Skillet Pork Chops
I kept seeing these amazing looking, thick pork chops at Costco and finally decided that I had to make something with them. Soooo glad that I did! These Skillet Pork Chops are ridiculously delicious, especially given how easy they are to make. Seasoned with Brazilian style herbs and spices, then topped with my Parsley Awesome Sauce (my version of a chimichurri) it makes an impressive entree worthy of serving to guests. Yet so simple and quick to make that the whole family can enjoy it on a weeknight.
24+ Hours Ahead Salting
Giving full credit where it is due, Samin Nosrat’s book and Netflix series Salt, Fat, Acid, Heat changed the way I prepare all of the meat that comes into our house. This includes chicken, turkey, beef and pork. The day it comes home from the store, it gets a generous coating of salt and is sealed in a container of some sort (zippered bag or lidded dish). It is then stored in the fridge for 1-2 days. When I am ready to marinate or cook it, I rinse the excess salt off of the meat under cool tap water, then pat it dry. Then I proceed with my recipe.
There is a science behind this process that results in the most tender, juicy and flavorful meat. Every. Time. The salt helps to break down the proteins in the meat while also absorbing and holding in the moisture. Like a sponge. Of course, the salt itself adds flavor to the meat too. This same science applies to brining a turkey, which results in a more flavorful and moist turkey. The seasonings added to the brining liquid also get absorbed into the meat during this process. For my everyday purposes though, I don’t create a brining liquid, just simply salting does the trick.
Season & Marinate
Mix the seasonings for this Skillet Pork Chop in a small bowl, then sprinkle them evenly on all sides of the meat. Cover the meat and let it marinate in the fridge for several hours or overnight if possible. The smoked paprika, thyme, black and cayenne pepper are a fantastic combination that will remind you of eating at a Brazilian churrasco. Especially if you top it with my super easy Parsley Awesome Sauce! If you want more spicy heat in the marinade, just pump up the cayenne.
Skillet Cooking
Heat up a skillet with olive oil or bacon drippings (my preference) to a medium high heat. Place each of the pork chops in the pan and allow them to sear and brown on one side. If the chops are over an inch thick, like mine in the photos, you will want to cover the pan to trap some heat in. This will help to cook the interior more quickly without the outside burning. Turn the pork to brown the other side. If needed, also turn onto the edges to sear them as well. When fully cooked, remove from the pan and let rest for about 10 minutes before cutting. My 2 inch thick chops took about 8-10 minutes on each side to cook to medium doneness.
Options
If you would prefer to cook them on the grill, by all means, go for it! That will add more smoky flavor that will be fantastic. And of course, you can roast these pork chops in the oven as well. It won’t give you the sear on the outside, but a 350 degree oven and a meat thermometer will help to get them cooked nicely to your preferred doneness.
More Recipes Like This
Check out my Cumin and Lime Marinated Flank Steak, Smothered BBQ Chicken, Oven Pulled Pork, Perfect Thyme Chicken, Sweet and Spicy Chicken, Pecan Crusted Pork Loin, Pistachio and Pesto Crusted Lamb Chops and Company-Worthy Easy Lamb Roast
Skillet Pork Chops
Ingredients
24+ hour ahead salting
- 4 tsp kosher salt
For the Skillet Pork Chops:
- 4 thick pork chops
- 1 tsp smoked paprika
- 1 tsp salt (omit if salting 24+ hours ahead)
- ½ tsp dried thyme
- ½ tsp black pepper
- ¼ tsp cayenne pepper (or red pepper flakes)
- 2 tbsp olive oil or bacon dripping (for coating the skillet)
Instructions
For the 24+ hours ahead salting:
- Generously coat all sides of the pork chops with salt and seal them in a zippered bag or lidded dish. Store in the fridge for 1-2 days. When ready to marinate, rinse the excess salt off of the meat under cool tap water & pat them dry with paper towels. Then proceed with the recipe.
For the Skillet Pork Chops:
- Mix the seasonings for this Skillet Pork Chop in a small bowl, then sprinkle them evenly on all sides of the meat. Cover the meat and let it marinate in the fridge for several hours or overnight if possible.
- When ready to cook, heat up a skillet with olive oil or bacon drippings (my preference) to a medium high heat. Place each of the pork chops in the pan and allow them to sear and brown on one side. If the chops are over an inch thick, like mine in the photos, you will want to cover the pan to trap some heat in. This will help to cook the interior more quickly without the outside burning.
- Turn the pork to brown the other side. If needed, also turn onto the edges to sear them as well. When fully cooked, remove from the pan and let rest for about 10 minutes before cutting. My 2 inch thick chops took about 8-10 minutes on each side to cook to medium doneness.
