• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Genetic Chef

  • Recipe Index
  • About Me
  • Contact Me
  • Privacy Policy
  • Shop
  • Navigation Menu: Social Icons

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
search icon
Homepage link
  • Recipe Index
  • About Me
  • Contact Me
  • Privacy Policy
  • Shop
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Pork

    Perfectly Pan Seared Pork Chops

    Published: Sep 6, 2019 · Modified: Feb 25, 2023 by Natalie · This post may contain affiliate links · Leave a Comment

    JUMP TO RECIPE PRINT RECIPE PIN RECIPE

    Pan seared pork chops with a golden brown crust will have your mouth watering. Take one bite and you're hooked. Only 3 spices used to season. These are phenomenal.

    Pan seared pork chops on a platter.First things first. You need to buy yourself top quality bone-in pork chops with fat surrounding the meat. I bought these beautiful chops at a fantastic butchery and they were calling my name. You know how in cartoons when the character sees a beautiful creature and their eyes pop out of their head in the shape of hearts? Well that was me staring at these chops.

    Yeah, I paid good money for these and they were worth it. For this recipe, I only season the chops with three simple spices - kosher or sea salt, fresh pepper, and sugar. Yes, a touch of sugar. You see it’s that sugar that brings out that beautiful color you see in these pictures.

    Pork chops on a baking sheet ready for seasoning.These take about 10 minutes to cook to a perfect medium with just a touch of pink inside. To do this, you need to do the following:

    Put your stove fan on. It will get smokey.

    Pat the chops dry before seasoning. To prevent the chops from curling upward during frying, cut through the rind of the pork chop by slicing 2 - 3 even spaced shallow cuts. Don’t cut into the meat, just the rim of the fat.

    Sprinkle both sides of the chop then stand the chop up so the rind of fat mops up whatever seasoning fell on the plate or board.

    Heat the pan then add the oil. Once it starts to ripple, add the chops by carefully laying them away from you.

    Let it cook for 4 minutes. Make sure you have that fan running.

    Using tongs, flip over chops. This is when you add the butter. As it melts, tilt the pan and allow that fat to pool. Use a spoon to spoon the fat over the chops to help them cook and keep them moist. My mom taught me to do that. Thanks, Mom.

    After another 4 minutes, check the underside. It should be golden brown. Flip the chops over once more and spoon more of the fat over them. Now stand the chops up to cook and color the fat. You can do this by holding them upright using the tongs. Tilt the pan again and let that fat pool, then hold the fat end of the chops right into that pool of flavor. Rotate to cook all around the rind of the chop. It will take about a minute.

    Transfer them onto a plate or platter and let them rest for at least 5 minutes.

    There go my eyes again.

    Pan seared pork chops on a platter.Treat yourself and try these chops. No flour needed. Serve with potatoes, rice, vegetables, or a combination. You’re gonna love these perfectly pan seared pork chops. Yes, you are.

    Like pork? Try these:

    • Marinated Greek pork tenderloin
    • Adobo slow roasted pork
    • Ultimate oven baked BBQ ribs
    • Oven baked BBQ pork tenderloin
    • Shake and bake pork chops

    Life is too short for mediocre food.

    This post contains affiliate links for the products I use in my kitchen.

    Pan seared pork chops on a platter.

    Pan Seared Pork Chops

    PRINT PIN
    Pan seared pork chops with a golden brown crust will have your mouth watering. Take one bite and you're hooked. Only 3 spices used to season. Phenomenal.
    Course: Main Course
    Cuisine: American
    Keyword: Pork, Pork Chops
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Resting Time: 5 minutes
    Author: Natalie Gregory

    Ingredients

    • 4 (1-inch) thick bone-in rib pork chops
    • 4 teaspoons kosher salt
    • 2 teaspoons pepper
    • 2 teaspoons sugar
    • 2 tablespoons olive oil
    • 2 tablespoons butter
    Prevent your screen from going dark

    Instructions

    • Put your stove fan on to get the air flow going.
    • Pat the pork chops dry with paper towels.
    • Combine the salt, pepper, and sugar in a small bowl and generously sprinkle it evenly over the pork chops. Press down with your hand to make sure the seasoning sticks. Don’t forget to season the fat rim because we’re going to fry the chops standing up at some point.
    • To prevent the chops from curling upward during frying, cut through the rind of the pork chop by slicing 2 - 3 even spaced shallow cuts. Don’t cut into the meat, just the rim of the fat.
    • In a frying pan, nonstick or cast iron both work well here, over medium high heat, add oil. Once it starts to ripple, add the chops. Make sure when you add them to the pan you do it gently and lay them away from you. You don’t want the oil splashing you.
    • Let the chops cook for about 4 minutes. Turn the chops over, they should be golden brown. The sugar caramelizes and helps add color to the chops.
    • Add the butter to the skillet. As it melts, tilt the pan and spoon the melted fat on top of the chops, helping them cook and keeping them moist. Cook for about 4 minutes. Now we have to stand those chops up and fry that rind of fat. To do this, stand up the chops using the tongs and then slightly tilt the pan. Hold the chops upright where the fat pools and let it fry. Rotate back and forth to get it all cooked. This should take about a minute. Transfer to platter and spoon the butter over chops. Let rest for at least 5 minutes. Serve.
    Did you make this recipe? Tag @thegeneticchef and use #thegeneticchef and tell me all about it!

    More Pork

    • Shake and Bake Pork Chops
    • Bourbon Honey Baked Ham (Copycat But Better!)
    • Oven Baked BBQ Pork Tenderloin
    • Roasted Maple Glazed Pork Tenderloins

    NEVER MISS A RECIPE!

    Reader Interactions

    Leave a Comment Cancel reply

    Primary Sidebar

    Natalie

    I'm Natalie a.k.a The Genetic Chef. Here you will find from scratch family recipes coupled with humor, helpful tips, and product recommendations.

    More about me →

    Categories

    AMAZON ASSOCIATES DISCLOSURE

    The Genetic Chef is an Amazon affiliate. If you click through to Amazon from my website, I get a small commission at no cost to you which helps me keep this site going. Thank you for your support!

    Visit My Shop!

    Product Recommendations

    Vitamix 5200 Blender

    Cuisinart 14-Cup Food Processor

    KitchenAid 6 Qt. Professional 600 Series

    Breville Smart Oven Pro

    Le Creuset 7-1/4-Quart (Dutch) Oven

    Duralex Stackable 9-Piece Bowl Set

    Lodge 10.25 Inch Cast Iron Skillet

    Nordic Ware Baker's Half Sheet

    Footer

    ↑ back to top

    Privacy Policy

    Subscribe

    Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 TheGeneticChef

    Foodie Pro Theme