Tiffany Haney
Pan-fried pork chops are a great option for a quick, easy, and relatively inexpensive meal. They are versatile and can be served with a variety of sides, from potatoes, pasta, and rice to green vegetables. The key to achieving a crusty exterior and a juicy interior is to use a cast iron pan and finish with butter. To season the pork chops, a simple combination of salt and pepper can be used, or a dry rub of spices can be made. The pork chops should be generously seasoned to ensure a flavorful crust.
| Characteristics | Values |
|---|---|
| Type of pork | Pork chops |
| Type of pan | Cast iron skillet |
| Temperature | Medium-high heat |
| Oil | Butter, canola oil, olive oil |
| Seasoning | Salt, pepper, garlic powder, onion powder, cumin, coriander, paprika, cayenne pepper, Italian seasoning |
| Sides | Mashed potatoes, applesauce, cooked apple slices, sauerkraut |
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What You'll Learn
Using a cast iron skillet
First, pat the pork dry with a paper towel. You can then season the pork. A simple seasoning of kosher salt and black pepper is a good base, but you can also add other spices such as paprika, onion powder, red pepper flakes, thyme, rosemary, sage, or Italian seasoning. You can also use a pre-made seasoning rub or a marinade. If you want to brine your pork, dissolve brown sugar and salt in hot water, pour it over the pork, and add more water. Leave this in the fridge for 2-4 hours.
Next, heat your cast iron skillet to medium-high heat. Add olive oil, ghee, or butter to the pan, coating the bottom. You can also add some thyme sprigs at this stage. When the pan is hot, place your pork in the skillet, ensuring it is not crowded. Sear the pork for 1-2 minutes on each side until golden brown, and also sear the edges. Then, lower the heat to medium and continue cooking, flipping the pork every 2 minutes or so. You can baste the pork with butter as it cooks.
When the pork is done, remove it from the pan and let it rest for at least 5 minutes before serving. You can check if the pork is done by using a meat thermometer – the internal temperature should be around 140-145°F. The pork should be firm to the touch when it is done.
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Brining and tenderising
Brining is an easy and effective technique to tenderise your pork before pan-frying. The process involves submerging your pork in a brine solution, which is typically a mixture of water, salt, and other seasonings. The brining time can vary depending on the cut of pork, but it generally ranges from a few hours to a few days.
To begin the brining process, prepare your brine solution by dissolving salt and any desired seasonings in water. It is important to use cool water, as warm water will not be as effective. You can also add other ingredients such as sugar, cinnamon sticks, vanilla beans, or coriander seed to enhance the flavour. For a simple brine recipe, use one cup of water, three-quarters of a cup of sugar, and three-quarters of a cup of salt. Bring the water to a boil, then stir in the sugar and salt until they are completely dissolved.
Once your brine is ready, submerge your pork chops in the solution and refrigerate for the recommended time. For pork chops, it is recommended to brine for 12 to 24 hours. If you are brining an entire pork tenderloin, brine for 6 to 12 hours. However, if you are using a thicker cut of pork, such as an entire pork loin, you will need to brine for a longer period, up to 2 to 4 days. It is important not to over-brine, as this can result in overly salty and mushy meat.
After brining, remove the pork from the solution and rinse off any excess salt or brine. You can then cook your pork chops by pan-frying, grilling, or baking them. The brining process will result in juicy, tender, and flavourful pork chops that are evenly seasoned throughout.
In addition to the traditional brine method, you can also use milk as a marinade to tenderise your pork. Milk enzymes break down the proteins in the meat, making it more tender and juicy. To use this method, cover your pork chops with milk and refrigerate for at least 2 hours or up to 24 hours. Remove the pork from the milk marinade, pat it dry, and then season and cook as desired.
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Dry rubs
A good dry rub can be made with a variety of spices, many of which you probably already have in your kitchen. A basic dry rub can be as simple as cumin, black pepper, coriander, sugar, and salt. You can also add paprika for a smokier flavour. If you have the time, grinding your own spices will guarantee a better flavour.
