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.
Theresa Matthews says
I was very sceptical about the cooking time becausethe pork chops were very thick biy followed your instructions to the letter and they were very devine. Thank you
Olya says
Thank you for your skepticism and trust – I am very flattered Theresa!
Richard Pooldaily says
Yes!! I love a good simple dinner. These pork chops were easy to make and turned out perfectly!
Ruby says
I made this tonight
The timing was spot on. I dod cook mine about a min too long bevau my meat thermometer was faulty. Didnt have Italian seasoning so I used salt, pepper garlic parsley red pepper flakes. Was really flavorful. Next time Italian seasoning & not an extra minute. Thanks for the receipe. I usually cook my chop to death. Now I know better
Olya says
Haha! No more such crimes against pork chops!
Cheryl says
Maybe I’m missing something but you just sear the chops on each side for about 4 minutes per side then your done cooking.? Why does it say15 mins cook time later in the article? Is that including the time it cooks off the pan afterwards? I’m just curious as I’m going to try this tonight. I’ll let you know how they turn out
Olya says
15 minutes includes the time you need to heat up the pan (you are putting the chops on the hot pan), total maximum time of 10 minutes of searing, and then additional couple of minutes when they finish cooking on a plate.
Larine K says
These were awesome and so simple. The person who said they were bland must not have seasoned them enough. Mine were tender, juicy, and flavorful. So quick to make (4 min on each side). I deglazed the pan at the end with a little beef broth and poured on top. Seved with perogies and squash. Yumm. Thanks for the recipe.
Olya says
Thank you Larine! I like the idea of deglazing the pan at the end!
Kate says
Disappointing because they were very bland.
Colleen says
I just made this and added just oregano salt and pepper. Cooked for 4 1/2 minutes on a cast iron skillet. It is amazing. Thanks for posting this! Even if it is three years later. 🙂
Olya says
It’s a timeless recipe! Thank you so much for your comment!
Diane Hutton says
I’m a terrible cook, but I try! This recipe made it so simple and straightforward to cook perfect pork chops! Thank you!
Olya says
I have no doubt you will be completely fine!
Recipe is true to its Name! Plus my mods... says
This is an easy no brainer recipe that is similar to what I have been using for years… I simply add garlic powder, cayenne pepper, and Dijon mustard to the seasoning mix. It’s perfect every time.
Olya’s cooking times are spot on. (I needed a refresher on timing which is how I stumbled across this recipe!)
My chops were about 3 in thick and I cut them in half. I also seared the sides a bit before resting. Yum!
Olya says
Wow! Thank you so much!
Heather says
I wanted to be sure the chops would be juicy so I tried your recipe and they were great. By Italian seasoning did you mean Italian herbs?
Olya says
Yes – basil, thyme and oregano. Oregano on its own is great too!