Thin Pan-Seared Pork Chops Recipe (2024)

Looks lovely, but when I think of thin pork chops, I think of how my Arkansas grandmother did them for breakfast. She dredged them in seasoned flour, fried them in a bit of lard, and then when they were brown, added milk to the pan and made the most delicious milk gravy you ever put in your mouth - all those wonderful bits of pork. All served over homemade hot biscuits. Yes, I know - my arteries are hardening as I'm typing this.

For thick-cut chops: High-sear both sides in cast-iron skillet, 2+ min per side; place chop in 400° oven for 3-5 minutes, thickness depending; wipe skillet, melt 2 tblspn unsalt butter over med heat, add 2-3 lg cloves garlic thick sliced, s&p, a sprig of rosemary and thyme, sauté until butter begins to brown, sizzle; return chop and juices to skillet, tilt pan, continually baste chop with butter for one minute, a bit longer. Plate chop drizzle w/butter, garnish with garlic and crisped herbs.

It says to brine for 1 - 2 hours, not days.

Just spent time with the brining thing. Used Susan Goin's brine, soaked for two days. Flavor potential high, but all that soaked in water not for me. Pours out and steams them when you saute. t Throws off the browning. Cooks Illustrated did a big thing on cooking pork chops a few years ago. Put the pork chops in a cold pan with touch of oil and butter. Even cover briefly. Surprised how well they turned out-even browned. Has lot of potential. Forgot how good a well -cooked pork chop is.

Wouldn't a two day brine make them very so salty that it would overpower the taste of the rest of the dinner, as well as play havoc with your blood pressure? Anyway, I'd go with the America's Test Kitchen (Cook's Illustrated) approach.

Had my butcher cut 4 chops. each 5/8" thick. The brine worked beautifully. They were tender & delicious. A keeper!

David Tanis, as usual, nails it. I haven't been inclined to eat pork chops in years. This is such a light, delightful, elegant, and classy way to prepare them, not to mention flavorful. Very easy to prepare. Picked up some thin-cut pork chops on clearance and made a very inexpensive, lovely dinner. David Tanis never lets me down.

The best recipe I've found for chops is from, I think, Craig Clairborne:Brown chops on either side, plu so one chop is slightly over the other, add pat of butter and a smashed garlic clove, cover and cook over very low hear till done, depending on thickness, basting as you go, Makes its own wonderfully-flavored-sauce! Good with sauteed apples with brown sugar and lemon jiuce, but, then again, what isn't?!

I did the two hour brine, but only used the salt and sugar in the brining solution. I used the (ground) bay leaf, corriander, pepper corns, and allspice as a rub before I browned the chops. Lemon juice as a brightener at the end. Perfect.

Old fashioned pork chops and gravy. Dredge pork chops in seasoned flour, fried them in a bit of lard, and then when they were brown, add milk to the pan and made the most delicious milk gravy you ever put in your mouth.

A two day brine??? I'm amazed they were eatable.

You may want to check the recipe. 1 to 2 hours not days. That may be why your chops steamed instead of browned.

this was great, the family gobbled it up. yes, two hours works, any longer and the salt would be overpowering. a real crowd pleaser and delicious.

When brining pork or chicken that is to be grilled, I add liquid smoke to the brine. For each cup of brine, 1tsp of smoke.

One of the best dinners we've had. Thank you David Tanis. I made it exactly as written. The brining for 2 hours was perfect and the chops were not salty at all (I use Diamond Crystal kosher salt, which has half the salt of other brands). We loved the play of the flavors - the tart arugula and lemon with the tender pork.

Prepared as written. Significant salt flavor, though quite tender. Not inedible, but I will use left over meat in a pasta salad later in the week. With lots of veggies, the pasta, and a pungent dressing, should make a yummy summer meal.I’m thinking the brine may have been inappropriate for the very thin chops. Live and learn.

Timed exactly and got perfect pork chops! Thank you!

The first time NYTimes Cooking has steered me wrong - the cook time was perfect, the chops were gorgeous. And they were WAY TOO SALTY! I had them in the brine for just under 2 hours. I think they were too thin to be brined like this - ugh.

Tender, moist and flavorful! I was surprised that an inexpensive thin pork chop could taste this terrific. I used Diamond Crystal kosher salt in the brine (2 hours) and it was not salty.

Applause to David Tanis. The whole point here is to keep flavor in the pork chop WITHOUT gravy or butter. I made it overly salty so I’ve got to adjust the salt with how much time in the brine. And I’ll try it again.

The brine only made my chops salty. I don’t think putting spices in cold water for an hour guarantees any flavor transfer.

Great! Dinner was delayed so brined for 4 hours, unintentionally. Still good. Very moist, seasoning added flavor but not overwhelming.

Don’t use olive oil. Use less lemon juice, too tangy.

9.14.2021 Delicious.

Made pan sauce with shallot, butter, lemon and capers and served over linguini and broccoli. Big hit.

Ok. Not sure why everyone who hasn’t actually made this feels the need to comment but.....I used cheap thin boneless pork chops I had in the freezer. The brine (at 2 ish hours) was brilliant. Resulted in flavorful, tender, delicious meat that I’d be proud to serve to guests. Accompanied by an arugula salad and sweet potato it was a hearty, easy, and nourishing week night meal. Highly recommend!

I have made these twice, brining for 1 hour. I skip the salad bit and do my own sides. Both times the chops were nicely browned on the outside but juicy on the inside and a big hit. Last night I used tomahawk chops that the Butcher cut in half for me. They were still thicker than the regular bone on chops found in the meat aisle but worked beautifully. I cooked them about 8 mn each side in the pan. I served them with arugula salad, baked sugar squash and buttermilk cornbread.

Brining is pretty essential in my opinion. I brined for two hours. It took about 4 minutes a side. I peppered them well before cooking and served them with a side of sauteed kale and apples. I would not recommend brining them any longer than two hours.

I did not remember that I had made this before, so it must have been a while! Lovely brine and very flavorful--definitely sealed in the moisture, like brining a turkey. Served with Pierre Franey's Braised Red Cabbage rather than arugula salad. Very easy, satisfying, and warming.