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Pan-Seared Pork Chops

Simply seasoned, pan-seared and finished in a hot oven, leaving you with a cut that’s juicy and tender and loaded with flavor through and through. In search of a great pork chop? Look no further, here it is!
Cook Time 15 minutes
Course Lunch and Dinner
Servings 4 servings

Equipment

  • Rimmed baking sheet
  • Large heavy skillet, preferably cast iron
  • Instant read thermometer

Ingredients
  

  • 4 bone-in pork chops, 1” thick
  • 2 to 2-½ teaspoons kosher salt
  • ½ to 1 teaspoon freshly cracked black pepper
  • 2 tablespoons olive oil

Instructions
 

  • The day before you plan on cooking the pork chops, rinse them under cold water, pat them dry and place the chops a single layer on a rimmed baking sheet lined with parchment.
  • Generously season each side with 2 teaspoons of the kosher salt and ½ teaspoon of the pepper. Depending on the size of your pork chops you might need the extra kosher salt to cover the surface. If you like a spicier chop, use all the pepper. Cover and refrigerate overnight or up to 2 days.
  • When you’re ready to cook, pull the chops out of the fridge and let them come to room temperature for about 20 to 30 minutes. Preheat the oven to 350-degrees.
  • Pour the olive oil in a large heavy skillet that has been lightly sprayed with a cooking spray. Heat over a setting between medium and medium-high until the oil is hot. Place the pork chops in the pan and cook without moving for 5minutes.
  • If your skillet isn’t large enough to hold all the chops, cook them in batches. You want them to sear, not steam. Flip the chops and cook an additional five minutes, again not moving them.
  • Nestle all the chops in the pan and transfer to a 350-degree oven and roast for 5 minutes. If the skillet is not large enough to hold all the pork chops, transfer them to a rimmed baking sheet. Check with an instant read thermometer inserted into the thickest part of the chop - the internal temperature should read 145-degrees.
  • Transfer the pork chops to a serving platter and cover tightly with foil. Let them rest in a warm place for 5 to 10 minutes to allow the juices to settle back into the meat.