How To Cook Pork Chops On The Stove: Cooking pork chops on the stove is one of the quickest and most flavorful ways to prepare this versatile cut of meat. Whether you’re looking for a juicy, pan-seared pork chop or a flavorful meal with a golden-brown crust, the stovetop method is perfect. This guide will walk you through everything from selecting the best pork chops to achieving the perfect sear and serving a delicious meal.
Why Choose Stove-Cooked Pork Chops?
How To Cook Pork Chops On The Stove Stovetop cooking allows you to control the temperature and ensure your pork chops are perfectly cooked. This method is quicker than baking and helps develop a deep, caramelized crust while keeping the meat tender and juicy. Plus, stovetop pork chops offer flexibility—you can add herbs, butter, and sauces to create a dish that suits your taste.
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Ingredients You’ll Need:
- 2 pork chops (bone-in or boneless)
- 1-2 tablespoons of olive oil or butter
- Salt and pepper to taste
- 2-3 cloves garlic, minced (optional)
- Fresh herbs (optional): thyme, rosemary, or parsley
- ½ cup chicken broth or wine (optional, for pan sauce)
- 1 tablespoon of butter (optional, for finishing)
Equipment:
- A heavy-bottomed skillet (cast iron is ideal)
- Tongs
- Meat thermometer
Step-by-Step Guide to Cooking Pork Chops on the Stove
1. Choose the Right Pork Chops
How To Cook Pork Chops On The Stove For stovetop cooking, thicker pork chops are best as they stay juicy and tender during cooking. Opt for chops that are ¾ to 1-inch thick. Both bone-in and boneless work well, but bone-in pork chops tend to be more flavorful and are less likely to dry out.
2. Prepare the Pork Chops
Remove the pork chops from the fridge and let them come to room temperature for about 15-20 minutes before cooking. This ensures even cooking and helps the meat stay tender.
3. Season the Pork Chops
Pat the pork chops dry with paper towels to remove excess moisture—this helps achieve a crispy, golden-brown sear. Season both sides generously with salt, pepper, and any additional spices or herbs you like. Paprika, garlic powder, and dried herbs like rosemary and thyme make great additions.
4. Heat the Skillet
Place a heavy-bottomed skillet (like cast iron) on medium-high heat. Once the pan is hot, add 1-2 tablespoons of olive oil or butter. Swirl the oil around to coat the surface.
5. Sear the Pork Chops
When the oil is shimmering but not smoking, add the pork chops to the skillet. Allow the chops to sear without moving them for about 3-4 minutes. This develops a golden-brown crust.Once the first side is well-seared, flip the pork chops and cook the other side for an additional 3-4 minutes. If you’re using garlic and fresh herbs, add them to the skillet during the last few minutes of cooking for extra flavor.
6. Check the Internal Temperature
The most reliable way to ensure your pork chops are cooked perfectly is to use a meat thermometer. Insert it into the thickest part of the chop. Pork chops are done when they reach an internal temperature of 145°F (63°C). Once they hit this temperature, remove them from the pan.
7. Rest the Pork Chops
Let the pork chops rest for 3-5 minutes after cooking. This allows the juices to redistribute throughout the meat, making the chops more flavorful and tender.
8. Optional: Make a Pan Sauce
If you want to take your pork chops to the next level, consider making a pan sauce. After removing the pork chops from the skillet, add ½ cup of chicken broth or wine to the pan and scrape up any browned bits from the bottom.
Let the liquid simmer and reduce by half, then stir in 1 tablespoon of butter to create a silky sauce. Drizzle this over the pork chops before serving.
9. Serve and Enjoy
Slice the pork chops against the grain for maximum tenderness and serve with your favorite sides like roasted vegetables, mashed potatoes, or a fresh salad.
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FAQ: Cooking Pork Chops on the Stove
1. How long does it take to cook pork chops on the stove?
Cooking time varies based on the thickness of the chops. For ¾ to 1-inch thick chops, it typically takes about 3-4 minutes per side to achieve a golden-brown crust. Always check the internal temperature to ensure the pork reaches 145°F (63°C).
2. How can I keep my pork chops from drying out?
To prevent pork chops from drying out, use thicker cuts (at least ¾ inch thick), sear at high heat, and cook only until they reach an internal temperature of 145°F. Letting the chops rest for a few minutes before cutting also helps retain their juices.
3. Should I use bone-in or boneless pork chops?
Both bone-in and boneless pork chops work for stovetop cooking, but bone-in chops tend to be juicier and more flavorful. The bone helps insulate the meat, preventing it from drying out during cooking.
4. Do I need to cover the pork chops while cooking?
You don’t need to cover pork chops while searing them on the stove. If you find they are browning too quickly, you can reduce the heat slightly or tent them with foil while they rest.
5. What’s the best oil to use for cooking pork chops?
Olive oil or vegetable oil works well for searing pork chops, as they both have a high smoke point. For added flavor, you can also use butter, but keep an eye on the heat to prevent it from burning.
6. Can I cook pork chops from frozen?
It’s best to thaw pork chops before cooking them on the stove to ensure even cooking. If you need to cook them from frozen, increase the cooking time and use a lower heat to ensure the interior reaches 145°F without overcooking the exterior.
Conclusion
Cooking pork chops on the stove is an easy and delicious way to prepare a quick, flavorful meal. With just a few simple ingredients and steps, you can achieve perfectly seared, juicy pork chops every time.
Remember to choose thick cuts, season well, and always check the internal temperature for best results. Whether you’re making a quick weeknight dinner or a special meal, stovetop pork chops are a great option that you can customize with your favorite herbs and sauces.
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