Thin Pan-Seared Pork Chops

By David Tanis

Updated May 4, 2017

  • Karsten Moran for The New York Times
Media 1 of 1
Total Time
30 minutes, plus brining
Rating
4(583)
Comments
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Double-thick pork chops always look appetizing, but unless they are cooked perfectly, they tend to be dry, regardless of whether you grill or bake them. That's especially true if they are lean loin chops. But skinny chops cooked over high heat on the stovetop are far more apt to come out juicy. Giving them an hour in quickly made brine adds even more flavor and tenderness. Ask your butcher to cut thin chops that weigh 4 to 5 ounces.

Featured in: A Skinnier Pork Chop, and a Juicier Dinner

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Ingredients

Yield:4 servings

FOR THE PORK CHOPS AND BRINE

  • ½ cup kosher salt

  • ¼ cup granulated or brown sugar

  • 2 bay leaves

  • 1 teaspoon coriander seeds

  • 12 black peppercorns, lightly crushed

  • 6 allspice berries, lightly crushed

  • 8 thin, bone-in pork chops, also known as breakfast chops, 4 to 5 ounces each (about 2 ½ pounds total)

  • Extra-virgin olive oil

FOR THE HERB SALAD

  • 2 tablespoons lemon juice

  • ½ teaspoon grated lemon zest

  • 3 tablespoons extra-virgin olive oil

  • Salt and black pepper

  • 5 ounces baby arugula (about 4 cups), or a mixture of arugula, tender parsley leaves and mint leaves

  • Pecorino cheese, for shaving (optional)

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

15 grams carbs; 176 milligrams cholesterol; 626 calories; 20 grams monosaturated fat; 5 grams polyunsaturated fat; 10 grams saturated fat; 38 grams fat; 3 grams fiber; 796 milligrams sodium; 54 grams protein; 9 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Prepare the brine: In a nonreactive large bowl or large deep baking dish, combine salt, sugar, bay leaves, coriander, peppercorns and allspice. Stir in 8 cups cold water to dissolve salt and sugar.

  2. Step 2

    Add pork chops to brine, making sure they are well submerged, and refrigerate. Leave chops in brine for 1 to 2 hours. Remove from brine, pat dry and bring to room temperature. Discard brine.

  3. Step 3

    Make the dressing for the herb salad: Whisk together lemon juice, zest and olive oil. Season with salt and pepper and set aside.

  4. Step 4

    Put 2 large cast-iron skillets over medium-high heat and film each pan lightly with oil. (Alternatively, use a large cast-iron griddle or ridged stovetop grill.) When oil is hot, add chops in one layer without crowding.

  5. Step 5

    Cook for about 4 minutes, until chops are nicely browned, then turn and cook for about 3 minutes more, until firm to the touch. Transfer to a warm platter.

  6. Step 6

    Put herb salad leaves in a shallow bowl and season lightly with salt. Toss leaves with half the dressing, just to coat. Place dressed salad on top of pork chops. Drizzle remaining dressing over the top, add shavings of pecorino cheese (if using), and serve.

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Ratings

4 out of 5
583 user ratings
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Comments

India

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.

david shepherd

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.

marmar

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

Kathy

I have found it increasingly difficult to find thin bone-in chops, but they are worth searching for because they taste better than the boneless. They cook quickly and evenly and stay tender without the brining. I sometimes take thicker chops and pound them thin. About the brine: I wish that all recipes would offer different measurements for different brands of salt. Diamond Kosher is significantly less salty than Morton's kosher salt and table salt.

Tracey

Super easy. Skipped the brine; he's right - thin pork chops don't dry out.

ShawnShards

With thin chops be careful of bone shards which can remain from cutting the brittle pork bones .

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