Find out how to cook pork chops perfectly so that they’re juicy and delicious every time.
Pork chops are so tasty, and they’re quick and easy to cook. This makes them a great choice for weeknights, or for anytime, really.
As good as pork chops are though, sometimes they can end up a bit dry. Here I’m going to give you a foolproof method for making juicy and tender pork chops every time. This recipe is for cooking pork chops on the stove. Below are links to my other pork chop recipes.
To find out more about how it all works, scroll down or click here. Now you can go straight to the recipe.
Juicy, flavorful pork rib chops make for an easy, delicious weeknight dinner But it’s easy to overcook pork and dry it out Follow my tips to pan-sear succulent, melt-in-your-mouth pork rib chops.
As a home cook who loves hosting dinner parties, I’ve prepared my fair share of pork rib chops over the years. When done right, they’re tender and juicy with a lovely hint of sweetness. However, pork dries out quickly if overcooked. With bone-in chops, it can be tricky to ensure the interior cooks through without toughening the exterior.
After testing every method under the sun, I’ve honed my technique for flawless pan-seared pork rib chops. Here are my secrets for perfect chops every single time.
Shop for Quality Chops
Success starts at the grocery store. Look for chops that are
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At least 1-inch thick – Thinner chops overcook too fast. Go for 1 1⁄2 inches if possible.
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Bone-in – The bone insulates the meat and adds flavor. Boneless chops lack moisture.
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Good marbling – Veining of fat keeps pork tender and moist during cooking.
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Uniform shape – Even thickness ensures even cooking.
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Bright pink color – Indicates freshness. Avoid dull, grayish pork.
The best value cuts for pan-searing are loin rib chops and country-style ribs. Splurge on premium heritage breed pork if you can – the extra flavor and tenderness is noticeable.
Trim Excess Fat
Some external fat on the chops is desirable, but large chunks can cause splattering issues. I recommend trimming off any thick areas of hard white fat before cooking. Leave a thin layer over the chops.
Use a sharp boning knife to carefully trim around the edges and sides. Remove the tough silverskin membrane if present. Work slowly to avoid cutting into the meat.
Brine for Added Juiciness
Before cooking, I like to brine the chops in a quick salty solution. This seasons the meat and helps it retain moisture during cooking.
Dissolve 1-2 tablespoons of kosher salt in 4 cups of water. Add chops and let soak 15-30 minutes. Rinse and pat dry before proceeding.
Apple cider or fruit juice can be used instead of water for extra flavor. Add aromatics like garlic, shallots, or bay leaves too.
Pat Chops Dry
After brining, it’s critical to thoroughly pat the chops dry with paper towels. Any excess surface moisture causes splattering when pan-searing.
I dry brined chops inside and out, including the bones. Be diligent here for best results.
Generously Season All Over
Seasoning is key for maximum flavor. I use a simple blend of:
- Kosher salt – Enhances natural pork flavor
- Black pepper – A touch of heat
- Garlic powder – For aroma
- Smoked paprika – Adds subtle smokiness
Sprinkle the seasoning generously on all sides of the chops—don’t be shy! Rub it in to evenly coat the meat before cooking.
For more flavor, try using a spice rub. Cajun, jerk, or coffee rubs pair well with pork.
Preheat Pan Properly
The right pan and heat level prevents pork from sticking and burning. Use a heavy stainless steel or cast iron skillet.
Heat the pan over medium-high heat until smoking hot. Test with a drop of water – it should sizzle and evaporate immediately. This ensures the chops sear versus steam.
Don’t be tempted to use a nonstick pan – you need the searing ability of steel or iron.
Sear Chops On Both Sides
Add just enough oil to lightly coat the bottom of the hot pan. Carefully lay the chops in and let them sizzle undisturbed until deeply browned, about 2-3 minutes.
Resist poking or moving them around, which interrupts searing. Use tongs to flip and sear the second side an additional 2 minutes.
