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.
Linda says
I cooked 8 large thick pork chops. First of all, I used olive oil spray. Salted and seasoned them as suggested. I used an electric skillet and don’t really know what is medium high so adjusted the heat to 300 F. I also am sure they were cooked over 5 minutes on the bottom and over 3-4 minutes on the top. They were delicious tasting, but very touch to cut and chew. I tend to overcook because I am a child of the 50’s. Next time, I’ll try to find out proper cooking temperature for my pan, use olive oil instead of spray and get the chops turned and out on time. I take responsibility for the tuff chops.
Olya says
Pork chops are trickiest of all to cook to perfection. I hope next time they will be less tough.
George Sutherland says
TOTALLY LOVE IT 💘 the recipe book did not work so I tried online and your recipe was fantastic. They are the best pork chops I have ever eaten. Thank you very much
Olya says
I am so glad the recipe book did not work so that you came here:)
Cheryl says
I always had problems with dry pork chops but these were delicious because I only cooked 4 minutes on side one and 3 on other side and let them sit for 10 minutes. I did use bone in center cut pork chops and they were not thin. Definitely will make again.
Olya says
Yes! I love your results!
Debbie Heddle says
A great simple receipe. Only trick which I fall for each time is cooking too long. Must keep practicing. Yum. Great with mash xxxx
Kaitlin says
Simple and delicious! Thanks for the great recipe!
Jason King says
Absolute perfection
Mike Myers says
Your recipe sounded too easy, but everything worked perfectly!! Amazing. I saved the recipe for future use.
I’m sure I will do this more often in the future.
Thank you!!!!!
Quiet says
Perfect. I always overcook pork because I learned from my mother who grew up during a time when pork was dangerous, and so cooked un it was like shoeleather, but tasty!
I followed your recipe…. no more dry chops and really tasty. I added some garlic, because garlic! Thank you and anyone who didn’t like this recipe and leave a great rating is somehow missing something. HOORAY!
Olya says
Shoeleather dangerous pork – we all went through that! I am so glad you enjoyed the recipe, Quiet!
Roni Rementer says
Just recently moved into an apartment so kitchen space is tight. I seared the pork chops for 4 minutes on one side and then the fire alarm went off. I had them on medium high heat. I will never seat again.
Olya says
Oh no! What kind of pan and oil did you use?
Christian says
Followed your directions verbatim and even cooked the pork chops longer due to them being thick and they turned out raw… very disappointing
Olya says
I am sorry to hear that pork chops were still raw. I recommend covering the hot pan with the lid to allow the pork chops to finish cooking.