No more tough, dry pork chops! A clever technique guarantees tender, juicy meat every time, and you won’t believe how easy it is.
When cooked properly, a thick, lean pork chop can be juicy and so full of flavor. All of us, however, have likely been served more than one pork chop that’s dry and tough instead of tender and juicy!
The key to juicy success lies in a simple technique. Starting with a cold pan allows the meat to come to temperature gradually and evenly, and the layer of meat directly below the surface doesn’t overcook.
The prized golden brown, caramelized surface develops over time, allowing the pork chops to truly shine with the simplest seasoning of salt and pepper.
This isn’t a new technique. I’ve tried it with duck breasts, where the gradual rise in heat allows the fat to render and the skin to slowly crisp while the meat cooks to juicy perfection.
The cold-sear method works well with steak too. In this case, remove the steaks from the pan when the internal temperature registers 120℉ to 125℉ for medium-rare.
What is the best pork chop to use?
- Bone-in or boneless pork chops? For this recipe, bone-in or boneless may be used. Both will cook up deliciously; it comes down to personal preference. Many people believe the bone adds more flavor, while other prefer the ease of not having to cut around the bone. I find boneless chops are not lacking in flavor when cooked this way.
- I prefer center cut rib chops. They yield more meat, with a relatively small amount of gristly fat. Look for the chops that feature a large eye of loin muscle, and be sure to seek out 1½-inch-thick chops (1¼ inches minimum, 2 inches maximum) for this recipe. This thickness allows for longer cooking and better browning. (That said, the overall cooking time is relatively quick.)
How to cold-sear pork chops:
- Start with thick pork chops. A thickness between 1½ to 2 inches is ideal. If thinner, the chops will cook evenly but will not have time to develop as much golden-brown color on the surface.
- Cook in a nonstick, seasoned cast iron, or carbon-steel pan. These surfaces prevent the chops from sticking with the least amount of added oil. Less oil means less smoke and splatter and allows the crusty bits to stick to the meat, not the pan. (I use a piece of paper towel to apply a thin coat)
- Do not preheat the pan. Adding the chops to a cold pan allows the interior to cook gradually and evenly.
- Start with dry pork chops. For best sear, pat the chops dry with a paper towel just before cooking.
- Start on high heat, and then reduce to medium. The first burst of high heat drives off residual moisture so the meat sears; lowering the temperature prevents smoke and helps the interior and exterior finish cooking at a more even rate.
- Flip frequently. Flipping the pork chops every 2 minutes cooks them from the bottom up and the top down, so the inside cooks evenly and the crust builds up gradually. It also leads to faster overall cooking.
How do you gauge doneness with pork chops?
- The best way to determine when the chops are perfectly cooked is by taking the temperature with a quick-read thermometer. To do this effectively, use tongs to lift the meat from the pan and then insert the thermometer sideways into the center of the chop, avoiding the bone.
- The recommendation is now to pull pork from the heat at 135℉ and let the temperature rise to 145℉ as it rests, leaving it right at the sweet spot: perfectly pink, tender, and juicy – and USDA approved. Don’t fret if you go slightly over. An extra 10, even 15, degrees will still yield tender pork, albeit slightly less so. Truly dry, tough pork starts to occur over 160℉.
For an easy, flavor-enhancing dry brine if you have time, salt the chops at least 1 hour or up to 24 hours before cooking and then refrigerate them, uncovered. Pat the chops dry with paper towels before cooking.
Pork chops that are 1½ inches thick are ideal. Slightly thicker works well too, with 2 inches being the maximum thickness I recommend.
You can see how the chops are slowly cooking from the top and bottom as they develop a flavorful, golden-brown crust.
Believe it or not, these thick pork chops cook in less than 15 minutes. The trick to the most tender, juicy meat is to remove the chops from the pan when the internal temperature is between 135℉ and 140℉.
Depending on appetite, one pork chop will yield two servings. I often slice the chops and plate them with desired side dishes or use them as a protein-rich topper on a hearty salad, as seen below.
What to pair with pork chops? These pork chops are flavorful enough to stand on their own yet endlessly welcoming of other ingredients. Some of my favorite vegetable pairings include Brussels sprouts, winter squash, mushrooms, greens of all kinds, green beans, beets, apples, and sweet potatoes. Wild rice and vinaigrettes with a touch of mustard and/or maple syrup are bound to be winners too.
Favorite side dishes to serve with pork chops:
- Favorite Brussels Sprouts Salad
- Air Fryer Sweet Potato Fries
- Apple Pecan Spring Greens with Maple Dijon Vinaigrette
- Shaved Brussels Sprouts Caesar Salad (delicious with kale too)
- Fall Slaw
- Roasted Veggie and Wild Rice Salad
- Roasted Beet and Green Bean Salad
- Green Beans Almondine
- Buttermilk Mashed Potatoes or Olive Oil Smashed Potatoes
- Maple Mashed Sweet Potatoes
- Parmesan Roasted Brussels Sprouts
- Asiago Asparagus
- Roasted Winter Squash
- Pumpkin Spice Roasted Delicata Squash
- Slow Cooker Maple Applesauce
- Roasted Potato Salad with Special Sauce
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Cold Seared Pork ChopsPrep Time: 2 minutes (plus optional time in refrigerator)Cook Time: 12 minutesTotal Time: 14 minutes (plus optional time in refrigerator)Yield: 2-4 servings
Though many people prefer a chop of their own, when sliced, one of these generously-sized chops will yield two servings. Bone-in or boneless may be used according to preference. Either way, a lean, center cut rib chop where you can see the large eye of loin muscle is my favorite.
