How To Make Pork Chops
Pork chops are super fast and easy to make and when done well, they rival any t-bone steak around. The thing is, you must not overcook those pork chops. I know it seems weird and wrong to leave them pink in the middle but seriously, that is what you have to do unless you like tough, chewy pork chop jerky. I know some people are still real hung up on thinking that undercooked pork will kill you and leave you with a tummy full of trichinosis but it won’t. Trichinella has become very rare in the US over the last century and I’ll take my chances, thank you.
But, if you eat a lot of bears and javelinas and squirrels, well then it’s a whole different story, Kit Carson. Evidently Trichinella is still really common in wild game so you probably ought to roast that big beaver ’til it’s well done. With that said, here is my take on pork chops. This rub is also great on baked or roasted chicken, for example: Spatchcock chicken!
How to Make Pork Chops Video
How to Make Pork Chops Recipe
PrintHow To Make Pork Chops
- Yield: 4 1x
Ingredients
- 4 Pork chops
- 1 tablespoon butter
- 1 tablespoon oil
- Dry rub:
- 1 teaspoon each: mustard seed, thyme, black pepper – grind these together and add:
- 1 teaspoon paprika
- 1 teaspoon salt.
Instructions
- Sprinkle about a half- teaspoon of the mix on each pork chop and rub it in. Then flip them over and sprinkle another half teaspoon on the other side. Rub that in.
- Turn your stove on high heat to preheat your skillet.
- Add about a tablespoon of butter and a tablespoon of oil to the pan and let it melt and get all sizzlin’. Put in your pork chops. Arrange them so that the bony side or the thicker side is towards the middle of the pan where it is hottest.
- Cook them for 2 minutes if they are boneless and thin (if you butterflied them), 3-4 minutes if they are bone-in.
- Flip them over and turn the heat down to medium-low. Cook them for another 2 minutes for thin ones or 3-4 minutes for the other ones.
- Turn the heat off. Poke them with your finger. They should feel firm, but not hard. Poke them with a knife. They are good to go if there’s just a little pink tinge to the juices.
- Consider yourself served… Served a hot and delicious pork chop!
Notes
For the pork chops: Get you some. Bone-in or boneless whatever your preference. Bone-in take a little longer to cook but are harder to overcook so they might be good to start with. If your boneless pork chops are more than an inch thick, I recommend butterflying them to give you a thinner piece of meat that will cook faster and more evenly.
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26 Comments
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Just made and ate these. Pretty darn good!
Awesome! Thanks!
Really good!!
Thanks, Jennifer! I’m glad you liked them!
Just made these in my newly re-seasoned cast iron skillet, they were awesome and can’t wait to try another recipe of yours.
Yay! Thanks, Jase! I’m so glad you liked them and that your skillet is rockin’ it.
YUMMY! Seriously flipping awesomeness! Thanks for the recipe. my boyfriend wanted to boil them first! I threatened his manhood if he came anywhere NEAR my chops!!!I WON…
Boiled pork chops?! Good thing you were there, Lisa. Glad you liked them!
OK, these look REALLY AWESOME! I can almost smell them through my monitor!
I’m gonna cook these for dinner tonight (for my girlfriend and me). Hope I don’t burn ’em…
Did you burn em? 😉 Hope you and the lady enjoyed, Bart!
Just made this had it for dinner…it was super super good! Thank you very much for this very awesome recipe..!
Going to make these for dinner with your apricot glaze from the pork loin recipe!
Perfecto! Bon appetite, Natalie!
Hello there Hilah! Just made these and they were absolutely delicious! They taste as good as steak! One question though……when you add the pepper: is that peppercorns or is the one tsp of already ground-up pepper? Thanks!
That’s great to hear, Annie!
I measure the most spices after they’ve been ground, so 1 tsp ground black pepper. Of course you can always add more if you like lots of pepper! 🙂
Just found your website recently and have enjoyed trying out your recipes (also bought your cookbook)! I made these pork chops tonight and they were so good!! My husband said they were honestly the best pork chops he’s ever had. I didn’t have mustard seed so I used rosemary with the thyme which was awesome. They were very tender and not at all dry. Thanks, Hilah!!
Hooray! Thank you so much, Heather, for writing (and buying my book!). Lovely to hear that the pork chops turned out well for you. And great idea to use rosemary in the rub. 🙂
We have used this recipe many times now and it always turns out perfect! We actually use Hilah as a verb now. Me: “I got some pork chops for dinner. What should we do with them?” My sister: “We could Hilah them.”
Ahaha! Ohmygawwwd, that is hilarious and awesome! I love you two! So glad this has become a go-to recipe. 😀
This is my default pork-chop recipe now! I’ve made these several times now. Easy, easy, easy… thanks Hilah!
Hooray for easy pork chops!!
This is SUCH a delicious recipe!
I have found that brining the chops for about four hours before-hand helps them to turn out quite juicy, as well as setting the initial cooking heat to medium-high instead of high. It takes a few minutes more to thoroughly cook that first side, but the chop turns out so much juicier for it!
Everyone loves how good these taste, and I really like how quick and easy it is to make them!
Thanks for such a great recipe and such a great site…there is plenty of good eating to be found here!
Oh that does sound great, Mike. The seasonings can get all throughout the meat. Thanks for sharing your tips!
Hi Hilah,
I just had a quick question, might sound kinda dumb but please bare with me I’m just learning to cook. Would it matter to buy the 3 spices all grounded up already or do I have to ground them up? If I can use them already grounded would the measurements change?
Hi Carina,
I’m so glad you’re learning to cook! That is a good question, actually. The amounts will be different starting with whole spices versus already-ground spices. Use a half-teaspoon of each of the ground spices instead (1/2 teaspoon each mustard powder and black pepper)
I’m going to try and make these tonight. I sure hope they come out good. Going to buy some ingredients needed which I don’t have. I can’t wait.