Recipe: Pan fried Pork Chops

Name: Pan fried Pork Chops
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Ingredients: For this recipe take pork chops about 180g (6.25 oz) each.

By chef patrick Asfaux 5/5 (20 reviews) · 🍳 6 made it

Prep 5 min

Cook 15 min

Total 20 min

Servings 4 serv.

Boneless pork chops work if you prefer lean meat. Plan for 180g per person. The key lies in three steps: sear over high heat, lower heat and cover, then rest off the heat so the meat stays tender.

Ingredients for 4 servings

Adjust for

servings

For this recipe take pork chops about 180g (6.25 oz) each.

Step-by-step directions

Description

1 Season your pork chops with salt and pepper and a pinch of fresh thyme.

2 Heat up a nob of fresh butter in a frying pan. When golden blond start cooking your chops for a couple of minutes on each sides. Then, add few pearl onions.

3 Bring the heat down and add a couple of spoons of cold water, cover and allow to cook for 5 minutes. Take your pan off the heat and let your pork chops rest, covered for another 5 minutes.

4 In this way you will have some nice, juicy pork chops with a nice sauce as well.

Serving suggestion : accompany your chops with some sauté potatoes or Brussels sprouts and some mash potatoes, some pan fried apples or lentils, etc.

Chef's tip

Pork chops are a classic Sunday dish in French cooking, nothing fancy needed, just good technique and a decent cut. It's mostly a fall and winter plate, when you want something filling without spending hours cooking. Pork raised in France at that season has firmer meat, better flavor. Butter and shallots do all the heavy lifting here. They soften during cooking and create a natural pan sauce. No need for fussy reductions. A splash of cold water at the end brightens everything. Wine-wise, a Beaujolais village or light Côtes du Rhône fits naturally. Skip anything heavy, the meat doesn't want it. For sides, pan-fried apples are the classic pairing. Red lentils cooked quick add character too. Roasted Brussels sprouts with salt and a touch of oil round it out well. It's a solid meal with no pretense.

Frequently asked questions

Can I replace the gray shallots with something else?

Yes, small spring onions work, less sharp. Red onions give different color but less refinement. Shallots remain superior in taste, they turn sweeter as they cook.

Why add cold water at the end of cooking?

Cold water stops cooking fast and releases meat juices stuck to the pan bottom. It makes a light sauce, not a thick reduction. Covering for 5 minutes traps steam and keeps meat moist. That's how you avoid dry chops.

Can I prep the chops ahead before cooking?

Yes, salt and pepper 1 to 2 hours ahead, rest in the fridge. Seasoning penetrates better. Don't salt too early (over 8h), meat loses juice. Pull them out 15 minutes before cooking so they heat evenly.