I thought I knew how to cook pork chops, and I expect you did, too.  But I also expect that you, like me, were almost always disappointed with your pork chops when you were done cooking them.  Because pork chops have this tendency to end up dry, and dry is not the best attribute for pork chops.  I’d had half a lifetime of dry pork chops, until the day I read an article in my Therapist’s office and discovered that there’s just 6 sweet little words between us and pork chop perfection.

Read the story behind How To Cook Pork Chops, have a good giggle, and then come back for the recipe so you, too, can have the juiciest pork chops of your life.  You can also listen to us talking pork chops on the Pork Chop Episode on our podcast! (Be prepared to laugh).

THAT, is a perfect pork chop, people.  Perfectly cooked, perfectly juicy, perfectly perfect.

So what’s the 6 word secret?

Do not heat the pan first.

Or, put another way:

Start with a stone cold pan.

That’s it.  THAT, ladies, gentlemen, and pork chop lovers the world over, is the secret to pork chop nirvana.  A cold pan.

So grab yourself some pork chops and hurry up over to your stove and getting cooking, now you know how to cook pork chops.  Chop, chop!

How To Cook Pork Chops

Author: Carrie Brown | Prep time:  0 mins   |   Cook time:  10 mins    |   Total time:  10 mins   |   Serves: 1 chop per person

What You Need

• Pork chops (No, I didn’t use fancy schmancy organic, grass-raised pork chops from rainbow-grunting pigs fed on truffles and warm milk, and housed in heated apartments with running water and duck-down mattresses.  I used regular pork chops from the regular grocery store.  Actually they were really cheap regular pork chops from the grocery store.  And they were awesome.)

What You Do

1. Remove the skillet or pan from the cupboard.
2. Place the cold pork chops in the skillet.
3. Place the skillet on the cold stove.
4. Turn the heat on medium.
5. Cook for 3 minutes. Do not touch them. Walk away if you have to.
6. Turn them over and sear them with a spatula.
7. Cook for 3 minutes. Do not touch them. Walk away if you have to.
8. Turn them over and sear them with a spatula.
9. Cook for 2 minutes. Do not touch them. Walk away if you have to.
10. Turn them over and sear them with a spatula.
11. Cook for 1 minute. Do not touch them. Walk away if you have to.
12. Turn them over and sear them with a spatula.
13. Cook for 1 minute. Wait there. They’re almost done.
14. NOTE: Cooking time will vary dependent on thickness of your chops and whether they have a bone in. Mine were bone-in 1″ thick chops. They are done when they are perfectly browned on both sides.
15. Slide onto plates.
16. Watch in awe as a few minutes later the juices start to ooze out the sides.
17. Eat the juiciest pork chop you’ve ever had in your life.

Top Recipe Tips

• To sear means to press down firmly with a heavy object. In this case, the heavy object is your arm, with a spatula between you and the meat.
• Everything should be cold when you start – the chops, the pan, the stove.
• You really do not need any oil or fat before you start cooking. If you like you can add butter once they’re on your plate for added flavor.

• Check out the Ingredients Guide for information on ingredients.
• Read the story behind this recipe
• Listen to the Pork Chop Episode on our podcast! (Be prepared to laugh)
• Where Are The Macros and Nutritional Info?

Helpful Cooking and Recipe Links

• More pork recipes
• Laugh and learn with us over at The Kitchen Podcast
• Come hang out in The Keto Kitchen Facebook Group
• For lots more great recipes check out our scrumptious cookbooks!

Podcast Episodes

• How and Why to Measure Food
• Where Are The Macros and Nutritional Info?