Category: Steak

Easy Pan-Fried Pork Chops – Perfectly Crispy and Juicy Every Time

Two beautifully seasoned and cooked Pork chops on a black plate with cooked garlic cloves and herbs.

The BEST Classic Pork Chop

This is a Classic Pan-Fried Pork Chop Recipe. I’m using bone in center cut tenderloin pork chops that cost me less than $6 bucks for 4. They are thin chops cut about 1/2″ to 5/8″ inch thick, seasoned and pan fried with bacon grease, butter, fresh herbs and cloves of garlic. It’s a quick recipe, cooked with a room temperature chop in under 7 minutes. The flavor is incredible and it is, hands down, my favorite way to cook pork chops.

A package of four, un-cooked, center cut pork tenderloin steaks.

Why Pan-Fried Pork Chops Are a Delicious Choice

These Pan-fried pork chops are a delicious choice because they deliver the perfect balance of crispy crust and juicy, tender meat. Cooking them in a hot skillet allows you to lock in flavor and moisture while creating a golden, caramelized exterior. This simple method also works well with various seasonings and herbs, making it easy to customize to your taste. Plus, pan-frying is quick and convenient, offering a satisfying, restaurant-quality meal at home in no time.

4 unwrapped, raw, center cut pork tenderloin steaks

Ingredients for Perfectly Pan-Fried Pork Chops

To make perfectly pan-fried pork chops, start with two thick-cut pork chops. Season generously with kosher salt and pepper for full flavor. Heat up a tablespoon of bacon grease in a skillet to add a savory, smoky depth. As the chops cook, add a couple of tablespoons of butter along with four cloves of crushed garlic. Also a fresh sprig of thyme, a branch of rosemary, and a sprig of oregano or sage. These herbs infuse the pork with aromatic flavors, creating a deliciously seasoned crust and juicy, tender interior.

2 fully cooked pork chops on a black plate with cooked Garlic, Rosemary and Thyme.

Tips for Crispy, Juicy Pan-Fried Pork Chops

For the crispiest, juiciest pan-fried pork chops, start by patting the meat dry before seasoning. This helps the chops sear beautifully. Use a hot skillet with a bit of bacon grease or oil to achieve that golden crust without sticking. Adding butter near the end of cooking, along with garlic and fresh herbs, infuses extra flavor, while basting the chops in richness. Letting the pork chops rest for a few minutes, after cooking also locks in their juices. This gives you tender, perfectly seasoned bites every time. Avoid overcooking by using a meat thermometer and aiming for an internal temperature of 145°F.

Common Mistakes to Avoid When Cooking Pork Chops

One common mistake when cooking pork chops is skipping the seasoning or not seasoning them enough. Generous salt and pepper are key for flavor. Another error is using a skillet that’s too cold. This prevents a good sear and results in a less flavorful crust. Overcrowding the pan is also a frequent issue—cooking in batches if necessary ensures each chop cooks evenly. Additionally, avoid overcooking, as this can make pork chops dry and tough. Instead, use a meat thermometer to check for a perfect internal temperature of 145°F. Finally, skipping the rest period after cooking can lead to juice loss. Let the pork chops sit for a few minutes before serving for the best texture and taste.

How to cook Pan Fried Pork Chops video tutorial by PoorMansGourmet.

Bone-in Pan-Fried Pork Chop Ingredients:

2 Pork Chops, 5/8 inch thick – Choose thick-cut chops for juiciness and even cooking.
Kosher Salt & Pepper – Enhances the natural flavor of the pork.
1 tbsp Bacon Grease – Adds a smoky, savory depth to the chops.
2 tbsp Butter – For richness and to help create a golden crust.
4 Cloves Garlic – Infuses a warm, aromatic flavor.
1 Sprig Thyme – Adds a subtle earthiness.
Rosemary Branch – Brings a hint of piney, herbal aroma.
1 Sprig Oregano or Sage – Complements with a fresh, slightly peppery note.

