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Tips for cooking pork chops on top of stove
Food and Drinks

Tips For Cooking Pork Chops On Top Of Stove

Pork is one of the most indispensable for our meals. Then what are the cooking methods of pork chops? In this article, BestLifeTips will give you some amazing pork chops on top of stove recipes.

Pork chops is a very familiar and delicious in our meals. There are many ways to process it. Read this article of BestLifeTips to know how to cook pork chops on top of stove.

What is pork chop?

Pork chops all come from the loin, which runs from the hip to the shoulder and contains the small strip of meat called the tenderloin. The most common chops you see in the butcher case are from the ribs and the loin.

From the shoulder toward the back of the pig, we have four major sections where pork chops come from: the shoulder or blade chops, rib chops, loin chops, and sirloin chops.

Grilled pork chops on top of stove

Marinated Pork Chops 3A

Source: RecipeTin Eats


  • 4 pork chops,1/2 to 1inch thick
  • 1 teaspoon salt
  • 1 teaspoon dried thyme
  • 1/2 teaspoon fresh ground pepper
  • 1-2 tablespoon oil

Cooking method

Step 1: Sprinkle the salt, thyme and pepper on the pork chops. Let sit on counter top for 30 minutes.

Step 2: Place oil in a large cast-iron skillet (or heavy stainless steel skillet) and heat until medium hot.

Step 3: Place chops in the pan, placing them so they don’t touch each other. Cook each side slowly (lower heat if necessary) until nice and golden brown on each side. This will take about 4 minutes per side.

Step 4: Cover the pan with a tight-fitting lid. Turn off the heat, and let the chops sit for about 8- 10 minutes, depending on thickness of chops.

Step 5: After removing chops, you can de-glaze the pan with a little water, wine or broth and a touch of butter and serve as a sauce.

Smothered pork chops on top of stove

Smothered Pork Chops 3

Source: Thestayathomechef


  • 2 tablespoons vegetable oil or lard
  • 4 center-cut pork loin chops, cut 1-inch thick (about 3 pounds)
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 1 large yellow onion, halved and sliced 1/2-inch thick
  • 2 cloves of garlic, thinly sliced
  • 3 tablespoons all-purpose flour
  • 3 cups beef stock
  • 1/4 cup heavy cream
  • 2 sprigs fresh rosemary

Cooking method

Step 1: Season and sear the pork.

Add the oil in a large skillet set over medium-high heat. While the oil is heating, sprinkle one side of the pork chops with salt and pepper.

Place the chops into the hot pan with the seasoned side down, and sear for 4 minutes, or until they are a dark, golden brown. While the first sides are searing, season the top side with more salt and pepper. Flip the chops over and cook for another 4 minutes. Transfer the chops from the pan to a platter.

Step 2: Sauté the vegetables.

Add the onion and garlic to the pan and cook them over medium heat, stirring frequently for 3 to 4 minutes or until they are softened and turn into deep golden color.

Step 3: Make the roux.

Once the onions and garlic are cooked down but still a little glossy, sprinkle flour over the veggies. If the onions aren’t glossy, add 1 tablespoon of oil before adding the flour. Cook the flour for one minute to remove the raw, starchy taste from it.

Add 1/4 cup of beef stock to the pan and use your spoon to scrape up the browned bits from the bottom of the pan. The mixture will look like a very thick paste at this point.

Step 4: Finish making the gravy.

Combine the cream with the rest of the beef stock and pour this liquid into the pan. Add the rosemary sprigs and bring the mixture up to a gentle simmer, stirring frequently, until thickened.

Step 5: Return the chops to the pan to finish cooking.

Put the pork chops into the simmering gravy, then cover the pan. Let them sit in the thickened gravy for 10 minutes.

Step 6: Serve the chops.

Place the pork chops over a bed of mashed potatoes and smother them in the onion gravy.

Cool pork chops completely and store in an airtight container. Refrigerate for up to 3 days.

How to fry pork chops on top of stove


Source: The Kitchnn


  • 2 bone-in pork chops, preferably rib chops (1 1/2 inches thick, 8 to 10 ounces each)
  • 3 cups room-temperature water
  • 1/2 cup kosher salt
  • 1/4 cup packed light or dark brown sugar
  • 2 tablespoons unsalted butter
  • 4 sprigs fresh thyme
  • 2 cloves garlic, peeled and smashed

Cooking method

Step 1: Tenderize the pork chops with a fork.

Place the pork chops on a large plate or baking sheet. Prick the chops all over with a fork, about 1/8 inch deep. Flip the pork chops and repeat pricking the other side.

Step 2: Brine the pork chops.

Place the water, salt, and brown sugar in a gallon zip-top bag and stir to dissolve the salt and sugar. Add the pork chops and seal the bag. Place the bag on a rimmed baking sheet and arrange so that the pork chops are sitting in a single layer. Refrigerate for 30 minutes and up to 8 hours.

Step 3: Remove the pork chops from the brine and pat dry with paper towels.

Step 4: Heat a cast-iron skillet over medium-high heat and sear.

Heat a large cast-iron skillet over medium-high heat until hot and just beginning to smoke. Add the pork chops and cook for 1 minute on each side — they should turn into brown and release some fat into the pan.

Step 5: Continuing flipping and cooking for 8 to 10 minutes. Reduce the heat to medium. Continue to cook for 8 to 10 minutes more, flipping the chops every minute.

Step 6: Butter baste off the heat.

Remove the pan from the heat. Add the butter, thyme, and garlic. Use a large spoon to spoon the melted butter over the pork chops. Flip the pork chops and baste again. Let the pork chops rest in the pan for 5 to 7 minutes.

Step 7: Slice the pork chops across the grain and serve with the butter sauce.

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

How to make tender pork chops on top of stove

Skillet Pork Chops Square

Source: Scrambled Chefs


  • 4 pork chops, about 1-inch thick
  • Salt
  • 1 tablespoon all-purpose flour
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon olive oil
  • 1 cup low-sodium chicken stock
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons honey or brown sugar
  • 1 tablespoon butter
  • 2 tablespoons chopped fresh parsley, optional

Cooking method

  • Pork chops:

Step 1: Take the pork chops out of the refrigerator and season on both sides with salt and pepper. We just use less than 1/4 teaspoon of fine salt per pork chop. Set the chops aside for 30 minutes.

Step 2: Meanwhile, make the spice rub. Mix the flour, chili powder, garlic powder, onion powder, and smoked paprika in a bowl. After 30 minutes, use a paper towel to pat the pork chops dry, then rub both sides of the chops with the spice rub.

Step 3: Heat the oil in a medium skillet (with lid) over medium-high heat. As soon as the oil is hot and looks shimmery, add the pork. Cook until for 2 to 3 minutes until the pork turn into golden.

Step 4: Flip the pork so that the seared side is facing up. Reduce the heat to low, then cover the skillet with a lid. Cook for 6 to 12 minutes.

Step 5: Transfer pork chops to a plate, then cover loosely with aluminum foil. Let the pork sit for 5 minutes.

  • Make pan sauce

Increase the heat to medium-high, then add the chicken stock, vinegar, and honey. Use a wooden spoon to scrape the bottom of the pan so that any stuck bits of pork come up. Bring to a simmer and cook until reduced by half.

Then taste and adjust the seasoning with salt, more vinegar or honey. Slide the skillet off of the heat and when the sauce is no longer simmering, swirl in the butter. Slide the pork chops back into the pan and spoon some of the sauce on top.

Alternatively, slice the chops, then place back into the pan. Scatter fresh parsley over the pork then serve.

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