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Easy Pan-seared pork chops recipe that is easy and quick. They are delicious, juicy, moist, full of flavor, and taste so good! Let me show you how to make pan seared pork chops finished in the oven.
Bone-in pork chops is a fixed item on our grocery list. I love pork chops because they make an excellent any day dinner or Sunday lunch. They are quick to make and make such a fancy meal. This pan-seared pork chops finished in the oven are delicious with gravy and mashed potatoes.
What is Pan Searing?
Searing is cooking the surface of meat at high temperature with little oil to get a dark brown crust before finishing it up by baking, grilling or braising. A cast-iron skillet is best for searing because it can withstand the high temperature and can be transferred straight to the oven. Searing adds flavor by locking in the seasoning.
Pan Seared Pork Chops Recipe
The best way to cook pork chops is to sear in a cast-iron skillet and finish it up in the oven. This recipe is easy, yet so delicious. I have been using this recipe for years and it is delicious every time. My recipe does not use flour and does not require brining. The secret ingredient is my best bbq dry rub! Here is my failproof pan-seared pork chops recipe with just 3 ingredients!
Ingredients
Check the printable recipe card at the bottom for a detailed list and measurements.
Pork Chops: Boneless or Bone-in Pork chops. My personal preference is bone-in loin chops. Take your pork chops out of the fridge to come to room temperature at least 30 minutes before cooking.
Oil: Searing takes place at high temperature, it is important to use oil that can withstand the temperature. I use Canola oil or Olive oil.
Dry Rub: This dry rub is all the seasoning the chops need. To season the chops, sprinkle the rub on both sides before searing.
How to Make Pan Seared Pork Chops
Pat dry the pork chops and sprinkle the dry rub on both sides.
Put a cast-iron skillet on medium-high heat, add the oil.
When the oil is hot, sear the chops on one side until golden brown.
Flip and sear the other side.
Cover the skillet with aluminum foil and place it into the pre-heated oven at 400F for 5-8 minutes. Use a meat thermometer to check the temperature, at 145 degrees, it is ready.
Let chops rest for 5 minutes.
Serve and Enjoy.
SERVING SUGGESTIONS
Pan-seared pork chops can be paired with gravy and enjoyed with mashed potatoes, spicy potatoes, rice, or salad.
HOW TO STORE & REHEAT
Allow the pork chops to cool, wrap in aluminum foil and put in an airtight container or airtight bag, and store in the refrigerator or freezer. It can be stored in the refrigerator for up to 3 days or in the freezer for 3 months. It can be reheated on the stove or microwave.
Oven: To reheat frozen pork chops, transfer the frozen bag to the fridge a night before to thaw. Preheat oven to 350 degrees, put chops into a pan, add extra moisture( water or broth) to keep it moist. Reheat for 10- 12 minutes or until warm.
Microwave: Put into a microwave-safe container. Cover to retain moisture and microwave with the lid on until warm, and enjoy.
FAQ & Tips
How long should you put Pork chops in the oven?
After searing, put your chops in the oven for 5 minutes or until the internal temperature is 145 degrees.
What Temperature should Pork Chops be cooked at?
USDA recommends cooking pork chops to an internal temperature of 125 degrees and letting it rest for 3 minutes.
Why is my Pork chops tough?
When pork chops are overcooked, they become chewy and tough. To avoid overcooking your pork chops, check the temperature of your chops using a cooking thermometer. According to USDA, 145 degrees, is a safe pork cooking temperature.
Can I Pan fry my pork chops?
Yes! Pan-frying is different from pan searing. While pan searing is done with little oil at a high temperature to achieve a caramelized crust on the chops, pan-frying is done with a little more oil and at a lower temperature. To pan-fry your chops, follow the steps and fry the chops until done, the internal temperature is 145 degrees.
OTHER SIMPLE RECIPES TO TRY
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~Bunmi
Pan seared Pork chops
Equipment
- meat thermometer
Ingredients
- 4 Bonein Pork Chops
- 1½ Tablespoon Dry Rub
- 2 Tablespoon Grapeseed/Canola / Olive Oil
Instructions
- Pat dry the pork chops, sprinkle the dry rub on both sides.
- Put 1 tablespoon oil to a cast iron skillet on medium to high heat
- when shimmering, add the pork chops and sear for 3 minutes until golden brown.
- Flip and sear the other side for another 3 minutes, until brown.
- Put skillet for 5 minutes covered with aluminium foil into a preheated oven at 400°
- Let it rest for 5 minutes
- Serve and Enjoy!°
I don’t eat Pork but this looks so juicy.
Thank you. You should try the BBQ rub on chicken.