Pork Chops With Bay And Lemon

Great food doesn’t have to be complicated. Quality ingredients, a good skillet, and basic cooking techniques make this easy pan-seared pork chop recipe shine.First, I infuse the olive oil with garlic, bay leaves and lemon, then sear the pork in the flavorful oil. Once I have the sear I finish cooking the bone-in chops with a splash of wine or stock. The result is a gloriously juicy, tender pork chop with caramelized crust enhanced with the bright flavors of the aromatics. It only takes about 20 minutes to cook pan-seared pork chops. So I either start my sides ahead of time or opt for side dishes that are just as easy to pull together. A couple of ideas to get you started are Roasted Garlic Mashed Potatoes for a heartier side or Lemon Garlic Asparagus for something on the lighter side. If you have comfort food on your mind I highly recommend serving this atop a nice plate of Creamy Polenta.

What’s in this Recipe

These pan-seared pork chops are ready in under 30 minutes and require only a few ingredients to make. Cooking them in a cast-iron skillet browns them beautifully and makes them succulent and flavorful.

Bone-in pork chops: Bone-in pork chops tend to have more flavor than boneless, and there is less risk of them drying out and turning tough, which is why I prefer them in this recipe. Use good-quality pork from a trusted source. Extra-virgin olive oil: Just 2 tablespoons are needed to brown the chops and sauté the aromatics that flavor this dish. Garlic: Cut 3 cloves into thin slices to soften them in the oil. Fresh bay leaves: Bay leaf is an herb that I love and is terribly underappreciated. It adds a rich perfume and depth of flavor to the chops. Fresh lemon: Cutting the lemon into slices and browning them in the pan caramelizes them and adds a burst of bright flavor. Fine salt and freshly ground pepper round out the flavors in this dish. Dry white wine: A splash of dry white wine—just 1/4 cup—adds zing and helps to finish cooking the chops.

How to Make Juicy Pork Chops

If you’ve ever had dry or tough pork chops, you’re not alone. Pork chops are easy to overcook. However, you can avoid that problem by starting with high-quality meat, following this recipe, and using a good skillet. A well-seasoned cast-iron skillet is best, but a heavy-bottomed stainless-steel skillet also works well.When it comes to taking the temp on meat, an instant-read meat thermometer is best. It will help you judge when the pork chops are perfectly cooked and help you get the results you’re after. I like tender chops, but I don’t care for pink pork, so I cook them to 145°F, which gives me juicy meat that is not underdone. I’m careful to avoid going above 145°F, as pork can go from tender to tough very quickly. For those who remember the old USDA recommended safety guidelines of cooking pork to 160°F the USDA updated their guidelines in 2020. The current USDA recommended temperature for cooked pork is 145°F.

Start with the aromatics: Heat the olive oil, garlic, and bay leaves in the skillet to soften the garlic and infuse the oil. Then transfer them to a plate.

Caramelize the lemon slices: Add the lemon slices to the skillet and let them brown on both sides to lightly caramelize them. Then put them on the plate with the garlic and bay leaves.

Trim the pork chops: Pork chops tend to curl as they cook. Avoid this by making a series of small vertical (top to bottom) cuts in the fat along the edge of the chops. This makes for more even cooking.

Season and sear the pork chops: Sprinkle the chops on both sides with salt and pepper. Transfer them to the hot skillet, and brown them for about 2 to 3 minutes on each side to get a good sear. Take care not to crowd the skillet. Brown the chops in batches if necessary.

Deglaze the pan: Pour in the wine (or if you don’t use alcohol use the same amount of chicken stock) and let it bubble around the chops for about 30 seconds.

Finish cooking the pork chops: Lower the heat and return the bay leaves, garlic, and lemon slices to the pan. Let the chops finish cooking, anywhere from 3 to 5 minutes more, depending on their thickness. You can turn them once or twice during this time to coat them with the pan juices. Use an instant-read meat thermometer to be sure that the meat is cooked to 145° F and no more.

Pork Chops Worth the Splurge

Thick, bone-in pork chops are a treat I like to splurge on every once in a while. When I do, I want the meat to be the best quality.I steer clear of mass-produced pork bred to be lean. Instead, I look for pork from small local farms and heritage producers. Where I live it’s easy to connect with small farmers at my farmer’s market, and I would guess there is probably someone near you too. A few heritage breeds to ask your local farmer or butcher about are:

Berkshire Red Wattle Duroc Tamworth

Swaps and Substitutions

If you want thinner pork chops, swap in center-cut boneless chops. These will take less time to cook, so use an instant-read meat thermometer to avoid tough, overcooked pork chops.If you don’t have bay leaves, try a couple of sprigs of rosemary, a natural partner for pork. No wine? Use chicken broth to deglaze the pan.

Tips For Cooking Pork Chops

Basting the pork chops in wine and aromatics is a foolproof way to get tender, juicy pork chops every time. Here are a few extra tips and tricks to make the best pork chops:

Look for pork chops that are about 1-inch thick. If you get a thinner cut, watch them closely as they’ll cook faster. The white lines that run through the meat, known as marbling, will keep the meat juicy. Look for meat with a fair amount of marbling, which helps the chops stay juicy as they cook. If you have the time, take the pork chops out of your fridge for 30 minutes before cooking. This will get the meat to the same temperature throughout, which helps it cook more evenly. Be generous with your salt. Pork chops can handle a fair amount of salt, so season well all over the meat. Allow the skillet and oil to get very hot before adding the pork. This will ensure a nice golden-brown sear. If you have a small skillet, cook the pork chops one at a time so that it stays very hot. Let the pork chops rest for 5 minutes after cooking. The juices will redistribute throughout the meat and the pork chop will stay juicier.

What to Serve with Pan-Seared Pork Chops

Since the pork chops are cooked on their own, you’ll definitely want to serve a side dish to go with them. I love the combination of pork and fennel, so I like to serve these chops with Roasted Fennel with Parmigiano Cheese. Or try a refreshing Radicchio Salad or spicy Roasted Radishes to cut the richness of the meat. Rice or Risotto is always a welcome side dish for pork. And apples are a classic pairing–keep it fresh with Apple Walnut Salad.