Perfect Pork Chops: The 145°F Secret
A simple guide to pan-searing boneless pork chops to a perfect 145°F, ensuring they are incredibly juicy and safe to eat with a beautiful golden crust.
Ingredients
- 2 boneless pork chops 1.5 inches thick
- 1 tbsp olive oil
- 0.5 tsp salt
- 0.25 tsp black pepper freshly ground
- 0.5 tsp garlic powder
- 0.5 tsp paprika smoked (optional)
- 1 tbsp unsalted butter
- 2 cloves garlic smashed (optional)
- 1 sprig fresh rosemary (optional)
Instructions
- Pat pork chops dry with paper towels and season generously on both sides with salt, pepper, garlic powder, and paprika.
- Heat olive oil in a heavy-bottomed skillet (cast iron works great) over medium-high heat until shimmering.
- Carefully place pork chops in the hot skillet. Sear for 3-4 minutes per side until a deep golden-brown crust forms.
- Reduce heat to medium, add butter, smashed garlic, and rosemary to the skillet. Baste the chops with the melted butter as they continue to cook.
- Insert an instant-read meat thermometer into the thickest part of the chop, avoiding the bone. Cook until the internal temperature reaches 140-142°F.
- Remove chops from the skillet and place them on a cutting board. Tent loosely with foil and let them rest for 5-7 minutes. During this time, the internal temperature will rise to the USDA-recommended 145°F.
- Serve immediately and enjoy your perfectly juicy pork chops!
Notes
Always use a reliable instant-read meat thermometer. The residual heat will continue to cook the chops after removal, so pulling them slightly before 145°F (around 140-142°F) is ideal before resting. Adjust seasonings to your preference or add a splash of white wine to deglaze the pan after cooking for a simple sauce.