EASY PAN-SEARED PORK CHOPS -

EASY PAN-SEARED PORK CHOPS

Are you looking for a recipe for pork chops that turn out perfectly when seared in a pan? Here in this post, I'm going to take you step-by-step through the process of cooking a juicy pork chop until it's golden brown and done to perfection.

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Course: Main Course

Cuisine: Latin American

Keyword: easy, Pork Chops

Prep Time: 5

Cook Time: 25

Servings: 6 servings

Calories: 348kcal

Author: Evelyn Savinon ( A Simple Tweak)

Equipment

Large Pan ( Caldero)

Ingredients

▢ 6 bone-in pork room temperature helps even cooking
▢ 6 cloves of garlic minced
▢ 1 teaspoon black pepper
▢ 1 teaspoon salt
▢ 1 teaspoon smoked paprika
▢ 1 tablespoon oil I use olive oil
▢ ⅓ cup water or white wine
▢ 2 tablespoons unsalted butter

Instructions

The first step is to season the pork chops. In this recipe, I’m using bone-in pork chops. Each package brings three chops, so I’m making two packages a total of 6 pork chops for this recipe.
Season your pork loin chops with garlic, black pepper, salt, and paprika.
Next, heat some oil in a large pan over high heat. Let the oil and pan get nice and hot. Add the pork chops and sear for 3-5 minutes per side. Once both sides are light golden brown.
Bring the heat to medium-low and add ⅓ of white wine or water and pieces of unsalted butter. Cover with a lid and let it cook for 15- 20 minutes flipping the chops midways until they are soft almost falling off the bones.
Make sure to keep an eye on them, because if the water dries off before they are tender, just add a little more water. You also want to avoid for all those liquids to dry because that is so a yummy sauce you can drizzle over the chops and even your rice.
Transfer the chops to a serving plate and cover with foil. Let them rest for 5 minutes. After 5 minutes, all the juices inside the chops will have been distributed around the meat. Drizzle the sauce over the chops and enjoy!

Notes

Tips:

I like to brown the chops in this pan, which is one of my favorites because I believe it gives the chops a nice color. The Spanish name is Caldero. We cook rice, meat, and a variety of other foods in it. Mine is really old and I love it. In Latin American households, the caldero is a common cooking tool. Because it has high edges that prevent food from splashing out, some people use it for frying.

The pan or Caldero should be large enough to comfortably fit the 4 pork chops. Alternatively, you cook them in batches so as not to crowd the chops).

Make sure to keep an eye on them, because if the water dries off before they are tender, just add a little more water. You also want to avoid for all those liquids to dry because that is so a yummy sauce you can drizzle over the chops and even your rice.

Nutrition