19 minutes
A simple and delectable pan-fried pork chops recipe seasoned with salt and pepper and cooked to golden perfection.
Pork Chops, ½-inch thick
0 oz
tablespoons
to taste
to taste
1. Season the Pork Chops
Start by seasoning four ½-inch thick pork chops generously with salt and fresh-ground black pepper.
2. Heat the Pan
Heat a heavy frying pan over medium-high heat and add a bit of olive oil. Allow the oil to shimmer, signaling that it's hot enough to start cooking.
3. Cook the First Side
Carefully place the seasoned pork chops into the pan. Cook them on the first side for about five minutes, until they achieve a beautiful golden-brown crust.
4. Cook the Second Side
Once flipped, cook the pork chops on the second side until they are cooked through and feel slightly firm to the touch, indicating they're done.
5. Rest the Meat
Upon reaching the desired doneness, remove the pork chops from the pan and let them rest for about four minutes, allowing the juices to redistribute within the meat.
Use an instant-read thermometer to reach an internal temperature of 145°F, pulling off the heat at 140°F for carryover cooking.
Allow the chops to rest for 5-10 minutes before serving to redistribute the juices for a juicy bite.
Opt for bone-in pork chops, preferably around 1 to 1.5 inches thick. The bone adds flavor and helps the meat cook more evenly. A mix of lean meat and marbled fat is ideal for both tenderness and flavor.
In the last few minutes of cooking, add butter, smashed garlic, and herbs to the pan and baste the chops for added richness and flavor.
Use a heavy-bottomed pan like cast iron for better browning, and heat your pan until it's very hot but not smoking.
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