How to Cook Pork Chops: Achieve Juicy and Tender Perfection

Tired of dry, unappetizing pork chops? You’re not alone. Pork chops are a fantastic, lean protein option for a quick and healthy dinner, but cooking them just right can be tricky. The good news is, with a few simple techniques and our easy-to-follow guide, you can consistently cook pork chops that are incredibly juicy, tender, and bursting with flavor. This guide will walk you through everything you need to know about How To Cook Pork Chops perfectly every time, transforming this humble cut of meat into a dinner favorite.

Video showing the process of cooking juicy skillet pork chops, highlighting the searing and pan sauce techniques.

This method for cooking pork chops in a skillet is truly a game-changer, especially for boneless pork chops which are prone to drying out. While we highly recommend using our delicious spice rub and the simple pan sauce recipe included below, feel free to adapt the seasonings to your own taste.

For those who prefer oven-baked pork chops, or want to explore different cooking methods, we have alternative recipes like baked pork chops and cheesy apple stuffed pork chops. However, for achieving that perfect sear and maximum juiciness, skillet cooking is the way to go.

Key Tips for Juicy and Tender Pork Chops

Mastering juicy pork chops is easier than you might think. Here are our essential tips to ensure your pork chops are cooked to perfection every time:

Tip #1: Let Pork Chops Come to Room Temperature

Don’t cook pork chops straight from the refrigerator. Take your pork chops out of the fridge about 30 minutes before you plan to cook them. Allowing the meat to sit at room temperature helps it cook more evenly. When pork chops are cold in the center, the outside can overcook and dry out before the inside reaches the correct temperature. This simple step promotes even cooking and helps retain moisture. This tip is not just for pork chops; it’s beneficial for other cuts of meat as well, such as in our pork tenderloin recipe and when preparing grilled steak.

Tip #2: Season Generously with Salt in Advance

Season the chops with salt about 30 minutes before cooking. Salt is crucial for both flavor and texture. Pre-salting, sometimes referred to as dry brining, gives the salt time to penetrate the meat, enhancing its natural flavors and helping to retain moisture during cooking. Pork chops are lean, and this step is especially important to prevent them from becoming dry and bland. The salt breaks down some muscle proteins, resulting in a more tender final product.

Tip #3: Use a Flavorful Spice Rub with a Touch of Flour

Rub the pork chops with spices and a little flour. This is where you can get creative with flavors! Use your favorite spice rub blend, or try our recommended spice blend in the recipe below. You could also experiment with a homemade Cajun seasoning for a spicy kick. The secret ingredient here is a small amount of flour. Rubbing a light coating of flour onto the pork chops helps to create a beautiful, flavorful crust as they sear. This technique is similar to what we use when searing scallops, where flour ensures an even and golden-brown sear.

Tip #4: Sear, Flip, and Cover for Even Cooking

Sear pork chops on one side, flip, and then cover the skillet with a lid. This sear-and-steam method is key to achieving juicy and evenly cooked pork chops. We use a similar technique in our skillet chicken breast recipe to keep the chicken moist. First, sear one side of the pork chops in hot oil until nicely browned. Then, flip them over, reduce the heat to low, and immediately cover the skillet. Covering the skillet traps the heat and moisture, gently cooking the second side and the interior of the pork chop without drying it out. This gentle cooking method ensures that the pork chops remain tender and juicy throughout.

Tip #5: Cook to the Right Internal Temperature

Pork chops are perfectly cooked when an internal thermometer reads 145°F (63°C). Using a meat thermometer is the most accurate way to ensure your pork chops are cooked to a safe and juicy temperature. Cooking time will vary depending on the thickness of your pork chops. Thicker chops will require longer cooking times, while thinner chops will cook faster. If you are cooking multiple pork chops of varying thickness, like the example shown in the image below, it’s best to check the temperature of each chop individually and remove them from the skillet as they reach 145°F. This prevents thinner chops from overcooking while thicker chops reach safe doneness.

Tip #6: Let Pork Chops Rest After Cooking

Allow the cooked pork chops to rest before slicing or serving. Once your pork chops are cooked, transfer them to a clean plate and loosely cover them with aluminum foil. Let them rest for about 5 minutes. Resting is crucial because it allows the juices inside the meat to redistribute evenly throughout the chop. If you cut into the pork chops immediately after cooking, the juices will run out, resulting in drier meat. Resting ensures maximum juiciness in every bite.

Tip #7: Enhance Flavor with a Delicious Pan Sauce

Make a simple pan sauce while the pork chops rest. While the pork chops are resting, take advantage of the flavorful pan drippings to create a quick and delicious pan sauce. Add chicken stock, a touch of apple cider vinegar for brightness, and a hint of honey for sweetness to the skillet. Bring the mixture to a simmer and reduce it by about half, concentrating the flavors. Finally, swirl in a knob of butter for richness and a silky texture. Return the rested pork chops to the skillet and coat them with the pan sauce. You can serve them whole or slice them for better sauce distribution. The pan sauce adds an extra layer of flavor and moisture, making your pork chops even more irresistible.

What to Serve with Pork Chops

Pork chops are incredibly versatile and pair well with a variety of side dishes. We especially love serving them with our cabbage recipes. The crispness of a colorful coleslaw or the tanginess of homemade sauerkraut provides a delightful contrast to the richness of the pork.

