A quick and easy method, these Pan-Seared Pork Chops are so flavorful and juicy! If you’re looking for the perfect way to add a flavorful, browned crust to your pork chops without drying them out, I’ve got some great tips for you. Serve these simply with herbed garlic butter, or mix it up by topping them with mango salsa!
Perfectly Browned, Flavorful Pork Chops!
If you’re looking for the perfect method to prepare your pork chops, this easy recipe is it! I have found time and again that the only way to reliably prepare moist pork chops with a deep golden crust is to pan sear them in a cast iron pan.
Dry pork chops are rubbery and lack flavor. Avoid ruining good meat by making these mistakes!
I depend on my Sharp Induction Cooktop for reliable results. It offers precision temperature with a digital control panel. When I am searing pork chops, I set it to level 8, and know that the sides of my pork chops will be golden brown after 2 minutes per side.
There are so many features that make cooking a breeze with the Induction Cooktop!
Tips for Pan-Searing Pork Chops
Bring Chops to Room Temperature Prior to Seasoning
Plan ahead and pull the pork chops out of the refrigerator 15-30 minutes prior to seasoning them. Pork chops that are at room temperature cook more evenly.
Don’t Crowd the Pan
Putting too many chops in the pan at once cools the skillet and causes the meat the steam instead of sear.
Pork chops cook quickly, so if you can only fit 2 in your skillet at once, you can make a second batch while the first 2 are resting. If you’d like to cook 2 or 3 at once, use a large skillet.
Keep Pork Chops Juicy with a Meat Thermometer
The length of time it takes to cook pork chops will vary based on the thickness of your chops. It also varies on the heat of your stove! We all know that “medium high” on my cooktop is not the same as it is on yours!
The best way to cook meats to perfection without drying them out is to use a meat thermometer. Nothing fancy is required here!
The USDA recommends pork be cooked to 145º F, but I find that to dry out the pork.
Remove pork chops from the skillet at 135º F, and the temperature will continue to rise while the meat rests.
What You’ll Need
- Bone-in Pork Chops
- Avocado Oil
- Butter (use pastured butter for the best quality!)
- Kosher Salt and Black Pepper
- Optional: Fresh thyme, rosemary, garlic, cayenne pepper
How to Make Pan-Seared Pork Chops
Step 1: Dab pork chops with a paper towel to remove excess moisture.
Step 2: Generously season the pork chops with kosher salt, black pepper, and paprika.
Step 3: Add oil and butter to a cast iron skillet, and heat over medium-high heat until the butter has melted.
Step 4: Add the pork chops into the hot pan, and gently press with a fork to produce a nice sear on the first side. Allow to sear for about 2 minutes, until a deep golden brown color is reached.
Step 5: Flip the chops, and cook the second side to a nice golden color.
Step 6: Continue cooking the chops until they’ve reached an internal temperature of 135º F in the thickest part of the chop. The USDA recommends pork be cooked to 145º F, but I find that to dry out the pork. This will take 5-10 minutes. Remove pork chops from the skillet at 135º F, and the temperature will continue to rise while the meat rests.
Allow the pork chops to rest for 10 minutes prior to topping them with herb butter or mango salsa, or before cutting into them. This allows the juices to settle into the meat, keeping it more juicy.
How to Serve Pork Chops
Serve with Garlic Herb Butter
Prepare a garlic herb butter to top pork chops.
- 1 tablespoon pastured butter
- 1 clove garlic, minced
- 1 tablespoon fresh herbs (rosemary and thyme) or 1 teaspoon of dried herbs
After removing the pork chops, add butter to the skillet. Once the butter has melted, add in the garlic and herbs. Sauté an additional 2-3 minutes, until garlic is fragrant and turning lightly browned.
Drizzle the herb butter over the pork chops.
Pork Chops with Mango Salsa
Pork and mango are a match made in heaven! Try this Mango Salsa Recipe on top of your pork chops.
Prior to cooking the pork chops, make a batch of Mango Salsa. Use only salt and pepper on your pork chops.
How long do you cook pork chops in a frying pan?
There are too many variables to how long it takes to cook pork chops in a frying pan to give a definitive answer to this question. It depends on the thickness of the chops and the temperature they are cooked at (medium-high heat varies from one cooktop to another). However, pork chops will cook in a range of 8-15 minutes.
The thinner the pork chops are, the shorter the cooking time. Thicker chops will take closer to 15 minutes.
To ensure your pork chops are cooked perfectly and don’t try out, use a meat thermometer and pull the chops out of the pan when the internal temperature reaches 135º F at the thickest part of the chops.
How long are cooked pork chops good in the fridge?
To store leftover pork chops, add them to an airtight container, and refrigerate them for up to 4 days.
To reheat pork chops, add avocado oil to a hot skillet and heat them for about 3 minutes per side.
Is it better to pan-fry pork chops in butter or oil?
Both butter and oil are great options for searing pork chops. Butter adds a great flavor to pork chops, but when you cook butter at high temperatures, it can burn.
Adding avocado oil and butter prevents the butter from scorching. Avocado oil has a high smoke point and doesn’t degrade when used for high-temperature cooking.
How do you fry pork chops to make them tender?
Using bone-in chops lends to a more tender chop. Boneless chops are leaner, making them more prone to drying out and becoming tough.
Additionally, using a meat thermometer, and stopping the cooking process at 135º F will ensure the pork doesn’t overcook and become tough.
Third, especially if using boneless pork chops, consider brining the pork chops. Read about the easy process below!
How to Brine Pork Chops
If you’re using boneless pork chops, consider a saltwater brine prior to cooking them if you have time.
Soaking pork in salt water tenderizes the meat and infuses it with flavor. This produces the most tender pork chops.
To brine 2 pork chops (less than 1 pound):
- 4 cups water
- 3 tablespoons Kosher salt
- Optional: fresh chopped rosemary or thyme
In a large storage container, add water and salt, and stir to dissolve the salt.
Add the pork chops, and add a lid or cover the container with plastic wrap. Refrigerate for at least 4 hours, up to overnight.
Remove the pork chops from the brine and pat them dry with paper towels prior to seasoning them.