To cook moist and juicy pork chops, start with a spicy rub, and brown both sides over medium-high heat, cooking it just enough to be done. Browning only works if you get the temperature in the skillet up over 300 degrees Fahrenheit to blend sugars and proteins correctly.
- Prepare the pork chop for cooking
Pick out pork chops that are at least 1 inch thick but preferably 1 1/4 to 1 1/2 inches thick. Pat the chops with a paper towel until they are completely dry, and apply a rub consisting of pepper, salt and other spices to taste over the entire surface of the chop. Use bold flavors to get the most out of your pork.
- Brown the chop on the first side
Prepare the skillet by applying nonstick cooking spray and then turning the heat on medium-high, adjusting the heat a little higher if your range tends to run low. Check after three to four minutes to ensure a thorough browning.
- Cook the chop on the other side
Flip the pork chop once the first side is nice and brown. Cook on the other side for two to four minutes. Check to see if the chop is done by making a slice into the chop about 1/2 inch from the bone, and take the chops out while the meat is still just barely pink. Resist the temptation to get the second side as brown as the first, as you are likely to overcook the pork chop that way and dry all the moistness out.