The first time I made these Pan Seared Pork Chops, my husband said that they reminded him of pork chops from ‘Pink Door’, a famous and one of our favorite Seattle restaurants that we go to for our special celebrations. And I’ve been making my Pork Chops this way ever since because it’s so delicious, easy to make and always a hit at our table.
I make them just like I make steak. First, the Pork Chops are pan seared on medium-high heat until it’s golden. And then I lower the heat and baste with butter that’s infused with garlic and herbs. This method gives you an amazing, flavorful sear on the outside, and the inside remains juicy and moist.
This post contains Amazon affiliate links
Choosing the best Pork Chops for pan frying
When you go to the grocery store, you’ll see different types of pork chops. Some are bone-in and some are boneless. There are different thicknesses and some even come with a little fat cap.
I use boneless thick-cut pork chops for this recipe. They take a little longer to cook, so they are less likely to dry out. Bone-in thick-cut pork chops are also a very good choice for this recipe.
If you are using thin-cut pork chops, they cook very quickly, so make sure to reduce the cooking time accordingly.
If you see a thick fat cap around the edge of the pork chop, make a few small cuts through the cap before pan-searing. Fat and connective tissue cooked faster. Adding a few slits helps to prevent the pork chop from curling as it cooks.
Cooking time for pork chops
As I said earlier, cooking time varies depending on how thick the pork chops you are using and, the temperature you are cooking them at. For thinner pork chops (less than 1 inch thick), it roughly takes about 4 – 7 minutes total. For thicker pork chops (more than 1 inch thick), it can take about 8 – 12 minutes total. But do not depend on the time for doneness of the pork. Always use an instant thermometer. Safe internal temperature for pork is 145F. I usually take my pork chops off the heat as soon as it hits around 142F. It will reach 145F as it rests. You can get the juiciest pork chops this way without drying them out.
Serving Ideas
It goes great with many side dishes. Here are a few of my favorites
- Mashed potatoes
- Green beans
- Yellow Rice
- Roasted vegetables
- Apple walnut salad
Pan Seared Pork Chops
Description
My easy pan seared pork chops recipe creates golden, flavorful crust on the outside and, juicy moist meat on the inside. You only need a few easy to find ingredients and a good heavy pan.
Ingredients
Instructions
-
Pat the pork chops dry with paper towels to remove any excess moisture. Season all sides generously with salt, pepper, and paprika. Pat the seasonings into the meat to help them stick.
some of the seasonings dissolve into butter and oil, so, season generously. -
Heat a cast-iron skillet (or another heavy pan) to medium-high heat. Add oil and let the oil heat up. Place the pork chops in the pan and gently press them down to ensure good contact with the surface. Let them sear undisturbed for 3 minutes.Â
-
Flip the pork chops after 3 minutes. Turn down the heat to medium. Add butter, garlic, and rosemary to the pan. Once the butter has melted, spoon the melted butter over the pork chops. Continue cooking pork chops for 4 minutes while basting with melted butter. Flip the pork chops again and continue cooking for another 2 - 3 minutes, while basting with butter, until the internal temperature reaches 142 F. (Cooking time may vary depending on how thick the pork chops are and how hot the pan is)
-
Once the internal temperature hits 142F, immediately transfer the pork chops to a plate and let the rest for 3 - 5 minutes. Their temperature will continue to rise as they rest. (Safe temperature for pork is 145F. But I often take the pork chops out of the pan before they hit 145F because the residual heat will carry on cooking the pork chops.)
Leave a Comment