# Pan-Seared Pork Chops

Thick bone-in chops, a screaming-hot cast-iron pan, and nothing but salt, pepper, and patience. The crust does all the talking.

_Dinner_

Prep: 5 min · Cook: 16 min · Total: 21 min · Yields: 2 servings

## Ingredients

- 2 bone-in pork chops (about 1 inch thick, ~10 oz each)
- 1 tsp kosher salt
- ½ tsp black pepper (freshly ground)
- 1 tbsp neutral oil (such as canola or grapeseed)

## Instructions

1. Pat the 2 bone-in pork chops completely dry with paper towels — surface moisture is the enemy of a good sear.
2. Season both sides and the edges of each chop generously with the 1 tsp kosher salt and 0.5 tsp black pepper. Let them sit at room temperature for at least 10 minutes.
3. Heat a cast-iron or heavy stainless skillet over medium-high heat for 2 minutes until the pan is very hot.
4. Add the 1 tbsp neutral oil and swirl to coat. The oil should shimmer and just begin to smoke.
5. Lay the chops in the pan away from you. Do not move them — let them sear undisturbed for 6–7 minutes until a deep mahogany crust forms on the bottom.
6. Flip the chops once and sear the second side for another 5–6 minutes, until the internal temperature reads 145°F (63°C) on an instant-read thermometer.
7. Stand the chops on their fatty edge for 1–2 minutes to render and crisp the fat cap.
8. Transfer to a cutting board and rest for 5 minutes before serving — the juices will redistribute and the carry-over heat will finish the center.

## Tip

> Resist the urge to press down on the chops or move them early. A chop releases naturally from the pan when the crust is properly formed — if it sticks, it's not ready to flip.

Tags: weeknight, one-pan, comfort-food, 30-minute

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Canonical: https://just-recipes.io/recipes/pan-seared-pork-chops
Source: https://www.gutenberg.org/ebooks/65061