Searing Pork Chops In Stainless Steel: A Guide

How to Sear Pork Chops in a Stainless Steel Pan

Searing pork chops in a stainless steel pan is a great way to achieve a juicy, tender, and flavourful dish. This technique is simple and can be easily mastered with a few key steps. Here's a guide to help you get started:

Choosing the Right Pork Chops

The first step is to select the right pork chops. You can choose between bone-in or boneless loin pork chops. Thicker chops, such as those about 1-inch thick, are ideal as they provide a good balance between a crispy crust and a moist, juicy interior. If you prefer your pork chops with a slight pinkness, aim for a medium-rare doneness with an internal temperature of 120°F to 130°F.

Preparing the Pork Chops

Before you begin cooking, take the pork chops out of the fridge and let them come to room temperature. This step is important as it ensures even cooking. Pat the chops dry with a paper towel, as this will help you achieve that desirable brown crust. Seasoning the pork chops is crucial, so be generous with salt and pepper, or try a secret weapon like an all-purpose seasoning mix.

Heating the Stainless Steel Pan

For this recipe, you'll need a heavy skillet like a stainless steel pan. Heat the pan over medium-high heat, and add a suitable oil with a high smoke point, such as vegetable oil or olive oil. You want the oil to be hot, but be careful not to let it smoke.

Cooking the Pork Chops

Once the oil is hot, it's time to add the pork chops to the pan. Make sure there's some space between each chop to avoid steaming. For chops that are about 1-inch thick, sear for about 3-5 minutes on each side. You're aiming for a golden brown colour and an internal temperature of around 145°F.

Resting and Serving

After searing, transfer the pork chops to a plate and let them rest for a few minutes. This resting period allows the juices to redistribute, ensuring your pork chops are tender and juicy. Finally, serve your perfectly seared pork chops with your favourite sides, such as mashed potatoes, steamed vegetables, or a creamy pasta dish.

Tips for Success

- To prevent the pork chops from curling up during cooking, you can score them by making cuts in the fat rind.

- Don't overcrowd the pan. If necessary, cook the pork chops in batches to ensure proper searing.

- Use a meat thermometer to check the internal temperature of the pork chops. This will help you avoid overcooking, which can lead to dry and chewy meat.

- If you like a crust with extra flavour, try using a cast-iron skillet instead of stainless steel.

Choosing the right cut of pork

Type of Pork Chop

The type of pork chop you choose will depend on your desired cooking method and the level of doneness you prefer. Here are some common types of pork chops:

• Blade Chops: Cut from the shoulder end of the loin, blade chops have darker meat and ample surrounding fat and connective tissue. They pack a lot of flavour but may have some tough or stringy bits.
• Rib Chops: Taken from behind the shoulder, rib chops are identified by their large eye of tender meat. Depending on the end they are cut from, they can have varying amounts of fat and connective tissue.
• Center-cut Chops: These chops are similar to a T-bone steak, with a large eye of meat on one side of the bone and a smaller eye of tenderloin on the other.
• 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.

Thickness

It is recommended to choose thicker pork chops, ideally at least 1 inch (2.5 cm) thick or even thicker. Thinner chops can dry out more easily and make it challenging to achieve a nice balance between a crisp crust and a moist, juicy interior.

Bone-in vs. Boneless

You can choose between bone-in or boneless pork chops. Bone-in chops, especially those with the bone still attached, tend to be juicier and more flavourful. However, boneless chops can be more convenient for even cooking and are still suitable for searing.

Colour

When selecting your pork chops, look for a deep red colour. The darker the pork, the more flavourful it will be. Avoid pale or greyish meat, as this may indicate that the meat is from a factory-farmed pig.

Marbling

Look for pork chops with a good amount of fat marbling throughout the meat. Fat contributes to flavour and moisture, ensuring your chops stay juicy during the searing process.

Packaging

When buying packaged pork chops, check the amount of liquid in the pillow pack at the bottom of the packaging. If there is a lot of liquid, it may indicate that the meat has already released some of its juices and is more likely to dry out during cooking.

Cooking Method

Different cuts of pork chops are better suited for specific cooking methods. For example, a pork shoulder is ideal for slow cooking, while a tenderloin is better suited for faster cooking methods. Make sure to select the right cut of pork for the cooking method you plan to use.

How to season pork chops

There are many ways to season pork chops, and it all depends on your taste preferences. Here are some tips and tricks to help you get started.

Choosing the Right Cut

Firstly, it's important to choose the right cut of pork chop. Look for thick-cut pork chops, ideally between 1 to 1.5 inches thick. Bone-in pork chops, such as rib or loin chops, tend to have more flavour. However, if you prefer leaner boneless pork chops, those can also be used—just be careful not to overcook them.

Dry Brining

Dry brining is a technique where you heavily salt a piece of meat and let it rest before cooking. This helps the meat retain moisture and enhances its flavour. You can simply use salt for this process, or you can add other spices such as black pepper and garlic powder. Some recipes also suggest adding sugar to the dry brine, which gives the pork a beautiful caramelisation when seared. Leave the dry brine on the pork chops for at least 8 hours, or up to 24 hours for the best results.

