How to Make Perfect Pan-Seared Pork Chops

Welcome to my West Virginia Kitchen!  This is your ultimate guis on How to Make the Perfect Pan-Seared Pork Chop!   

This recipe is all about achieving that golden, crispy crust while keeping the meat tender and juicy on the inside.  Whether you're a seasoned home cook or just starting out, these tips and tricks will help you create a mouthwatering pork chop that will impress everyone at the dinner table!  I can't wait to share it with you so...

Let's Get Started!

INGREDIENTS:

For these Perfect Pan-Seared Pork Chops you will need to gather a few simple ingredients:

• 4 (1 inch thick) Boneless or Bone-in Pork Chops
• 2 Tbsp. Canola Oil
• 2 Tbsp. Unsalted Butter
• 1 tsp Salt
• 1/2 tsp Black Pepper 
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 tsp Paprika
• 1/2 tsp Italian Seasoning

INSTRUCTIONS:

• Prepare the Pork Chops:  Start by taking the pork chops out of the refrigerator about 30 minutes before you are going to cook them, and let them come to room temperature.  This ensures even cooking.  Pat them dry with paper towels to remove excess moisture, which helps achieve a good sear.  
• Season the Pork Chops:  In a small bowl, mix together the salt, black pepper, garlic powder, paprika, and Italian seasoning.  Sprinkle the seasoning mix evenly over both sides of the pork chops, pressing it in to adhere well.  

• Heat the Pan:  Choose a heavy-bottomed skillet, such as cast iron, for the best results.  Place the skillet over medium-high heat and add the olive oil and butter.  Heat the oil until it shimmers, but isn't smoking.
• Sear the Pork Chops:  Carefully place the pork chops int he hot skillet, making sure not to overcrowd the pan.  If necessary, cook in batches.  Let the pork chops cook undisturbed for about 3-4 minutes on the first side until golden-brown crust forms.
• Flip and Cook:  Flip the pork chops.  Tilt the pan slightly and spoon the melted butter and oil over the chops as they cook.  This technique, called basting, adds extra flavor and keeps the meat moist.  Cook for another 3-4 minutes, or until the internal temperature reaches 145°F/63°C.

• Rest the Pork Chops:  Transfer the pork chops to a plate and let them rest for 5 minutes.  This allows the juices to redistribute throughout the meat, resulting in juicier chops. 
• Serve:  Garnish the pork chops with fresh herbs and serve with lemon wedges if desired.  Enjoy your perfectly pan-seared pork chops with your favorite side.  

TIPS FOR PERFECT PORK CHOPS:

• Choose the Right Cut:  Opt for boneless pork chops that are at least 1-inch thick for the best results.  
• Dry the Meat:  Patting the pork chops dry ensures a good sear and helps develop a flavorful crust.
• Use a meat Thermometer:  To ensure your pork chops at once can lower the pan's temperature, preventing a good sear.  Cook in batches if needed.  Pork chops are done with they reach an internal temperature of 145°F/63°C.
• Avoid Overcrowding:  Cooking too many pork chops at once can lower the pan's temperature, preventing a good sear.  Cook in batches if needed.
• Let Them Rest:  Resting the pork chops after cooking is crucial for juicy results.  Don't skip this step!

FAQs:

Can I use bone-in chops for this recipe?

Yes, bone-in pork chops can also be used.  Adjust the cooking time slightly as they may take a bit longer to cook through.  

What other seasonings can I use?

Feel free to customize the seasoning to your taste.  Cajun seasoning, Italian herbs, or simple salt and pepper mix work great too. 

Can I make this recipe ahead of time?

While pan-seared pork chops are best enjoyed fresh, you can season them ahead of time and refrigerate them.  Sear them just before serving.  

With these tips and techniques, making perfect pan-seared pork chops is a breeze.  the key is in the preparation and cooking method, ensuring a flavorful crust and juicy interior.  Serve these delicious pork chops with your favorite sides for a meal that sure to please.  

And as always...

Happy Eatin' Y'all!
~The Kitchen Wife~