How long does it take to sear pork chops?

Heat the olive oil in a skillet (I recommend a cast iron skillet) over medium high heat. Add your chops when it's shimmering hot and not a second before. Sear on one side, without moving them at all, until the first side is nice and golden brown, about 3-5 minutes.

How do you keep pork chops from drying out when cooking?

A high-heat frying sears them to a golden brown, while a moderately hot oven (400 degrees F) bakes them gently enough to keep them from drying out. This "sear-roasting" method is excellent for baking pork chops: fry one side until golden brown, then flip and place the chops directly in the oven.

Do you have to sear pork chops before baking?

The secret to irresistible oven-baked pork chops is to sear the pork chops first in a skillet. Add up to 4 boneless pork chops or 2 bone-in pork chops. Cook for 6 minutes, or until the edges are beautifully browned. To ensure an even sear, flip the chops as needed.

How can you tell if pork chops are done?

The meat is fully cooked when a thermometer probe inserted into the thickest part of the pork chop registers 145 degrees Fahrenheit. The pork should be springy and firm at this temperature.

Intensely Flavorful Cast Iron Pork Chops Recipe

Description

Cast Iron Skillet Pork Chops are a quick and tasty way to serve a filling gourmet meal. Before cooking, the meat is coated with a garlic herb mixture, and a hot pan creates a beautiful sear.

Ingredients

Scale

2 bone-in pork chops about 1 ¼ pound, 1 to ½ -inches thick (or 4 medium-sized chops)
▢1 tablespoon roughly chopped garlic
▢¼ cup extra-virgin olive oil
▢2 teaspoons chopped thyme
▢2 teaspoons chopped parsley
▢½ teaspoon black pepper
▢1/2 teaspoon kosher salt
▢5 thyme sprigs
▢1 tablespoon unsalted butter

Instructions

Combine garlic, 2 tablespoon olive oil, thyme, parsley, salt, and pepper in a small bowl.
The herb paste should be applied evenly to both sides of the pork chops. Marinate for 30 to 60 minutes at room temperature. Refrigerate if the pork has been marinating for more than an hour.
Scrape some of the chopped garlic off the pork to prevent it from burning in the pan.
Melt the butter in a large cast-iron skillet over medium-high heat.
When the pan is hot, add 2 tablespoons olive oil and the pork chops.
Cook for 1 minute after lightly pressing the pork chops into the pan to get a nice sear.
1 minute later, flip and sear the other side.
1 minute on each side of the pork chops to render the fat
Reduce the heat to medium and cook the pork chops until the internal temperature reaches 135oF, 4 to 6 minutes depending on thickness, flipping every minute for even cooking.
Remove the pan from the heat and add the thyme springs and butter.
Once the butter has melted, tilt the pan and baste the pork chops several times with the butter.
Transfer the pork to a cutting board and set aside for 5 minutes before carving.

Notes

None

Category: Main Course
Method: Pan Fry
Cuisine: American

Nutrition

Serving Size: 2 servings
Calories: 589kcal
Sugar: 1g
Sodium: 677mg
Fat: 48g
Saturated Fat: 12g
Carbohydrates: 3g
Fiber: 1g
Protein: 36g
Cholesterol: 132mg

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