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.
Rebecca says
So yummy! Made this with thinner bone-in pork chops I had in my freezer (thawed first) and it was devine! About 4 mins on both sides. Served with roasted cauliflower and a teriyaki pineapple salad I had grabbed at the store. Also oranges cuz it’s the season! Thanks for this delicious recipe!
Rebwcca says
Forget to add 5 stars! ⭐️
Olya says
Thank you!
Olya says
Thank you so much Rebecca for this amazing review and the little additions!
Tonya says
Was delicious and simple thanks went great with fried potatoes!
Olya says
Fried potatoes sound so very delicious with pork chops!
Edith Zang says
The thick, boneless pork chops that I just purchased come with the warning:
“Be sure to cook through.”
Yet, your recipe suggests that the finished pork chop should be slightly pink on the inside. Does that apply to all boneless pork chops?
Olya says
USDA keeps lowering cooking temperature for pork:). Pork is very different from chicken. For example, chicken should ALWAYS be cooked through – no pink allowed! But, as with beef, it’s okay to eat pork when it’s a little pink on the inside, but it should be more of a whitish pink, not bright pink.
Brenda says
Delicious! I will be making these again! Thank you for the quick and easy recipe!
💥💥💥💥💥
Olya says
Thank you Brenda – I am glad it was stress free to make this!
Carol says
I love pork chops, I’m never sure how long to cook them on each side – I guess 4-5 minutes should do it.
Olya says
Yes this amount of time is usually enough IF using a cast iron pan that heats up very HOT an EVENLY. How did they come out?
TC Anderson says
I made these for dinners and they were fast, easy and truly delicious 😋.
Olya says
TC – glad you found the recipe easy and delicious! Thank you for leaving your feedback and a 5-star review!
Zach says
About to cook some up now, with a side of green beans and baked beans. Came here to make sure I do the chops right. Thanks for the recipe!
Olya says
Thank you Zach. I love hearing that this recipe is so useful!
Lorretta says
I’ve used this recipe several times .My granddaughter is a picky eater & she loves her pork chops !
Olya says
Thank you Loretta! Your granddaughter is amazing!
jerome says
super easy i used fresh herbs prfect flaor was inredible quick and easy
Olya says
Yes! Easy and quick – thank you.
mc says
I overdid the spices on the crust, but i like the flavor…wi do better next time. Thanks!
Olya says
I overdo spices all the time and never regret it.
John says
I’m trying this now with pork steaks that are more on the thinner side. Decided to try the Cajun spice instead of Italian. Hopefully it cooks up equally yummy. Do you ever use butter to cook in vs the oil?
Olya says
Yes – I use butter interchangeably with oil, often together:). I hope Cajun pork chops turned out to be a hit!
Carrie Shaver says
I just made this and they were delicious! I used salt, pepper, and this Rufus Teague steak rub I bought and they weren’t dry at all. Thank you!
Olya says
Sounds AMAZING with the Rufus Teague steak rub!