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Pork Chops in a Skillet - Time to Cook?

Hello, Fellow Chowhounds:
I have a question regarding what time most of you use to cook bone-in pork chops in a skillet, either cast iron, or aluminum. The chops have been approximately 1 inch thick, perhaps closer to 3/4ths.

I recently tried cooking them (2 chops) for 7 minutes each side (14 total) on a "moderate heat" with a gas range, but this has resulted in a chop that is too tough. I used a recipe book that I trust, but decided to start the chops on high to brown them a tad (about 2 minutes out of the total 7 mins per side).

Should I skip the hotter browning phase, and just trust that they will brown on moderate heat for the total time?

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  1. If you're the lovely Mrs CHM, plan on an hour and a half. I love her but she likes a well done chop.

    I go by sight and feel. You will notice the edges start to turn white and start to creep up on the pork chop, also you will begin to see a litlle blood come through the top of the bone. I then turn them and finish. I pull them when they are still soft to the touch, about medium or so.

    I use medium high heat from start to finish. If I do use a lid, I lower the heat slightly so the thing doesn't explode when I remove the lid.

    Good luck, and practice makes perfect.

    1. Depending on thickness - I find that 3-4 minutes per side - medium high heat is generally enough. This a a weeknight staple at our house. I am also perfectly happy to eat them somewhat pink close to the bone, so if you're not OK with that - maybe an extra minute.

      1. to...140*...rest for 5-10 minutes and.....


        1. I do about 2 minutes on each side on high to sear and then throw in a 300 oven for 10-15 minutes, depending on thickness.

          1 Reply
          1. I like to do the sear+oven method.

            Preheat your oven to 400F. Get you cast iron skillet nice and hot. Sear your porkchop about a 1 minute on each side. Then stick it into the oven for about 8-10 minutes, or until internal temp is 135-140F. Remove and rest for 10 minutes.

            Plate and serve.

            1. There are two ways to cook pork chops or pork steaks.

              * pretend it's a beefsteak, and cook just long enough to ruin it (say, medium well).

              * pretend it's swiss steak and braise it until it's falling off the bone tender (say, better part of an hour).

              1. In C. Kimball's book "The New Best Recipes" is a recipe for "Easy Pork Chops". In typical CI fashion the recipe is a bit fussy, but the result is a juicy, tender pork chop. For four bone-in rib or center-cut chops, 1/4" to 3/4" thick, rub both sides with a teaspoon of vegetable oil (total amount for all four chops, not 1 tsp per), sprinkle with S&P, and sprinkle 1/8 tsp sugar (per chop) on the meat side only (avoid the bone) of one side of each chop. Place the chops, sugared side down, ribs pointing to center, in a 12-inch non-stick skillet that you started preheating on medium-high before you seasoned the chops. Reduce heat to medium, place skillet on burner and cook for 4 to 9 minutes, until lightly browned. The chops should be sizzling after two minutes, if not raise the heat a bit. Once lightly browned, turn the chops, keeping the ribs pointing to the center, cover the pan, reduce the heat to low and cook for another three to six minutes, until the internal temp reads 140 to 145 F. Remove chops to warm platter, tent with foil, allow to rest for five minutes. Once chops have rested, add any liquid that collected on the plate to the skillet and reduce the liquid remaining in the skillet to three tablespoons liquid. Adjust the seasoning, return the chops to the skillet and turn to glaze them with the reduced pan juices. Serve the chops browned side up. (The non-sugared side won't be very brown.)

                Like I said this is a bit fussy, but gives really good results.

                6 Replies
                1. re: janniecooks

                  YUM! Thanks for such a detailed response, janniecooks. We really like Chris Kimball's "Cooks Bible," which I checked for a simple recipe for chops-- no luck there-- so, his other book sounds pretty good.

                  1. re: janniecooks

                    Made this just now after doing a quick Chowhound search for a fast seared pork chop recipe. Excellent results! I added some coriander to the rub, and then added a bit of white wine to the reduction at the end. Meat was tender, flavor was great! See pics below

                    1. re: Dave MP

                      Forgot to add that I used a cast iron pan. Added a very small amount of oil to grease it before adding the chops.

                      1. re: Dave MP

                        Yum! That looks great. You might want to try my latest favorite flavor on pork chops - ground fennel seed. I sprinkle about a 1/4 teaspoon on each chop after it has been salted and peppered. Sometimes I make a pan sauce with white wine, sometimes not. Really really good. And next time I make pork shops I'm going to try your suggestion of coriander.

                        1. re: janniecooks

                          Just tried it with ground fennel seeds. Excellent suggestion; it turned out great. Can't decide which I like more between coriander and fennel, but this is definitely my new favorite method for cooking pork chops!

                          1. re: Dave MP

                            Tried coriander on pork chops in place of fennel. It was quite tasty, but I think I'll stick with ground fennel. I often just season with fennel when I'm seasoning with salt and pepper, for a basic saute of pork chops--no sauce or other seasonings. I got the idea of using ground fennel seed from a Mario Batali recipe I ran across on Serious Eats. It's very simple, gives an excellent simple pan sauce, and the time in the oven allows you to get a salad or other side together while the chops finish. Here's the link, do try this one too:


                            I never add the fennel fronds.

                    2. It appears I do everything *** backwards but here goes. I preheat my ss pan to 200F oven temp. No higher. Add a nice bit of clarified butter and a spring of fresh thyme. 'Double thick' room temp. pork chop goes in. No lid. After about ten minutes I turn the chop. Another ten minutes. By now the internal temp is nearing 130 F. I take the pan out of the oven and turn up the stove top burner to high. I drizzle some good balsamic vinegar on both sides of the chop. Then onto the burner. Within a minute one side is a nice deep caramelized brown. Then turn and do the other side. Remove right away and lightly tent for at least five-10 minutes. After resting the internal temp is between 135-140. Juicy, tender and just pinkish when sliced.

                      1 Reply
                      1. re: Puffin3

                        This is by far the best way to cook any thick chop or steak. The slow initial heat gets you to the desired internal temp without losing juices, and the time in the oven dries out the exterior layer to give you an excellent sear when it hits the hot pan.

                      2. My recent favourite is from Luisa Weiss (Wednesday Chef blog). Seems like a strange method but comes outdelicious. Just coarse salt & a bit of lemon to finish.

                        1. I always brine my pork chops.

                          I want them at least 3/4 inch thick. If they are much thinner than that, it will be hard to keep them from being well done and therefore tough.

                          I sear them and bake them in the oven.

                          I try to cook them somewhere between medium and medium well. I want a little pink but can't handle pork that too pink. My mother would come back to life and spank me if they were too pink.