Pan-Fried Pork Chops

Ever wondered why restaurant pork chops taste so much better than homemade ones? The secret isn’t fancy equipment or culinary school training – it’s a simple brining technique that transforms ordinary chops into juicy, flavor-packed perfection. These pan-fried pork chops deliver that crispy exterior and tender, succulent interior that’ll make you swear off dry pork forever.

What makes these pork chops special is the combination of fork tenderizing, brining, and that final butter baste that creates layers of flavor. The brown sugar in the brine helps create a beautiful caramelization when searing, while the thyme-garlic butter finish adds a restaurant-quality touch that elevates the entire dish. This is weeknight cooking that feels like a special occasion meal.

Ingredients

2 bone-in pork chops, preferably rib chops (1 1/2 inches thick, 8 to 10 ounces each)

For the brine:

• 3 cups room-temperature water
• 1/2 cup kosher salt
• 1/4 cup packed light or dark brown sugar

For the butter baste:

• 2 tablespoons unsalted butter
• 4 sprigs fresh thyme
• 2 cloves garlic, peeled and smashed

Equipment needed:

• Fork
• Gallon zip-top bag
• Large plate or baking sheet
• Large cast iron skillet
• Large spoon
• Paper towels
• Instant-read thermometer (recommended)

Steps

1. Tenderize the pork chops with a fork. Place the pork chops on a large plate or baking sheet. Prick the chops all over with a fork, about 1/8 inch deep – this helps the brine penetrate and creates a more tender result. Flip the pork chops and repeat pricking the other side. The tiny holes will also help the meat cook more evenly.
2. Brine the pork chops. Place the 3 cups room-temperature water, 1/2 cup kosher salt, and 1/4 cup brown sugar in a gallon zip-top bag and stir to dissolve the salt and sugar completely. Add the pork chops and seal the bag, pressing out as much air as possible to ensure the chops are fully submerged in the brine.
3. Refrigerate the brining chops. Place the bag on a rimmed baking sheet and arrange so that the pork chops are sitting in a single layer – this ensures even brining. Refrigerate for at least 30 minutes and up to 8 hours. Longer brining times will create more flavorful, juicier chops, but don’t exceed 8 hours or they may become too salty.
4. Drain and pat the chops dry. Remove the pork chops from the brine and thoroughly pat dry with paper towels. This step is crucial – wet chops won’t sear properly. Make sure to blot all surfaces, including the sides and bone area. Discard the brine.
5. Heat skillet and sear the chops. Heat a large cast-iron skillet over medium-high heat until hot and just beginning to smoke – about 4-5 minutes. You can test the heat by flicking a drop of water into the pan; it should immediately sizzle and evaporate. Add the pork chops and cook for 1 minute on each side – they should begin to brown and release some fat into the pan. Listen for a strong sizzle; if you don’t hear it, your pan isn’t hot enough.
6. Continue flipping and cooking. Reduce the heat to medium. Continue to cook for 8 to 10 minutes more, flipping the chops every minute – this frequent flipping promotes even cooking and prevents burning. Cook until they register 135°F (57°C) in the thickest part when tested with an instant-read thermometer. The edges should be golden brown and the fat rendered.
7. Butter baste off the heat. Remove the pan from the heat. Add the 2 tablespoons butter, 4 sprigs thyme, and 2 cloves smashed garlic. As the butter melts, use a large spoon to spoon the melted butter continuously over the pork chops for about 30 seconds. Flip the pork chops and baste again. The butter should be foaming and fragrant with herbs. Let the pork chops rest in the pan until they reach 140 to 145°F (60 to 63°C), about 5 to 7 minutes. This carryover cooking ensures food safety while keeping the meat juicy.
8. Slice and serve. Slice the pork chops across the grain (perpendicular to the bone) and serve with the butter sauce spooned over the top. The meat should be slightly pink in the center and incredibly juicy.

Smart Swaps

• Use bone-in center cut loin chops if rib chops aren’t available
• Substitute 1 tablespoon dried thyme for fresh thyme in a pinch
• Try maple syrup instead of brown sugar in the brine for a different flavor profile
• Use ghee instead of butter for a higher smoke point and nutty flavor
• Add 1 tablespoon of apple cider vinegar to the brine for extra tenderness

Make It Diabetes-Friendly

• Replace brown sugar with 2 tablespoons of monk fruit sweetener in the brine (reduces carbs by approximately 12g per serving)
• Add 1 teaspoon of cinnamon to the brine, which may help regulate blood sugar response
• Serve with non-starchy vegetables like roasted Brussels sprouts instead of traditional high-carb sides
• Keep portions to 4-5 ounces of cooked pork per serving to manage protein intake
• If using a thermometer, aim for 140°F (60°C) internal temperature to preserve moisture without overcooking

Pro Tips

• Let chops sit at room temperature for 15 minutes after brining for more even cooking
• The frequent flipping technique prevents the gray ring of overcooked meat around the edges
• For extra flavor, add 1 tablespoon of Dijon mustard to the butter baste
• Rest the chops on a warm plate rather than a cold one to maintain temperature
• Save the flavorful pan drippings to drizzle over vegetables or potatoes