Pork chops can easily dry out and become tough when cooked improperly. The key is to cook them quickly over high heat to develop a nice crust while keeping the interior moist and juicy.
Cooking pork chops in a skillet allows you to control the temperature and cook time more precisely compared to other methods like baking or grilling. With the right technique, you can achieve delicious, juicy pork chops with a flavorful browned exterior every time.
In this article, we will discuss the best methods for pan-frying pork chops so they turn out moist and tender. We will cover chop thickness, brining, seasoning, appropriate skillet temperature, cooking times, resting, and more. Follow these tips and you will never have to contend with dry, rubbery pork chops again.
How Thick Should Pork Chops Be for Pan Frying?
The thickness of your pork chops is an important factor that will impact the cooking time and technique required. Here are guidelines based on chop thickness:
Thin chops: 1/2 inch thick
Thin boneless or bone-in chops cook quickly, in just 2-4 minutes per side. Be careful not to overcook them. Thin chops are best for dishes like breakfast tacos, stir fries, or schnitzel.
Standard chops: 3/4 – 1 inch thick
This is the most common thickness for pork chops. Allow 4-6 minutes per side for pan frying. Standard cut chops are ideal for dinner entrees.
Thick chops: 1 1/2 inches or more
Thick pork chops will need a longer cooking time, about 6-8 minutes per side. They will have a better chance of staying moist during cooking. Thick chops work well for hearty main dishes.
The thickness you choose depends on personal preference and the dish you are making. Just be sure to adjust cooking times based on the thickness of your chops.
Should You Brine Pork Chops Before Cooking?
Brining refers to soaking meat in a saltwater solution before cooking. For pork chops, brining is highly recommended as it helps them stay juicy and enhances flavor.
There are two primary benefits to brining pork:
1. Adds moisture
The salt in a brine helps pork chops retain more moisture during cooking by hydrating the muscle proteins. This prevents the chops from drying out.
2. Boosts flavor
Salt penetrates deep into the meat to season it thoroughly. Any seasonings added to the brine also infuse the pork with more flavor.
You can make a quick brine by mixing 1 tablespoon salt per cup of water. Add any herbs, spices, sugar, or fruit juices you want to complement the pork flavor. Soak the chops for 30 minutes up to overnight. Blot dry before cooking.
If you don’t have time to brine, at least season your chops well with salt before cooking. This will provide some of the same moisture-retaining benefits.
What is the Best Oil for Pan Frying Pork Chops?
The oil you use to fry pork chops will impact flavor and texture. Consider these common frying oils:
Extra virgin olive oil: A healthy choice that introduces nice olive flavor but has a low smoke point. Use for thin chops cooked at medium heat.
Vegetable, canola or peanut oil: Neutral flavors with high smoke points. Good for most chop thicknesses at medium-high to high heat.
Butter: Provides rich flavor but burns easily. Mix with oil for flavor and mix high smoke point.
Bacon fat: Adds robust bacon flavor. Excellent for thick pork chops to keep them extra moist.
Lard: Popular in cast iron skillet cooking. Lard makes a super crispy crust.
For optimal flavor and performance, go with a refined high heat oil like vegetable, blended with a little butter or bacon fat. Olive oil can work for quick cooking of thin chops. Avoid non-stick sprays which can cause sticking.
Step-By-Step Guide to Cooking Pork Chops in a Skillet
Follow these simple steps for perfectly cooked, juicy and delicious pan-fried pork chops every time:
1. Preheat and Prepare Skillet
Heat your skillet over medium-high heat. Stainless steel, cast iron, carbon steel or non-stick skillets all work well. While heating, pat pork chops dry with paper towels. Season generously with salt and pepper.
2. Add Oil and Pork Chops
When the skillet is hot, add just enough oil to coat the bottom, about 1 Tbsp. Swirl to coat evenly. Carefully lay the chops in the skillet without overcrowding. You may need to cook chops in batches to avoid steaming.
