Tips To Make Pork Chops On Stove Easy

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Pork chops are a weeknight dinner staple for many reasons: they’re affordable, readily available, and cook up quickly. But achieving that perfect balance of juicy tenderness and a beautiful sear can be elusive. Fear not, pork chop perfection is within reach! This guide will walk you through everything you need to know to create restaurant-worthy pan-seared pork chops in your own kitchen, complete with ingredients, step-by-step instructions, and nutritional information.


Pan Seared Pork Chops
Pan Seared Pork Chops

2 bone-in or boneless pork chops (about 1-inch thick)

  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Optional: 1/2 teaspoon dried thyme or rosemary

  • Directions:

    1. Prep the Pork Chops: Pat the pork chops dry with paper towels. Season generously on both sides with salt, pepper, and any optional herbs you’re using.

    2. Heat the Pan: Place a heavy-bottomed skillet (cast iron is ideal) over medium-high heat. Add the olive oil and let it shimmer for about 30 seconds.

    3. Sear the Pork Chops: Carefully add the pork chops to the hot pan. Don’t crowd the pan, cook them in batches if necessary. Sear the pork chops undisturbed for 3-4 minutes per side, or until a golden brown crust forms.

    4. Optional Basting: For extra flavor, you can baste the pork chops with the pan drippings while they cook. Use a spoon to scoop up the hot oil and drizzle it over the top of the pork chops.

    5. Internal Temperature: To check for doneness, use a meat thermometer. The internal temperature of a safe and fully cooked pork chop should reach 145°F (63°C).

    6. Rest and Serve: Once cooked through, transfer the pork chops to a plate, tent them with foil, and let them rest for 5 minutes before serving. This allows the juices to redistribute for a more tender result.

    Nutrition Facts (per serving, without optional herbs):

    Calories: 270

  • Fat: 18g
  • Saturated Fat: 6g
  • Cholesterol: 80mg
  • Sodium: 430mg (depending on the salt used)
  • Carbohydrates: 0g
  • Protein: 28g

  • Conclusion

    With this simple technique, you can create restaurant-quality pan-seared pork chops at home. The key lies in proper seasoning, a hot pan, and avoiding overcooking. This versatile dish can be paired with your favorite sides like mashed potatoes, roasted vegetables, or a simple salad for a complete and satisfying meal.

    Frequently Asked Questions (FAQs):

    1. Can I use boneless pork chops?

    Absolutely! The cooking time may vary slightly, so keep an eye on the internal temperature to ensure doneness. Boneless pork chops tend to cook a little faster than bone-in.

    2. What if my pork chops are thicker than 1 inch?

    For thicker pork chops (around 1.5 inches), you may need to adjust the cooking time slightly. After searing, reduce the heat to medium-low and cook for an additional 2-3 minutes per side, or until the internal temperature reaches 145°F (63°C).

    3. How can I tell if my pork chops are done without a thermometer?

    The best way to ensure doneness is by using a meat thermometer. However, if you don’t have one, you can gently press the center of the pork chop with your finger. If it feels firm to the touch with just a slight give, it’s likely cooked through.

    4. What if my pork chops are too lean?

    Lean pork chops can dry out more easily. To prevent this, you can try marinating them for 30 minutes to an hour in a mixture of olive oil, vinegar, soy sauce, and your favorite herbs.

    5. What sides go well with pork chops?

    Pork chops pair well with a variety of sides. Here are a few ideas: roasted vegetables (broccoli, carrots, potatoes), mashed potatoes, rice pilaf, green beans, or a simple salad.