Pork chops, also known as the other white meat, are great when seared in a pan. When cooked in a pan, you are able to introduce many other flavors that you wouldn’t get if you grilled them. They really don’t take very long to cook, even with the bone on them still.
Choosing the Best Ingredient
When it comes to choosing the right pork chop, the choices are limited. That’s only because there really are not many choices in the first place. Just make sure to find a quality product that smells and looks fresh with no more than ½ inch thickness to the cut, with or without the bone.
Preparing the Ingredients
One of the best things you can do for your pork chops before cooking them, is to brine them. This may seem odd since a brine is usually used for poultry like chicken or turkeys, but it works great for pork chops as well. Just use the same brine you would on a turkey for the pork chops and leave them in it overnight. This will keep the pork chops moist and juicy while they cook and also alleviate any extra rubs or seasonings you may need to use. Even if you don’t brine your pork chops, they will still turn out great, this is just a helpful tip. If you don’t end up brining them, just season both sides with salt and pepper before cooking them. If you do brine them, you will not need to season them, but you will need to wash the brine off of them before cooking them. Otherwise, they will be very salty.
During the Cooking Process
In order to get a nice crust or sear on your pork chops, try using a cast iron skillet with a little vegetable oil. Make sure the pan that you use is smoking hot when laying down the pork chops initially. This will help to get a nice sear on the pork chops and create a great crust. It will also keep the pork chops from sticking to the pan right away. While cooking the pork chops or towards the end, throw in the butter, garlic cloves and herbs such as sage or thyme. Then continuously baste the pork chops in the melted butter as it cooks. This will help to cook the pork chops evenly and take on more flavor.
The Final Touches
Once the pork chops have finished cooking, remove them from the pan an allow them to rest for a few minutes to retain any juices or moisture. After resting, you can slice the pork chops for easier serving or serve them whole. Pork chops go great with sweeter starches like apples, sweet potatoes and compotes. However, they can still benefit from a wild rice or crispy potatoes as well.
- Season the pork chops with salt and pepper on both sides.
- Get a sauté pan very hot and add a little vegetable oil to the pan. Once the pan starts to smoke a little, gently place the chops in the pan. Make sure to place them away from yourself so the oil does not splash back and burn you.
- Sear the pork chops on both sides for 2-3 minutes on each side to get a nice sear.
- Reduce the heat to medium and add the butter, garlic cloves and fresh herbs. Continue to cook the pork chops in the pan, turning them every so often. Make sure to baste the pork chops with the melted butter as well.
- Once the pork chops are finished cooking, remove from the pan and transfer to a cutting board. Allow the pork chops to rest for at least 5 minutes before slicing.
- Slice the pork chops, against the grain with a sharp straight edged knife, at a slight angle. Transfer the sliced pork chops to a plate.
Serve and enjoy!