat moist and tender.

Step 2: Prepare the Pork Chops

Take the pork chops out of the fridge and let them rest at room temperature for about 20 minutes before cooking. This ensures even cooking. You can also brine the pork chops for up to 8 hours before cooking to add moisture and flavour. Simply mix water, salt, and brown sugar in a zip-top bag, add the chops, and refrigerate. After brining, pat the chops dry with paper towels.

Step 3: Season the Pork Chops

Generously season both sides of the pork chops with salt and pepper, or a seasoned salt blend. You can also add other spices like cayenne pepper, rosemary, or thyme. For a simple crust, dredge each side of the pork chops in a flour mixture.

Step 4: Heat the Pan

Use a cast iron skillet or a heavy-bottomed pan for the best results. Heat the pan over medium-high heat until hot and just beginning to smoke. Add your choice of cooking oil, such as canola oil, vegetable oil, or grapeseed oil. Make sure the oil is hot before adding the pork chops.

Step 5: Pan-Fry the Pork Chops

Add the pork chops to the hot pan and sear for about 1 minute on each side until they start to brown and release some fat. Continue cooking for 8 to 10 minutes, flipping the chops every minute, until they reach an internal temperature of 135°F (57°C) in the thickest part. For thinner chops, cook for 2 to 3 minutes on the first side and 1 to 2 minutes on the second side.

Step 6: Rest and Serve

Remove the pork chops from the pan and let them rest for 5 to 10 minutes. This allows the juices to redistribute and ensures a juicy final product. The chops will continue to cook during this time, reaching the recommended internal temperature of 145°F (63°C). Serve the chops with your choice of sides, such as roasted vegetables, potatoes, rice, or pasta.

Cooking time and temperature

The cooking time and temperature for sautéed pork chops depend on the thickness of the chops and the type of pan used.

If you are using a cast iron skillet, preheat the pan to medium-high heat and add your oil of choice. You can use olive oil, canola oil, or a combination of butter and oil. When the oil is shimmering hot, add your chops. For thicker chops, sear for 3-5 minutes on the first side, and then flip and sear the other side until browned. If your pork chops are stuck to the pan, give them a little more time—they will release when they are ready to flip. For thin chops, sear for 2-3 minutes on the first side, and 1-2 minutes on the other side.

The ideal internal temperature for pork chops is 135°F. The chops will continue to cook off the heat, and will reach the recommended 145°F after 10 minutes of resting.

Resting and serving

Resting your pork chops is an important step in the cooking process. It is recommended that you let your pork chops rest for 10 minutes after removing them from the heat. During this time, the chops will continue to cook with the residual heat and reach the recommended internal temperature of 145°F. This resting period allows the juices to redistribute within the meat, ensuring a juicy and tender chop.

When it comes to serving, there are a variety of side dishes that pair well with pork chops. Here are some ideas to consider:

• Potatoes: Mashed potatoes, scalloped potatoes, roasted fingerling potatoes, or potato salad.
• Rice: Benihana fried rice or simple steamed white rice.
• Vegetables: Glazed carrots, creamed spinach, roasted sweet potato salad with Brussels sprouts and kale, or green bean casserole.
• Fruit: Fried apples, apple cranberry pecan salad, or applesauce.
• Breads: Dinner rolls, cornbread, or biscuits.
• Pasta: Mac and cheese or corn pudding.

These sides offer a range of flavors, textures, and colors that will complement your juicy pork chops and create a well-rounded meal. Remember to let your pork chops rest adequately before serving to ensure the best results!

Frequently asked questions