Pan-Fried Pork Chops Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Servings
4
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Calories
752 kcal
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Course
Main Course
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Cuisine
American
Pan-Fried Pork Chops Recipe
Description
This recipe begins by patting thick, bone-in pork chops dry and seasoning generously with coarse salt and freshly cracked black pepper. A hot cast iron or stainless steel pan with olive oil is used to sear the chops fat cap side down, ensuring rendered fat adds flavor and texture. The chops are browned on sides by turning and holding them upright or leaning them against the pan edge, achieving deep color.
After initial searing, heat is reduced and butter, shallots, garlic, rosemary, and pancetta are added. The chops are moved to one side of the pan and basted continuously with melted butter and aromatics, enhancing their juiciness and infusing herbaceous notes. Cooking continues until chops reach an internal temperature of 135°F for medium doneness. The pan sauce is finished by adding sherry vinegar and simple syrup, creating a balanced sweet and acidic glaze.
These pork chops are best eaten right after resting to retain their juices. The dish can be served with the pan sauce separately. Storage involves refrigeration for up to 4 days or freezing for 2 months, with reheating done gently to maintain moisture.
Ingredients
- 4 1 pork chops each one will weigh 10-12 ounces, bone-in, thick cut
- 2 teaspoons olive oil
- 6 tablespoons butter unsalted
- 2 shallots cut in half, peeled, small
- 6 rosemary sprigs, fresh
- 12 cloves garlic
- 8 ounces pancetta medium-diced
- 1/3 cup sherry vinegar
- ½ cup simple syrup
- salt coarse and freshly cracked, to taste
- black pepper coarse and freshly cracked, to taste
Instructions
- Pat dry the pork chops on both sides with a paper towel.
- Generously season them on both sides with salt and pepper.
- Add the oil to a large 12” cast iron or stainless-steel pan and heat it on high heat until it begins to smoke lightly.
- Place the pork chops fat cap side down next to each other while leaning it against the edge of the pan. If you’re doing this in a stainless steel pan, you can hold them together with your tongs. Cook for 2 to 3 minutes or until browned.
- Turn the pork chops onto their sides, turn the heat down to medium-high, and sear for exactly 4 minutes.
- They should be well-browned. If they’re not, consider moving each one around the pan slightly to help brown any needed areas.
- Flip the pork over and turn the heat to medium-low, closer to the lower side.
- Add in the butter, shallots, garlic, and rosemary.
- Move the pork to one side of the pan and baste the pork using a large spoon and continue to do so until each chop reads 135° internally. This takes about 8-10 minutes total.
- Set the pork on a rack over a sheet tray and rest for 5 to 7 minutes.
- Remove the remaining oil and herbs from the pan and return it to the burner over medium heat add in the pancetta and cook while frequently stirring until they become crispy and lightly browned, which takes about 3 to 4 minutes.
- Deglaze with sherry vinegar and cook on medium-high heat until it is reduced by half, which only takes about 2 minutes.
- Add in the simple syrup and cook for 2 to 3 minutes or until it becomes like a thick syrup.
- Add the pork chops back in to slightly reheat or serve the glaze over top of the pork chops.
Notes
- Cook pork chops until they reach 135°F internally, then rest before serving to keep them juicy.
- Store cooked pork chops covered in the refrigerator for up to 4 days or freeze wrapped tightly for up to 2 months.
- Reheat pork chops with a little chicken stock in a covered pan in the oven at 375°F for 10–12 minutes to prevent drying out.
- Serving the pan sauce separately helps preserve the pork's texture; avoid reheating pork directly in the sauce.
- Starting with the fat cap side down allows more rendered fat to flavor the dish during frying.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 752 kcal
% Daily Value*
| Calories | 752kcal | 38% |
| Carbohydrates | 37g | 12% |
| Protein | 37g | 74% |
| Fat | 51g | 78% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 1g | 50% |
| Cholesterol | 172mg | 57% |
| Sodium | 471mg | 20% |
| Potassium | 731mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 32g | 64% |
| Vitamin A | 557IU | 11% |
| Vitamin C | 4mg | 4% |
| Calcium | 47mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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