Pan Seared Pork Chops
photo by Reba L.
- Ready In:
- Marinade chops in oil and vinegar (for at least 30 minutes or up to 3 hours).
- Season chops and heat a black iron skillet or shallow fry pan.
- (Medium/High heat) When pan is hot sear chops (do not turn for 3 minutes) then flip and sear other side.
- (searing will seal in the juices so chops will not dry out).
- As soon as chops are done remove them and put butter and onions into pan.
- Cook till onions are done to desired consistency.
Questions & Replies
When not frying them I've been bbq pork chops in the oven under the broiler since my Mom made them that way & I've been doing this since I'm 61yrs old. All she taught me to do was slap on some sauce on one side and set them under the broiler setting in your oven. Depending on thickness etc I use center cut about 1/2in to a little more than an inch & after they broil sauce side up for about 9-14 min flip them and repeat. Watch them and don't 4get 2 leave the oven door cracked a little when broiling. My question is can I use the searing method to seal in juices before I broil. They do come out most half the time & a bit dry off I'm not paying attention. Just curious about the sear 1st idea
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