Rest, we all need it. It’s an important part of our lives and is also a very important to making pan seared boneless pork chops. Allow me to explain…
Boneless pork chops are a delicious and often inexpensive meat that is perfect to make any night of the week. But we often hear people saying it’s difficult to make or doesn’t turn out tender enough. Almost always the reason for tough pork chops is that they’re cooked too long. But the key to making delicious, perfectly cooked, tender and juicy pork chops is to let them rest!
You’ll want to start with a hot pan and some hot oil and butter. Placing olive oil and butter in a pan and placing it over medium heat for about 5 minutes before adding the pork chops is the first very important step. The next important step is to leave the pork chops alone while they’re searing! Resist the urge to check them every 30 seconds – you don’t need to. In fact, place them in the pan and set a timer for 3 minutes and don’t touch! After 3 minutes you can take a peek underneath and if they’re golden brown, flip ’em over. If they need another minute or two (tops!), leave them be for that time. Then flip them over and do the same thing. Now here’s the most important part – after the searing of both sides, place the pork chops on a plate and wrap with aluminum foil and let them rest for at least 5 minutes. They will actually continue to cook.
- 4 pork chops, boneless
- 1 tablespoon olive oil
- 1 tablespoon butter
- ½ teaspoon fresh ground black pepper
- ½ teaspoon salt
- Heat olive oil and butter over medium-high heat until pan is very hot, about 4-5 minutes.
- Sprinkle both sides of pork chops with salt and pepper.
- Slowly add pork chops to hot pan and let sear for 3-5 minutes. Don't touch them!
- Flip pork chops and do the exact same thing.
- Carefully remove pork chops from heat, place on a plate and cover with aluminum foil for at least 5 minutes before serving.