PAN-SEARED PORK CHOPS
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