3. Sear Chops
Let the chops sear untouched for 2 minutes so they develop a nice brown crust. Resist flipping too soon or they will stick. The chops should release easily when they are properly seared.
4. Flip and Cook Second Side
After 2 minutes, flip the chops using tongs and cook 2 minutes more to sear the second side. Use the recommended cook times for your chop thickness.
5. Check Temperature
Test doneness by taking the internal temperature with a meat thermometer, not by cutting into the chop. Pork should reach 145°F. Let rest 3 minutes, carryover cooking will boost temp slightly.
6. Rest Before Serving
Transfer chops to a plate and let rest at least 3 minutes after cooking. This allows juices to redistribute so they don’t leak out when you cut into the meat.
And that’s it! With these simple steps, you’ll achieve tender, juicy pork chops with a flavorful crust every time. Adjust cook times as needed based on thickness.
What are the Best Seasonings for Pork Chops?
Seasoning is key for drawing out the flavor of pork. Here are some tasty seasoning options to consider:
Basic: Salt, pepper, garlic powder, paprika, onion powder
Italian: Oregano, basil, rosemary, fennel
BBQ rub: Chili powder, cumin, brown sugar, garlic, paprika
Herbs: Thyme, sage, marjoram
Spicy: Cayenne, chipotle powder, ancho chile
Asian: Five spice powder, ginger, sesame oil, soy sauce
You can keep it simple with just salt and pepper. Or jazz it up with spice blends, dried herbs, zesty seasonings, or a marinade. Get creative with the flavors you add! Apply your seasoning generously before cooking.
Should You Pound Pork Chops Before Cooking?
Pounding pork chops with a meat mallet or rolling pin before cooking helps tenderize the meat and promotes even cooking. Here’s how pounding produces better chops:
– Evens thickness: Creates an even thickness so chops cook at the same rate.
– Tenderizes: Breaks down tough muscle fibers so meat is more tender.
– Enhances browning: More surface area in contact with the skillet to sear and caramelize.
– Speeds cooking: Thinner chops require less cooking time and won’t dry out.
Pounding is especially beneficial for thick or uneven chops. Just be careful not to overdo it. Go with a few moderate taps to a thickness of around 1/2 inch. This prevents turning chops into an unappetizing mush.
For thin chops under 1 inch, pounding is unnecessary. Simply use salt and a hot skillet to achieve tender and flavorful results.
What Temperature Should You Cook Pork Chops to?
The safe minimum internal temperature for pork is 145°F with a 3 minute rest time. This results in chops that are fully cooked but still juicy and tender.
The FDA recommends cooking pork to 145°F and allowing a 3 minute rest:
– 145°F = Safe and juicy
– 160°F = Dry and overcooked
Always use an instant read meat thermometer to check temperature rather than relying on cook time. Thermometers give you precision and prevent over or undercooking.
Insert the thermometer into the thickest part of the chop, away from any bones. Be sure to check at least two chops to confirm they are evenly cooked.
Let chops rest at least 3 minutes before cutting into them so the juices can redistribute. The temperature may climb another 5-10 degrees during this time through carryover cooking.
How to Tell When Pork Chops are Done Without Thermometer?
If you don’t have a meat thermometer, here are some ways to check if pork chops are fully cooked:
– Clear juices – The meat should not leak any pink juices.
– Firm but slightly yielding – It will spring back slightly when pressed.
– Visual color – The interior should be white or very faint pink when cut.
– Opacity – The meat should turn from translucent to opaque.
– Easy flaking – Fork-tender meat should flake easily with a fork.
These are decent indicators but using an instant read thermometer is really the only foolproof way to confirm pork chops are cooked to a safe internal temperature. Thermometers take the guesswork out of determining doneness.
Common Mistakes to Avoid
It’s easy to commit mistakes that will dry out your pork chops. Here are some key errors to avoid:
– Overcooking – Letting chops cook too long or to an excessively high internal temp. Stick to 145°F.
– High heat – Excessive skillet temperature can burn the exterior before the interior cooks. Use medium-high heat.
