Easy Pan Seared Pork Chops Recipe
This is a quick and easy recipe for pan seared pork chops. It is a great weeknight meal that is simple to prepare and cook. The pork chops are seasoned with a simple spice rub, then seared in a hot pan until they are golden brown and cooked through. Serve with your favorite sides for a complete meal.
Ingredients
Pork Chops
- 4 chops Pork Chops Works with all cuts _ The cook times will vary
The Brine
- 4 cups Water
- ½ cup Salt (The salt is the main ingredient that creates the additional moisture in the pork) Crazy right? But works all so well…and the pork will not be salty
- ½ cup Sugar
- 12 sprigs Fresh Thyme Dried works also, just crush the thyme in your hands first to release the natural oils
- 5 cloves Garlic Minced
- 1 tablespoon Black Pepper
Spice Rub
- 6 cloves Star Anise Lightly crushed (use a plate or bowl
- 4 sprigs Fresh Thyme
- 4 cloves Garlic Chopped
- 1 teaspoon Paprika
- 2 teaspoon Chili Powder
- 3 tablespoon Olive Oil
- 1 teaspoon Coriander Seed Lightly crushed (use a plate)
Instructions
Preparing The Pork Chops
- Combine the "Brine" ingredients in a bowl, following completion add the pork chops. Make sure to cover all the pork chops with the brine. Brine overnight, or 2 hours minimum. Afterward, rinse the pork chops off underwater and pat dryChef Tip: You can use a food saver bag/machine, add the brine and pork chops, and vacuum seal removing the extra air. (This is a forced fast marinade/brine technique)
The Spice Rub
- Combine ingredients in a large freezer bag, or large bowl. Be sure to crush the star anise and coriander. The texture of the star anise and coriander will still be large pieces that will be removed once cooked. They will also help season the cooking oil.Marinate the seasoned pork chops in the refrigerator for at least 30 minutes.
Cooking the Pork Chops
- Preheat your oven to 225 degrees. Make sure the pork chops are dry.
- On the stovetop, heat a pan to medium-high heat, closer to medium heat. Add olive oil to the pan ( 4-5 Tbsp) (I like cast iron here, helps achieve a better crust). Don’t just use butter, it will burn. Clarified butter will work because it does not have milk solids, which is what burns when using butter.
- Before searing the pork chops on the stovetop, remove as much of the spice rub marinate leftover pieces as you can from the pork chops so they will not burn in the pan. IE the star anise and coriander
- Add the pork to the pan, one at a time once hot enough
- Sear one side, about 1 minute a side (will depend on how thick your pork chops are, could be 2 minutes a side) then flip them over and start basing the pork chops with a spoon covering the pork chops with the olive oil already in the pan. Add more olive oil if desired.
- After both sides are seared place the pork into the oven for about 10 minutes or until you hit 140 internal temperature. The timing will vary depending on the thickness of the pork chops. Thick, thin, bone-in, bone-out, each will change the cooking time. I suggest you fare on the side of not cooking the pork chops too long
- Once out of the oven, remove the pork chops from the cooking tray or pan and rest the pork for 3 minutes covered with aluminum foil. (This step helps with the tenderness and moistness)
- Perfect Pork Chop Chef TIP: Remove from the oven a few minutes before the timer goes off) then add butter to the pan and baste the pork with the yummy butter using a spoon to finish
Notes
🥘 Foods That Get Brined:
Pork Chicken Turkey Beef ( Corned Beef & Pastrami are both created from brining for a minimum of one week in water, spices, and tinted curing mixture (Pink Salt) ) FishQuick Tips:
- Thin pork chops cook in around 70-90 seconds per side on stovetops
- 1-inch+ pork chops complete cooking time is around 10-12 minutes
- The low oven temperature of 225 is to make sure the pork chops do not overcook but have a low temperature to complete cooking in the oven. Restaurant quality cooking tip...
- Brining meats is the key to adding flavor and insurance to moist, tender cooked meat.