Grandpa Joe's
Pan-Fried Pork Chops

Cooking extra-thick chops to juicy perfection is easy with this technique.

About this recipe

Since childhood, pork chops have been a special treat for me.  I especially enjoy them grilled, but grilling works best with chops up to about an inch thick.  Grilling the center of thicker chops to the magic 140° F (see Notes) typically overcooks the outside.

Pan-frying one side, and then finishing in a hot oven, overcomes this limitation and allows you to prepare juicy chops of almost any thickness.  I prefer 1½-inch thick chops, but you can order them any size.  I know your butcher will be happy to oblige.

This technique works equally well with thick steaks, too.

Ingredients

  • bone-in loin pork chops, 1½-inch thick (at least)
  • 2 - 3 tablespoons extra-virgin olive oil
  • kosher salt
  • freshly ground black pepper

Directions

  1. Remove the pork chops from the refrigerator about two hours before cooking to allow them to warm to room temperature.
  2. Preheat the oven to 425° F.
  3. Season one side of each chop with salt and pepper.
  4. Insert a meat thermometer probe into the center of one of the chops (from the side).
  5. Heat the olive oil in an oven-proof fry pan (preferably stainless steel or cast iron) over high heat until it begins to smoke.
  6. Add the chops, seasoned side down, and cook over medium-high heat for 5 minutes.  Season the top side with salt and pepper.
  7. Using tongs (no forks, please), turn each chop to the other side.  Place the fry pan in the oven, and cook until the inserted meat thermometer reads 140° F (usually about 20 minutes).
  8. Wearing oven mitts, carefully remove the fry pan and let the meat rest (in the pan) for 5 minutes before serving.
Pan-Fried Pork Chops with Sautéed Mushrooms.

Notes

  • Pork is fully cooked and wonderfully juicy when the center-most portion of the meat reaches 140° F.  (During the "resting" period, the meat temperature will rise slightly.)  Roasting pork to temperatures above 140° F will only dry out the meat.
  • PLEASE USE CAUTION:  When the chops are removed from the pan, please place an oven mitt over the pan handle to remind you, and others, that the handle is still very hot.  I learned this lesson the hard way!
Posted: March 2014.