Ingredients
- 2 bone-in pork rib chops (14- to 16-ounces each) or boneless pork rib chops (12- to 14-ounces each), 1½ inches thick*
- Kosher salt and freshly ground black pepper
- Optional for serving: Honey Mustard Sauce
InstructionsBEFORE YOU BEGIN… For an easy, flavor-enhancing dry brine if you have time, salt the chops at least 1 hour or up to 24 hours before cooking: Sprinkle chops on both sides and edges (use 1 teaspoon salt per pound of meat) and then refrigerate them, uncovered. Pat the chops dry with paper towels before cooking. Note: If the pork is enhanced (injected with a salt solution), do not salt the chops ahead. The chops may be served plain or with Honey Mustard Sauce.
When ready to cook: For more even cooking, allow the chops to sit at room temperature for 20 minutes. (If time is tight, even 5-10 minutes is better than nothing.) Very lightly oil a 10- to 12-inch nonstick, cast iron, or carbon-steel skillet (bone-in chops will require the larger pan). I use a small piece of paper towel to spread a thin film over the surface. Too much oil will create smoke and spatter.
Just before placing in the cold pan, pat the pork chops dry with a paper towel and sprinkle both sides with pepper (and salt if you didn’t do the optional dry brine).
Place the chops 1 inch apart in the cold skillet. (Tip: If using bone-in, arrange so the narrow part of one chop is opposite the wider part of second.)
Place the skillet over high heat and cook the chops for 2 minutes. (Tip: I set a timer because the time goes quickly.) Flip the chops and cook on the second side for 2 minutes. (Neither side of chops will be browned at this point – that’s ok. If the chops stick a bit, give them an extra 30 seconds, and then very gently pry them away from the pan.)
Flip the chops again; reduce heat to medium; and continue to cook, flipping chops every 2 minutes, until exterior is well browned and meat registers 135-140℉, or about 10-15 minutes longer. (Helpful hints: Chops should be lightly sizzling; if not, increase the heat slightly. Conversely, reduce the heat to medium low if the skillet starts to smoke or if the chops start browning too much. When removed from the pan, carryover cooking will raise the internal temperature to the desired doneness of 145 -150℉.)
Transfer the chops to carving board and let rest for 5 minutes. Carve meat from bone and slice ½ inch thick. (When carving chops, meat at tapered end near bone may retain slightly pink hue despite being fully cooked.) Season the pork with additional sprinkle of coarse salt and/or pepper to taste.
Notes*One and a half inches is the sweet spot, but for best results with this method, the chops should be no less than 1¼ inches thick and no more than 2 inches thick. This allows the chops time to develop a golden-brown exterior as the insides cook to tender, juicy perfection.
Flavor tip: When you remove the chops to a plate and let them rest, some juice will pool around them. Drizzle over the chops when serving, and if you have leftovers, drizzle any juice from the pan or serving plate over top before refrigerating. They are very flavorful!
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- 2 bone-in pork rib chops (14- to 16-ounces each) or boneless pork rib chops (12- to 14-ounces each), 1½ inches thick*
- Kosher salt and freshly ground black pepper
- Optional for serving: Honey Mustard Sauce
BEFORE YOU BEGIN… For an easy, flavor-enhancing dry brine if you have time, salt the chops at least 1 hour or up to 24 hours before cooking: Sprinkle chops on both sides and edges (use 1 teaspoon salt per pound of meat) and then refrigerate them, uncovered. Pat the chops dry with paper towels before cooking. Note: If the pork is enhanced (injected with a salt solution), do not salt the chops ahead. The chops may be served plain or with Honey Mustard Sauce.
When ready to cook: For more even cooking, allow the chops to sit at room temperature for 20 minutes. (If time is tight, even 5-10 minutes is better than nothing.) Very lightly oil a 10- to 12-inch nonstick, cast iron, or carbon-steel skillet (bone-in chops will require the larger pan). I use a small piece of paper towel to spread a thin film over the surface. Too much oil will create smoke and spatter.
Just before placing in the cold pan, pat the pork chops dry with a paper towel and sprinkle both sides with pepper (and salt if you didn’t do the optional dry brine).
Place the chops 1 inch apart in the cold skillet. (Tip: If using bone-in, arrange so the narrow part of one chop is opposite the wider part of second.)
Place the skillet over high heat and cook the chops for 2 minutes. (Tip: I set a timer because the time goes quickly.) Flip the chops and cook on the second side for 2 minutes. (Neither side of chops will be browned at this point – that’s ok. If the chops stick a bit, give them an extra 30 seconds, and then very gently pry them away from the pan.)
Flip the chops again; reduce heat to medium; and continue to cook, flipping chops every 2 minutes, until exterior is well browned and meat registers 135-140℉, or about 10-15 minutes longer. (Helpful hints: Chops should be lightly sizzling; if not, increase the heat slightly. Conversely, reduce the heat to medium low if the skillet starts to smoke or if the chops start browning too much. When removed from the pan, carryover cooking will raise the internal temperature to the desired doneness of 145 -150℉.)
Transfer the chops to carving board and let rest for 5 minutes. Carve meat from bone and slice ½ inch thick. (When carving chops, meat at tapered end near bone may retain slightly pink hue despite being fully cooked.) Season the pork with additional sprinkle of coarse salt and/or pepper to taste.
*One and a half inches is the sweet spot, but for best results with this method, the chops should be no less than 1¼ inches thick and no more than 2 inches thick. This allows the chops time to develop a golden-brown exterior as the insides cook to tender, juicy perfection.
Flavor tip: When you remove the chops to a plate and let them rest, some juice will pool around them. Drizzle over the chops when serving, and if you have leftovers, drizzle any juice from the pan or serving plate over top before refrigerating. They are very flavorful!