Garlic butter and lemon - Before removing the pork chops from the oven, pour 2 tablespoons melted butter with chopped garlic and a teaspoon or two of lemon juice.ĭijon Mustard sauce - Mix a few tablespoons of white wine with a teaspoon of Dijon mustard and pour it over the chops just before removing the chops from the oven.įresh herbs and wine - Pour a half cup of white wine and a few sprigs of fresh herbs to the pan before baking the chops. Recipe variationsīBQ - brush on your favorite bbq sauce just before placing the pork chops into the oven Add sliced garlic and fry for one minute. Heat remaining oil and fry the onions for 2 minutes until light brown. Fry the chops for 1 minutes per side, just to slightly brown them. Leftover pork chops taste great sliced and tossed in a salad, sandwich or chopped up and added to an egg roll bowl. Heat 1 tablespoon oil over medium heat in a large Dutch oven or other oven safe pot. Leftover tender pork chops will last for up to three days when stored in an airtight container in the refrigerator. You can use any of your favorites to season the pork cops such as a simple dry rub, Cajun spices, Jerk seasoning.Ĭheck out ButcherBox for high-quality meat delivered to your door! How long will leftover pan-seared pork chops last? Seasonings - This is a recipe for plain and delicious seared pork chops. Please note that the cooking time will be longer if you use bone-in chops. For juicier and more tender pork chops, it's best to choose thick chops. Use chops (boneless or bone-in) that are at least ¾ inch thick-cut pork chops. This is an overview of the ingredients and steps to make this easy recipe scroll down for a printable recipe card with exact measurements and detailed instructions.īoneless pork chops -I prefer boneless chops, but bone-in pork chops will also work.

Use a good meat thermometer like this instant-read thermometer to check the internal temperature. Note: Cooking time can vary depending on the thickness of the pork chops.

Swap Option: You can easily swap out different seasonings or herbs for this dish depending on what you love or have on hand.Place the chops into the oven and bake until the internal temperature of the pork reaches 145 degrees f, which can take up to 20 minutes. Technique Tip: When you’re basting the pork chops, you want to carefully point the cast iron skillet away from you and use the butter that pools on the one side to baste the chops as they continue to cook. Remove from oil and put on a plate with paper towels to drain the grease off. Pork Chop Cook Time will vary when frying pork chops based on thickness. So whip out your meat thermometer to be sure! Once oil is hot, put in two chops and cook on one side for about 4 to 5 minutes.

The cooking time in the below recipe will change – but regardless, the internal temperature of this cut should be 145 F once done. If you can only get a thinner cut, no problem. You’ll be able to find thinner cuts, but anything in the 1¼ inch realm is my favorite thickness for this recipe. Look for something that’s just over 1 inch thick. They go by a variety of names like loin, rib, sirloin, top loin, and blade chops, so if you see any of those at your local market, they’ll work for this recipe. They come from the loin which is the meat that runs from the pig’s hip to its shoulder. Pork is incredible in an endless number of ways but pork chops (bone in or boneless) are the most popular cut of pork.

Cast iron bone in pork chops