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Sauté

Cooking pork chops in a bit of oil in a heavy pan on the stovetop is a very popular option, as it also allows for the creation of some pan juice sauce that can be used to coat or serve with the chops.  We have combined this method in our kitchen with baking so that the chops are seared on high heat on each side for about 2 minutes, then the oven safe fry pan is put directly into a 400 degree oven until they reach the proper internal temperature.

To sauté for the entire cooking process, get the pan hot and sear on each side 1-2 minutes, then lower the burner to low enough to hear the chops continue to sizzle lightly with a lid on the pan for 3-4 minutes.  Check the chops and if not done, then flip and cook for another 2-4 minutes always watching the internal temperature.

Pan Sauce can be created once the chops are removed and let to rest.  Remove some excess fat, increase the pan heat and add some liquid in small batches while scraping the pan bottom.  Add garlic or other seasonings if you like and simply heat to a light boil and reduce to the desired thickness, usually syrupy.  You can put the pork chops back into the pan to turn and coat them, but only for 30 seconds without heat and right back out of the pan and / or serve the sauce on the side.  See the back panel for an herb rub sauté and sauce recipe.