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.
Pattie says
OH MY, what great chops. I tried this tonight when my husband was not home to grill them. I will be doing these again. So much better that dried out on the grill.
Olya says
So glad your family liked the recipe!
Steve says
Great recipe! I’m pairing the chops with some brown rice and peppers. I’m a new follower! Thanks
Jeff says
Thank you.for an amazing recipe. I make these for my 12 year old son who absolutely loves it also
Olya says
So glad your son loves these pork chops!
Erica says
Oh, my, that worked a treat! Thank you!
Robnoxious says
Thank you so much for teaching me this. I used spicy Montreal steak seasoning and pappy’s all purpose seasoning. So glad I don’t have to bake AM anymore they always got dried up. Anyway after I flipped him over I put a slice Irish butter on each one. Afterwards I use the meat juice in my Brown gravyPour the gravy over some French fries it was on. My chops were not exactly 135 in the middle but since I was using a cast iron Pan I was able to pop it in the oven which was already going for my French fries and that was able to finish it off without burning it in the Pan
Olya says
So glad you enjoyed the pork chops!
Laurel says
Your technique of not moving the chops around during the searing process made all the difference from my prior chop cooking adventures! I used ghee and a touch of harissa along with salt and pepper for seasoning these bone In chops which contributed to a flavorful crust. But mostly it was your great tips on temperature and timing that made these chops so delicious! Thank you and I look forward to trying your other recipes!
Olya says
I am so glad you tried the recipe and found the article helpful!
Marvin Shafer says
OK the technique cooking tasty pork chops is the best. One word of caution with Italian seasoning they do taste like pork sausage.
Valerie says
My roommate’s insta pot didn’t have a sauté setting, so I had to do it stovetop. Still turned out good! I added chopped cabbage on top, which is yummy cooked in the sauce.
Olga says
Wow – I think the cabbage may have even thickened the sauce as well. That’s a great idea!
Patsy S says
Absolutley loved this recipe! It was so simple, yet so delicious. Seasoned liberally with carmelized dehydrated onions and garlic pepper. Cooked about 4 minutes on each side. I do not own an iron skillet but still cooked up perfectly. Chops were delicious and didn’t need any other sauce or seasoning. I will definintely keep this to make many more times.
Olga says
Thank you, Patsy! I’m glad it worked in a regular skillet.
Jan Reuther says
I’ve been googling & using recipes for years, and this is the first time I’ve been moved to comment on one. This recipe is a total “keeper!” I made a few changes in seasonings (low-sodium diet here), and I used ghee instead of oil, but they were still phenomenally good! First time I’ve been to your site, but it certainly won’t be my last.
Olga says
I’m so glad you enjoyed the pork chops, Jan!
Bridgette says
Good morning Olya. I’m literally prepping my ingredients right now to try your recipe. It’s 5:12 am here on Long Island and I just got in from work. I will be making the seared chops with scalloped potatoes and garlic potatoes.. I’m really hungry,and ur chops look and sound 😋 delicious..soo, I’m going to fry me one up RIGHT NOW as a pre family dinner SAMPLE LOL..thanks again for the recipe..Bridgette