Perfect Seared Pork Chops

Seared Pork Chops are a go-to in the winter at our house. Easy enough to whip together and a hot skillet on cold evenings is a great way to get the chill out of the air. However, poorly cooked pork is pretty terrible, so this recipe is aimed at getting it right every time. Part of our foolproof cooking methods.

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Why I Love This Recipe?

It’s easy and the results are wonderful. Just toss the meat on a hot skillet; wait, flip, wait, flip, temp check until done. That’s it! The higher adds an extra dimension to the flavors, and the meat is juicy and spectacular. Make this when you need a quick meal prep for the family or if you want to impress guests with your cooking prowess.

Ingredients & Equipment

Ingredients

• Pork: Chops come in a couple of different styles. Thick-cut, breakfast style, ribeye, and butterfly. I recommend thick-cut or ribeye chops for this method. Breakfast-style are super thin and will probably cook through before the second flip. Butterfly chops and usually stuffed with a filling. The filling makes them cook unevenly since they won’t lay flat.
• Seasoning: Choose a seasoning to suit your fancy. I used a homemade pork seasoning (recipe coming soon) which features mainly paprika and brown sugar. The brown sugar gives a nice sweetness and glazes if cooked correctly, which is great.
• Butter: A few Tbsp. butter to oil the pan gives a nice oil to fry in, plus the butter adds a good amount of flavor to the chops. Be careful, as the butter has a fairly low smoke point.

Equipment

• Skillet: A thick bottom skillet is essential for even heat transfer. I use a nonstick Calphalon skillet and it has held up well, but I know there are many options such as a cast iron pan. As long as it can transfer heat evenly and becomes nonstick with oil, you should be good.
• Tongs: The Best item for flipping meat, I have a couple of pairs so I always have a clean one.
• Meat Thermometer: ESSENTIAL. I use this little guy over and over for the comfort of my family. Pork chops are also pretty terrible if you overcook them, so this tool helps me hit the mark every time.

Preparation

Preparing the food

1. Liberally sprinkle the pork seasoning over your meat. Ideally, let it sit for 30 minutes at room temp to warm up a bit and tenderize.
2. Heat a skillet over medium heat and add 2T of butter. You want the butter sizzling but not smoking.
3. Add the chops to the pan. Listen to that sizzle! Leave it for 3 minutes.
4. At 3 minutes, flip each chop and sizzle again. Wait another 3 minutes.
5. Flip again and check the temperature. We are aiming for 140-145*F. The temp. Should increase by about 15*F at each 3-minute interval.
6. Remove the chops from heat and cover to rest for 5 minutes. They will finish cooking during the rest.
7. Enjoy!

Frequently Asked Questions

What is the Safe Cooking Temperature for Pork?

All whole cuts of meat should be cooked to 145*F, including pork chops. This is measured while still over the heat. Then remove the meat for a 3-5 minute rest and you are good to go. This leaves the meat juicy, tender, but still safe to eat. To dive into the most recent guidelines, check them out here

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