Pork chops that are nicely browned on the outside with a juicy interior are a delicious weeknight dinner option. However, it can be tricky to get pork chops to brown properly. Undercooked pork is unappealingly pale and overcooked pork can be dry and tough. Follow these tips to learn how to pan fry or bake pork chops so they turn out perfectly browned every time.
Choosing the Right Pork Chops
The first step is to choose good quality pork chops that are suited to pan frying or baking. Look for chops that are at least 1 inch thick. Thinner chops will overcook too quickly. Bone-in chops hold moisture better than boneless, but boneless chops will cook more evenly. Choose chops that are evenly sized so they brown at the same rate. Avoid chops with a lot of visible fat, which can cause splattering when pan-fried. Opt for center cut chops or loin chops for the most tender texture.
Seasoning the Pork Chops
Seasoning is key for flavorful browned pork chops. At minimum, generously season both sides of the chops with salt and pepper. For more flavor, use a spice rub or marinade. A basic spice rub includes brown sugar, chili powder, garlic powder, and cumin. Let the seasoned chops sit at room temperature for 15 to 30 minutes before cooking so the seasoning can penetrate the meat. Marinades with acid ingredients like vinegar, citrus juice, or yogurt help break down the proteins in the chops, keeping them juicy. Marinate the chops for at least 30 minutes or up to overnight.
Getting the Pan Hot Enough
Pan frying pork chops requires getting the skillet hot enough before adding the meat. Heat the pan over medium high heat until it is fully preheated. Add a small amount of oil with a high smoke point, like vegetable, peanut, or avocado oil. Swirl the oil to coat the bottom of the skillet. Test the heat by adding a drop of water to the pan. If it sizzles and evaporates immediately, the pan is ready. Do not put the chops in until the pan is fully preheated or they will overcook and fail to brown correctly.
Pan Frying Technique
Once your skillet is nice and hot, add the seasoned pork chops. Resist the urge to move them right away. Let them sit undisturbed for 2-3 minutes so they develop a browned crust. Flip and repeat on the second side. You may need to turn the heat down slightly if the pan gets too hot. Cook chops for 5-7 minutes total per 1 inch of thickness. Use a meat thermometer to check for doneness, removing chops at 145°F for juicy pork.
Achieving Good Color in the Oven
You can also bake pork chops in the oven for an easy weeknight dinner. Use a heavy pan like cast iron or stainless steel. Preheat the oven and pan at 450°F. Make sure the chops are dry before seasoning. Rub the chops with a thin coating of oil to help conduct heat and promote browning. Place the chops in the hot pan, leaving space between each one. They should sizzle as they hit the hot pan. Roast for 10-15 minutes then flip and roast for another 8-12 minutes until browned and 145°F internally. Let rest before serving.
Common Mistakes
Browning pork chops can go wrong if you make one of these common mistakes:
- Not heating the pan enough – Be patient and fully preheat the pan before adding oil and pork.
- Crowding the pan – Do not overload the pan, which steams the chops instead of searing.
- Flipping too often – Let chops cook undisturbed to build fond.
- Cooking too long – Use a meat thermometer for perfectly done chops.
- Letting chops sit in pan juices – Always let chops rest on a cutting board, not in the pan.
Tips for Crispy Pork Chops
Follow these tips for the crispiest seared pork chops:
- Pat chops very dry before searing
- Use a heavy pan like cast iron or carbon steel
- Allow pan to fully preheat before adding oil
- Use an oil with a high smoke point like avocado or grapeseed
- Avoid moving the chops as they sear
- Resist the urge to turn the heat up too high
- Let chops rest after cooking for crispest texture
Cooking Times for Pan-Fried Pork Chops
Refer to this cooking time guide for pan frying pork chops by thickness:
| Chop Thickness | Cook Time Per Side |
|---|---|
| 1/2 inch | 2-3 minutes |
| 3/4 inch | 3-4 minutes |
| 1 inch | 4-5 minutes |
| 1 1/2 inches | 5-7 minutes |
| 2 inches | 8-10 minutes |
Baking Times for Pork Chops
For baking boneless or bone-in pork chops, use these guidelines:
| Chop Type | Thickness | Bake Time |
|---|---|---|
| Boneless | 1 inch | 15-20 minutes at 450°F |
| Bone-in | 1 inch | 25-30 minutes at 450°F |
| Boneless or Bone-in | 1 1/2 inches | 25-30 minutes at 450°F |
Doneness Tips
Use these tips to test pork chops for doneness:
- Use an instant read meat thermometer for the most accurate read – 145°F is ideal
- Check chops at thickest part and avoid bones when testing temperature
- The juices should run clear with just a tinge of pink when chops are pierced
- Chops should firm up slightly when pressed but still be juicy
- Internal color should no longer be pink
Serving Suggestions
Browned pork chops make a quick and satisfying dinner. Serve them with flavorful side dishes like:
- Roasted potatoes or sweet potatoes
- Sauteed greens like kale, spinach, or broccoli rabe
- Roasted root vegetables like carrots, parsnips, or Brussels sprouts
- Quinoa or brown rice pilaf
- Sautéed apples or pears
Pan sauces are also excellent with pork chops. After removing the cooked chops, add chicken broth, wine, or apple cider to the pan and simmer to scrape up the browned bits. Whisk in butter at the end for a tasty sauce.
Conclusion
Achieving properly browned and cooked pork chops requires paying attention to factors like chop thickness, pan heat, seasoning, and resting. With the right techniques and timing for searing or baking, you can enjoy juicy, flavorful pork chops any night of the week. A hot pan, dry meat, and cooking to 145°F internally are the keys to perfect pork chops with a crisp, beautifully browned exterior.