– Not preheating skillet – Starting chops in a cold pan won’t sear properly and may steam the meat.
– Overcrowding – Too many chops in the pan leads to steaming. Don’t exceed two chops for a typical 12-inch skillet.
– Skipping resting – Failing to rest chops after cooking causes juices to spill out when cutting.
– Insufficient browning – Browning enhances flavor; be sure to sear both sides.
– Too much flipping – Flipping too often doesn’t allow the crust to form. Flip only once or twice.
Avoid these mistakes and you’ll be enjoying tender, flavorful pan-fried pork chops in no time!
Cooking Tips for Moist and Juicy Pork Chops
Here are some bonus tips for ensuring your pork chops are moist and packed with flavor:
– Pat chops very dry before cooking to facilitate browning
– Choose thicker chops, at least 3/4 inch, so they stay juicier
– Brine chops or season well with salt to boost moisture
– Pre-sear chops in the oven or microwave before pan frying
– Add a flavorful oil like olive or bacon drippings to the pan
– Baste chops with butter, garlic, or herb sauce while cooking
– Use a probe thermometer to monitor temperature without opening the pan
– Always rest chops on a plate 3-5 minutes before serving
– Avoid poking or slicing chops to check for doneness before resting
Master these techniques and you can enjoy fork-tender pork chops any night of the week with confidence!
How to Keep Pork Chops Moist in a Skillet?
Here are 7 tricks to keep pork chops ridiculously moist as they cook in your skillet:
1. Brine first – Soaking chops in a saltwater brine hydrates the meat.
2. Pat dry – Blotting excess moisture promotes better browning.
3. Oil the pan – Use oil with high smoke point; avoid fatty butter.
4. Start chilled – Colder meat sears better with less moisture loss.
5. Pre-sear – Quick pre-sear in oven or microwave sets the crust.
6. Cook covered – Covering pan briefly steams chops from within.
7. Rest properly – Never skip the rested; it redistributes juices.
Monitor temperature closely and avoid overcooking for tender and succulent pan-fried pork perfection. Now go impress your dinner guests!
Cooking Different Cuts of Pork Chops
Not all pork chops are the same. The type of chop impacts the ideal cooking method. Here’s how to handle different cuts:
Bone-in chops – Great for pan frying or grilling. Cook a little slower than boneless.
Boneless chops – Tend to cook faster. Good for sautés or breading.
Rib chops – Marbled with fat; excellent pan fried or grilled.
Loin chops – Leaner; benefit from moist cooking methods.
Sirloin chops – Lean but tougher. Needs tenderizing with marinade.
Thick-cut chops – 1 1⁄2 inches or more; stays juicier than thin chops.
Butterfly chops – Sliced thin and opened up to cook quickly.
Treat thicker bone-in or rib chops as you would steak, searing over high heat. Go for lower heat and moist techniques for boneless or lean thin chops.
Complementary Side Dishes
What goes well with juicy, pan-seared pork chops? Consider these tasty side pairings:
– Rice: White, brown, wild, pilaf, risotto
– Potatoes: Mashed, baked, fried, au gratin
– Veggies: Green beans, brussels sprouts, cauliflower, broccoli
– Salad: Wedge, caesar, spinach, kale
– Bread: Rolls, cornbread, biscuits
– Fruit: Apples, roasted peaches, grilled pineapple
– Legumes: Beans, lentils, chickpeas
Choose a starch like rice or potatoes along with a vegetable or salad. Or go for a sheet pan meal with veggies roasted under the pork chops. The possibilities are endless!
Conclusion
With the right techniques, pan-fried pork chops can turn out juicy, tender and packed with flavor. Choose appropriately thick chops, brine if possible, and sear over medium-high heat. Cook to the proper internal temperature and let rest before serving. Avoid overcrowding the pan, overcooking, or neglecting to rest. Master these simple guidelines and you’ll be enjoying succulent pork chops off the stovetop anytime.