Heat: Warm up cast iron skillet over medium-high heat for about 5 minutes. If the skillet starts smoking, reduce heat to medium. Add oil and butter to the pan and swirl to ensure it coats the surface of the skillet evenly.
Season: Pat pork chops dry with a paper towel. If so desired, score the fat rind so they cook evenly. Season each pork chop generously with salt and pepper on both sides.
Sear: Add the pork chops to the pan and cook for 3-5 minutes (depending on thickness) on first side. Flip and cook for additional 3-4 minutes on the other side. The pork chop should be golden brown and release easily from the skillet.
Rest: Remove pork chops from skillet when meat thermometer reads 140°F. The temperature will continue to rise with residual heat. Allow to rest for 10 minutes.
Notes
To store: Store leftover pork chops in an airtight container in the refrigerator for up to 4 days. To freeze: Freeze individually wrapped pork chops to avoid freezer burn and place the wrapped chops in a freezer bag or airtight container. Freeze for up to 3 months. Thaw overnight in the fridge and reheat per instructions.To reheat: Wrap the pork chops in parchment paper, then foil to prevent drying and reheat in an un-preheated toaster oven or air fryer for 10-15 minutes or until warmed through. You can also reheat it on a stovetop in a covered skillet over medium heat.Helpful tips:Start with dry chops - Pat dry the pork chops with paper towels after bringing them to room temperature first. Any excess moisture will cause them to steam, not sear.Season generously - You don't need fancy seasonings, but you do need to be generous with them. That's how to fry pork chops without flour to get that golden crust. Liberally season with salt and pepper.Proper timing is key - It's important to add the pork chops to a hot skillet with hot oil. Give time for the olive oil and butter to heat before adding the chops.Don't disturb during searing - To get that nice crusty sear, resist the urge to move the pork chops. They will easily release from the pan once thoroughly seared on the bottom and ready to be flipped. This usually takes between 3-5 minutes per side.Adjust heat as needed - Although medium-high heat is important for that nice sear, you know your stove best, so you may need to bring it down or up as needed.
The information shown above is an estimate provided for your convenience by an online calculator. It should not be considered as a substitute for a professional nutritionist's advice. Please see our complete Nutritional Information Disclaimer.