Make sure the chops are well and evenly browned on both sides, and use a large enough pan, so they are not crowded while browning.Ĭalories: 408 (20%) | Carbohydrates: 16 g (5%) | Protein: 29 g (58%) | Fat: 25 g (38%) | Saturated Fat: 10 g (63%) | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 11 g | Trans Fat: 1 g | Cholesterol: 112 mg (37%) | Sodium: 14291 mg (621%) | Potassium: 569 mg (16%) | Fiber: 1 g (4%) | Sugar: 13 g (14%) | Vitamin A: 282 IU (6%) | Vitamin C: 1 mg (1%) | Calcium: 49 mg (5%) | Iron: 1 mg (6%)Įrren’s Kitchen is written and produced for informational intentions only.Cook until the fatty edge get’s crisp and brown, about 2 minutes. If the fat is thick and hasn’t cooked down, pick up the pork chop with tongs, and hold the pork chop upright, with the fatty edge of the pan.I highly recommend you use a meat thermometer. Using a meat thermometer guarantees your pork chops are cooked thoroughly and also helps avoid overcooking them and them being tough.Dry the meat thoroughly before cooking for the best possible sear.The baking soda may cause your chops to feel slippery when you remove them from the brine.Please see the table in the post for other doneness levels and internal temperatures. The instructions above are for medium doneness, which is juicy meat with a hint of pink. If you are not a fan of thyme, you can substitute it with rosemary, sage, or marjoram and experiment with your favorite herbs.Make sure the chops are well and evenly browned on both sides, and use a large enough pan to avoid crowding while browning.If the fat is thick and hasn’t cooked down, pick up the pork chop with tongs and hold the pork chop upright, with the fatty edge of the pan.Using a meat thermometer guarantees your pork chops are cooked thoroughly and help avoid overcooking them and them being tough.Take the extra few minutes to sear the chops in two batches. I cook the chops in batches of two as I find four in the same pan lowers the heat of the pan, causing the meat to steam rather than brown. Cook in batches – If your pan isn’t large enough to allow about two inches between the chops, don’t try to brown them in a single batch (even if you think they’ll fit).Store pan seared pork chops in an air tight container in the fridge for up to 4 days. We love serving pork chops mashed potatoes too! Storing Instructions Pork chops are great over pasta with a quick pork gravy, or served next to roasted potatoes. Pork chops are one of the easiest main dishes to create sides for! Anything from asparagus to roasted broccoli works. We also suggest adding a couple minutes for thick cut pork chops.Īlways remember to rest the meat before slicing or serving to allow the juices to settle back into the cut of meat. If you’re making pan seared bone in pork chops, the cooking times will need to be adjusted with a few extra minutes. Use a meat thermometer or instant-read thermometer to confirm the temperature of the pork chops. According to, pork is best served medium rare – medium, which is the equivalent of 145☏ – 160☏. These pork chops cook quickly, and need about 7-10 minutes total. How Long Do You Need To Pan Sear Pork Chops?
#Simple pan fried pork chops recipe pro
Pro tip – spoon the sauce over the chops as you’re serving for more buttery deliciousness.
Heat olive oil in a cast iron skillet over high heat.Sprinkle salt, black pepper, and Italian seasoning over both sides of the pork chops.
#Simple pan fried pork chops recipe how to
Using a cast iron pan will give you the beautiful caramelized crust on the outside, and keep the pork chops juicy and flavorful as ever! How To Pan Sear Pork Chops With this pan seared pork chops recipe, there’s no need to finish them off in the oven. Serve these pork chops next to some bacon green beans almondine, crispy parmesan roasted potatoes, or a quick side salad! Boneless pork chops are salt and peppered, then seared with olive oil, butter, and fresh oregano to create the perfect main dish. These easy pan seared pork chops are the juiciest, most tender pork chops you’ll ever try.
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