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.
Chris says
I’m the worlds worst cook, I use to be a cook at a college, but contracted “burnout” now nothing turns out, so it’s kinda like starting over now!! Lol. These sound so simple and delicious! I’m gonna try it now, will let you know my outcome, I’m hopeful!!
Olya says
So impressed that you are cooking again!!!
Chris says
Do you put them in the oven after the initial sear or is it all done on the stovetop? With chicken I’m used to searing then finishing them off in the oven. Will be using some thick cuts of pork.
Olya says
I didn’t put them in the oven – they were done on the stove top. But if the pork chops are very thick – then finish them up in the oven.
Michele DeStefano says
I love your recipes, Im pretty new to searing pork, do you have to use a cast iron skillet for the same result?
Olya says
Cast iron pan or carbon steel pan is ideal, because both conduct the heat the best and keep heat evenly – so the sear will be more easily achieved in those types of skillets. And they are inexpensive too.
Nate says
“Sear on one side, without moving them at all, until they are nice and golden brown on the first side”
Unclear: how does one observe the color on the bottom without moving them at all? I want to make this so I’ll just split the difference and go for 4 minutes, but I’m legitimately confused how you mean for this to happen.
Olya says
You can see the edge of the underside and can also slightly lift it with the fork to eye ball the color. The time suggested should get to that color automatically though.
Bec says
This had just the right advice: go heavy with the seasonings, and don’t flip early. My First-Timer pork chops came out golden and juicy! Thank you for this writeup!
Olya says
Thank you, Bec – I am thrilled that you went heavy on the seasoning and the flipping advice!
Pattie L. says
Very good. Used boneless center cut chops. Perfect directions. Served them with roasted veggies. Will try with bone in next time just to see but these were perfectly moist. Thank you!
Olya says
Thank you, Pattie, for the compliment!
Rachel says
This is my favorite way to have pork chops. Lightly seasoned and seared to perfection!
Olya says
Mine too – thank you.
Karens says
You had me at 15 minutes! Such beautiful pork chops. I love how easily they come together. Definitely perfect for weeknights.
Leah says
Going to try this in about a half hour—can’t wait! Just wanted to drop a quick brine tip though…I came across this simple brine about a year ago and my 15 year old son now always asks when I make chicken or pork “is it brined?” 😂
I’ve literally only brined for a half hour in a pinch sometimes and it still makes a huge difference!
2 quarts water
1/3 c kosher salt
1/4 c sugar
That’s it! Rinse and pat dry and you’re good to go!
Olya says
Great tip on brining! Thank you.
Kenna says
Finally made some chops that weren’t impossible to cut! My daughter loved these! We did run some Cajun seasoning into them as a little change. We paired it with asparagus, potatoes and hollandaise sauce, yum!
Olya says
Hahaha! I am so glad you mentioned it!