To make a dry rub, simply measure out your chosen ingredients and combine them in a bowl. You can then store the mixture in an airtight container for up to six months.
When you're ready to cook, sprinkle or pat the dry rub onto your pork chops. You can also use your fingers to rub the spices into the meat, making sure to coat all sides. It's a good idea to pat the meat dry first, as the dry seasoning will stick to the dry meat better. You can let the dry rub sit on the meat for 30 minutes to an hour to allow the meat to come to room temperature and absorb the flavours.
Once your pork chops are coated, you can cook them in a cast iron pan for a tasty, quick, and easy meal.
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Oil and butter
A cast-iron pan is recommended for frying pork, as it holds heat well and gives the pork an even colour. To start, heat the pan to medium-high heat and add a teaspoon of oil to coat the bottom of the pan. Olive oil is a good option, but any oil can be used according to preference. Avocado oil, for example, can be heated to higher temperatures without smoking. Once the oil is shimmering hot, it is time to add the pork.
Butter is also a key ingredient in achieving a golden-brown crust on the pork. It adds flavour and moisture to the dish. The butter should be added to the pan after the pork has been seared on both sides. This is because butter has a lower smoke point than oil and can burn more easily. By adding it later in the cooking process, the butter will melt and baste the pork without burning.
In addition to oil and butter, various seasonings can be used to enhance the flavour of the pork. A dry rub of spices such as cumin, black pepper, coriander, sugar, and salt can be applied before cooking. Alternatively, a simple combination of salt and pepper can be used, or a seasoned salt with cayenne pepper for a spicier dish.
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Cooking time and temperature
The cooking time and temperature for pan-fried pork chops can vary depending on the thickness of the meat and your desired level of doneness. Here are some guidelines and tips to help you get the best results:
Cooking Temperature
When cooking pork chops on the stovetop, it's recommended to use a cast iron skillet or pan. Heat your skillet or pan over medium-high to high heat. You want the pan to be hot enough to sear the meat and create a golden-brown crust. A good indication that your pan is ready is when you see a drop of water sizzle and evaporate immediately upon contact. It's important to use a cooking oil with a high smoke point, such as canola oil, avocado oil, or a combination of butter and oil, as it prevents the butter from burning while still achieving the desired colour.
Cooking Time
The cooking time for pork chops will depend on their thickness. Super thin breakfast chops may only require a total cooking time of about 5 minutes, with approximately 2-3 minutes on one side and 1-2 minutes on the other. Thicker chops will take longer, and you should aim for about 4 minutes per side, or until they are golden brown and cooked to your desired doneness. It's important to keep an eye on your pork chops to prevent overcooking, as they can dry out quickly.
Checking for Doneness
To ensure your pork chops are cooked properly, it's recommended to use a meat thermometer. For a slightly pink centre, you're aiming for an internal temperature of 135°F (57°C). Remove the chops from the skillet at this temperature, as they will continue to cook with residual heat and eventually reach the safe minimum internal temperature of 145°F (63°C). Remember that the cooking time may vary, so adjust your cooking time accordingly.
Resting
After removing your pork chops from the heat, let them rest for a few minutes before cutting into them. This allows the juices to redistribute and ensures a juicy and tender bite.
Preventing Overcrowding
When cooking multiple pork chops, ensure they are not overcrowding the pan. The chops should have enough space to sear properly without steaming, which can affect their texture and cooking time.
By following these guidelines and tips, you'll be able to master the cooking time and temperature for delicious, perfectly cooked pan-fried pork chops.
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Frequently asked questions
You can season pork chops with a dry rub of cumin, black pepper, coriander, sugar, salt, paprika, cayenne pepper, or Italian seasoning. You can also brine the pork chops with brown sugar before frying.
A cast-iron pan is best for frying pork as it holds heat well and gives the pork a nice even colour.
Fry pork chops for about 4 minutes on each side. Thicker chops will take longer to cook, and thinner chops will take less time.
