Cook Pork Chops on the Stove

Stove-top cooking and pork chops are a match made in heaven. Cooking pork on the stove can lock in more moisture, and there are multiple ways to go about it. Here's a few worth trying.

Ingredients

Sauteed Pork Chops

Makes 4 servings

• 4 pork chops
• 1 Tbsp (15 ml) butter or olive oil
• 1/2 tsp (2.5 ml) salt
• 1/4 tsp (1.25 ml) garlic powder or onion powder
• 1/4 tsp (1.25 ml) ground black pepper
• 1 tsp (5 ml) dried herbs (parsley, cilantro, thyme, rosemary, or oregano)

Marinated and Pan-Fried Pork Chops

Makes 4 servings

• 4 pork chops
• 4 Tbsp (60 ml) apple cider vinegar
• 2 Tbsp (30 ml) olive oil
• 1 tsp (5 ml) salt
• 1/2 tsp (2.5 ml) ground black pepper
• 1 clove garlic, minced
• 2 Tbsp (30 ml) butter or vegetable oil

Braised Pork Chops

Makes 4 servings

• 4 pork chops
• 1 tsp (5 ml) salt
• 1/2 tsp (2.5 ml) ground black pepper
• 2 Tbsp (30 ml) dried Italian seasoning blend
• 1 Tbsp (15 ml) vegetable oil or olive oil
• 1 cup (250 ml) chicken broth

Fried Pork Chops

Makes 4 servings

• 4 pork chops
• 6 cups (1.5 L) vegetable oil
• 1/2 tsp (2.5 ml) garlic powder
• 1/2 tsp (2.5 ml) salt
• 1/2 tsp (2.5 ml) ground black pepper
• 1/2 tsp (2.5 ml) paprika
• 1 cup (250 ml) buttermilk
• 1 cup (250 ml) all-purpose flour
• 1 egg

Steps

Sauteed Pork Chops

1. Heat the butter in a large skillet. Add the butter or olive oil to a large skillet and place it on the stove over medium-high heat, until the butter has melted or the oil has become smooth enough to coat the entire pan.
2. Season both sides of the pork chops. Sprinkle both sides of the chops with equal amounts of salt, black pepper, dried herbs, and garlic powder or onion powder. Pat the chops gently to run the spices into the meat.
3. Add the pork chops and sear them in the hot pan. Sear the chops for 2 minutes on each side, or until each side is well-browned.
   • Pork chops are notorious for drying out when cooked, but there are a few ways to prevent this. Searing the meat is one of the simplest ways. Searing the surface of the meat creates a barrier along the surface, thereby locking more of the moisture inside.
4. Cook until done. Lower the heat to medium, cover the skillet, and let the chops cook for another 5 to 10 minutes.
   • To accurately determine whether or not the pork chops are safe to eat, check the center of the thickest chop with a meat thermometer. The internal temperature of pork chops must reach at least 145 degrees Fahrenheit (63 degrees Celsius) before the pork is safe to eat.
   • If you do not have a meat thermometer, you can determine if the pork chops are done by cutting into the center of the thickest cut. If the meat is white, it is likely safe to eat.
5. Serve hot. Let the pork chops rest for roughly 3 minutes before placing on individual serving plates and enjoying.

Marinated and Pan-Fried Pork Chops

1. Combine the marinade ingredients. In a large resealable plastic bag, add the apple cider vinegar, oil, salt, and pepper.
   • If you are concerned about the bag leaking, you could place it on top of a plate or in a small baking dish after adding the pork.
   • If you do not have a large enough or thick enough plastic bag, you could skip it altogether and mix the marinade together in a small glass baking dish.
2. Add the pork chops to the marinade. Seal the bag and toss gently to coat all sides of the pork.
   • If using a glass baking dish, place the pork inside the dish and flip several times to soak each side of each chop. Cover with plastic wrap or aluminum foil.
3. Let the pork chops marinate for 4 to 8 hours. Place the pork chops in the refrigerator as they marinate. Turn the bag or flip the chops every few hours to ensure that all sides get equal exposure to the marinade.
   • As a general rule, a longer marinating time will create juicier, more tender pork chops. If you marinate the meat for too long, though, it can actually become tough. Try to avoid letting the pork chops sit in the marinade for much longer than 8 hours to half a day.
4. Heat the butter in a large skillet. Place the butter or vegetable oil in a large skillet and heat over medium-high heat until the butter melts or the oil becomes smooth enough to easily spread over the entire surface of the pan.
5. Toast the minced garlic. Add the garlic and cook, stirring continuously, for about 1 minute. It should become fragrant and lightly browned.
   • You will need to stir the garlic constantly as it cooks. Garlic burns pretty quickly, and if you take your eyes off of it for more than a few seconds, it could easily blacken. If this happens, remove the pan from the heat, wait for it to cool, then wipe out the oil and the burnt garlic before trying again with fresh oil and fresh garlic.
6. Add and cook the pork chops until done. Cook for roughly 5 to 8 minutes on each side.
   • To accurately determine whether or not the pork chops are safe to eat, check the center of the thickest chop with a meat thermometer. The internal temperature of pork chops must reach at least 145 degrees Fahrenheit (63 degrees Celsius) before the pork is safe to eat.
   • If you do not have a meat thermometer, you can determine if the pork chops are done by cutting into the center of the thickest cut. If the meat is white, it is likely safe to eat.
   • Note that if you use a different marinade that has some color to it, the color of the marinade can tint the meat, so it may not look white even when done. As long as the inside of the pork does not look pink and “rubbery,” however, it should be safe to eat.
7. Serve hot. Let the pork chops rest for roughly 3 minutes before placing on individual serving plates and enjoying.

