30 minutes
A simple yet delicious recipe for perfectly seared and juicy pork chops.
Bone-in Pork Rib Chops, trimmed
0 oz
teaspoons
Coarse Sea Salt
to taste
1. Prepare Pork Chops
Start by patting the pork chops dry with paper towels. Sprinkle both sides of the chops evenly with the ½ teaspoon of pepper.
2. Initial Searing
Place the chops in a cold 12-inch nonstick or carbon-steel skillet, spacing them about 1 inch apart. Set the skillet over high heat and cook for 2 minutes before flipping the chops and cooking for an additional 2 minutes on the other side.
3. Continue Cooking
Flip the chops again and reduce the heat to medium. Continue cooking, flipping the chops every 2 minutes for 10 to 15 minutes, or until the exterior is well browned and the meat registers 140 degrees.
4. Rest and Serve
Once the chops are perfectly seared, transfer them to a carving board and let them rest for 5 minutes. Carve the meat from the bone and slice it into ½-inch thick pieces. Season the meat with coarse sea salt to taste and serve with the bones on the side.
Sautéed mushrooms with wine or stock deglaze.
Post-searing glaze with soy sauce, honey, garlic, and ginger, finished in the oven.
Apply the searing technique to chicken breasts, lamb chops, beef steaks, or fish fillets.
Soy sauce-based for an Asian twist, citrus and cilantro for Latin flavor, or balsamic and herb for Italian flair.
Coat with minced herbs and garlic before searing.
Allow the pork chops to rest for at least 5 minutes after cooking for the juices to redistribute, ensuring juiciness.
Use a good instant-read thermometer to check for doneness at 145°F, accounting for carryover cooking.
Opt for bone-in pork chops, about 1 to 1.5 inches thick. The bone helps to distribute heat more evenly while cooking, and the thickness ensures a good sear without overcooking.
Use a heavy, preferably cast-iron skillet and preheat it over medium-high heat until really hot before adding oil for a consistent sear.
Cook the pork chops undisturbed for about 3-4 minutes on each side in the hot skillet to develop a golden-brown crust.
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