Thin Pan Seared Pork Chops Recipes

PAN FRIED PORK CHOPS

Steps:

• Salt and pepper both sides of the pork chops.
• Combine the flour and some cayenne, salt and black pepper. Dredge each side of the pork chops in the flour mixture, and then set aside on a plate.
• Heat the canola oil over medium to medium-high heat. Add the butter. When the butter is melted and the butter/oil mixture is hot, cook 3 pork chops at a time, 2 to 3 minutes on the first side. Flip and cook until the chops are golden brown on the other side, 1 to 2 minutes (make sure no pink juices remain). Remove to a plate and repeat with the remaining pork chops.
• Delicious and simple! Serve with smashed new potatoes.

PAN-SEARED PORK CHOPS

Steps:

• Combine the salt and pepper and dried thyme and rub on the pork chops. Press a sprig of thyme into each chop. Heat the olive oil in a nonstick skillet over medium-low heat and add the pork chops, thyme-side down. Sear 5 to 7 minutes per side, or until just browned and the interior is no longer bright pink. Transfer to a warm plate.
• Pour off the fat from the skillet, return to the heat, add the stock and wine, and bring to a boil. Reduce the heat and cook until slightly thickened, about 5 to 7 minutes. Spoon the sauce over the pork chops and serve.

BASIC PAN-FRIED THIN PORK CHOPS (NO EGG)

Steps:

• Combine the flour, salt, and pepper in a large shallow bowl. Dredge each pork chop into the flour mixture to coat evenly. Shake off excess flour.
• (if your pork chops are a little dry, rinse and shake off then dredge no egg needed).
• Place oil in a large, heavy skillet and heat over high. When hot, add chops to skillet and cook 1 minute each side, until browned and crisp, working in batches as to not overcrowd the pan. Makes a great pan-sear.
• Drain on paper towels and serve.

THIN PAN-SEARED PORK CHOPS

Steps:

• Prepare the brine: In a nonreactive large bowl or large deep baking dish, combine salt, sugar, bay leaves, coriander, peppercorns and allspice. Stir in 8 cups cold water to dissolve salt and sugar.
• Add pork chops to brine, making sure they are well submerged, and refrigerate. Leave chops in brine for 1 to 2 hours. Remove from brine, pat dry and bring to room temperature. Discard brine.
• Make the dressing for the herb salad: Whisk together lemon juice, zest and olive oil. Season with salt and pepper and set aside.
• Put 2 large cast-iron skillets over medium-high heat and film each pan lightly with oil. (Alternatively, use a large cast-iron griddle or ridged stovetop grill.) When oil is hot, add chops in one layer without crowding.
• Cook for about 4 minutes, until chops are nicely browned, then turn and cook for about 3 minutes more, until firm to the touch. Transfer to a warm platter.
• Put herb salad leaves in a shallow bowl and season lightly with salt. Toss leaves with half the dressing, just to coat. Place dressed salad on top of pork chops. Drizzle remaining dressing over the top, add shavings of pecorino cheese (if using), and serve.

PAN SEARED PORK CHOPS

Steps:

• Marinade chops in oil and vinegar (for at least 30 minutes or up to 3 hours).
• Season chops and heat a black iron skillet or shallow fry pan.
• (Medium/High heat) When pan is hot sear chops (do not turn for 3 minutes) then flip and sear other side.
• (searing will seal in the juices so chops will not dry out).
• As soon as chops are done remove them and put butter and onions into pan.
• Cook till onions are done to desired consistency.
• Enjoy!