Technique for Perfect, Quick-Cooking Pork Chops 🍽️
Master the technique for searing thin pork chops to golden perfection while keeping them juicy inside—every single time.
Let me tell you why I absolutely love thin, bone-in pork chops—they're delicious, affordable, and cook up in minutes. The ideal thickness for this cut is around 1/2 inch (definitely under 3/4 inch). But while they're quick and convenient, thin pork chops can be tricky to get just right.
One of the biggest challenges is achieving that perfect sear without overcooking the interior. More often than not, you either end up with an unappealing grey piece of pork or a dry, overcooked chop. And sadly, sometimes you get both—overcooked and poorly seared. But with the right technique, you can turn this budget-friendly cut into a flavorful, juicy masterpiece every time.
I'm using local Manitoba hormone-free pork for this recipe, but the method works for any thin chop you have on hand. If you're working with a thicker cut (around 1.5 inches), you'll want to use a different technique that finishes the meat in the oven. But for these quick-cooking chops, it's all about maximizing flavor in minimal time.
Ingredients
- 2 thin (around 1/2 and under 3/4 inches) ideally bone in pork chops
- pinch of sugar
- kosher salt
- freshly ground black pepper
- olive oil, for frying
- a teaspoon of butter
- minced chives, for garnish
- ½ cup sour cream (I've successfully used Greek yogurt on multiple occasions)
- 3 tbsp prepared horseradish, and more to taste
- 2 tsp chives, minced
- ½ tsp lemon juice
- cayenne, for extra spice, optional
- kosher salt and freshly ground black pepper, to taste
Instructions
- 1
This is an optional step, but it helps brine the pork, which keeps the chops juicy. Rub each pork chop with kosher salt and a pinch of sugar. Place them on wire racks on top of a rimmed baking sheet; this way, air can circulate and dry out the exterior of the chop, making it easier to brown. Store in the fridge, uncovered, for 1 to 24 hours.
- 2
For the horseradish sauce, mix all the ingredients together, taste, and adjust the flavour with any of the ingredients to suit your preference. I often end up adding more horseradish than called for. Refrigerate until ready to serve, ideally for at least 2 hours (240 ml).
- 3
Heat and sear your pork chops in the following sequence:
(a) Heat pan and dry the chops Coat a large, heavy pan—ideally cast iron—with a bit of oil over high heat until smoking, around 3–4 minutes. In the meantime, dry the pork chops well with paper towels. Do not skip this step. If they are not dry, they will not brown; instead, they will steam into an unappealing grey-coloured piece of meat.
(b) Initial sear Add the pork chops to the hot pan and cook undisturbed for about 1.5 minutes, watching closely not to burn. At that point, slide some butter under each chop and continue cooking until caramelized and golden brown, shaking the pan and ensuring the chop is browning evenly. You might even gently press down on the meat to ensure it gets good contact with the hot pan.
(c) Flip and finish Turn the heat down to medium or medium-high. Flip the chops and finish cooking on the other side while basting them with the pan juices. Take a moment to stand each chop on its side to cook the sides as well. The total cooking time will be around 5 minutes, perhaps even less for a chop this thin. The internal temperature should register 145°F (63°C), and the chop should still be a bit pink on the inside. Do not overcook!
- 4
Remove the chops to a plate, allow them to rest for a couple of minutes, and serve with optional horseradish sauce, freshly ground black pepper, and minced chives.
📝 Ellen's Notes
## Tips for Perfectly Cooked Pork Chops
- Brine for Juiciness For added moisture and flavour, consider brining your pork chops overnight in a solution of water, salt, and a pinch of sugar. This step is optional but recommended—it helps the meat retain its juiciness during the high-heat cooking process.
- Pat Dry Before Cooking Always dry the exterior of the pork chops before cooking. Moisture is the enemy of a good sear; dry chops will brown beautifully while wet ones will steam.
- Preheat the Pan Don't rush this step. A properly preheated cast iron pan is essential for achieving that golden-brown crust. The pan should be hot enough that a drop of water sizzles immediately.
- Start on High Heat High heat is crucial for the searing process. It triggers the Maillard reaction and creates that flavourful, caramelized exterior that makes these chops so delicious.
- Don't Overcrowd the Pan Cook only as many chops as fit comfortably in the pan without touching. If they're crowded, they'll steam rather than sear. Work in batches if needed.
- Cook to the Right Temperature Use a meat thermometer to ensure accuracy. Aim for an internal temperature of 145°F (63°C). Pork is safe to eat at this temperature and will retain its juiciness. Anything hotter risks drying out your beautiful chops.
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