Are you in a search for a perfectly pan-seared pork chop that is still slightly pink in the center? Or, do you hate pork because it’s always overcooked and dry? In this post I will walk you through the process of how to fry a mouth-watering pork chop to golden perfection.
These pan-fried pork chops truly have more flavor that you will ever guess. It’s a guaranteed way to make sure that every single bite of pork chop disappears from your plate. This basic recipe is living proof that a few simple ingredients can create amazing results in the kitchen.
I’ll walk you through best pork chop cuts, pork chop basics and how to achieve that perfect sear. Perfectly cooked pork chop is always cooked to a nice medium instead of the shoe leather texture and is pinkish inside.
Best Cuts of Pork for Searing
- Boneless pork chops are excellent for searing because they are thick and tender.
- You can also use loin chops because they are leaner than center cut chops.
- Center cut, bone-in chops work as well. They are also very lean.
Pork Chop Basics
- Either boneless or bone-in pork chops will do. I prefer the thick cut pork chops because they are easier to work with:).
- The lack of bone also means that they can be less flavorful, while the lack of fat can create a dry texture and it’s often recommended that you brine them prior to searing. However, I personally find that I don’t plan my meals very well ahead of time in order to brine them. Instead, I prefer to follow these tips and tricks on how to sear a perfect pork chop.
- Take your pork chops out of the fridge and let your them rest for 20 minutes on the counter before cooking them so they come to room temperature. This will ensure they cook on the inside and the center reaches the perfect temperature.
- Generously season your pork chops because pork chop crust is important for flavor. Being liberal with seasoning this will make for a delicious and flavorful pork chop crust.
- To properly cook the pork chops, use a meat thermometer to check the internal temperature, don’t rely blindly on cooking time.
- Let the pork chops rest on a plate for 10 minutes – they will continue to cook and the residual heat will bring them to the recommended 145 F degrees.
- Cooking time can vary based on the thickness of the pork chops.
How to sear pork chops to golden perfection
- Start by patting your chops dry and sprinkling them very liberally with Italian seasoning, salt and pepper.
- Use a cast iron for a nice, golden sear. It conducts heat the best and will give the pork chops a nice even color.
- Preheat your skillet to medium high and add the olive oil. When it’s shimmering hot and not a moment before, add your chops.
- Sear over medium-high heat without moving the pork chop.
- Resist the urge to move the pork chops around or look underneath as they cook, it will disrupt the sear. Once the pork chops are golden brown on the first side, you can flip. Do not sear more than 5 minutes.
- If the pork chops are stuck to the pan, try giving them more time. They generally release from the pan when they’re crisp on the outside and ready to flip. This takes about 4 minutes per side.
- Flip and sear the other side until browned. Remove them from the heat and let them rest for a few minutes before cutting into them.
How to tell if the pork chop is done
Not sure how to tell how done a chop is? The pros do it by feel and a steak or chop cooked medium should have a slight resistance when you press on it with your finger but not feel hard and solid.
The easiest way to check if the pork chop is done is to use meat thermometer. When they reach an internal temperature of 135 F degrees they are done. Remove them from the skillet and let them rest on a plate for 10 minutes, during which time they will continue cooking with the residual heat and will eventually reach 145 F degrees. Do remember that cooking time can vary based on the thickness of the pork chops.
More pork chop recipes
10 Best Pork Chop Recipes
Instant Pot Pork Chops in Creamy Wine Sauce
Honey Balsamic Pork Chops
Best Pork Chops in Creamy Herb & Wine Sauce
Easy Pan Seared Pork Chops
Ingredients
- 4 pork chops, (thick in size)
- Italian seasoning
- salt and pepper, to taste
- 1 tablespoon olive oil, for searing
Instructions
- Pat chops dry with the paper towel and sprinkle them very generously with Italian seasoning, salt and pepper.
- Heat your skillet (I recommend cast iron one) to medium high and add the olive oil. When it's shimmering hot and not a moment before, add your chops.
- Sear on one side, without moving them at all, until they are nice and golden brown on the first side, about 3-5 minutes. Flip and sear the other side until browned.
- The easiest way to check if the pork chop is done is to use meat thermometer. When they reach an internal temperature of 135 F degrees they are done.
- Remove them from the skillet and let them rest on a plate for 10 minutes, during which time they will continue cooking with the residual heat and will eventually reach 145 F degrees.
- Do remember that cooking time can vary based on the thickness of the pork chops.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
Shelly DeMoe says
I’m sorry, but this is dangerous. I’m a professional cook. As a cook, I know about temperature control and food safety. Pork has a natural parasite in it, that can make people extremely ill. You must cook pork to an internal temperature of 165°, in order to kill the parasite. Cook pork properly and stay healthy.
ken Chain says
Old news … the new requirement from the FDA is 145. Pork does NOT have a parasite natural or otherwise.Trichinosis is caused by the larvae of a parasitic worm which gets killed at around 140 degrees …. if present. Most pork in the US does NOT contain this worm.
Olga says
Thank you Ken! I always thought that US pork was too sterile:).
Paula says
Very good, tender & easy to make,
Thanks
Hillery Williams says
First time ever making pork chops. They were delicious! Thank you!
Janie says
Excellent recipe. The pork chops came out flavorful and moist. I used thin cut chops and only cooked them about 2-3 minutes per side. After sitting for about 5 minutes they were perfectly done! Thank you for a quick and tasty dinner!
Olga says
Sounds like you nailed them, Janie!
Gwendolyn Geddes says
Best stove top chops yet! Thank you for the divine recipe and cooking tips. I am a newbie to pork cookery. I used a thyme, oregano, basil, black pepper, garlic, paprika rub for the bone in loin chopps. I removed from pan and finished up the cooking as you suggested on a heated plate. Darn, they were great…..so tender. EVERYONE loved them. Served with steamed brussel sprouts, short grain brown rice and sauteed fresh oyster mushrooms and thinly sliced red onion. Look forward to the next offering. Thanks so much, Gwendolyn
Everlina says
Pork chops were always dry, tried your recipe with a little twist of honey and garlic rub, it was tasty, tender and the best I’ve ever made. Thank you..
Les says
Great recipe fantastic result.
Thank you.
Bob says
Hi Olga, I followed your directions to the T and these were the BEST Pork Chops I ever had. Better than any restaurant!!!
Thank you for sharing!!
Olga says
That’s such a great complement – I’m so glad you liked them Bob!
Mike says
Never cooked pork chops before, slightly modified and substituted paprika with sage (the house smells great). Simple and easy to follow. Thank you!
Olga says
How nice Mike!
John Witkowski says
I lost my Annie after 66 years of bliss and to tell the truth, I can’t cook worth a damn so I rely on others such as you. Your directions were easy to follow and all worked out fine. Bookmarked your site for the future. Thanks and best, john
Olga says
I’m so sorry for your loss, John. So glad you liked the pork chops and recipe directions! Please come back for more.
Rene Dale says
I was very pleased thank you so much for posting.Renr