Pan Seared Pork Chops
I'm sharing my favorite method of cooking fast, moist and delicious pan seared Salt and Pepper Pork Chops - my go to easy weekday dinner choice.
Servings: 2
Ingredients
- 2 thick cut bone in pork chops
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon kosher salt
- 1 tablespoon oil avocado or olive oil recommended
Instructions
- Preheat oven to 400°F.
- Rinse 2 thick cut bone in pork chops and blot dry with a paper towel. Season both sides with 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground pepper.
- Over high heat, get your skillet (cast iron if you have it) screaming hot. When skillet is about as hot as its going to get, add 1 tablespoon oil to pan and swirl around to coat. Gently lay pork chops in the hot skillet.
- Allow to cook, undisturbed, until golden brown on bottom, about 4-6 minutes.
- Using tongs, flip pork chops and allow to sear on other side, about 4 minutes. Insert digital meat thermometer into thick part of pork chop, avoiding contact with bone. Transfer skillet to hot oven. Continue to cook until internal temperature reads 145°F, about 5-15 minutes depending on how thick your chops are. Remove skillet from oven and transfer chops to plate. Allow to rest for a minimum of 3-5 minutes.
Notes
- For best results, allow the pork chops to sit out at room temperature for a good 30 minutes prior to cooking. This will allow for more even cooking.
- It's not necessary to trim the fat off of the pork chops prior to cooking. It will only add to the flavor.
- You can add additional flavoring like garlic powder along with the salt and pepper, but it's not necessary.
Nutrition
Calories: 308kcal | Protein: 35g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 116mg | Sodium: 93mg | Potassium: 581mg | Calcium: 32mg | Iron: 1.1mg