Get a crusty brown exterior while keeping the inside moist and tender. Listen for a steady sizzle – if noise drops, increase heat.
Check Temperature
There are two ways to test doneness:
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Thermometer – Insert into thickest part, away from bone. 145°F is ideal.
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Cut into thickest section – Meat should be barely pink with clear juices.
Chops continue cooking after removing from heat. Take them off just before they reach desired doneness.
Rest Before Serving
Never slice into pork straight from the pan! Letting it rest 5-10 minutes allows juices to reabsorb for tender, juicy meat.
I tent chops loosely with foil while resting. Then serve them thickly sliced, dripping with pan juices.
How To Know When Your Pork Chops Are Done
Let them bake until the interior temperature, as read on an instant read thermometer stuck through the side edge into the middle, reads 140°F. That’ll be 4-8 minutes depending on the thickness of your chops.
The safety rules say to keep cooking the pork until it reaches 145°F inside, but I think it’s fine to pull them at this point with carryover cooking.
Note that 160F used to be the recommended safe temperature for pork. That’s how many people grew up eating pork, and they don’t like pork that’s a little less done. In this case, cook the pork chops until they reach 155F and then take them out of the oven.
Transfer the chops to a plate and let them rest for 3 minutes. Discard any juices that accumulate on the plate and then serve.
Finally, for a great dinner, serve your perfectly cooked pork chops with your favorite sides, like mashed potatoes and roasted vegetables.
Cooking The Pork Chops
Heat a large oven-safe skillet over high heat. I use a 12-inch cast iron skillet. I know 12 inches doesn’t sound like much but it’s ridiculously large and heavy. 12 inches is the interior diameter, that is, the entire flat cooking surface of the inside of the pan is 12 inches across. It easily fits the 4 pork chops without crowding them so they can brown up nicely.
If your pan is smaller, you might have to use two pans. You can also brown the chops two at a time on the first side, then put all four of them together on the second side to finish in the oven.
Put the pork chops in the hot pan on the stove when the oven is ready (you want the oven to be ready when you need it).
Also, keep in mind that I didn’t add any oil to the pan; I just oiled the chops. This is helpful because the pan can get really, really hot and still not smoke and burn the oil. It might smoke when you put the oiled chops in the hot pan, but the oil won’t burn. Instead it will use the oil to help the chops turn a nice deep brown.
The Best Pork Chop You’ll Ever Make (Restaurant-Quality) | Epicurious 101
FAQ
What’s the difference between pork chops and pork rib chops?
Are pork rib chops tender?
Is it better to bake or pan fry pork chops?
How to cook pork ribeye chops?
Rub both sides of the pork ribeye chops with the prepared spice rub, ensuring they are evenly coated. Heat the olive oil in a large oven-safe pan over medium-high heat. Add the pork chops to the pan and sear for 2-3 minutes on each side until golden brown. Remove the pork ribeye chops from the pan and set them aside.
How long do you cook pork ribeye chops in sauce?
Stir the sauce ingredients and cook over medium heat for 2 minutes while the pork rests to combine the flavors. Place the pork ribeye chops back into the same pan, spooning the sauce over the top. Transfer the pork ribeye chops to the prepared baking sheet and place in the preheated oven. Cook pork chops in the sauce for 10-15 minutes.
How to cook pork ribeye chops in a crock pot?
Add chicken stock, soy sauce, and apple cider vinegar. Scrape the bottom of the pan to release any browned bits. Stir the sauce ingredients and cook over medium heat for 2 minutes while the pork rests to combine the flavors. Place the pork ribeye chops back into the same pan, spooning the sauce over the top.
How do you cook pork chops in a frying pan?
Remove the garlic from the pan (reserve for another use) and raise the heat to medium-high. Add the pork and cook until nicely browned, about 1-1/2 minutes per side. Transfer to a plate and lower the heat to medium. Add the vinegar to the pan and return the chops immediately.