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Pan-searing pork chops is a great way to achieve a beautifully browned crust while keeping the inside juicy and tender. It’s a relatively quick method that’s perfect for elevating your noodles or enjoying as a simple meal on its own.
Why Sear Your Chop for Instant Ramen?
I love pan-searing pork chops because it’s a quick way to get a fantastic, flavorful crust. That crispy edge adds a wonderful textural contrast to the soft ramen noodles, and the juicy, savory pork complements the broth beautifully. Plus, you get a gourmet-tasting protein without spending a lot of extra time, making it a perfect way to easily elevate your instant ramen experience.
For this beginner-friendly guide on searing pork chops to top your ramen, we’ll be focusing on boneless chops as they tend to cook more evenly and are easier to slice.
Cooking Temperatures
To make sure your pork chop is cooked to perfection and safe to eat, it’s crucial to use a meat thermometer and aim for these internal temperatures. Personally, I like to pull my pork chops off the heat when they reach around 140°F, as the internal temperature will continue to rise a few degrees while the meat rests:
- Slightly Pink Center (Pull at 140°F, rests to around 145°F): Juicy and tender.
- Just Cooked Through (Pull around 145-150°F, rests to around 150-155°F): Still tender but with less pink.
- Cooked Through (Pull at 155°F+, rests to 160°F+): Can start to become drier.
Remember, the USDA recommends a minimum internal temperature of 145°F (63°C), followed by a 3-minute rest. Adjust your pull temperature based on your preference and the thickness of your chop.
How to Pan Sear Pork Chop
- Prep Your Pork: Take a boneless pork chop (about 1 inch thick). Pat it completely dry with paper towels. This helps with getting a better sear.
- Season Generously: Season both sides of the pork chop liberally with salt and freshly ground black pepper.
- Get Your Pan Hot: Heat a non-stick skillet over medium-high heat. Add about a teaspoon of cooking oil. The pan is ready when the oil is shimmering.
- Sear the First Side: Carefully place the pork chop in the hot pan. Let it sear undisturbed for 2-3 minutes, until a golden-brown crust forms.
- Sear the Second Side and Check Temperature: Flip the pork chop with tongs and sear the other side for another 2-3 minutes. Use an instant-read meat thermometer to check the internal temperature, aiming for at least 145°F (63°C).
- Rest Briefly: Remove the pork chop from the pan and let it rest on a cutting board for 3-5 minutes before slicing (if using for ramen) or serving.
Simple seasoning allows the natural pork flavor to come through, complementing the ramen. Feel free to add other spices to your ramen or the cooked pork later.
Non-stick pans are easier for beginners and prevent sticking, which is consistent with how I cook most quick proteins on the site. You can still get a nice sear with good heat control.
Around 1-inch thick is a good starting point for even cooking and a nice sear without overcooking the inside too quickly.
My Take
Pan-searing pork chops is a winner in my book. It’s fast, creates a fantastic crust, and keeps the pork juicy if you watch the temperature. Whether you’re enjoying it on its own or slicing it up to add a savory protein punch to your ramen, it’s a simple technique with delicious results.
How to Pan-Sear Pork Chop
Equipment
- Cutting board (this is the board I use in most of my pictures)
Ingredients
- 8 oz pork chop, boneless, about 1 inch thick
- salt, to taste
- ground black pepper, to taste
- 1 tbsp cooking oil
Instructions
- Pat the boneless pork chop dry with paper towels.
- Season both sides generously with salt and pepper.
- Heat oil in a non-stick skillet over medium-high heat.
- Place the pork chop in the hot pan and sear for 2-3 minutes per side, until golden brown and the internal temperature reaches at least 145°F (63°C).
- Let the pork chop rest for 3-5 minutes before slicing and serving or adding to ramen.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
