Simple Seared Pork Chops

Simple Seared Pork Chops
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Pork chops are the ultimate versatile protein — they can be ready in a matter of minutes for a weeknight supper or topped with a simple sauce for a holiday feast. You can make any number of chops with this method, just be sure they are in a single, uncrowded layer in the pan. The salt mixture in the recipe is sufficient for four chops, but you can double or halve it. Leftover pork tastes great thinly sliced on a sandwich or in a green salad. 
Prep Time
10
minutes
Cook Time
10
minutes
Servings
4
servings
Simple Seared Pork Chops
Total time: 20 minutes
Ingredients
  • 2-4 bone-in, center-cut pork loin chops, each 1-inch thick and weighing 8 ounces
  • 1 1/2 teaspoon kosher salt or 1 teaspoon fine sea salt
  • 1 1/2 teaspoon sweet paprika
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon granulated garlic
  • 1 tablespoon expeller pressed canola oil, safflower oil, sunflower oil or peanut oil
  • cherry-balsamic gastrique or creamy baby bella sauce, optional (see notes for recipe)
  • sliced green onions, for garnish
Directions
  1. Pat chops dry and place on a plate. In a small dish mix together 1½ teaspoon each kosher salt and sweet paprika along with ½ teaspoon each black pepper and granulated garlic. Sprinkle the mixture evenly over all sides of the pork chops. Cover chops loosely. If desired, refrigerate for several hours (up to 8 hours).
  2. Heat oven to 400F convection or 425F conventional. While the oven heats, let chops come to room temperature if necessary.
  3. Heat a well-seasoned cast-iron skillet, griddle or ovenproof nonstick skillet over medium heat until a drop of water sizzles on contact. Swirl oil in a pan. Use tongs to add chops (in a single, uncrowded layer). Let cook, without turning, until deeply golden on the bottom, about 4 minutes. Flip chops and immediately slide the pan into the hot oven.
  4. Cook, without turning, until the center of the chop is slightly firm (but not hard) when pressed or 145F on an instant-read thermometer, 5 to 6 minutes.
  5. Remove from the oven to a plate; tent with foil to keep warm while you reheat the sauce.
  6. Serve chops topped with a spoonful of your chosen sauce (see notes). Garnish with sliced green onions.
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