Next, I heat a large skillet over medium-high heat and add the olive oil (or butter, depending on my mood). As the oil begins to shimmer, I carefully place the seasoned pork chops into the pan. I listen for that satisfying sizzle, which tells me I’m on the right track! I let them cook undisturbed for about 4-5 minutes on one side. When they’re beautifully browned, I use my tongs to flip them over gently.
I cook the other side for another 4-5 minutes, checking the internal temperature with my meat thermometer. I’m aiming for around 145°F (63°C) for juicy pork chops. Once they reach that magic temperature, I transfer them to a plate and let them rest for about 5 minutes. This resting period is crucial as it allows the juices to redistribute and keeps the meat tender.
As the pork chops rest, my kitchen fills with the rich aroma of spices and cooked meat, and I can hardly wait to dig in! It’s always worth it to hold back for just a few moments. Meanwhile, I often sprinkle a few fresh herbs on top, adding a touch of brightness to the final dish. The pop of green looks lovely against the golden-brown pork and makes me feel like a culinary artist!
Pro Tips for Best Results
I’ve tested this recipe in a few different ways over the years, and I found that letting the pork chops come to room temperature really does make a difference! It not only helps them cook more evenly but also keeps them juicy. If you forget this step, don’t stress—your pork will still be delicious, just a tad less uniform in doneness.
Another little trick I swear by is to avoid overcrowding the pan. If you try to cook too many chops at once, they’ll steam instead of fry, and you’ll miss out on that perfect crust. If you have a large skillet, go ahead and use it, but if not, cook in batches.
Lastly, make sure you really let them rest after cooking. I know it’s tempting to dive right in, but waiting those few minutes results in juicy, flavorful chops that won’t dry out. Trust me; you’ll thank yourself later!
Common Mistakes to Avoid
One of the biggest mistakes I’ve made in the past is not seasoning the pork chops enough. When you think you’ve added enough salt and pepper, go ahead and add a little more. The seasoning is your best friend here, and a well-seasoned chop makes all the difference. I’ve learned that a light hand doesn’t work well with pork!
Another pitfall is cooking at too high a temperature. I’ve burnt the outside while the inside remained raw—definitely not what you want! It’s better to start at medium-high and adjust as needed. Finding that balance between searing and cooking through is key.
Don’t skip the resting phase after cooking! I remember a time I was too impatient and sliced right into a chop. Instead of that beautiful juicy bite I was hoping for, I was greeted with a pool of meat juices on my plate. It was a lesson learned; patience really does pay off in cooking. (See the next page below to continue…)