For a comforting and classic pairing, serve pork chops with creamy mashed cauliflower or creamy mashed potatoes to soak up that delicious pan sauce. To add some vegetables to your meal, consider roasted asparagus (the sauce is amazing!), lemon garlic sautéed cabbage, or our favorite, sautéed zucchini.

The Best Juicy Skillet Pork Chops Recipe

This recipe delivers perfectly juicy and flavorful skillet pork chops every time. It’s quick enough for a weeknight dinner and impressive enough for company.

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Yield: 4 servings

Ingredients:

• 4 pork chops, about 6 ounces each, 1-inch thick (boneless or bone-in)
• Salt, to taste
• 1 tablespoon all-purpose flour (optional, for gluten-free omit)
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground black pepper
• 1 tablespoon avocado oil or vegetable oil

For the Pan Sauce:

• 1 cup low-sodium chicken stock
• 1 tablespoon apple cider vinegar
• 2 teaspoons honey or brown sugar
• 1 tablespoon butter
• 2 tablespoons chopped fresh parsley, optional, for garnish

Equipment:

• 12-inch skillet with lid
• Instant-read thermometer
• Small bowl
• Measuring spoons and cups
• Tongs

Instructions

Prepare Pork Chops:

1. Season and Rest: Take the pork chops out of the refrigerator and season generously on both sides with salt (about 1/4 teaspoon of salt per pork chop). Set aside at room temperature to rest for 30 minutes.
2. Make Spice Rub: In a small bowl, combine the flour (if using), chili powder, garlic powder, onion powder, smoked paprika, and black pepper. Mix well to combine.
3. Dry and Rub: After 30 minutes, pat the pork chops dry with paper towels. Rub the spice rub mixture evenly over both sides of each pork chop, pressing gently to adhere.

Cook Pork Chops:

1. Sear First Side: Heat the oil in a 12-inch skillet (with a lid) over medium-high heat. When the oil is hot and shimmering, carefully add the pork chops to the skillet in a single layer, ensuring not to overcrowd the pan. Cook for 2 to 3 minutes, or until golden brown and nicely seared on the bottom side.
2. Flip and Sear Fat (Optional): Flip the pork chops to the other side using tongs. If the pork chops have a fatty edge, use tongs to hold them fat-side-down in the hot skillet for about 30 seconds to render and brown the fat.
3. Cover and Cook Through: Reduce the heat to low, then immediately cover the skillet tightly with a lid. Cook for 6 to 12 minutes, or until an instant-read thermometer inserted into the thickest part of a pork chop registers 145°F (63°C). Cooking time will vary depending on the thickness of the chops. Start checking for doneness at 5 minutes and continue checking every 2 minutes thereafter.
4. Rest Pork Chops: Transfer the cooked pork chops to a clean plate and loosely cover them with aluminum foil. Let the pork chops rest for 5 minutes while you make the pan sauce.

Make Pan Sauce:

1. Deglaze Pan: While the pork chops rest, increase the heat under the skillet to medium-high. Pour in the chicken stock, apple cider vinegar, and honey (or brown sugar).
2. Reduce Sauce: Bring the sauce to a simmer and cook, uncovered, until it has reduced by about half and slightly thickened, about 5-7 minutes. As the sauce simmers, use a wooden spoon to scrape up any flavorful browned bits from the bottom of the skillet.
3. Finish with Butter: Remove the skillet from the heat and let the sauce stop simmering. Swirl in the butter until it is melted and the sauce is glossy. Taste the pan sauce and adjust seasoning with additional salt, vinegar, or honey, if needed.
4. Serve: Return the rested pork chops to the skillet and spoon the pan sauce generously over them. You can serve the pork chops whole or slice them for easier sauce distribution. Garnish with fresh parsley, if desired, and serve immediately.

Recipe Notes:

• Pork Chop Thickness: This recipe is optimized for 1-inch thick pork chops. Adjust cooking time accordingly for thinner or thicker chops. Thinner chops cook much faster, so monitor them closely.
• Bone-in vs. Boneless: Both bone-in and boneless pork chops work well. Bone-in chops may take a minute or two longer to cook.
• Spice Rub Variations: Feel free to use your favorite salt-free spice rub instead of the suggested blend.
• Gluten-Free Option: Omit the flour from the spice rub for a gluten-free version. The crust will be slightly less pronounced, but still delicious.
• Onion-Apple Pan Sauce Variation: For a different pan sauce, after removing the pork chops, sauté sliced onions and apples in the skillet until softened and slightly caramelized. Then, proceed with the chicken stock, vinegar, and honey as directed. Add a sprig of fresh thyme for extra flavor.

Enjoy your perfectly cooked, juicy, and tender pork chops!

Nutrition Information:

Serving Size: 1 pork chop
Calories: 369
Total Fat: 14.3g
Saturated Fat: 5.1g
Cholesterol: 138.8mg
Sodium: 767mg
Total Carbohydrate: 11.6g
Dietary Fiber: 1.4g
Total Sugars: 4.4g
Protein: 46.1g

Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Author: Joanne Gallagher

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