Description
This Easy Pan Seared Pork Chops recipe offers a quick and flavorful way to prepare juicy pork chops with a beautifully caramelized crust. Using simple ingredients like olive oil, salt, and pepper, and optionally finishing with butter, this dish delivers a classic and mouthwatering meal perfect for any weeknight dinner. The pork chops are seared in a hot skillet for a golden-brown exterior while maintaining tenderness inside, ensuring an ideal balance of texture and taste.
Ingredients
Scale
Pork Chops
- 4 pork chops (1-inch thick recommended)
Seasoning
- Salt, to taste
- Pepper, to taste
Cooking Oils & Fat
- 2 tablespoons olive oil
- Butter (optional, about 1/2 tablespoon per pork chop)
Instructions
- Prepare Pork Chops: Remove the pork chops from the refrigerator and let them sit at room temperature for at least 15 to 30 minutes, ideally up to an hour, to ensure even cooking.
- Heat the Skillet: Heat a skillet (preferably cast iron) over medium-high heat and add the olive oil. Allow the pan to heat thoroughly, about 5 minutes, so it is hot enough to sear the pork chops properly.
- Season and Prep: Pat the pork chops dry with paper towels to remove moisture. Optionally, score the fat rind by making small cuts to help them cook evenly. Generously season both sides with salt and pepper.
- Sear the Pork Chops: Place the pork chops in the hot skillet without crowding. Cook for 3 to 5 minutes per side depending on thickness—3 minutes for thin chops and up to 5 minutes for 1-inch thick chops—until they form a golden-brown crust and reach an internal temperature of 145°F.
- Check Doneness and Finish: Use a meat thermometer to confirm doneness. If the chops are slightly undercooked, sear them for a little longer but avoid overcooking. If the fat rim is not yet crispy, hold the pork chop with tongs and render the fat edge in the pan until browned.
- Rest and Serve: Remove the pork chops from the pan, optionally top with about 1/2 tablespoon butter each, and let them rest for a few minutes before serving to retain juices and enhance flavor.
Notes
- Letting the pork chops come to room temperature before cooking helps them cook evenly.
- Scoring the fat rind allows heat to penetrate evenly and prevents curling.
- Use a cast iron skillet or heavy-bottomed pan for best searing results.
- Don’t overcrowd the pan; cook in batches if needed to ensure a good sear.
- Resting the meat after cooking is crucial for juicy pork chops.
