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.
Kelly says
Delicious! What an awesome new tasty way to make pork chops. I made them exactly as directed with green beans in garlic and butter. What an absolute delightful and delicious meal. Thank you!
Olya says
Thank you so much for trying with green beans in garlic and butter! so delicious!!!!
Jane says
Followed your directions for pan searing pork chops & they were perfect. Got big kudos from hubby who is a very discerning gourmand☺️
Olya says
Hahaha! That’s so amazing!
Karen says
I made mine with a bit thicker cut and just turned them a bit more and they turned out great! Thanks for the easy instructions.
Jeri says
Thank you for the recipe and solid info! This made fabulous pork chops! Definitely have had bad experiences with pork chops. Made them last night. Fast, easy and delicious. Just used salt and pepper on the chops, then made a simple sauce: 2 T raspberry jam, 2 T white wine vinegar, 1/2 tsp Dijon mustard, 1/2 tsp chopped rosemary, pinch of salt.
Olya says
Jeri, this sauce that you made with raspberry jam, sounds delicious!
John Johnny says
fuck you for the novel before getting to the actual recipe
Jennifer says
John Johnny, as with 95% of online blog recipes, this author gives readers the option to “jump to recipe” right at the top of the page. Don’t act a fool in public because you overlooked it or don’t know how these sites work.
Olya, thank you for the recipe and tips. These came out great this evening!
Jaylynne says
John Johnny – looks like you need some technical lessons. You can jump right to the recipe. Don’t be a such a child.
David Lake says
Dear Olya, I too have been attempting to skillet sear pork chops for years now. Also, I’m a loyal believer in cast iron cooking. This recipe is perfect and versatile. With the perfectly seared chop, one could flavor and utilize in any number of ways. Even my finicky 6-year old daughter couldn’t get enough. I’ll throw a couple more in the skillet next week. You’re a genius. Thank you! David
Olya says
Thank you David, I’ve always known I was a genius:)
DANIEL FILLIN says
Dear Oyla,
Your recipes are great!!!!! I’ m going to try the seared pork chops today and the creamy sauce chicken with pasta later this week Your sauce is different than mine: 2 T flour to 2 T butter to 1 Cup broth I look forward to trying your method
Your recipes are easy to follow and well-written Thanks !!
Olya says
Daniel – I hope you made the pork chops over the weekend and enjoyed them!
Tammy says
I’ve been trying to make good Pork chips for years. No matter what, they were always dry. These were fantastic. All family loved. Not dry at all, tastes great and SUPER EASY! Thank you!!!
Olya says
Thank you, Tammy – glad the family loved them.
Kim H says
I am 59 years old, have tried so many times/ recipes for pork chops. Fail! These were perfect!!! So fast and easy. My husband made homemade sauerkraut and we wanted chops . I left out the Italian seasoning since I thought it wouldn’t be good with the kraut. Will def try that next time. Thank you!
Olya says
So glad to hear that this recipe was not a fail!!!
Cathleen Perry says
Those were fantastic! Thank you so much!