For years, safety-minded cooks seared pork chops to a firm and unyielding 160°F. It wasn't their fault: the USDA's guidelines called for cooking pork to that temperature, resulting in countless rubbery pucks of pork loin that have lingered in the collective unconscious ever since.
We can all relax now though. The fears that drove us to overcook our pork have long been debunked, and the USDA now recommends cooking pork chops and other loin cuts to a rosy 145°F. (Ground pork patties, however, should still be cooked to 160°F.)
Temperature aside, there are a few other best practices to keep in mind when aiming for impeccably tender pork chops. Here's how to make them perfect:
1. Opt for Thick-Cut Bone-In Pork Chops
Thin-cut pork chops won't sear properly in the time it takes to cook them through. So while boneless, thin-cut pork chops are great for dishes like schnitzel or tonkatsu—recipes that call for breading and frying the chop—for a pan-seared chop you'll want to buy something that is at least one-inch-thick (we prefer center-cut rib chops), but no larger than two inches.
With regard to bone-in vs. boneless, the time saved cooking a boneless chop is minimal compared to the flavor and cooking insurance a bone-in chop provides (meaning: you'll be less likely to overcook a bone-in chop). Also, you can save those bones to make pork stock, which can be used any way you like to use chicken or beef stock.
2. Skip the Brine, but Season Liberally
Not only is brining unnecessary for making tender pork chops, it can also introduce a lot more water to your meat, which will not improve its texture. Instead, place chops on a cutting board, grab a large, four-fingered pinch of kosher salt, raise your hand eight to 12 inches above the meat and let the salt rain down over the pork. Repeat with ground pepper, and then turn the meat, repeating until all sides—fat cap and bone included—are evenly coated with salt and pepper. Raising your hand high over the meat isn't just for those Salt BAE aesthetics—it helps distribute the seasonings evenly across the pork's surface.
3. Let the Pork Chops Rest
Leave the seasoned meat at room temperature for at least 30 minutes (and up to two hours) to give the seasoning time to work its way into the meat, and to let the meat come to room temperature, which will allow it to cook more evenly. Once the resting is complete, blot the chops on both sides with a paper towel to wick away any excess moisture.
4. Sear Pork Chops Over Medium-High Heat
Heat a skillet (preferably cast-iron, though stainless steel works too) over a medium-high burner. Our own Anna Stockwell likes to start her pork chops by searing the fat cap, which you can certainly do—other recipes may suggest doing this step last. Either way, make sure there is enough oil or pork fat in your pan just to coat the bottom surface. When that fat starts to shimmer (you may see wisps of smoke) place the chops in the pan in a single layer, without touching.
Sear for one minute, then flip and sear on the second side. After another minute, flip chops back to the first side and repeat, flipping each minute, for about eight to 10 minutes total, until an instant-read thermometer registers 135°F when inserted into the center of the chop. (Inserting the thermometer from the side, away from the bone, gives the most accurate reading. The pork's temperature will rise to 145ºF while you baste and rest it.)
