The ingredient list for this recipe is as simple as its title: Salt and Pepper Pork Chops. The only other ingredient (listed as “to taste,” but HIGHLY recommended) is butter. Yep. Lip-smacking, old-fashioned, paleo-friendly butter pulls this quick pork dish together and accentuates its simple, unadulterated flavors.
Salt and Pepper Pork Chops
- Quick Glance
- 10 M
- 20 M
- Serves 2
Place a heavy pan or cast-iron skillet over medium heat. Give it 5 minutes to fully heat.
Liberally season the chops with salt and pepper on both sides. Grab a pair of scissors or a paring knife and make a few slight notches along the fatty edge of each pork chop, scoring the fatty part every inch or so, to prevent the sides of the pork chops from curling when they hit the heat, especially if your chops are on the thinner side.
Place the pork chops in the hot pan, increase the heat to medium-high, and don’t touch the chops for 5 minutes. (Don’t worry if things start to smoke. That happened to us, too. It’ll be fine.) Flip the pork chops and cook for 8 minutes on the other side, or until the internal temperature reaches 145°F (63°C). Immediately stack the pork chops on a plate. Let the chops rest and the juices accumulate on the plate, about 3 minutes.
Smear the pork chops with soft butter while they’re warm and let it mingle with the pan juices. Do not garnish. Just fork the chops onto plates and dribble some of those buttery skillet juices over the top. Originally published August 30, 2015.
Recipe Testers' Reviews
What can I say? Perfectly pan-cooked pork chops each and every time! I ended up making this pork chops recipe 2 nights in a row because it’s so dang perfect. Juicy, tender, and well-caramelized, this is a pork chop to be reckoned with. One of the many upsides to making these chops is the minimal time investment. Hands-on time was about 5 minutes, which included heating up the pan and prepping the chops, and total cooking time was a mere 18 minutes. This made it possible for someone who works 60 hours a week to actually fathom cooking during the week. I did score the perimeter of each pork chop to prevent curling. I cut 1/4 inch every inch or so, which worked out perfectly. However, my chops were pretty thick, about 3/4 inch, so I’m not sure how much they would've curled without the snipping, if at all. I served these with some grilled asparagus spears and sautéed swiss chard that I prepared while the chops were cooking. Perfect weeknight meal.
These no-fail pork chops are simple and perfect. Good pork chops never need more than salt and pepper, and you can't go wrong with adding a little butter. Pork, butter, salt, pepper, and a cast-iron or steel skillet—just as it was meant to be.
The recipe took under 20 minutes, beginning to end, including butchering my chops. I forgot to score the fat, but the chops were so thick that it didn’t end up mattering.