Easy Pan Seared Pork Chops Recipes

PAN-SEARED PORK CHOPS

Steps:

• Combine the salt and pepper and dried thyme and rub on the pork chops. Press a sprig of thyme into each chop. Heat the olive oil in a nonstick skillet over medium-low heat and add the pork chops, thyme-side down. Sear 5 to 7 minutes per side, or until just browned and the interior is no longer bright pink. Transfer to a warm plate.
• Pour off the fat from the skillet, return to the heat, add the stock and wine, and bring to a boil. Reduce the heat and cook until slightly thickened, about 5 to 7 minutes. Spoon the sauce over the pork chops and serve.

PAN SEARED PORK CHOPS

Steps:

• Marinade chops in oil and vinegar (for at least 30 minutes or up to 3 hours).
• Season chops and heat a black iron skillet or shallow fry pan.
• (Medium/High heat) When pan is hot sear chops (do not turn for 3 minutes) then flip and sear other side.
• (searing will seal in the juices so chops will not dry out).
• As soon as chops are done remove them and put butter and onions into pan.
• Cook till onions are done to desired consistency.
• Enjoy!

EASY PAN SEARED PORK CHOPS

Steps:

• Pat chops dry with the paper towel and sprinkle them very generously with Italian seasoning, salt and pepper.
• Heat your skillet (I recommend cast iron one) to medium high and add the olive oil. When it's shimmering hot and not a moment before, add your chops.
• Sear on one side, without moving them at all, until they are nice and golden brown on the first side, about 3-5 minutes. Flip and sear the other side until browned.
• The easiest way to check if the pork chop is done is to use meat thermometer. When they reach an internal temperature of 135 F degrees they are done.
• Remove them from the skillet and let them rest on a plate for 10 minutes, during which time they will continue cooking with the residual heat and will eventually reach 145 F degrees.
• Do remember that cooking time can vary based on the thickness of the pork chops.

EASY PAN-SEARED PORK CHOPS

Steps:

• First, dry the pork chops slightly by patting them down with the paper towels and season them on both sides with the italian herbs and the salt and pepper.
• Place your skillet on the stove over a medium to high heat and allow it to warm up. It might seem like a minor part of the recipe but it is really important not to be impatient with this step as this is what will help you to achieve the beautiful golden brown sear on your meat. Wait until the skillet is practically shimmering with heat and then (and only then) you can add the pork chops to the pan.
• Completely sear the underside of the pork chops and refrain from moving them or shifting their position once they've been placed in the skillet. After about 3 to 5 minutes (depending on the size of the pork chops they may require a few more on both sides) they should be a nice golden brown color on the side that's face down in the pan so you can flip them over and start to sear the other side.
• Check if your chops are cooked by piercing them with the meat thermometer until the tip reaches the center and check what temperature it is. Once the meat has reached 135°F you can remove the skillet from the heat.
• Allow the pork chops to rest for 10 minutes on a plate which will finish off the cooking process at which point the meat should have an internal temperature of around 145℉. Remember though, the size and thickness of the cuts will affect these timings.

PAN SEARED ROSEMARY PORK CHOPS (SANDRA LEE)

Steps:

• Season pork chops with salt and pepper, set aside.
• Combine bread crumbs and rosemary.
• Spread mixture on a plate and coat both sides of pork chops, set aside.
• Heat olive oil on medium high heat in a large skillet and add pork chops.
• Cook for 4 -6 minutes on each side or until cooled through. (160 degrees).