Pork Pan-Searing: The Ideal Temperature

Pan-searing pork is a great way to get a juicy, flavourful meal. The best way to do this is to use a combination of two cooking techniques and temperatures. The first step is to get a good sear on the pork by applying high heat to create a brown crust. This is best done in a cast iron skillet, which should be heated to at least 350°F. The second step is to finish cooking the pork in the oven at a lower temperature, around 250°F, to ensure the meat is cooked evenly and remains juicy. The final internal temperature of the pork should be 145°F.

How to get a good sear on your pork

Choosing Your Cut

Pork chops are cut from the loin, a large muscle that runs from the pig's shoulder to its butt. Depending on where the chops are cut from, they will have slightly different cooking qualities.

For pan-searing, choose rib chops, cut from behind the shoulder, or blade chops, cut from the shoulder-end of the loin. These chops have a high fat content, which will make them easier to sear and more flavoursome.

Avoid sirloin chops, which can be tough, and centre-cut chops, which are difficult to cook evenly.

Preparing Your Pork

Take your pork chops out of the fridge 15-30 minutes before you want to start cooking. This will allow them to warm up a little, ensuring they cook more evenly.

Pat the chops dry with a paper towel. If you wish, score the fat rind by making cuts in the fat to prevent the chop from curling up during cooking.

Season each chop generously with salt and pepper on both sides. You can also add other seasonings like poultry seasoning, or something like Montreal steak seasoning.

Cooking Your Pork

Use a cast iron skillet if you have one, or another oven-safe pan. Preheat your pan on a medium-high heat until hot.

Add oil to the pan—you want to ensure the whole surface is covered. Then, place your pork chops in the pan.

For chops that are 1" thick, cook for 3-5 minutes on each side. Chops that are 3/4" thick will need 5 minutes on the first side and 3 minutes on the second. For chops that are 1/2" thick, cook for around 3 minutes on each side. For chops over 1" thick, sear for 5-6 minutes on each side and then finish in the oven at 350°F.

Use tongs to flip the chops and ensure they are evenly cooked. You can also hold the chops with tongs and place the fat directly into the hot oil to ensure it is browned.

Checking Your Pork is Cooked

Use a meat thermometer to check that your pork has reached an internal temperature of 145°F. This is the safe internal temperature for fresh cuts of pork.

Once your pork has reached this temperature, remove it from the heat and let it rest for a few minutes. This will allow the juices to redistribute, ensuring your pork is tender and juicy.

How to choose the best pork chops

When choosing pork chops, there are a few things to consider to ensure you get the best quality and flavour.

Firstly, it's important to know the different types of pork chops and their characteristics. Pork chops come from the loin, which runs from the hip to the shoulder and contains the tenderloin. The most common chops are rib chops and loin chops, but you can also find shoulder/blade chops and sirloin chops.

Rib Chops

These are cut from behind the shoulder and have a large eye of tender meat. They can have varying amounts of fat and connective tissue, depending on which end of the rib section they're cut from. Rib chops are lean, tender, and have a mild flavour. They are best suited for quick cooking methods like grilling, broiling, or searing.

Loin Chops

Loin chops are usually boneless and have a rounded shape. They typically have a 1/4 inch layer of fat on one side. Loin chops can be challenging to cook evenly because they contain both loin and tenderloin, which cook at different rates. They have a mild flavour and benefit from quick cooking methods like grilling, broiling, or searing.

Shoulder/Blade Chops

Cut from the shoulder-end of the loin, these chops have the darkest meat and plenty of surrounding fat and connective tissue. They pack a lot of flavour but can have some tough or stringy bits. Shoulder chops are perfect for braising but can also be pan-cooked if properly tenderized first.

Sirloin Chops

Sirloin chops come from the end closest to the rump and contain various muscle groups, some of which can be tough. They have a strong pork flavour but need to be slow-cooked to encourage tenderness. This cut is best suited for slow cooking methods like braising or stewing.

When choosing pork chops, here are some key things to look for:

• Thickness: Thicker pork chops are better at retaining moisture, so opt for double-cut or chops that are at least 1-1/2 inches thick.
• Marbling: Look for chops with a small amount of marbling (white veins of fat) throughout the meat. Avoid chops with yellow fat. Fat helps retain moisture and adds flavour.
• Colour: Choose chops with light pink meat. Avoid discoloured or grey/brown chops as they may have started to spoil.
• Packaging: Ensure the packaging is clean and intact, with no holes or tears, and minimal leakage.
• Pasture-Raised: If possible, choose pasture-raised pork, as it tends to have better consistency, taste, and quality than "farm-raised" pork.
• Brining: If you want to enhance moisture retention, consider brining your pork chops before cooking. This is especially beneficial for lean chops.

How to brine your pork

Brining pork is a great way to keep the meat moist and tender. The basic formula for a brine solution is 1 cup of salt (preferably without iodine) to one gallon of water. This is a good rule to follow. While under-brining won't have a negative effect on foods, over-brining can be disastrous. Therefore, it is important to not brine the pork for too long.