Braised Pork Chops

1. Heat the oil in a large skillet. Add the vegetable or olive oil to the skillet and heat over medium-high until the oil becomes glossy and smooth enough to easily coat the entire pan.
2. Season both sides of the pork chops. Sprinkle both sides of the chops with equal amounts of salt, pepper, and Italian seasoning blend. Gently pat the chops to rub the seasonings into the meat.
3. Add the pork chops and sear them in the hot pan. Cook the chops for 2 minutes on each side in the hot oil, or until each side is notably browned.
   • The process of searing and braising pork chops on the stove can go a long way in preventing the meat from drying out. The seared surface locks in more of the pork's natural moisture, while the braising liquid infuses the meat with additional moisture as it cooks.
4. Add the chicken broth. Pour the broth into the pan and bring it to a steady boil.
   • Let the chops sit in the broth at a full boil for 30 to 60 seconds before proceeding. This way, the broth will have plenty of time to reach a good heat.
5. Simmer until done. Cover and reduce the heat to medium-low. Let the chops simmer for about 20 to 25 minutes.
   • To accurately determine whether or not the pork chops are safe to eat, check the center of the thickest chop with a meat thermometer. The internal temperature of pork chops must reach at least 145 degrees Fahrenheit (63 degrees Celsius) before the pork is safe to eat.
   • If you do not have a meat thermometer, you can determine if the pork chops are done by cutting into the center of the thickest cut. If the meat is white, it is likely safe to eat.
   • Note, however, that if you use a braising liquid that has color to it, the color of the liquid can tint the meat. As long as the inside of the pork does not look pink and “rubbery,” however, it should be safe to eat.
6. Serve hot. Let the pork chops rest for roughly 3 minutes before placing on individual serving plates and enjoying.

Fried Pork Chops

1. Heat the oil in a large stockpot. Pour the oil into a large, heavy-bottomed stockpot and heat it over medium-high heat until the temperature reaches 350 degrees Fahrenheit (180 degrees Celsius).
   • Check the temperature using a candy thermometer, which can withstand high levels of heat.
   • Note that this cooking method can also be used with a deep fryer, but frying breaded pork chops on the stove is possible as long as you have a sturdy enough stockpot.
2. Combine the flour and seasonings in a shallow bowl. Gently toss together the flour, paprika, salt, garlic powder, and black pepper until the spices appear evenly distributed throughout the flour.
3. Whisk together the egg and the buttermilk. Add the egg and buttermilk to a shallow bowl and whisk for 30 to 60 seconds, or until a consistent color forms.
   • If there are still dark yellow streaks of egg yolk in the mixture, keep whisking. The egg and buttermilk must be mixed as thoroughly as possible.
4. Dredge the pork chops in the flour mixture. Working one chop at a time, coat all sides of each one in the flour, gently shaking off the excess over the dish.
   • This initial coating of flour helps bind the egg to the meat. You can skip this initial layer of flour, but the final coating is more likely to slide off after you finish frying it if you do not have this extra layer of flour binding the egg to the meat.
5. Dunk in the egg mixture. Working one chop a time, dip each chop into the egg and buttermilk mixture, soaking well. Hold the chop above the bowl for a few seconds after dipping it to allow the excess egg mixture to drip off.
   • The meat and buttermilk help lock in moisture during the cooking process. The mix also helps bind the coating together as it fries in the hot oil.
6. Coat once more in the flour mixture. Still working one chop at a time, toss each back into the flour mixture, coating all sides once more and shaking off the excess.
   • This is your final coating, and it will form a yummy, crispy layer on top of the pork after you fry it. If you want something with more crunch, you could coat the pork in a final layer of dried bread crumbs or finely crushed crackers instead of more flour.
7. Add the pork chops to the hot oil. Carefully lower each chop into the hot oil using long-handled tongs. Do not be alarmed if the oil immediately sizzles upon contact with the pork.
   • You may find it easiest if you only fry one or two of the pork chops in the oil at the same time. If you attempt to fry all four, you could overcrowd the stockpot, which could affect the way the chops cook.
8. Cook until done. Each pork chop should take about 6 to 8 minutes to cook.
   • To accurately determine whether or not the pork chops are safe to eat, check the center of the thickest chop with a meat thermometer. The internal temperature of pork chops must reach at least 145 degrees Fahrenheit (63 degrees Celsius) before the pork is safe to eat.
   • If you do not have a meat thermometer, you can determine if the pork chops are done by cutting into the center of the thickest cut. If the meat is white, it is likely safe to eat.
9. Drain and serve hot. Transfer the pork chops over to several layers of clean paper towels or clean brown paper bags. Let the excess oil drain off for 3 to 5 minutes before placing the chops on individual serving plates.
10. Finished.

Things You'll Need

• Large skillet or stockpot
• Tongs
• Resealable plastic bag or glass baking dish
• Paper towels or brown paper bags
• Candy thermometer
• Meat thermometer
• Shallow bowls
• Serving plates

Related Articles

• Cook Breaded Pork Chops
• Cook Pork Chops in the Oven
• Make Pork Chops With Stuffing
• Cook Pork Barbecue

Sources and Citations

See also

• Bread Pork Chops
• Grill a Pork Chop Using the Dry Rub Method
• Cook Pork Chops
• Fry Pork Chops
• Cook Boneless Pork Chops
• Cook Pork Chops in the Oven
• Bake Pork Chops
• Prepare Shake 'N Bake

What links here

• Make Pork Gravy