Take the pork chops out of the fridge at least 15-30 minutes prior to starting the recipe (ideally an hour).
Add the oil to a skillet over medium-high heat. Heat the pan for a few minutes (approx. 5 mins). It needs to be HOT for the pork chops to get a good sear and cook through quickly.
Meanwhile, pat the pork chops dry with paper towel. If you wish, cut into the fat rind to score the pork chops so they cook more evenly. Season each pork chop generously with salt & pepper on both sides.
Add the pork to the pan and cook for 3-5 minutes/side (3 minutes for thinner chops and 5 minutes for pork chops that are up to 1" thick). Pork should be golden brown and cooked through. Test for doneness at this point. It's safe to eat at 145F (a bit pink inside), and the temperature will rise a bit as it rests, so if it's close, remove it from the skillet. If the pork chops aren't quite cooked through yet, sear them for a little longer (don't overcook). Top each pork chop with a piece of butter when you take them out of the pan (about 1/2 tablespoon each). Let the pork chops rest for a few minutes prior to serving.
If the pork chops are particularly large, sear them in two batches (don't crowd the pan or they'll steam).
If you're finding it isn't cooked after the suggested time, your pan probably isn't hot enough.
Ingredients
Directions
Take the pork chops out of the fridge at least 15-30 minutes prior to starting the recipe (ideally an hour).
Add the oil to a skillet over medium-high heat. Heat the pan for a few minutes (approx. 5 mins). It needs to be HOT for the pork chops to get a good sear and cook through quickly.
Meanwhile, pat the pork chops dry with paper towel. If you wish, cut into the fat rind to score the pork chops so they cook more evenly. Season each pork chop generously with salt & pepper on both sides.
Add the pork to the pan and cook for 3-5 minutes/side (3 minutes for thinner chops and 5 minutes for pork chops that are up to 1" thick). Pork should be golden brown and cooked through. Test for doneness at this point. It's safe to eat at 145F (a bit pink inside), and the temperature will rise a bit as it rests, so if it's close, remove it from the skillet. If the pork chops aren't quite cooked through yet, sear them for a little longer (don't overcook). Top each pork chop with a piece of butter when you take them out of the pan (about 1/2 tablespoon each). Let the pork chops rest for a few minutes prior to serving.
If the pork chops are particularly large, sear them in two batches (don't crowd the pan or they'll steam).
If you're finding it isn't cooked after the suggested time, your pan probably isn't hot enough.