How do you fry pork chops without them getting tough

Preparing homegrown food is either extremely complicated or insanely easy…

Depending on how you look at it.

Such is the case with homegrown meat. If you take into consideration the time and effort required in buying or breeding the animal, keeping it alive to butchering age, making sure you feed it properly and efficiently as possible, and then processing it into neatly wrapped packages, you’ll find yourself staring at the roast chicken or home-raised pork chop on your plate with a whole new appreciation. (Or you might also start wondering if you’re completely off your rocker for willingly partaking in this homestead thing…. But that’s a topic we’ll cover another day.)

However, when it comes to the cooking part, well, that’s when things are rather simple. Or rather, they should stay simple. When I’m working with homegrown meats or garden-raised veggies, I find myself wanting to stay as basic as possible with my additions or seasonings so the glory of the carefully-grown ingredients can shine to their full potential.

It’s a stark contrast to the cream soup-smothered casseroles or ketchup-drowned meatloaf of my youth… Amen?

When it comes to pork chops, Pinterest will give you two billion different options for cooking chops with stacks of canned soup, tomato sauce, and everything in between. I’ve tried a number of them, with not-so-happy (aka dry and chewy) results.

Therefore, allow me to share my most-favorite pan fried pork chop technique today. It’s so simple, it almost doesn’t feel like it should be a recipe, but it produces the most flavorful and tender pork chops I’ve yet to find. And if you raise your own hogs, you’ll especially love it because it allows the beauty of the homegrown pork shine right through.

• 4 pork chops, 1″ thick
• 1 teaspoon sea salt (I use Redmond Salt)
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 2 tablespoons lard, bacon grease, or coconut oil (for frying)

Thirty minutes before cooking, remove the chops from the fridge and allow them to come to room temperature.

Preheat your oven to 350 degrees. Mix the seasonings together in a small bowl.

In a cast iron skillet (or other oven-safe skillet), heat the lard or oil until it’s just barely starting to smoke. We want the skillet very hot so we get a nice sear on the chops.

Sprinkle the seasoning mix over the pork chops (both sides). Pat it or rub it in a bit too– just to make sure it sticks.

Place the pork chops in the hot pan (you may need two skillets, if your chops are on the large-side). The oil will likely pop a bit, so be careful.

Sear the meat until both sides have a lovely brown crust. This usually takes 2-3 minutes per side. If the pork chops have strips of fat along the edges, pick the pork chop up sideways and hold the fat-side in the pan to render it down a bit.

Once they are beautifully brown and crusty, transfer the pan(s) with pork chops into the preheated oven. Finish them in the oven for 8-10 minutes, or until the internal temperature of the pork is 145 degrees.

Remove from the oven and allow to rest 8-10 minutes before serving. I like serving these with mashed or roasted potatoes, or roasted cabbage.

Pan Fried Pork Chop Notes

• Bone-in or boneless pork chops will work, but I prefer bone-in as they have more flavor
• Some similar recipes call for adding flour to the seasoning mix. I’ve found we don’t really miss it, plus, this option works better for gluten-free folks anyway.
• It’s crucial to finish the pork chops in the oven, not the skillet, as this keeps them from drying out.
• Be super careful not to overcook these guys– overcooking will make them dry and icky.
• Here’s how to render your own lard. Because lard is beautiful, y’all.
• Feel free to play around with the seasoning mix. Cumin, chili powder, cayenne pepper, or crushed herbs (sage, oregano, thyme) would all be yummy additions to the spice rub.

Print

Easy Pan Fried Pork Chops

• Cook Time: 15 mins
• Total Time: 15 mins
• Yield: 4 servings 1x
• Category: Main Dish - Pork

Ingredients

• 4 pork chops, 1″ thick (Bone-in or boneless will work– but I prefer bone-in, as they have more flavor)
• 1 teaspoon sea salt (I use Redmond Salt)
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 2 tablespoons lard, bacon grease, or coconut oil (for frying)

Instructions

1. Thirty minutes before cooking, remove the chops from the fridge and allow them to come to room temperature.
2. Preheat your oven to 350 degrees. Mix the seasonings together in a small bowl.
3. In a cast iron skillet (or other oven-safe skillet), heat the lard or oil until it’s just barely starting to smoke. We want the skillet nice and hot so we get a nice sear on the chops.
4. Sprinkle the seasoning mix over the pork chops (both sides). Pat it or rub it in a bit too– just to make sure it sticks.
5. Place the pork chops in the hot pan (you may need two skillets, if your chops are on the large-side). The oil will likely pop a bit, so be careful.
6. Sear the meat until both sides have a lovely brown crust. This usually takes 2-3 minutes per side.
7. Once you are nice and crusty, transfer the pan(s) into the preheated oven. Finish the pork chops in the oven for 8-10 minutes, or until the internal temperature of the pork is 145 degrees.
8. Remove from the oven and allow to rest 8-10 minutes before serving.

Other Simple Recipes You’ll Love:

• Slow Cooker Pulled Pork
• Cumin Pork Tacos
• How to Make Pork Broth
• Maple BBQ Sauce Recipe