How long do you pan fry boneless pork chops?

Pan-frying boneless pork chops to the perfect doneness and juiciness requires careful monitoring and temperature control. Here's a general guideline on how long to pan-fry boneless pork chops:

1. Preparation:

- Pat the pork chops dry with paper towels to remove excess moisture.

- Season them with salt, pepper, and your preferred spices or seasonings.

2. Heat the pan:

- Use a heavy-bottomed skillet or frying pan.

- Heat the pan over medium-high heat until it's sizzling hot.

- Add a little cooking oil (e.g., olive oil, canola oil) to the pan to prevent the pork chops from sticking.

3. Pan-frying:

- Once the pan is hot and the oil is shimmering, add the seasoned pork chops.

- Cook for 2-3 minutes per side, or until a nice golden crust forms.

4. Adjusting heat:

- Reduce the heat to medium or medium-low after searing the pork chops to prevent burning.

5. Cooking time:

- Continue to pan-fry the pork chops for an additional 4-5 minutes per side, or until they reach your desired internal temperature.

6. Checking for doneness:

- The best way to ensure that the pork chops are cooked to your desired doneness is to use a meat thermometer.

- Insert the thermometer into the thickest part of the pork chop to check its internal temperature.

- For medium-rare, cook to an internal temperature of 135-145 °F (57-63 °C).

- For medium, cook to an internal temperature of 145-155 °F (63-68 °C).

- For well-done, cook to an internal temperature of 160 °F (71 °C) or higher.

7. Resting:

- Once the pork chops are cooked, remove them from the pan and set aside on a plate.

- Allow them to rest for a few minutes before serving. This will help redistribute the juices and ensure a succulent and flavorful pork chop.

Remember, cooking times may vary slightly depending on the thickness of the pork chops and your stove's heat output. It's always best to rely on a meat thermometer to ensure accurate doneness.