Crispy Pan-Seared Pork Chops
A well-seared pork chop should have a consistent, uniform crust across the surface. This happens only when you prioritize moisture removal before the chop ever touches the hot fat.
Room temperature is your best friend.
Pull the chops from the refrigerator thirty minutes before cooking to ensure the center warms up; otherwise, the outside will burn before the middle is cooked through.
- cast-iron skillet
- tongs
- paper towels
- meat thermometer
What goes in.
- 2bone-in pork chops, 1-inch thick
- 1 tbspneutral oil, such as grapeseed or avocado
- 2 tbspunsalted butter
- 3garlic cloves, smashed
- 2fresh thyme sprigs
- to tastekosher salt and cracked black pepper
Don't touch it
Resist the urge to nudge or check the meat. Once placed in the pan, it will cling to the iron; it will let go naturally only once a proper crust has formed.
The method.
Dry the meat
Use paper towels to pat the chops dry on every side. Any surface moisture will cause the meat to steam rather than sear.
Season heavily
Apply salt and pepper liberally to both sides and the fatty edges. Do this immediately before they hit the pan to prevent the salt from pulling out too much moisture.
Heat the skillet
Place your cast-iron skillet over medium-high heat. Add the oil and wait for it to shimmer and begin to smoke lightly.
Sear the faces
Lay the chops into the pan away from you. Cook undisturbed for 4 to 5 minutes until a deep, copper-colored crust appears.
Baste and finish
Flip the chops. Add butter, garlic, and thyme. Tilt the pan slightly and spoon the foaming, infused butter over the chops for the final 3 minutes until an internal temperature of 140°F is reached.
Rest
Remove the chops to a cutting board. Let them sit for at least 5 minutes. This allows the fibers to relax and the juices to redistribute.
Other turns to take.
Pan Sauce
After removing the chops, deglaze the pan with a splash of dry white wine or chicken stock, scraping up the browned bits, and whisk in a teaspoon of Dijon mustard.
When it doesn't go to plan.
If the fat cap on the edge of the chop is thick, use tongs to hold it vertically against the pan for 60 seconds to render it crispy.
Avoid using butter for the initial sear, as the milk solids will burn before the pork develops a crust; use oil first, then butter only for the final basting.
Invest in an instant-read thermometer to avoid the guesswork of poking the meat; the difference between tender and dry is only a few degrees.
The ones that keep coming up.
Why do my pork chops always turn out grey?
This happens when the pan is not hot enough. The surface should be dry and the oil should be smoking slightly before the meat enters the pan.
Can I use boneless pork chops?
Yes, but they cook faster and are more prone to drying out. Keep a close eye on the thermometer and pull them off the heat as soon as they hit 140°F.