Nothing like a simple pan seared pork chop! We season them with a little salt and pepper, sear them in a butter and olive oil mixture and a cast iron pan helps with the rest. The result? A perfectly crusted pan cooked pork chop that is tender, and ready in about 15 minutes.
How do I sear pork chops?
First step- pat them with a paper towel to remove excess moisture. This helps give them a better crust. Do this on both sides.
Second step- give the pork chops a good crust with some salt and pepper. I would advise using a coarse salt and pepper- it gives a better crust and overall bigger flavor.
Step 3- Melt 1 tbsp butter and 1 tbsp olive oil in a pan (I recommend cast iron) on medium high heat. When it starts to bubble, and the butter is fully melted, place the pork chops in the pan.
Step 4- After about 5 minutes, and once they are fully seared, the pork chops should release from the pan. If you notice them ‘sticking’ still, give them another minute or two to fully sear. Continue to cook both sides until the pork chops reach an internal temperature of about 135-140 degrees farenheit. Pork is fully cooked at 145 degrees farenheit; by removing them a bit early and allowing them to rest, they will come up to proper temperature, but won’t be overcooked.
So…Now that you know how to cook perfect pork chops, let’s answer some porky questions and give you some porky tips! 🙂
- What kind of pork chops should I use?
- We prefer boneless, thick cut pork chops. We actually get ours from Butcherbox. Not an ad, they just have very good quality meat.
- How do I know when the pork is fully cooked?
- Use a meat thermometer. The internal temperature should be 145 degrees farenheit after a 10 minute resting period.
- Your pork chops look thick- how do I cook them if they are thinner?
- Use best judgement depending on thickness. Careful not to overcook, but make sure they are up to temperature (145 degrees).
- Other tips:
- Don’t handle them too much before they are cooked. Let them sear in the pan without being moved, otherwise the crust won’t form as well.
- A cast iron pan works best for searing and will give the pork chops a perfect golden crust. Of course, if you can’t use a cast iron skillet, any other kind will do in a pinch.
- What can I serve with pan cooked pork chops?
- I really love pork…Do you have other swinetastic recipes?
Enjoy this easy and delicious recipe- if you have any questions or comments, let us know in the comments below and be sure to tag us on Instagram @laughingspatula! – Kathi and Rachel
Pan Seared Pork Chops
- 4 pork chops (or 1 pork chop per person)
- coarse sea salt
- cracked pepper
- 1 tbsp butter (we prefer unsalted)
- 1 tbsp olive oil
- Pat pork chops dry with a paper towel.
- Sprinkle both sides of pork chops with salt and pepper.
- In a cast iron skillet on medium high heat, melt butter and add olive oil. Once butter has melted and butter/oil mixture is bubbling, place pork chops in pan. Pork chops will
- Continue to cook pork chops for about 5 minutes on both sides, or until pork chops are golden brown on both sides.
- When pork chops reach an internal temperature of 135-140 degrees,remove from heat and let rest until 145 degrees internally (about 10 minutes). *We recommend using a meat thermometer.