These pan fried pork chops are fast and simple yet earthy and rich. A great weeknight recipe to have in your back pocket. Pork chops are inexpensive and if you follow a few steps, very tender. But it’s easy to dry them out! Feel free to experiment with how you season your chops, however, follow these six tips for consistently delicious pork chops, every time:
- Always buy bone-in chops
- Buy 1/2″ to 2/3″ thick cuts, any thicker and you’ll have to pan-roast
- Sear on high for about 30 seconds then lower heat to medium
- Using tongs, pick up chops and sear up the fat on the sides
- Use a heavy bottomed pan such as cast iron or stainless steel
- Cook about 3 minutes per side
For 4 Mexican-spiced pork chops (pictured above),
A night or two before cooking, rub chops with:
1 tbsp salt
2 tsp pepper
2 tsp ground cumin
2 tsp ground coriander
1/2 tsp cayenne pepper
Refrigerate in ziplock or tupperware overnight
Bring to room temperature
Turn heat up to med-high on heavy bottomed pan.
Once hot, add canola oil
Add chops to pan, listen for a gratifying sizzle.
Resist the urge to move the chop for a minute or two.
Turn heat down to medium after about 30 seconds in pan.
Cook for 2 more minutes.
Flip chops, turn up heat for about 30 seconds, then down again.
2 sprigs of oregano
1 head of smashed garlic
1/2 tbsp unsalted butter to pan
Tilt pan and baste chop in butter, herbs and garlic with a spoon
Sear the sides of the chops using tongs.
Repeat process with remaining two chops.
Allow chops to rest about 10 minutes prior to serving.
Enjoy with a fresh salad or quick pickled veggies and a starch of your choice!