Other Seasoning Options

If you don't want to dry brine your pork chops, you can simply season them with salt and pepper, or a blend of your favourite spices. Paprika, garlic powder, onion powder, thyme, rosemary, cayenne pepper, and mustard powder are all popular choices. You can also use pre-made seasoning mixes, such as Caribbean jerk seasoning.

Cooking Tips

When cooking your pork chops, it's important to get your pan nice and hot before adding the meat. Use a cast-iron or stainless steel skillet and heat it over medium-high heat. Add oil or butter to the pan, and make sure there is space between each chop so they sear rather than steam. For thicker pork chops, it's best to finish them in the oven to ensure they cook evenly.

How to get a good sear

To get a good sear on your pork chops, there are a few key steps to follow.

Firstly, take your pork chops out of the fridge and let them rest for 15-30 minutes before cooking. This will ensure they cook evenly and reach the desired internal temperature. While you wait, pat the chops dry with a paper towel. This will help you achieve that sought-after, golden crust.

Next, season your chops liberally with salt and pepper on all sides. You can also add other seasonings like garlic powder, thyme, rosemary, or a special blend of your choice. This step will create a delicious crust and enhance the flavour of the meat.

Now it's time to heat your pan. Use a heavy skillet, such as cast iron or stainless steel, and place it over medium-high heat. Add a cooking oil with a high smoke point, like vegetable, peanut, sunflower, or olive oil. Avoid using butter as it will burn at high temperatures.

Once your oil is hot and shimmering, it's time to add the pork chops to the pan. Make sure there is some space between each chop to avoid steaming and promote even searing. Sear the chops without moving them for about 3-5 minutes, depending on their thickness. You're aiming for a golden brown crust.

After achieving the perfect crust on the first side, it's time to flip your chops. Sear the other side for another 3-5 minutes. For thicker chops, you may need to cook them a bit longer, and you can finish them in the oven if needed.

To check if your pork chops are done, use a meat thermometer. The recommended internal temperature for pork is 145°F. Remove the chops from the heat just before they reach this temperature, as they will continue to cook and rise a few degrees while resting.

Finally, let your pork chops rest for at least 5 minutes before serving. This allows the juices to redistribute, ensuring your meat is tender and juicy.

How to avoid overcooking

To avoid overcooking pork chops in a stainless steel pan, there are several steps you can take. Firstly, ensure your pork chops are at room temperature before cooking. Taking them straight from the fridge to a hot pan will result in an overcooked exterior and an undercooked interior. Aim for a temperature of around 100-110°F before cooking.

Secondly, season your pork chops. A dry brine of salt and pepper or a custom seasoning mix can be applied to the meat after patting it dry. This will permeate the meat with flavour and help create a delicious crust.

Thirdly, heat your pan to a medium-high heat and add oil. You want the pan to be hot, but not so hot that the exterior of the meat cooks too quickly. Aim for a temperature of around 350°F. Place the pork chops in the pan and sear for 3-5 minutes on each side, depending on the thickness of the chops and your desired level of doneness. For a slight pinkness in the meat, cook for 4 minutes on each side. For well-done, cook for 5 minutes on each side.

Finally, use a meat thermometer to check the internal temperature of the pork chops. The USDA recommends a minimum internal temperature of 145°F for safety, but you may choose to cook to a lower temperature, depending on your preferences. For a medium-rare chop, aim for an internal temperature of 120-130°F, and for medium, aim for 130-140°F.

By following these steps, you can avoid overcooking your pork chops and achieve a juicy, flavourful, and well-seared meal.

How to rest the meat

Resting your meat is an essential step in the cooking process. Here's a detailed guide on how to rest your meat after searing pork chops in a stainless steel pan:

Remove the Pork Chops from the Pan

Use tongs to remove the pork chops from the pan and place them on a cutting board or a warm plate. This step is crucial as it prevents overcooking and helps retain moisture in the meat.

Tent the Pork Chops with Aluminum Foil

Lightly cover the pork chops with aluminum foil. Tenting the meat helps to trap the heat and keep it warm during the resting process. This step is especially important if you are cooking multiple batches of pork chops and want to ensure they are all served warm.

Let the Pork Chops Rest for 5-20 Minutes

The resting time depends on the thickness of your pork chops. For thinner cuts of meat, rest for a minimum of 5-7 minutes. For thicker cuts, extend the resting time to 10-20 minutes. This allows the juices to reabsorb and redistribute, ensuring your pork chops are moist and flavorful.

Check the Final Internal Temperature

Use a meat thermometer to check the internal temperature of the pork chops. For a juicy and slightly pink center, aim for an internal temperature of 120°F to 140°F.

Serve and Enjoy!

After the resting period, your pork chops are ready to be served! Slice or plate the meat and enjoy the delicious, juicy results.

Resting your meat is a crucial step that ensures your pork chops are cooked to perfection. By following these steps, you'll achieve moist, flavorful, and evenly cooked pork chops every time.

Frequently asked questions