Pork chops are so versatile that they can go from the high-end to the every day with few adaptations. When you’re not in the mood for dealing with fancy sous vide equipment or the weather isn’t cooperating with grilling, you only need a pan and the stovetop to whip up some great pork chops. Build your basic kitchen skills by mastering the pan-seared pork chop and then learn some sauces and toppings to dress it up with.
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Best Pork Chops to Use
Bone-in pork chops will give you the most flavor and the juiciest results when pan-frying. However, boneless chops can turn out just as good if you go for a thicker cut. Look for a medium to thick pork chop for a more tender texture when cooking this way. Center cut, sirloin, and rib chops are all good cuts to pick up. Make sure there’s a good amount of fat on the pork chops you choose since it will add flavor when it renders out during cooking.
Tips for Tender Pork Chops
Brining the pork chop ahead of time ensures a tender texture and juicy finish. Mix up 4 cups of water with ¼ cup of salt, 1 tablespoon of brown or white sugar, and aromatic ingredients like whole peppercorns, crushed garlic cloves, and whole rosemary sprigs. Don’t add any salt or salt-containing rubs when seasoning the pork chops if you use a brine.
No matter what you decide on how to cook pork chops on the stove, avoid overcooking the meat. Use a meat thermometer and aim for an internal temperature of 140 degrees F. The pork needs to reach 145 degrees F for safety, but it will rise 5 degrees after being removed from the heat. Going too high will leave you with a dry and tough chop.
Using olive oil or another medium-temperature cooking oil can keep you from bringing the heat up too high. While you normally want to fry with a high-temperature oil, pork chops need a slightly slower searing method that keeps the interior soft and tender.
For The Juiciest, Tastiest Chops, Make a Pan Sauce
Pork tends to leave plenty of tasty browned material on the bottom of the pan that’s known as fond. Using a flavored liquid and a wooden spoon, you can loosen the fond and transform it into a pan sauce. Common pan sauce combinations include apple cider and a splash of vinegar, white wine and shallots, or mustard and heavy cream. Add a pat of butter at the end to make sure the sauce is rich and creamy no matter the ingredients.
Topping Options
Pork chops are great on their own with just a rub or sauce on the surface. Yet they’re even better when topped with a pile of sauteed mushrooms, caramelized onions, or even another meat like bacon. Experiment with uncooked toppings like pico de gallo or your favorite chopped salad. It’s always fun to put a twist on a chop just by finding something new to cover or smother it with.
Aside from topping the chops, consider stuffing them. You can sear stuffed pork chops by holding them shut with meat pins or short sections of bamboo skewers. Many mixtures for stuffing the chops are based around cream cheese, but you can also try mixtures of different cheeses or a combination of breadcrumbs and herbs with a little oil added.
Easy Pan Seared Pork Chops Recipe
There’s no need for special equipment or a backyard patio stocked with grilling accessories for this dish. You just a sturdy frying pan and a stove top to get these pork chops on the table in under 30 minutes.
Ingredients
- 4 to 6 thick-cut pork chops, boneless or bone-in
- 1 teaspoon of Kosher salt
- ½ teaspoon of dried oregano
- 1 teaspoon brown sugar
- ½ teaspoon cracked black pepper
- ½ cup of all-purpose flour
- 3 tablespoons of olive oil
- ½ cup white wine
- ¾ cup chicken broth
- 4 cloves of garlic, minced
- 2 sprigs of fresh thyme or rosemary
- 3 tablespoons of salted butter
- ½ teaspoon onion powder
Instructions
1. If you did not brine or marinate the pork chops, take them out of the refrigerator 30 minutes before cooking. Sprinkle them with the salt and let them rest at room temperature.
2. Right before cooking, mix the flour with the seasonings. Dredge each pork chop in the flour mixture. Heat the olive oil in a frying pan, preferably a cast iron or carbon steel pan, on medium heat. Once the oil is hot but not smoking, place one to two pork chops in the pan at a time.
3. Cook on each side for about 8 minutes, or until the center is 140 degrees F. The meat will rise another 5 degrees after cooking. Let the chops rest while you make the pan sauce.
4. Deglaze the hot pan with the white wine, letting it simmer until the smell of alcohol dissipates. Then add the other ingredients except for the butter. Let the mixture simmer as you scrape the bottom of the pan with a wooden spoon to loosen up the fond. Once the sauce has reduced by at least 1/4th, add the butter and stir it to melt. Serve immediately.
Conclusion
Put a smile on your family’s face with juicy pork chops covered in a pan sauce that adults and kids will love. Don’t forget the mashed potatoes or other sides that soak up all the extra sauce and flavor.
Easy Pan Seared Pork Chops
Ingredients
- 4-6 thick-cut pork chops, boneless or bone-in
- 1 tsp Kosher salt
- 1/2 tsp dried oregano
- 1 tsp brown sugar
- 1/2 tsp cracked black pepper
- 1/2 cup all-purpose flour
- 3 tbsp olive oil
- 1/2 cup white wine
- 3/4 cup chicken broth
- 4 cloves garlic, minced
- 2 sprigs fresh thyme or rosemary
- 3 tbsp salted butter
- 1/2 tsp onion powder
Instructions
- If you did not brine or marinate the pork chops, take them out of the refrigerator 30 minutes before cooking. Sprinkle them with the salt and let them rest at room temperature.
- Right before cooking, mix the flour with the seasonings. Dredge each pork chop in the flour mixture. Heat the olive oil in a frying pan, preferably a cast iron or carbon steel pan, on medium heat. Once the oil is hot but not smoking, place one to two pork chops in the pan at a time.
- Cook on each side for about 8 minutes, or until the center is 140 degrees F. The meat will rise another 5 degrees after cooking. Let the chops rest while you make the pan sauce.
- Deglaze the hot pan with the white wine, letting it simmer until the smell of alcohol dissipates. Then add the other ingredients except for the butter. Let the mixture simmer as you scrape the bottom of the pan with a wooden spoon to loosen up the fond. Once the sauce has reduced by at least 1/4th, add the butter and stir it to melt. Serve immediately.