Pan fried pork chops. The right chop, a hot pan, a few minutes in the oven and a quick pan gravy put a weeknight staple on the the table in 20 minutes or less.
Pan fried pork chops sound great in theory. Season a piece of pork, toss it into a frying pan and bang – you are ready to eat. In practice they curl. They don’t brown properly. Part of the chop is perfectly done, the rest is bone dry. A big part of the problem is the choice of chop. Thin chops are no good. Centre-cut chops – the ones with the loin and the tenderloin – are really no good.
Rib chops work well. One muscle keeps things consistent. Just make sure they’re about an inch thick and this recipe will work every time. Chipotle gravy is easy to make and really adds a nice dimension.
Using the stovetop and then the oven is a pretty common restaurant trick. Start by frying the chops on the stovetop until brown on one side, then pop them into the oven to finish. Easy and consistent. That’s why restaurants do it.
pan fried pork chops with chipotle gravy
- 2 rib chops cut about 1 inch thick
- creole seasoning to season the pork chops
- 1 tsp flour
- 1/2 cup chicken stock
- 1 tsp chipotle in adobo puree or minced chipotle in adobo
- salt to taste
- The day before cooking - assuming you are that organized - sprinkle the chops generously with salt and refrigerate. Dry brining is a great way to add a bit more flavour to pan fried pork chops.
- Pre-heat your oven to 375F.
- Sprinkle some low salt creole seasoning on the chops.
- Heat a heavy frying pan over medium heat. Film the pan with olive oil and fry on one side for 2-3 minutes. You are going for nicely browned here. Flip the chops, spoon off any excess fat in the pan and place in the oven. Roast until an instant read thermometer reads 135-140F, around 8 to 10 minutes.
- Remove the chops from the pan and tent with foil. Heat the pan over medium heat and sprinkle the flour evenly into the pan. Stir constantly for about 1 minute, making sure all the flour is coated with the pan drippings. Add 1/4 cup of stock and bring to a boil, stirring constantly. Make sure you get all the brown bits to dissolve. After 30 seconds or so add the second 1/4 cup of stock and return to a boil.
- Now is the time to decide whether you like the consistency. If you want a bit thinner gravy add some more stock. If you want it thicker, boil it down a bit.
- Stir in the chipotle in adobo, pour in any juices that have accumulated under the chops, adjust seasoning if needed and serve.