Remember, the big secrets of juicy, moist pork chops are to get that sear, baste them, and allow them to rest.Įverything else is entirely up to you. We do love that sage and butter sauce, though! Instead of onion and sage, perhaps some thyme instead? Any aromatics with a brown butter sauce will make the bone-in pork chops sing! You can play around with the herbs and aromatics as well. We have cooked this many times, and it always comes out amazing. ![]() This will ensure a juicy, tender pork chop versus the Sahara Desert pork chop.Īfter 5-10 minutes of resting, plate the pork chops, drizzle the butter and olive oil with garlic, onions, and sage over the meat, and serve. This will give all that super-heated moisture in the meat the time to calm down and redistribute. Allow them to rest the same time you cooked them. When cooking is complete, remove the pan from heat and place the pork chops to rest on a cutting board. This is a particularly useful tool in the kitchen, and if you don’t have one, I highly recommend you get one.Ĭook the pork chops to an internal temperature of 145 degrees Fahrenheit. I will pull the pork chops at 140 degrees, and while they rest, they will continue to rise in temperature to 145 degrees or so, ensuring a juicy pork chop. Insert the thermometer close to the bone but not touching it. If you want to ensure the pork chops are done, use an instant-read thermometer. Using some tongs, sear the edges of the pork chop by holding it vertically and cook each side of the pork chop until the fat has rendered sufficiently.Ĭheck the other side for doneness. The butter and oil will begin to change to a beautiful nut-brown color, and the smells in your kitchen will be amazing! Baste often as it cooks the additional time. This will infuse those flavors as well as keep them moist. Tip the pan and, using a spoon, take the butter and olive oil and begin to baste the cooked top of the pork chop. Move the garlic, onion, and sage around in the butter and olive oil, pressing them here and there to release those wonderful oils. When you have turned it, turn the heat down to medium and add the butter, garlic, onion, and sage leaves. You should see a wonderfully caramelized cook. ![]() Depending on the size of the pork chops, you will cook them from 4 to 8 minutes on each side.īefore turning, check the cooked side for doneness. Our pork chops were cooked for 8 minutes on each side. Once you have that complete, season the pork chops liberally with salt and cracked black pepper.įor this recipe, we used bone-in pork chops close to 1 inch thick and weighed about 12 ounces each. Lay them out on a cutting board and take a sharp knife, cut through the fat straight down every 2 inches or so.Īs the pork chop cooks, the cuts will expand and allow the chop to stay flat, giving you an even cook. Here’s an easy tip to keep that from happening. Have you ever pan-fried a pork chop, and it curls up on you? When that happens, it will cause the pork chops to cook unevenly. Cooking A Pan Fried Thick Cut Pork Chopįirst things first. Let’s break it down into some easy steps. Or, if you’re following the Keto path, pair this up with an incredible Loaded Cauliflower Mash! Need a side to go with these amazing pork chops? Try our Roasted Green Beans and Mushroom dish. You do these four things and you will be serving up the juiciest, more flavorful pork chops you have ever tasted. Allow it to rest for almost as long as it was cooked. Get a good crust on the meat with high heat. So I will just quickly tell you the secrets. The struggle is forcing yourself to eat that dried-out piece of jerky because you can’t bring yourself to toss it. ![]() The struggle is not seeing the juice flow when you first cut into that piece of meat. The struggle is not drying that wonderful pork out. I think everybody struggles now and again when preparing pork chops. Cooking A Pan Fried Thick Cut Pork ChopĮver wonder how to prepare those big pork chops with the bone in without drying it out or using your oven?.
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