Crispy Pan-Seared Pork Chops
The secret to a chop that doesn't taste like dry leather is the sear. If you crowd the pan or leave moisture on the surface, you are steaming the meat instead of searing it.
Bone-in is non-negotiable for moisture.
Buy thick-cut, bone-in chops. The bone insulates the meat near it, ensuring it stays tender while the edges crisp up.
- 12-inch cast-iron skillet
- tongs
- paper towels
- instant-read thermometer
What goes in.
- 4bone-in pork chops, 1-inch thick
- 2 tbsphigh-smoke point oil (grapeseed or avocado)
- 1 tbspkosher salt
- 1 tspcracked black pepper
- 2 tbspunsalted butter
- 3garlic cloves, smashed
- 2 sprigsfresh rosemary
Dryness equals color
Surface moisture is the enemy of a crust. Pat the chops with paper towels until they are bone-dry before they hit the oil, or they will grey instead of turning mahogany.
The method.
Prep the meat
Take the chops out of the fridge 20 minutes before cooking. Season both sides aggressively with salt and pepper.
Heat the skillet
Place your cast-iron on high heat. Add the oil and wait until it ripples and shimmers. If it smokes, it is ready.
Sear the faces
Lay the chops in the pan. Do not move them for 3-4 minutes. You want a deep, chestnut-brown crust. Flip once.
Baste and finish
Once flipped, drop the heat to medium. Add butter, garlic, and rosemary. Spoon the foaming butter over the chops for 2 minutes.
Check temp
Pull the chops when an instant-read thermometer hits 140°F in the thickest part. The carry-over heat will bring them to 145°F while they rest.
Rest
Transfer to a board and let them sit for 5-8 minutes before cutting. If you slice too early, the juices will run out.
Other turns to take.
Cider Glaze
Deglaze the skillet with half a cup of apple cider and a teaspoon of cider vinegar after removing the chops; reduce until syrupy.
Peppercorn Crust
Crush whole black peppercorns and press them into the surface of the meat before searing.
When it doesn't go to plan.
Never crowd the pan; if the chops are touching, the temperature will drop and they will steam.
If your chops are thicker than an inch, sear them hard and then finish in a 400°F oven.
Render the fat cap by holding the chops vertically with tongs against the pan for 30 seconds before flipping.
The ones that keep coming up.
Why is my crust burning but the inside is raw?
Your heat is too high or your skillet is too thin. Turn the heat down to medium-high once you establish the initial sear.
Can I use olive oil?
Avoid extra virgin olive oil for the initial sear, as it will scorch and turn bitter. Stick to oils with high smoke points.
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