How to pan-sear a thick pork chop so it's cooked through?

Question

Discover the best way to sear thick pork chops evenly and thoroughly.

Answer 1

To pan-sear a thick pork chop and ensure it's cooked through, sear it over medium-high heat to develop a crust, then reduce the heat and continue cooking, flipping occasionally, until it reaches an internal temperature of 145°F (63°C). A meat thermometer is essential for accuracy.

Detailed Explanation:

Pan-searing a thick pork chop requires a balance of high heat for browning and lower heat for even cooking. Here's a step-by-step guide:

1. Prepare the Pork Chop: Pat the pork chop dry with paper towels. This is crucial for achieving a good sear. Season generously with salt, pepper, and any other desired spices.
2. Heat the Pan: Use a heavy-bottomed skillet, preferably cast iron. Add a high-smoke-point oil like canola or vegetable oil. Heat the pan over medium-high heat until the oil is shimmering but not smoking.
3. Sear the Pork Chop: Carefully place the pork chop in the hot pan. Sear for 3-4 minutes per side, or until a golden-brown crust forms. Avoid moving the chop around during this time to allow for proper browning.
4. Reduce Heat and Continue Cooking: Reduce the heat to medium-low. Continue cooking, flipping the pork chop every few minutes, until it reaches an internal temperature of 145°F (63°C). This may take another 5-10 minutes, depending on the thickness of the chop.
5. Use a Meat Thermometer: Insert a meat thermometer into the thickest part of the pork chop, avoiding bone. The USDA recommends a minimum internal temperature of 145°F (63°C) for pork.
6. Rest the Pork Chop: Remove the pork chop from the pan and let it rest for 5-10 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender and flavorful chop.

Pro Tip:

To prevent the pork chop from curling up during cooking, make small slits along the fat cap before searing. This will help it lay flat in the pan and cook more evenly.