A Step-by-Step Guide to Perfectly Browning Pork Chops in a Skillet

Browning pork chops in a skillet creates a delicious, flavorful crust that takes the chops to the next level. Properly searing the chops before finishing the cook delivers even more depth of flavor. Follow this simple guide for tips on achieving the ideal browning when cooking pork chops on the stovetop.

Benefits of Browning Pork Chops

Taking the extra time to brown pork chops results in several advantages:

• Flavor: The Maillard reaction between amino acids and sugars makes complex, savory flavors when food browns.

• Texture Seared exteriors become crispy and caramelized, adding appetizing texture contrast.

• Presentation Browning gives pork chops an appetizing, golden brown exterior appearance

• Safety Searing pork to higher temperatures helps kill potentially harmful bacteria on the chop’s surface

Equipment Needed

To properly brown pork chops in a skillet, you’ll need:

• Heavy skillet or sauté pan: Choose a pan that retains and conducts heat well. Stainless steel, cast iron, and carbon steel work great.

• Cooking oil: Use an oil with a high smoke point like canola or vegetable oil. Butter can also be added for flavor.

• Digital instant-read thermometer: Ensures the chops are fully cooked without overdoing it.

• Tongs: Helps turning chops while avoiding poking holes that leak juices.

How to Brown Thin Pork Chops

For quick-cooking thin chops about 1/2 inch thick:

• Pat the chops dry with paper towels. Dry meat will brown better than damp.

• Season chops generously with salt and pepper. Spice blends work well too.

• Heat 1-2 tablespoons of oil in the skillet over medium-high heat until shimmering.

• Carefully add the chops and cook 2-3 minutes per side. Avoid moving them so browning can develop.

• Flip and cook the second side 2-3 minutes until browned. Check thickness and adjust time if needed.

• Test temperature with an instant-read thermometer to confirm doneness. Thin chops should reach 145°F.

• Let chops rest 5 minutes before serving.

How to Brown Thick Pork Chops

For 1-inch or thicker chops that require more time:

• Pat the chops dry and season all over. Coat with flour for extra browning if desired.

• Heat the skillet with oil over medium-high heat.

• Add the chops and sear undisturbed 3-4 minutes per side until well browned.

• Reduce heat to medium and flip the chops. Continue cooking until they reach an internal temperature of 145°F, about 5-7 minutes more per side.

• Once done, remove chops to a plate and let rest 5-10 minutes before serving.

Helpful Browning Tips

Follow these handy tips for picture-perfect browning every time:

• Avoid crowding chops in the pan, which steams instead of sears. Give them space.

• Resist the urge to move the chops once they’re in. Let browning fully develop before flipping.

• Use a meat pounder or tenderizer to flatten thicker chops for more even browning.

• Pat off excess marinade or rubs to allow better searing. Reapply after browning if desired.

• Add aromatics like garlic, herbs, or onions after browning to prevent burning.

• Consider basting chops with pan juices or butter after flipping for added flavor.

• If chops brown too quickly, reduce heat. Likewise, increase heat if browning is too slow.

Signs of Properly Browned Pork Chops

Look for these cues to know when your pork chops are perfectly browned:

• Deep golden brown, crisp exterior

• Caramelized browned bits on the bottom of the pan

• Visible sear lines if unmoved during cooking

• Browned chop edges that are not pale or white

Taking the time to properly brown pork chops delivers huge rewards when it comes to appearance, texture, and flavor. Follow this guide for skillet-seared chops with tender interiors and crave-worthy crusty exteriors.