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I’ve been using this recipe for two years. The fried pork chops are always perfect!
I was wondering how you’d keep them from drying out without a brine, but the idea of using a cast iron pan and turning it off after you flip sounds definitely worth trying. Thank you!
No leftovers. I didn’t use sea salt but a garlic salt. Thanks the pre-searing was the ticket.
I have been making this recipe for years and everyone loves it! Thank you!
After 21 years of marriage, I made a juicy, not dry, not overcooked, not raw pork chop!! I could not believe it. These were fantastic!! and yes, so hard to just “walk away” with leaving the burner off!! I cook things to death most of the time. I will make this again and again! Now, I just need a magic recipe for chicken!
I made these tonight and while they turned out very nicely thank you…it tasted like Popadom pork to me. Maybe I overdid the Cumin or maybe I just don’t like Cumin. Is there any suggestion on what I could replace the Cumin with in the rub or should I just leave it out of the recipe next time? I’m thinking its a big portion of the recipe so leaving it out may be a challenge.
Hi Tara, you didn’t use the whole rub recipe did you? This recipe makes more rub than you need. You only need a small pinch on each side. You can also cut back on the cumin if you want.
I have never left a comment on this wonderful site but I had to say these chops were THE BEST I have ever made or eaten. My husband hails from a “pork family” while I had never eaten it until I met him. Needless to say, pork sort of intimidates me. Well, I felt as if the culinary golden goblet had landed on my counter-top when these were ready. My husband went on, and on, and on about how absolutely delicious these are. The best he’d EVER eaten in his life (score one for the d-i-l:). Our children said they looked, and tasted, like something you would see at a restaurant. When I made chops with another recipe a few weeks back he sadly said, “Oh, I thought you were going to make the Mom’s Perfect Chops recipe.” I would have normally been a little irked (I don’t enjoy cooking) but took it as a great compliment. The best part, for me, is that he does not know how simple they are to make. Thank you Elise for sharing! Please thank your parents for me too! :)
Will do! ~Elise
OMG! These are the best pork chops i’ve ever tried to cook! They were perfect!!!
Oh my! These are the best pork chops I have ever made! I just used salt & pepper and cooked them in bacon fat for 2 minutes in a cast iron pan. Then I flipped them over and left them alone, which was hard to do. They were juicy and full of flavor. Thanks so much!
Thank you for the recipe!!!
Made these for my in-laws last night and they told me that if it came down to it, they’d choose me over their son as long as I promised to keep cooking for them. (Laughed my butt off with that one).
I reduced the amounts for the rub to about 1/4 of what’s called for and used already ground dried spices since that’s what I had on hand and it worked beautifully.
I also brined the pork chops first for about half an hour. Served it with scalloped potatoes, garlic green beans and applesauce.
Hello, I have been using your site for years and it is definitely my go to place for recipes and general inspiration when it comes to cooking. My boyfriend and I have used this recipe several times, and we both agree that it’s one of the best pork chop recipes we’ve ever tried. We have tried it both on the stove top in a cast iron pan, and on the BBQ. Generally I love anything and everything BBQ’ed, but in this case cooking them in the cast iron is definitely the better choice. They just come out sooo good!
Thank you for this excellent recipe! I’ve struggled for years with pork chops trying to get them cooked through yet still juicy and flavorful. And not to hassle with a marinade, or koshering, or egg & breadcrumbs, or swamping them in mushroom soup (not least for health reasons, which is why we’re eating pork rather than beef in the first place). I made your recipe tonight and it was the easiest AND tastiest of the dozens of methods I’ve tried. I let the dry rub sit on the meat for about 10 min before the skillet was ready. I don’t have a big enough cast iron skillet, but a heavyweight stainless steel copper-clad one worked fine. We like our pork well done, so I left the burner on “low” for a few extra minutes with the lid askew, and ended up with a delicious brown juicy sauce (thanks to the sugar content) to spoon over the brown rice I had made to accompany the chops. From now on this is THE pork chop recipe in my house!
P.S. to the comment about trichinosis — the disease is almost 100% eradicated nowadays, so it is really not necessary to cook pork to such a high temperature, but I don’t blame you for preferring it well done anway.
This recipe is amazing! I followed it implicitly except for the dry rub part. I didn’t have cumin seeds so I added 2 Tbsp of ground cumin. The grinding part didn’t go so well so I sifted out the pieces that didn’t become powdered. The rub is great and has a unique flavor. This is the first time I made perfect pork chops! Thanks for the recipe!
I just tried this, first time I’ve ever cooked pork chops and it was amazing! Thanks.
I was so nervous about the time on these!!! It just didn’t seem possible that 2 mins on each side and then sitting would be enough to cook them through. I had chops that were about and inch…. The butcher told me to put them on grill for 10 mins a side. I trusted the reviews and left them on 3 mins a side and then covered pan and let them continue to cook. They were great, but 2 mins….still would have been fine…so trust what she says! I made a Balsmic Vinegrette Reduction to go with the chops…. Here is the recipe…It was wonderful all together!
1/4 cup minced shallots
1/3 cup aged balsamic vinegar
3/4 cup chicken broth
1 tablespoon butter
Remove chops from the skillet, and keep warm on a serving platter. Add shallots to the skillet, and cook for a few minutes, just until browned. Stir in vinegar, scraping any bits of lamb from the bottom of the skillet, then stir in the chicken broth. Continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. If you don’t, the sauce will be runny and not good. Strain the remaining liquid. Stir in the butter. Pour over the l chops, and serve.
The original recipe plus the reduction is awesome! Again….her cooking instructions are perfect!!!! Don’t worry!
Made these tonight and they were great. I think it was the first time I didn’t overcook pork chops. In response to the woman about not having a cast iron skillet – I used a nonstick skillet, followed the directions and it worked fine.
Great recipe and exactly what I needed tonight. We ran out of time and couldn’t do baked chops like we had planned. I’ve never done them in the skillet before, but I will be saving this recipe and doing them this way frequently from now on. Thanks for the “touch test” tip too. Not sure I’m good enough to trust it 100% yet, but it’s a good tool to have handy, especially when BBQing.
This method did not work for me. I used a cast iron skillet & the second side did not brown at all. Also, meat was only 120 degrees after turning off heat and leaving covered for five minutes. I turned the heat back up and browned the second side, but chops got quite dried out by then.
I just made these pork chops for dinner tonight because I had a tub of bacon grease and figured why not! I added some dried thyme and rosemary to it, and it was wonderful! I thought your cooking time notes were very helpful since my pork chops were about an inch thick; they cooked perfectly! Thanks!
I stumbled across the way I like chops cooked a few years ago. Start with regular non stick skillet. Just a little oil. You’re going to burn the pan in this recipe but it is the only way for the flavor. Start med-high heat. Put your seasonings on chops put in pan after hot (it’s going to pop) add a couple splashes of Worcestershire, after seasoning turn crispy and stick to chops(which will be fast) turn heat to low. This will work for thin chops. For thick chops you will need to make slits in the meat after the step of crisping the seasonings. And do not cover the pan (it will change taste). The recipe sounds strange but I have this down to an art. So far no one can make them the way I do. They are excellent!
I love this comment. It is the way I cook my pork chops all the time. I love worcestershire sauce, but if you do not you can use a little chicken broth or a splash of water for the moisture effect(i discovered on a couple occasions after being without worcestershire, its popular in my house). Also if you are using bone in pork chops and don’t like curling cut 2-3 slit in the fat evenly apart, this will eliminate the curl factor.