![]() Meanwhile, you can make the honey mustard sauce in the skillet. While the pork chops rest their juices will redistribute throughout the meat, so they will be moist and flavorful. When your pork chops are done, immediately transfer them to a clean plate and loosely cover the plate with foil. The easiest and most accurate way to check if your pork is done is to use an instant read thermometer. If you prefer your meat to be cooked more, you can cook your pork chops to 150 or 155 degrees, but any higher than that you risk tough, dry pork chops. At this temperature, there will be a little bit of pink through the center. The USDA recommends cooking pork to a minimum internal temperature of 145 degrees F. This method will keep your pork chops moist and juicy! By finishing the cooking covered and on low heat, your pork chops will cook through the center without burning the second side. After flipping them, immediately reduce the heat to low and cover the pan. You’ll know that it’s time to flip the pork chops when they release easily from the pan. You want the pan to be hot before you add the pork chops so you can get that nice golden crust. ![]() I use my cast iron skillet because I love the way that it cooks meats evenly, but you can use any large skillet. Heat a tablespoon of olive oil in a skillet over medium-high heat. Sear the first side of the pork chops in a hot skillet. You’ll sprinkle and rub just a little bit of smoked paprika, garlic powder, salt and pepper over the pork before adding it to the hot pan. The honey mustard pan sauce will add a lot of flavor so you don’t need a lot of seasoning on the pork chops. Taking the chill off of the meat helps it to cook more evenly through the center. Take your pork chops out of the refrigerator about 30 minutes before you will start cooking them. Let the pork chops come to room temperature. Bone in pork chops may take a few extra minutes to cook because of the bone.ġ. I used boneless pork loin chops when I made this recipe. Cooking in a hot skillet is enough to create a delicious crust on the pork chops. With the pan searing technique, you don’t need flour or a lot of oil. ![]() The difference is that we aren’t coating the pork chops in flour and we are using much less oil. These pan seared pork chops are similar to pan fried pork chops, but healthier. ![]() How to Cook Perfect Pan Seared Pork Chops When it’s ready to flip, the meat will release easily from the pan. Do not flip or move the meat until a crust has formed on the bottom-down side. When you pan sear, make sure the pan is hot before adding the meat – a drop of water should sizzle when it hits the pan. This technique forms a golden crust and seals in the juices to give you meat that is moist and flavorful. Pan searing is cooking in a skillet over high heat. You won’t believe how tasty these pork chops are, or how quickly this meal comes together! These pan seared pork chops with honey mustard sauce are one of the best meals that I’ve cooked recently. My homemade honey mustard dipping sauce is a family favorite. The rich sauce adds flavor and even more moisture to your pork chops. Then while the pork chops rest you’ll make a quick tangy honey mustard sauce to drizzle over the chops. Today I’m sharing another of my favorite pork chop recipes and my fastest method for cooking moist, juicy pork chops.Ĭooking these pan seared pork chops in a skillet on the stove gives them a beautiful golden brown crust and perfectly cooked, juicy insides. No more! If you’ve tried my oven baked pork chops recipe or smothered pork chops, you know that it’s possible to cook pork chops that are neither dry nor tough. Raise your hand if you grew up eating dry, tough, flavorless pork chops. ![]() A simple honey mustard pan sauce is the perfect finishing touch! If you’re looking for pork chop recipes that are moist and flavorful, you are going to love these juicy pan seared pork chops! These pork chops cook quickly in a skillet and have a beautiful golden crust. See my guide on how to use an Instant Pot. ![]()
0 Comments
Leave a Reply. |