  1. Preheat the pan – Heat your pan on medium-high heat (about setting #5 on most stoves).
  2. Add grease, garlic, and herbs – Once the pan is hot, add your chosen grease, followed by the garlic and herbs, letting them infuse the fat.
  3. Add the chops – Place the pork chops in the pan, positioning the bones in the center to ensure even cooking. Sear for 3 minutes.
  4. Flip the chops – After 3 minutes, flip the chops to the other side and cook for another 3 min.
  5. Add butter and spoon – Add butter to the pan, cooking for an additional 3 minutes while spooning the melted butter over the chops to baste them.
  6. Sear the fat sides – Sear the fat sides of the chops for a minute or two to get them crispy.
  7. Finish and remove herbs – Place the chops back in the skillet, spoon the butter over once more, and remove the herbs before serving.

I love these Pork Chops with No Bake Barbecue Baked Beans, Garlic Mashed Potatoes, Dirty Rice and Garlic Parmesan Brussel Sprouts. More Pork Recipes.

Watch the short video tutorial and I’ll show you exactly how to make these incredible Pan-Fried Pork Chops.

My Recommendations

Pork Chops, Seasoning, Fresh Garlic, Fresh Herbs, Tongs, Pans, Grills

Easy Beef Stew with Ditalini

A green handled Bowl of Beef Stew with Ditalini pasta and a spoon.

The Best Beef Stew

You won’t be able to deny this stew, it’s that good. It’s very similar to a recipe I posted a few years ago but this really packs that stick to your ribs punch. I’m talking about comfort food that makes you feel so warm and cozy inside that you melt with each bite. As you can see by the title, I’ve also added a small italian soup noodle called “Ditalini” to make this recipe a little more filling and you’re going to love it. I’m telling you, Beef Stew can’t get much better.

Cooking the Beef and Vegetables

The most important thing to understand, in this recipe, is that everything must be seared. Sear the chopped onion, potatoes, carrots and certainly the beef. Also, be sure to season everything as you go with Kosher Salt and Pepper. The Beef is braised so it gets a dusting of all purpose flour, as well.

The fresh herbs I use in the video are slightly different than the written recipe, however, but it’s not a big enough difference to make a stink about. It’s just going to be up to your personal preference and how you like your Beef Stew to taste. In the video, I use 4 different fresh herbs, Bay leaf, Oregano, Thyme & Rosemary. In the written recipe, I only use 2 dry ingredients, Parsley & Thyme.

My wife claims to like the written recipe better, though, if it’s any consolation. You might even want to look into trying my Pork Loin and Hominy Stew. It’s delicious.

Easy Beef Stew with Ditalini video tutorial by PoorMansGourmet.

Easy Beef Stew with Ditalini Ingredients:

3 tbsp Olive oil
1 1/2 lb Beef Chuck, cut into 1/2″ pieces
1/4 cup flour (all purpose), for the beef
1 Onion, Chopped 1/2″ pieces
2 tbsp Butter
2 Large Russet Potatoes, cut into 1/2″ pieces
2 Large Carrots, cut into 1/4″ pieces
1 qt Beef Broth
1/2 cup Spaghetti Sauce/Ragu
1 tbsp Dried Parsley
1/2 tsp Dried Thyme
2 cup Water
1 cup Ditalini pasta

Kosher Salt and Pepper to taste

Sautee the chopped Onion in butter for 5 minutes and season
with salt and Pepper. Add the Potato and Carrot, cook 10 minutes
and season again with salt and pepper, Parsley and Thyme.

Pre-season the cut beef with Kosher Salt and Pepper and mix
with the flour until fully coated. Remove the vegetables from the
pot, place in a bowl, add the Olive oil and meat to the pot and
sear the meat on all sides for 5 minutes over medium high heat.

Add the vegetables back to the pot and stir everything together.
Add the Beef Broth, Ragu and 1 cup of water. Stir and bring the
soup to a boil, reduce heat, cover with a lid and simmer for 2 hours,
stirring occasionally. After 2 hours add 1 more cup of water and the
Ditalini pasta. Simmer, covered, for one 1/2 hour, then serve.

Watch the short video tutorial and I’ll show you exactly how to make this delicious Roast Beef Stew with Ditalini recipe.

Smoked Boneless Prime Rib Roast – Juicy, Tender Perfection

Medium-rare Smoked Prime Rib Steak served on a plate with Au Jus, creamy Horseradish, Mashed potatoes and gravy.
3/4″ cut of Prime Rib Steak with Au Jus, Mashed Potatoes and Creamy Horseradish on a red plate.

