The Secret To Stovetop Pork Chops Is In The Butter And Oil

There are so many ways to cook pork chops. The tender, sweet meat lends itself to just about every type of cooking, from grilling to the slow cooker. But the easiest and fastest way to cook pork chops with the least amount of mess and fuss is on the stovetop. Pan-fried pork chops are simple and quick, but there are a few tricks you should know.

Before you can start cooking, you need your pork chops. Bone-in chops are the best choice, per Market House. They have the best flavor and a bit more fat than boneless cuts, and they're less expensive. Bone-in center cut loin chops are the most tender because they contain the tenderloin, according to Coleman Natural. You can buy boneless chops if you want; just don't overcook them. When you get the chops home, make some small slashes around the outside of the chop through the fat. This will prevent the chops from curling as they cook, which means they'll sit flat and sear well.

But the main secret is what you use to sauté the chops. You should use a combination of butter and oil, for several reasons. 

Butter is important because it adds great flavor to the nutty meat. And oil, with its higher smoke point, helps stop the butter from burning so you can cook the pork at a higher temperature, according to The Washington Post. You can use any neutral, unflavored vegetable oil, such as safflower. (Avoid olive oil because it has a lower smoke point.)

The pan you choose is important too, per Saveur. It should be heavy and a good size, with a solid flat bottom and shallow sides. This means that the meat will have good contact with the butter and oil so it will cook evenly, and the chops will sauté and fry, not braise. Finally, the Post says to preheat the pan before you add the butter and oil so the meat can sear and brown quickly so it doesn't overcook in the center.

Once the pan has been heated and the butter is melted into the oil (you don't need a lot; only about a tablespoon or two of each), season the chops with salt and pepper on both sides, per MasterClass. Then, coat the pork chops lightly in flour for a nice crust and to help the meat brown. Put the chops into the pan and leave them alone for a few minutes. (If you try to move them before the meat is browned, the chops will tear.) Nudge the chops with a pair of tongs. When they move easily, turn them over.

Pork chops are done when a meat thermometer registers 145 F. (You don't have to cook pork well-done any more, per the USDA.) At that temperature, the meat will be slightly pink and juicy. 

Take the chops from the pan and put them onto a clean plate. Cover with foil and let stand for a few minutes so the juices can redistribute. If you like, you can make a simple sauce with the pan drippings; just add about 1/2 cup of chicken stock or apple cider to the pan, per Food Network. Stir over medium heat until the liquid thickens slightly. Serve your chops with some easy scalloped potatoes or a crisp green salad.

Now that you know how to pan-fry the perfect pork chop, what are you going to make? Try a simple seared pork chop recipe, seasoned with garlic and paprika, or cinnamon apple pork chops with a sweet spicy glaze. You can also sear the chops on the stovetop and then bake them in the oven until done, as in this recipe for seared, bone-in pork chops. You'll never make an under-flavored, unsatisfying pork chop again.