Chef Secrets for Making JUICY Flavorful Pork Chops

This tasty fried pork chops recipe is cooked to perfection, loaded with flavor, and served with incredible candied pancetta glaze. You will be amazed at how easy this recipe is and how flavorful it is. You will not want to eat out ever again.

Ingredients for this recipe:

• 4 1” thick bone-in pork chops, each one will weigh 10-12 ounces
• 2 teaspoons olive oil
• 6 tablespoons unsalted butter
• 2 peeled small shallots, cut in half
• 6 sprigs fresh rosemary
• 12 cloves of garlic
• 8 ounces medium-diced pancetta
• 1/3 cup sherry vinegar
• ½ cup simple syrup
• coarse salt and fresh cracked pepper to taste

Serves 4

Prep time: 10 minutes

Cook Time: 30 minutes

Procedures:

1. Pat dry the pork chops on both sides with a paper towel.
2. Generously season them on both sides with salt and pepper.
3. Add the oil to a large 12” cast iron or stainless-steel pan and heat it on high heat until it begins to lightly smoke.
4. Place the pork chops' fat cap side down next to each other while leaning it against the edge of the pan. If you’re doing this in a stainless steel pan, you can hold them together with your tongs. Cook for 2 to 3 minutes or until browned.
5. Turn the pork chops onto their sides, turn the heat to medium-high, and sear for exactly 4 minutes.
6. They should be well-browned. If they’re not, consider moving each one around the pan slightly to help brown any needed areas.
7. Flip the pork over and turn the heat to medium-low, closer to the lower side.
8. Add in the butter, shallots, garlic, and rosemary.
9. Move the pork to one side of the pan and baste the pork using a large spoon and continue to do so until each chop reads 135° internally. This takes about 8-10 minutes total.
10. Set the pork on a rack over a sheet tray and rest for 5 to 7 minutes.
11. Remove the remaining oil and herbs from the pan and return it to the burner over medium heat. Add in the pancetta and cook while frequently stirring until they become crispy and lightly browned, which takes about 3 to 4 minutes.
12. Deglaze with sherry vinegar and cook on medium-high heat until it is reduced by half, which only takes about 2 minutes.
13. Add in the simple syrup and cook for 2 to 3 minutes or until it becomes like a thick syrup.
14. Add the pork chops back in to slightly reheat or serve the glaze over top of the pork chops.

[leisastalnaker]

I’m not a sugar fan but I’ll try the recipe and then see if I need to alter. I love your food.

[fredsmith]

I really like the technique you shown here. Really like the combo between the Dijon mustard and soy sauce. I’ll definitely steal that

[realrussclarke]

This looks great Chef! I also like apple chutney as a sauce

[donnamariagarner]

That looks absolutely delicious, can’t wait to try it…..thank you.

[tipsterbl]

I like to cook haricot verts with sliced shallots and finish them with Panko.

[NDressage]

CHEF - I love thin chops. How would you do them to stay moist yet get nice browning?

[donnalongo]

Looks so good, why didn't your pork chops curl? I've read to cut through the fat every two inches or so and I can't envision that so I tried to find a video and your video popped up but you didn't do that, looks like you didn't have to because yours stayed flat, do you have a trick to keep them flat?

[donaldgoodnight]

Smoking chops the best. There is no arguement. In a pan? No way. Oil? Never by me. Smoking is the best way. All that work, a waste of time. For the best pork chop. I have been cooking, over 40 years. Commercially.

[julesjazzie]

Could you tell me what salt you use? There is so many different salt out there, rock salt, table salt, etcc,

[chrismclaughlin]

Washed off the crust when you basted the chops on too low of a heat