The Best Prime Rib Roast

I love Prime Rib Steak and this Smoked Boneless Prime Rib Roast delivers perfection. Sure the Tomahawk Steak and Tri Tip are solid competitors. But nothing beats how tender and juicy a prime rib roast gets from hours of slow and low cooking. Those enzymes break down and make every bite a party. Adding smoke to the crust makes it even better, giving it a genuine barbecue flavor and texture for each steak.

I smoked this Prime Rib Roast on a gas grill, believe it or not. I say that proudly because the results are incredible. So amazing in fact because this is the first time I even tried cooking it this way. I can honestly say that I’ve never had better. I’ve dialed in a fool proof method of smoking on a gas grill. This will please any true fan of barbecue, once they’ve tried the finished product.

Wrapped and packaged Boneless Ribeye Roast from Costco.
USDA Choice grade Beef Boneless Ribeye Roast wrapped in it’s packaging from Kirkland and Costco.
Purchased a Boneless Ribeye Roast from Costco to smoke on my gas grill.
Bought this 5.35 lbs Beef Ribeye Roast, Boneless USDA CHOICE from Costco wholesale corp., for 12.99 lbs.
Raw unseasoned Boneless Prime Ribeye Roast removed from the package.
Choice Beef Ribeye Roast, removed from it’s packaging and ready for seasoning.

Boneless Beef

As you know, this cut can be purchased with or without the rib bones intact. I prefer it without because the meat cooks more evenly, all around the roast. This leaves each cut steak portion perfectly cooked. It also gets an even layer of seasoning all around each steak. And, if you cut 1″ inch steaks, you can season and sear each one, too.

Perfectly seasoned prime rib roast on a sheet-pan before smoking.
Boneless Ribeye Roast Seasoned with dried Rosemary and Kosher Salt and Black Pepper.

Seasoning the Roast

There are many different ways to dry rub a Smoked Boneless Prime Rib Roast. I prefer the simplest method; Kosher Salt and Pepper. I mix these two ingredients, 50/50 and I add a third ingredient, dried Rosemary. This gives the steak an aromatic smell and flavor, perfect for the holidays.

Prime rib smoking in a gas barbecue grill with a smoke tube.
Smoked Prime Rib Roast on a wire rack and cake pan inside a gas grill.

Smoking on a Gas Grill

There are 2 basic principles for smoking meat; “Slow and low”, constant indirect heat and smoke. That’s why smoking on a gas grill is possible. Most grills today provide at least 3 controls for heat. This means there are 3 burners in the grill. All I do is turn off the 2 closest to each other then regulate the internal temperature of the grill with the one that’s left.

Most grills also have a thermometer on the lid to make this possible. First, I barely crack the propane open. Second, once the grill is lit, I turn the dial down to it’s lowest setting, with the lid down and weight until the temperature rises. I roast and smoke a Prime rib, like this one, at 225° F. Then I just turn the burner dial up until I maintain that steady temperature. In many ways, it’s even easier than trying to control a constant temp in an actual smoker. But, a Gas grill doesn’t have any smoke. I add it in with pellets stuffed into a cheap smoke tube I bought from amazon.

Prime rib roast with a crispy seared crust with the end heel steak sliced off to show results.
Fully smoked Boneless Beef Prime Rib Roast with the Heel sliced into a 3/4″ inch steak, on a cutting board.

Smoking Results

As you can see in the photo above, the results I got from smoking on my gas grill, are tremendous. It only took 4 hours to smoke and fully cook. The only thing I did that I haven’t yet mentioned is that I added a reverse sear and, I show you how to do that in the video tutorial.

How to smoke a Boneless Beef Rib Roast on a Gas Grill video tutorial by PoorMansGourmet.

Smoked Boneless Prime Rib Roast Ingredients:

1 Boneless Ribeye Roast
Kosher Salt and Pepper, plus Rosemary, in equal amounts.

Just follow the instructions in the short video tutorial and I’ll show you exactly how to smoke a Boneless Prime Rib Roast.

Recommendations

Gas Barbecue Grills, Smoke Tube, Smoker Pellets, Mixing Bowls, Cutting Boards, Knives, Skillets.