Pork chops are a flavourful cut of meat that are tender and moist, if properly cooked. Pork chops can quickly become dry if cooked the wrong way, because there is no marbling of fat to keep it moist. The key to a moist and juicy pan-fried pork chop is to sear it. Searing locks in the flavour and natural juices.
Remove the pork chops from the refrigerator about 30 minutes before cooking. Pan-frying is best when the pork chops are close to room temperature.
Blot moisture from each side of the pork chops with a clean paper towel. Searing is best done if there is no excess moisture on the chops.
Add seasoning to the pork chops. Add flavour with a favourite seasoning, or sprinkle with salt and pepper to taste. Press the seasonings into the pork chops to adhere.
Heat a heavy duty frying pan on medium-high. Add a tablespoon of oil to coat the bottom of the pan. When the oil is hot, add the pork chops and sear on one side for approximately 6 minutes. Do not put too many pork chops in the pan at once. This will greatly reduce the temperature of the pan and proper searing will not occur.
Flip the pork chops over and sear on the opposite side for an additional 6 minutes, or until the internal temperature of the pork chop reaches 68.3 degrees Celsius. Remove them from the frying pan and let rest for 3 minutes.