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PAN-SEARED PORK CHOPS

Pan-Seared-Pork-Chops
Pan-Seared-Pork-Chops-Recipe

Simple Pan-Seared Pork Chops Recipe

Pan Seared Pork Chops are moist and meaty. Too often, how­ever, chops turn out dry and leathery because of overcooking or choosing the wrong chop. Select a Bone in pork chop. For simple pan searing, they have better flavor (from the bone). Next, choose rib chops, which will be juic­ier than the leaner center-cut chops-and don’t forget to check the thickness of the chops. They should be about one inch thick, so that you can get a good sear, giving the chop a flavorful browned crust while still allowing a moist, pink interior.

As for cooking chops, brown them on one side n a very hot skillet. Then flip the chops, reduce the heat, and cook just until the temperature reaches 140 degrees on an instant-read thermometer. Remove the chops from the heat and cover with aluminum foil for 5 minutes. During this resting
period the chops’ temperature will gently rise to 150 degrees. This resting period allows the juices to be redistribute throughout, providing juicy, tender pork chops.

Simple Pan-Seared Pork Chops – Brown Chops

Pat chops dry with paper towels and season with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Carefully lay chops in pan and brown well on first side, about 4 minutes.

Flip chops over, reduce heat to medium, and continue to cook until center of chop ( away from the bone) registers 140 degrees on instant-read thermometer, 5 to 10 minutes.

Simple Pan-Seared Pork Chops – Rest Chops

Transfer chops to clean plate, tent with foil, and let rest until center of chop reaches 150 degrees, 5 to 10 minutes, before serving.

Simple Pan-Seared Pork Chops – Ingredients

4 bone-in rib pork chops, 1 inch thick

Salt and ground black pepper

Vegetable oil


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