Pork chop with spices on white background
The Secret To Stovetop Pork Chops Is In The Butter And Oil
By Linda Larsen
There are many ways to cook pork chops, but the easiest and fastest way, with the least amount of mess (and stress), is on the stovetop. There are a few tricks to make your stovetop pork chops as juicy and flavorful as possible, but the main secret is using a combination of butter and oil when you sauté.
Butter adds flavor to the nutty pork chop, while a neutral, unflavored vegetable oil stops the butter from burning, allowing you to cook the pork at a higher temperature. Preheat your pan before adding a tablespoon or two of butter and oil — this will allow the meat to sear and brown quickly without overcooking in the center.
Once the butter is melted, season the chops with salt and pepper and coat them lightly in flour. Put the chops into the pan and leave them alone for a few minutes; flip the chops when they’re able to slide around the pan easily and continue cooking until they reach an internal temperature of 145 degrees.