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The Secret to Perfect Pan Fried Pork Chops – Ready in 10 Minutes!

Byamazingfoodstv


These pan-seared pork chops are the perfect example of simple ingredients done right. With a 4–5 minute sear on each side, the chops develop a golden, flavourful crust while staying juicy and tender inside. Aromatic garlic, herbs, and a touch of smoked paprika infuse the butter-basted pork with rich, herby depth. A splash of broth or wine and a hint of mustard finish the pan sauce, making it ideal over creamy mashed potatoes. This is weeknight comfort with steakhouse-level satisfaction—all done in under 30 minutes.
Today’s pan-fried pork chop highlights that we do not have to eat the old flip-flop! Hands up! Who is guilty of dried-out pork chop cooked in a pan or oven?

👇 RECIPE BELOW
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Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do.
Taking Cooking food back to basics.

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Ingredients:
For the Pork Chops:
– 2- 4 bone in pork chops (about 1-inch thick)
– 3 tbsp unsalted butter
– 1 tbsp olive oil
– 4 cloves garlic, minced
– 1/2 tsp dried thyme (or 1 tsp fresh thyme, finely chopped)
– 1/2 tsp dried rosemary (optional, for extra depth)
– 1/2 tsp smoked paprika (for added richness)
– Salt and black pepper to taste
– 1/4 cup chicken broth (or white wine for extra depth)
– 1 tsp Whole grain/ Dijon mustard (optional, but adds a subtle tang)

For the Mashed Potatoes: Make as you would

pork chops sear for 4-5 minutes per side until golden brown and cooked through (internal temperature of 145°F / 63°C).

#backyardchef #porkchops #pansauce

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28 Comments

  3. I sear my chops in a hot pan for good colour also cooking edges so fat is rendered and crispy. To finish cooking pop into the microwave on medium for a few mins checking with a thermometer and when temp says 160F take out and rest. You'll find they'll come up to 165F the safe temperature after resting in foil. Moist and flavoursome

  4. S'mee again Rik. We thought pork chops were just the job for month-end so we bought 4 and seasoned them up with thyme, rosemary, smoked paprika, salt and pepper in roughly the quantities you showed. Both the rosemary and thyme were fresh from our garden and were actually a bit over the top. We should have halved the amount as they were fresh. Looks like you used dried. Nevertheless the sauce and chops over the mash was a real treat and, as you claim, super moist and tender. We kept two we cooked back, along with the left over mash (and some nice steamed cabbage we did alongside) and had them for lunch the next day. Wowee! After they had sat and snoozed in the sauce and herbs overnight they were a whole different matter: the flavour was even more outstanding. Previously I had always seasoned pork chops with salt and pepper with a squirt of lemon juice for them to rest in a little. But the herby sauce is a game changer. Enjoy the coffee mate!

  6. I completely agree with you about turning the meat… I do believe that the meat stays more tender and juicy, and that includes beef and chicken. A butcher once gave me that tip for cooking the perfect tri tip. Thank you, I've liked and subscribed!

  12. I'm from Iowa. We have fresh pork and beef all the time. I'm going to make this with Iowa chops. It's a very thick cut. At least an inch +. I'm going to start my own herbs. Nothing like fresh! Thank you for sharing !❤

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