Basic Pan-Seared Pork Chops

Indulge in the simple and delightful flavors of Basic Pan-Seared Pork Chops, a classic dish that brings out the natural richness of bone-in pork chops. With a few essential steps, you can achieve perfectly juicy and flavorful chops with a beautiful sear. For even more delectable options, we’ve included three mouthwatering variations—Brandied Cherries, Maple-Mustard Glaze, and Apple and Cider Sauce—to elevate your pork chop experience. Get ready to impress your guests with these irresistible pan-seared pork chops!

Serves 4

INGREDIENTS:

• Four 6- to 8-ounce bone-in pork chops (blade-end or rib), about 1 inch thick, brined if desired
• Kosher salt and freshly ground black pepper
• 1 tablespoon vegetable oil
• 1 tablespoon unsalted butter
• 1 teaspoon minced fresh thyme (optional)

INSTRUCTIONS:

1. Pat the pork chops dry with paper towels. Season each chop with salt and pepper on both sides. (If the chops were brined, omit the additional salt.)
2. In a 12-inch cast-iron or heavy-bottomed stainless steel skillet, heat the vegetable oil over high heat until it begins to smoke. Carefully add the seasoned pork chops to the hot skillet.
3. Cook the chops, flipping them frequently, until both sides develop a light brown crust. This should take about 5 minutes. If the oil starts to smoke excessively or burn, reduce the heat to medium-low.
4. Add the unsalted butter and minced thyme, if using, to the skillet. Continue to cook, turning the chops frequently, until they are deep brown on both sides and an instant-read thermometer inserted into the center registers 135°F for medium. This should take about 5 minutes longer.
5. Transfer the seared pork chops to a platter and allow them to rest for 5 minutes before serving.

VARIATION:

Pan-Seared Pork Chops with Brandied Cherries

• ½ cup brandy
• ½ cup dried cherries or pitted sweet or sour fresh cherries
• 2 tablespoons sugar
• 1 tablespoon unsalted butter
• 1 tablespoon balsamic vinegar
• Kosher salt and freshly ground black pepper

Combine the brandy and cherries in a small bowl and set aside. Follow the instructions for cooking the chops as directed. While the chops are resting, add the cherry mixture and sugar to the skillet. Return the skillet to medium-high heat, scraping up the browned bits from the bottom of the pan. Cook until the brandy is reduced to about ¼ cup and the mixture becomes slightly syrupy. Be cautious, as the brandy may ignite. Remove the skillet from the heat and whisk in the butter and balsamic vinegar. Season the sauce with salt and pepper. Pour the brandied cherry sauce over the pork chops and serve.

Maple-Mustard-Glazed Pan-Seared Pork Chops

• ½ cup maple syrup
• ¼ cup molasses
• 1 tablespoon bourbon
• 2 tablespoons whole-grain mustard
• Kosher salt and freshly ground black pepper

In a small bowl, whisk together the maple syrup, molasses, bourbon, and whole-grain mustard. Set aside. Cook the chops as directed. While the chops are resting, pour off any excess fat from the skillet. Add the maple syrup mixture to the skillet and return it to medium-high heat. Scrape up the browned bits from the bottom of the pan and reduce the mixture by half until it becomes syrupy. Season the glaze with salt and pepper. Return the seared pork chops to the skillet and turn them to coat with the glaze. Serve immediately, pouring any extra glaze on top.

Pan-Seared Pork Chops with Apple and Cider Sauce

• ½ cup cider vinegar
• ½ cup apple cider
• ½ cup packed dark brown sugar
• Pinch of ground cinnamon
• Pinch of ground cloves
• 2 tablespoons unsalted butter
• 1 Granny Smith apple, peeled, cored, and cut into ½-inch cubes (about 1 cup)
• Kosher salt and freshly ground black pepper

In a bowl, whisk together the cider vinegar, apple cider, dark brown sugar, ground cinnamon, and ground cloves; set aside. Cook the chops as directed. While the chops are resting, add the unsalted butter and diced Granny Smith apple to the skillet. Return the skillet to medium-high heat and cook, stirring constantly, until the apples are browned and softened (approximately 3 minutes). Add the vinegar mixture to the skillet and reduce until the sauce becomes slightly syrupy (about 4 minutes). Season the sauce with salt and pepper. Pour the apples and cider sauce over the pork chops and serve immediately.

Enjoy the Versatility of Pan-Seared Pork Chops

Delight in the simplicity and versatility of Basic Pan-Seared Pork Chops, perfect for a delicious weeknight dinner or a special gathering with loved ones. Choose from three mouthwatering variations—Brandied Cherries, Maple-Mustard Glaze, or Apple and Cider Sauce—to suit your palate and create a memorable dining experience. Savor the juicy and flavorful pork chops that will leave you coming back for more.