Pan Seared Pork Chops

Simple yet succulent pork chops, with only four ingredients.

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When I first started working as a chef for a ghost kitchen, the idea of cooking meat terrified me. I had been vegetarian for two years prior, so the fear of cross-contamination rang through my mind while the lead nutritionist described to me the ins and outs of how her clients liked their scrambled eggs.

After meeting my partner—a proud South African with a healthy appetite for meat—he introduced me to the ways his family has always cooked meat, and I realized how easy it was; it just requires some organization, patience, and a soapy sponge for cleanup.

Pork chops are amazing because they are difficult to ruin. They are generally quite tender—so they are less likely to be tough or dry if overcooked—and they are a great canvas for experimenting with different seasonings and marinades. They are also relatively affordable and quick to cook, making them great for meal preps and speedy weeknight dinners.

Are Pan-Seared Pork Chops Healthy?

A three-ounce serving of pork chop provides about 24 grams of high-quality protein, and lean cuts like sirloin or top loin are relatively low in fat. They also contain the essential minerals selenium, zinc, and iron.

However, it’s important to note that this recipe is for pan-searing, and the use of olive oil adds to the amount of fat and calories in the dish. If you’re worried about this, opt for other cooking methods with less oil like grilling, roasting, or braising.

While poultry like chicken carries a much higher risk of salmonella contamination, the risk is still present with pork. To reduce the risk, always use a meat thermometer to test the internal temperature of each chop (145°F is recommended), and wash both your hands and your work surface thoroughly with soap and water before and after handling raw pork.

Marinating and Seasoning Your Pork Chops

If you’re confident in your skills and want to customize the flavor of your pork chops, there are so many marinades and seasonings that will take them to the next level. I’ve recently been experimenting with Elote Seasoning on pork chops, but other dry rubs and this classic Tenderloin Marinade are always saved in my mental cookbook for when I need something reliable.

Just keep in mind that your pork chops should be as dry as possible before pan-searing. If you’ve chosen to marinate your pork chops, simply pat them dry before adding them to the searing hot pan.

INGREDIENTS

4 bone-in pork chops, about 1-inch thick
2 tablespoons olive oil
Sea salt, to taste
Freshly ground black pepper, to taste

INSTRUCTIONS

Prep

Season and let pork chops reach room temperature.

Cook

Sear pork chops in hot oil until golden and cooked.

Rest

Let pork chops rest before serving.

Devour!

FAQs & Tips

How to Make Ahead and Store

If you choose to marinate your pork chops, you can do so up to 24 hours before cooking them. Otherwise, there’s no need to prep anything in advance—just take them out of the refrigerator 30 minutes before you plan to start cooking so the salt and pepper have time to work their flavor magic.
To store for later, get the leftovers into an airtight container as soon as possible, then store in the refrigerator for up to a week. If the chops feel quite firm coming out of the refrigerator, just give them a quick sear for one or two minutes on each side to soften the meat fibers.

Can You Use Butter Instead of Oil?

While butter is a great way to achieve that perfect golden-brown crust, it often burns too quickly when searing at high temperatures. Instead, halve the amount of time you sear each side of the pork chop in oil, turn off the heat, then add in a large tablespoon of butter and baste the chop on both sides until it reaches an internal temperature of 145°F.

What is the Secret to Moist Pork Chops?

For the ultimate juicy pork chops, a brine is the way to go. Make a brine by mixing together 16 parts water to 1 part salt and 1 part sugar, and for thick pork chops (1 inch or more), fully submerge them for 1 to 4 hours, or for thinner chops, 30 minutes to 1 hour is enough. After brining, rinse them under cold water to remove excess salt, pat them dry, and sear the same way as usual.

Serving Suggestions

You can serve these golden-brown chops however your heart desires, but my favorite way is with Chinese fakeaway-style Vegetable Fried Rice and a vibrant Smashed Cucumber Salad.

They’re also incredibly easy to cook in advance and slot into weekday lunches, like this Bánh Mì Sandwich or as the meat in this Cottage Cheese and Veggie Sandwich.