Juicy Skillet Fried Thick-Cut Pork Chops

How to make Juicy Skillet Fried Pork Chops

I was flipping by Food Network the other day and managed to catch an episode of “Good Eats” where Alton Brown was busy searing a couple of thick pork chops in preparation for a few hours’ roasting in a slow cooker. He had sliced apples and caramelized onions ready to go, along with a pan sauce lovingly finished off with butter and scraped bits from the bottom of the pan.

It looked wonderful – warm and comforting. A recipe I’m going to tuck away until fall’s crisp, blustery evenings roll in….

But those pork chops! Thick, juicy and seared just enough to make a nice crust; we needed to have those NOW, with summer accouterments like salad and corn on the cob.

Yes. Exactly that. An easy dinner recipe for a weeknight summer supper.

How to make Juicy Skillet Fried Pork Chops

Juicy Skillet Fried Thick-Cut Pork Chops
Prep time
Cook time
Total time
Serves: 2
  • 2 thick cut, bone-in pork chops*
  • 1 tablespoon sea salt
  • 1 teaspoon black pepper
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons salted butter
  1. Add the olive oil and butter to a large skillet and place it over medium-high heat (on a heat scale of 1 to 10, I have my burner set around 7 since they'll be in the pan for such a long time).
  2. Sprinkle half the salt and pepper to one side of the chops. When the butter has melted and started to foam, add the chops to the skillet seasoned-side down. Season the other side with the remaining salt and pepper.
  3. Allow the chops to sear for 5 minutes, and then flip the chops. Continue cooking them on the second side for 10 minutes, and then flip the chops one more time. Cook for 5 minutes more, and then remove the chops to a plate to rest for 5 minutes before serving.
  4. *Set the pork chops out on the counter for about 20 minutes prior to cooking so that they warm to room temperature; this ensures that they're evenly cooked, all the way to the center.


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