Why buy a whole pork loin and cut the pork chops yourself? Easy, not only do you get to cut your pork chop exactly how thick you want it, but it’s about $1.50 a pound cheaper to buy the whole loin rather than pre-cut pork chops. This is key to keeping the pork chops tender and juicy, regardless of whether you bake, grill, or pan-sear the pork chops. Using an instant-read thermometer, the internal temperature of the pork chop should be 145☏. The second thing (and most important) you need to pay attention to is the internal temperature when pan-searing pork chops.A little brown sugar in the brine adds a hint of sweetness that pork loves, and it creates a beautifully caramelized crust when the pork chop is pan-seared. My simple pork chop brine takes 5-minutes to make and it adds tremendous flavor to the finished chop. First, a simple brine does wonders for keeping pan-seared pork chops juicy.So how do cook consistently juicy pan-seared pork chops of varying thicknesses?
Daddy bear likes 1-1/2-inch-thick, Momma likes 1-inch and baby likes ½-inch, that type of thing.
I like to think of it as the Goldilocks of pork chops. I like to buy a whole pork loin and sliced pork chops for the individual, all depending on how thick the person eating it likes their chop. A variety of thick and thin-cut pork chops are an even bigger challenge. Keeping pan-seared pork chops juicy can be a challenge.
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