Easy Pan Seared Pork Chops
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
264 kcal
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Course
Main Course
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Cuisine
American
Easy Pan Seared Pork Chops
Description
This recipe begins by bringing pork chops to room temperature and patting them dry, which helps achieve a better sear. Scoring the fat rind can promote even cooking for thicker cuts. Seasoning with salt and pepper prepares the meat for flavor.
A hot skillet, preferably cast iron heated until lightly smoking, cooks the chops in olive oil, searing each side for 3 to 5 minutes depending on thickness. The goal is a golden brown crust with a safe internal temperature of 145°F, with a slightly pink center. Butter can be added optionally for flavor and browning.
Testing doneness with an instant-read thermometer ensures safety and prevents overcooking, which is common with pork chops. Resting after cooking allows juices to redistribute for tender results.
The notes warn that a skillet that isn’t hot enough will prevent proper searing and advise searing longer if chops aren’t fully cooked after the recommended time. Using bone-in or boneless chops both work with adjusted timing.
Ingredients
- 4 pork chops see note
- salt to taste
- black pepper to taste
- 2 tablespoons olive oil
- butter optional, to taste
Instructions
- Take the pork chops out of the fridge at least 15-30 minutes prior to starting the recipe (ideally an hour).
- Add the oil to a skillet over medium-high heat. Heat the pan for a few minutes (I heated my cast iron for 5 min). It needs to be HOT for the pork chops to get a good sear and cook through quickly.
- Meanwhile, pat the pork chops dry with paper towel. If you wish, cut into the fat rind to score the pork chops (see blog post for how-to) so they cook more evenly. Season each pork chop generously with salt & pepper on both sides.
- Add the pork to the pan and cook for 3-5 minutes/side (3 minutes for thinner chops and 5 minutes for pork chops that are up to 1" thick). Pork should be golden brown and cooked through. Test for doneness at this point. It's safe to eat at 145F (a bit pink inside), and the temperature will rise a bit as it rests, so if it's close, remove it from the skillet. If the pork chops aren't quite cooked through yet, sear them for a little longer (don't overcook). I like to top each pork chop with a piece of butter when I take them out of the pan (about 1/2 tablespoon each). Let the pork chops rest for a few minutes prior to serving.If the pork chops are particularly large, sear them in two batches (don't crowd the pan or they'll steam).If the fat rim on the side isn't quite cooked enough, hold the pork chop with tongs and place the fat directly into the hot oil until it's browned.
Notes
- Use bone-in or boneless pork chops about 3/4" thick for best results.
- Bring pork chops to room temperature before cooking to ensure even cooking.
- Pat chops dry and score fat rind to promote even cooking and better sear.
- Use a very hot skillet, preferably preheated cast iron, to get a good sear quickly.
- Cook pork chops 3-5 minutes per side depending on thickness; check doneness with an instant-read thermometer targeting 145°F.
- If the chops are not done after suggested time, increase pan heat or cook longer cautiously to avoid overcooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 264 kcal
% Daily Value*
| Calories | 264kcal | 13% |
| Carbohydrates | 1g | 0% |
| Protein | 29g | 58% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 97mg | 32% |
| Sodium | 89mg | 4% |
| Potassium | 501mg | 11% |
| Sugar | 1g | 2% |
| Vitamin A | 93IU | 2% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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