Before cooking let them sit at room temperature for a bit.Just don't overcook, as they can tend to dry out a little easier. Boneless pork chops can be a little easier to eat. You can use bone-in or boneless chops.Let the pork chops rest covered for about 5 minutes after cooking to let the juices retreat back into the meat.

I use a simple dry rub consisting of garlic powder, paprika, salt and pepper. Season generously with salt and other seasonings.

A quick 30 minutes brine makes a big difference. Just place your chops in the salt and water mixture (1/4 cup of salt + 4 cups of water).

I highly recommend brining the chops before cooking.

Remove the chops from the fridge 15 minutes before cooking so the meat gets closer to room temperature for more even cooking.

Bone-in pork chops are more tender and flavorful than boneless cuts.

Thicker pork chops that are 1-1.5 inches thick are less likely to dry out than thin chops.

Look for fresh, high-quality pork chops that are plump with a nice pink color and some fat around the edges.

Tips: extra steps to take the tenderness to a new level It’s OK if the meat appears slightly pink as long as the temperature reaches the desired level, since temperature (not color) is the safe indicator of pork doneness according to the USDA. Your pork chops will be overcooked by then. One of the biggest mistakes people make is to cook the meat until it’s completely white. The temperature will rise a few degrees more during resting to reach the final internal temperature of 145☏ (63☌), As soon as the temperature reads 140☏ (61☌), remove the pork chops to a plate to rest. Insert the probe into the thickest part of the chop (about an inch away from the bone for bone-in chops). The most reliable way is by using an instant-read thermometer. When are pork chops done frying?Ĭook time and color are NOT accurate ways to measure doneness. As kitchen equipment may vary in the amount of heat produced, it’s best to verify doneness using a thermometer instead of relying on time alone. Note: Times above are for room temperature chops. Simply follow the cook time chart below for the chops you’re using: Thickness So knowing how long to cook your chops and when to remove from heat are the most important keys to avoiding dry-out pork chops!Ĭooking times vary for thin vs. Did you know the temperature of your pork chops keeps rising even after they’re removed from the heat, a phenomenon called carryover cooking. Even just a few minutes too long on the stovetop will make them tough and chewy. Pork chops cook quickly and are prone to overcooking. This way, you’ll get more evenly cooked meat with a nice and golden brown crust. It might sound counterintuitive, but our experiments prove that extra flipping is the secret to tender and juicy pork chops!įlipping every minute prevents the exterior of your pork chops from overcooking or burning while you’re waiting for the interior to cook through.

Remove the pork chops to a plate to rest for 5 minutes before serving.įlipping multiple times in the skillet for the best results.

Check doneness using an instant-read thermometer.

Cook for 5-10 minutes in total depending on the thickness, flipping every minute.

Once the pan is hot, add oil and pork chops.

Place a large cast-iron skillet over medium-high heat.

Rub with olive oil and seasonings on all sides.

Mix paprika, garlic powder, salt and pepper in a small bowl.

Remove pork chops from the fridge 15-20 minutes before cooking.

Pan fried pork chops