Some people use butter, but it has a low smoke point.
Olive oil – Regular olive oil has a high smoke point, which is great for cast iron skillet pork chop recipes that require hot oil. Appearance – Fresh pork chops will be light pink and firm, with varying levels of marbling and fat. Thicker chops are also harder to overcook, so I recommend at least 1 inch thick. Thicker pork chops are great for a main dish, thinner chops work well for meals like sandwiches. Thickness – Pork chops come in a range of thicknesses, which will effect the cooking time. I recommend rib, loin, or boneless varieties for making pan seared pork chops, as these are the most tender. Cuts of pork chops – There are many cuts of pork chops: shoulder chops (darker meat with lots of fat and connective tissue), rib chops (a fattier cut that’s also very tender), loin chops (very lean and mild flavor), boneless chops (also very lean and mild), and sirloin chops (lots of pork flavor, but also very tough). You can make stovetop pork chops of either type. I prefer less fuss with boneless pork chops. boneless pork chops – Many people feel that the bone-in gets better flavor, and this can also help protect against over-cooking. 
For measurements, see the recipe card below.
Butterfly pork chops on grill how to#
This section explains how to choose the best ingredients for skillet pork chops, what each one does in the recipe, and substitution options. Ingredients For The Best Pan Seared Pork Chops
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