Sometimes the best food is the simplest. This is very true about pork chops. In our family we like to try different ways of preparing pork chops, like the Thick Crust Pan-Fried Pork Chops, but simple pan-fried boneless pork chops are our favorite.
They are quick to prepare. Ten minutes or less, really. All you need to do is sprinkle the chops with some salt, pepper and other seasonings, then quickly fry them over high heat.
Quick cooking works the best for all cuts of pork loin. Unless you are roasting the whole loin, cooking should be done in a matter of minutes. Pork chops are just like steaks – the quicker you brown them and get them off the heat, the better they will be.
Unlike fattier cuts of pork, pork loin doesn’t have fat pockets to keep it moist during cooking. For cuts like this high-heat cooking like roasting, grilling, frying, pan-frying and sauteing works the best. However, braising, stewing or slow cooking doesn’t work well at all.
If you give pork chops a good sear they will acquire a lot of color and flavor as a result of maillard reaction. That’s why I like to add minimal seasonings to pan-fried pork chops. Salt, pepper and granulated garlic is all I like to use. That’s all that’s really needed, but I sometimes like to change things up and use other spices. Among my other favorites to use with pan-fried pork chops are coriander, marjoram, cumin, ginger, rosemary and caraway.
- 4 boneless pork chops, cut ¾" to 1" thick
- Kosher salt, freshly ground black pepper, granulated garlic - about a pinch of each per side
- 2 Tbsp bacon fat, grapeseed oil, or olive oil (or other high smoke point oil)
- Heat a large cast iron pan over high heat until its hot enough to sear meat, about 375F-400F. Add the oil and ensure that it covers the bottom of the pan.
- Sear the pork chops on one side for about 3-4 minutes, until the side is nicely deep golden brown. Flip and continue frying for another 3-4 minutes, or until internal temperature reaches 145F.