Pan-Searing Pork Chops
A pork chop should be defined by its crust and the juiciness of the meat inside. If you treat the heat with respect and resist the urge to flip too early, you get a steakhouse-quality result in under twenty minutes.
Dry meat is the only way to get a sear.
Moisture is the enemy of a good crust. If the meat is wet, it will steam rather than sear, leaving you with gray, rubbery edges.
- Cast iron or stainless steel skillet
- Tongs
- Meat thermometer
- Paper towels
What goes in.
- 4thick-cut pork chops, bone-in (1.5 inches thick)
- 1 tbspgrapeseed or avocado oil
- 2 tbspunsalted butter
- 2 clovesgarlic, smashed
- 3 sprigsfresh thyme
- to tastekosher salt and black pepper
Mastering the Maillard reaction
The meat will naturally release from the pan once the crust forms; if you feel resistance when you try to lift it with tongs, let it stay for another thirty seconds.
The method.
Prep the meat
Take the chops out of the refrigerator 30 minutes before cooking. Pat every surface thoroughly dry with paper towels and season generously with salt and pepper.
Heat the pan
Place your skillet over medium-high heat. Add the oil and wait until it shimmers and begins to swirl easily, indicating it is hot enough to sear.
The primary sear
Lay the chops in the pan away from you. Do not touch them for at least 4 minutes. You are looking for a dark, uniform brown crust.
Flip and baste
Turn the chops over. Add the butter, garlic, and thyme to the pan. Once the butter foams and turns nut-brown, tilt the pan slightly and use a spoon to pour the foaming butter over the chops repeatedly for the final 3-4 minutes of cooking.
Check the temperature
Insert a thermometer into the thickest part of the meat without hitting the bone. Remove from the pan at 145°F.
Rest
Move the chops to a cutting board and let them sit for 5 minutes. This allows the internal juices to redistribute so they don't spill out upon the first cut.
Other turns to take.
Pan Sauce
After removing the chops, deglaze the hot pan with a splash of white wine or chicken stock, scraping up the browned bits, and whisk in a teaspoon of cold butter.
When it doesn't go to plan.
If the chops have a thick fat cap, hold them upright with tongs to sear the fat strip for 60 seconds before laying them flat.
Avoid crowding the pan; if the chops are touching, they will steam instead of searing.
Bone-in chops provide more flavor and prevent the meat from overcooking as quickly as boneless cuts.
The ones that keep coming up.
How do I know if they are done?
Use an instant-read thermometer. Relying on color or texture alone often leads to overcooked, dry pork.
Can I use olive oil?
Avoid extra virgin olive oil for searing as it has a low smoke point and will taste burnt at the temperatures required for a good crust.