The amount of time you brine the pork depends on the cut of the meat. For pork chops that are about 1 to 1 1/2 inches thick, brine for 12 to 24 hours. For a whole pork tenderloin, brine for 12 hours. For a whole pork loin, brine for 2 days.

The basic brine solution can be enhanced by adding different seasonings. The most basic seasoning that you can add to your brine is a sweetener. This can be sugar, brown or white sugar, molasses, or maple syrup. As a general rule, add 1/2 cup of sweetener per gallon of brine.

You can also add herbs and spices, as well as garlic and onions, to your brine to add more flavour to the pork. However, try not to overpower the flavour of the pork, and just add a hint of flavour.

• 2 cups water, more if needed
• 2 tablespoons kosher salt
• 3 cloves garlic, gently crushed
• 3 slices fresh ginger, gently crushed

Mix the water, salt, and sweetener in a shallow baking dish until the sugar is dissolved. Stir in the garlic and ginger. Place the pork atop the garlic and ginger within the brine. Let the pork sit in the refrigerator for up to 8 hours, and then it is ready to be cooked or grilled.

Some important things to keep in mind:

• Make sure the sugar and salt are fully dissolved in the water
• Do not brine the pork for too long, or the meat can take on a mushy texture
• Purchase pork that has not been pre-brined, as using brine on that will make it too salty
• Do not store 'used' brine. Once your pork has been brined, discard the remaining brine

How to tell when your pork is done

There are several ways to tell when your pork is done, and it's important to use these methods to avoid overcooking, which can result in dry and chewy meat.

The first method is to use a meat thermometer. The safe internal cooking temperature for pork is 145°F, and the meat should then be allowed to rest for 3–5 minutes so that the juices can redistribute and the meat becomes more tender. This results in a little pink in the middle, but the temperature will rise slightly as the meat rests. If you don't have a meat thermometer, you can also estimate the doneness of the meat by its colour and texture. Below 110°F, pork will be very close to raw, with a soft, unpleasant texture. Between 110–120°F, the meat will be starting to firm up but will still be translucent and red. This is rare. Between 120–130°F, the meat will be medium-rare, firmer and a pleasant rosy pink with lots of moisture. Between 130–140°F, the meat will be mostly white with a faint pink hue and will be firm but still juicy. This temperature range is generally a good option for those who are afraid of undercooked pork but still want their meat to be juicy.

If you are cooking pork tenderloin, you can also check whether it is done by its firmness. The tenderloin is cooked when it is firm to the touch with some springiness. If it is still soft, it needs more time to cook.

Finally, you can also tell if your pork is done by cutting into it and checking its colour. If it is still very pink inside, it likely needs more time to cook. However, this method is not ideal as it dries out the meat.

How to serve your pork chops

Choosing the Best Cut

Pork chops are all cut from the same part of the pig: the loin. Depending on where the chops are cut from, they will have slightly different cooking qualities. Here are some of the most common cuts:

• Blade chops: Cut from the shoulder-end of the loin. These chops have the darkest meat and plenty of surrounding fat and connective tissue. They pack a lot of flavour but can have some tough or stringy bits.
• Rib chops: Cut from behind the shoulder. These have a large eye of tender meat and can have either a lot or a little fat and connective tissue, depending on which end of the rib they are cut from.
• Center-cut chops: The porcine equivalent of a T-bone steak, with an eye of meat on one side of the bone and tenderloin on the other. It can be difficult to cook evenly.
• Sirloin chops: Come from the end closest to the rump. They contain many different muscle groups, some of which can be quite tough. Save these cuts for braising or stewing.

For pan-searing, rib chops are recommended, especially those cut from the blade end, as their higher fat content makes for more flavour and easier searing.

Cooking Your Pork Chops

When cooking pork chops in a pan, it is important to pat the meat dry before searing. Sear for around 3-4 minutes on each side, depending on the temperature of the pan and the meat. You want to get the meat to almost the final colour you want. Then, flip the meat one final time as it goes into the oven.

The ideal temperature for pan-searing pork chops is around 350°F or higher. The exact temperature will depend on your desired level of doneness. Here is a guide to the ideal internal temperature for your pork chops:

• Below 110°F: The meat will be very close to raw, with a soft, unpleasant texture.
• 110-120°F: Rare. The meat is starting to firm up but is still deep pink or red.
• 120-130°F: Medium-rare. The meat is firmer and a pleasant rosy pink with lots of moisture.
• 130-140°F: Medium. The meat will be mostly white with a faint pink hue and plenty of juice.
• Above 140°F: The meat will start to dry out.

Sides for Your Pork Chops

Pork chops go well with a wide range of side dishes, including:

• Salads: Try a simple side salad, coleslaw, or pasta salad.
• Starchy sides: Mashed potatoes, baked potatoes, roasted potatoes, French fries, rice, or polenta.
• Vegetables: Roasted vegetables (e.g. carrots, parsnips, red onions), sautéed spinach, corn on the cob, green beans, or roasted asparagus.
• Casseroles: Green bean casserole, broccoli casserole, corn casserole, or sweet potato casserole.
• Other: Applesauce, gravy, macaroni and cheese, or cornbread.

Frequently asked questions