Pan-Seared Pork Chops are a tasty and satisfying main course, quick and easy to prepare. This dish requires simple and inexpensive ingredients, like pork, no special tools, and just a few tricks during cooking to ensure the chops are golden brown on the outside and juicy on the inside.
To serve, simply drizzle the pork slices with extra virgin olive oil, sliced garlic, and aromatic herbs, and let them marinate for half an hour. Once marinated, place them in a hot pan and cook, deglazing with a small glass of white wine.
The result is a tender and succulent dish, ideal to serve at any family lunch or dinner, completed with a mixed salad and a few slices of homemade bread to soak up the tasty meat sauce; if you prefer, you can also accompany them with crispy baked potatoes or a creamy mash.
Ingredients
How to Make Pan-Seared Pork Chops
Rinse the herbs and pat them dry with kitchen paper.
Rinse the herbs and pat them dry with kitchen paper.
Take the chops out of the refrigerator at least an hour before cooking them and arrange them on a plate.
Take the chops out of the refrigerator at least an hour before cooking them and arrange them on a plate.
Then add the aromatic herbs.
Then add the aromatic herbs.
Continue with the garlic, cut into slices.
Continue with the garlic, cut into slices.
At this point pour a drizzle of oil.
At this point pour a drizzle of oil.
Then massage the meat trying to distribute the seasoning evenly, cover and let rest for 30 minutes.
Then massage the meat trying to distribute the seasoning evenly, cover and let rest for 30 minutes.
Heat the bottom of a large non-stick pan well, then, when it is red hot, place the meat inside together with the herbs.
Heat the bottom of a large non-stick pan well, then, when it is red hot, place the meat inside together with the herbs.
Brown the chops on both sides until a golden crust forms. Then deglaze with the wine and let it evaporate over a high flame.
Brown the chops on both sides until a golden crust forms. Then deglaze with the wine and let it evaporate over a high flame.
Season the meat with a pinch of salt and serve immediately with a mixed salad, drizzling everything with its cooking juices. Enjoy!
Season the meat with a pinch of salt and serve immediately with a mixed salad, drizzling everything with its cooking juices. Enjoy!
FAQs
What's The Best Cut of Pork to Use for This Dish?
The perfect cut for this dish is the loin chops (or ribs): among the leanest cuts of pork, they must be cooked properly to prevent them from becoming dry and stringy. For even more flavorful, but certainly less tender, steaks, you can also use pork neck: its rich, fatty veins ensure a golden, moist finish.
What Else Can I Add to The Marinade?
You can also add other aromatic herbs, lemon juice, white wine, beer, black peppercorns, or any spices you like to the marinade.
Is It Better to Use Butter or Oil to Fry Pork Chops?
Butter adds great flavor, but it burns too quickly at the high heat needed to properly sear pork chops. A neutral oil with a high smoke point—like canola, vegetable, or peanut oil—lets you get that deep, golden crust without scorching.
How To Prevent Pork Chops From Becoming Dry?
Remember to remove the meat from the refrigerator at least an hour before cooking and let it marinate with the herbs and a little oil at room temperature for about 30 minutes, before cooking it in a nonstick pan heated to maximum.
To keep pork chops from drying out, don’t overcook them and aim for an internal temperature of 145°F with a short rest. Choosing thicker chops, brining them, and searing hot then finishing gently also helps lock in moisture and keep the meat tender.
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