Best 6 Perfect Pan Seared Pork Chops Recipes

EASY PAN-SEARED PORK CHOPS

Steps:

• First, dry the pork chops slightly by patting them down with the paper towels and season them on both sides with the italian herbs and the salt and pepper.
• Place your skillet on the stove over a medium to high heat and allow it to warm up. It might seem like a minor part of the recipe but it is really important not to be impatient with this step as this is what will help you to achieve the beautiful golden brown sear on your meat. Wait until the skillet is practically shimmering with heat and then (and only then) you can add the pork chops to the pan.
• Completely sear the underside of the pork chops and refrain from moving them or shifting their position once they've been placed in the skillet. After about 3 to 5 minutes (depending on the size of the pork chops they may require a few more on both sides) they should be a nice golden brown color on the side that's face down in the pan so you can flip them over and start to sear the other side.
• Check if your chops are cooked by piercing them with the meat thermometer until the tip reaches the center and check what temperature it is. Once the meat has reached 135°F you can remove the skillet from the heat.
• Allow the pork chops to rest for 10 minutes on a plate which will finish off the cooking process at which point the meat should have an internal temperature of around 145℉. Remember though, the size and thickness of the cuts will affect these timings.

PERFECT PAN SEARED PORK CHOPS

Steps:

• Season the thick cut pork chops with salt and pepper. Allow them to come to room temperature for about 30 minutes.
• Heat a heavy bottom pan (preferably cast iron) that will fit all the chops over high heat. Add the duck fat. When the fat shimmers in the pan and begins to move, it's time to add the chops. Carefully add them, one at a time, to the pan. When the chops are in the pan, add the rosemary and thyme. Allow to cook without moving for five minutes.
• After five minutes, flip the chops. By this point, the fat should be very hot. Turn the heat down to medium-high after the chops have all been flipped. Add in the roasted garlic.
• After 3 minutes, add in the butter and reduce the heat to medium low. Carefully tilt the pan and spoon the fat over the top of the chops. Repeat again once or twice over the next few minutes.
• Cook until your desired temperature has been reached. Remove from the pan and top with the roasted garlic, thyme and rosemary. The fried rosemary is delicious with the chops.
• Serve hot and happy eating!

PAN FRIED PORK CHOPS

Steps:

• Salt and pepper both sides of the pork chops.
• Combine the flour and some cayenne, salt and black pepper. Dredge each side of the pork chops in the flour mixture, and then set aside on a plate.
• Heat the canola oil over medium to medium-high heat. Add the butter. When the butter is melted and the butter/oil mixture is hot, cook 3 pork chops at a time, 2 to 3 minutes on the first side. Flip and cook until the chops are golden brown on the other side, 1 to 2 minutes (make sure no pink juices remain). Remove to a plate and repeat with the remaining pork chops.
• Delicious and simple! Serve with smashed new potatoes.

PERFECT PAN-SEARED PORK CHOPS RECIPE

Steps:

• Pat pork chops dry with a paper towel. Season pork chops generously on all sides with all of the sugar. Season with salt to taste. Transfer to a wire rack set in a rimmed baking sheet and refrigerate, uncovered, at least 8 hours and up to 24.
• The next day, preheat oven to 250°F. Place baking sheet with pork chops in oven and cook until an instant read thermometer inserted into the center of the chops registers 100 to 110°F on for medium-rare, about 30 minutes, or 110 to 120°F for medium, about 35 minutes. To prevent overcooking, start checking temperature 5 to 10 minutes before suggested time. Remove from oven.
• Heat oil in a large stainless steel or cast iron skillet over medium-high heat until just smoking. Place pork chops in skillet and cook, turning occasionally, until starting to brown, about 1 1/2 minutes. Add butter, shallots, and thyme to skillet. Continue cooking, spooning shallots and thyme on top of chops and basting with butter until golden brown on both sides and well-crusted, about 2 minutes longer. Stack pork chops with tongs, hold them on their sides, and sear the fat caps on the edges until crisp, about a minute. Remove pan from heat, transfer chops to a clean rack set in a rimmed baking sheet, and let rest for 3 to 5 minutes.
• Just before serving, reheat drippings in pan until smoking. Pour hot drippings over chops. They should sizzle and crisp a bit. Serve immediately.

PERFECT PAN SEARED PORK CHOPS

Steps:

• 1. Sprinkle the chops with the salt, pepper and thyme (I use a generous amount) Pat the seasoning onto the pork so that it sticks nicely then let them sit on the counter for 30 minutes.
• 2. Pour the oil in a skillet and heat over medium high. Arrange the pork chops in the skillet so that they are not touching each other and cook for only about 4 minutes on each side until golden brown. You may need to turn the heat to medium low.
• 3. Turn the heat off, quickly cover with a tight fitting lid and let sit for 8-10 minutes depending on thickness of chops.
• 4. Remove the pork chops from the skillet and de-glaze the pan with a splash of white cooking wine and butter. Finally, pour the sauce over the chops & serve!

THE BEST JUICY SKILLET PORK CHOPS

Steps:

• Take the pork chops out of the refrigerator and season on both sides with salt - we use just less than 1/4 teaspoon of fine salt per pork chop. Set the chops aside to rest for 30 minutes.
• Meanwhile, make the spice rub. In a small bowl, mix the flour, chili powder, garlic powder, onion powder, smoked paprika, and 1/2 teaspoon of black pepper.
• After 30 minutes, use a paper towel to pat the pork chops dry, then rub both sides of the chops with the spice rub.
• Heat the oil in a skillet (with a lid) over medium-high heat. When the oil is hot and looks shimmery, add the pork. Cook until golden, 2 to 3 minutes.
• Flip the pork so that the seared side is facing up. If there is a fattier side of the pork, use kitchen tongs to hold the chops, fat-side-down until it sizzles and browns slightly; about 30 seconds.
• Reduce the heat to low, then cover the skillet with a lid. Cook 6 to 12 minutes or until an instant-read thermometer reads 145° F when inserted into the thickest part of the chop. Cook time depends on the thickness of the chops, so check for doneness at 5 minutes, then go from there, checking every 2 minutes after that. If you do not have a thermometer, you will know they are done, if, when cutting into the chops, the juices run clear.
• Transfer pork chops to a plate, then cover loosely with aluminum foil. Let the pork rest for 5 minutes.
• While the pork rests, make the pan sauce. Increase the heat to medium-high, then add the chicken stock, vinegar, and honey. Use a wooden spoon to scrape the bottom of the pan so that any stuck bits of pork come up.
• Bring the sauce to a simmer and cook until reduced by half. Taste, then adjust the seasoning with additional salt, vinegar, or honey.
• Slide the skillet off of the heat and when the sauce is no longer simmering, swirl in the butter.
• Slide the pork chops back into the pan and spoon some of the sauce on top. Alternatively, slice the chops, then place them back into the pan. Scatter fresh parsley over the pork, and then serve.