Pan-Fried Pork Chops

Spice-Crusted Pork Chops — Photo:
Victor Protasio / Food Styling by Torie Cox / Prop Styling by Thom Driver

Active Time:

30 mins

Total Time:

1 hr 5 mins

Yield:

4 servings

If you think you know what a good pork chop should taste like, allow us the privilege of exceeding expectations. Sazón, a popular Latin American spice blend, gives these pan-fried pork chops added savoriness from MSG and an inviting orange hue from annatto. Combined with coarsely crushed coriander and black peppercorns, the spice mix creates a pleasantly textured crust.

Food & Wine recipe developer Anna Theoktisto seasons the chops ahead of time to allow the seasoning to penetrate into the meat — 30 minutes is enough to do the job, and you can refrigerate them uncovered overnight for even deeper flavor. Serve with habanero-lime crema for an added touch of zippy heat, alongside a green salad or tangy slaw.

Frequently asked questions

What is the best way to cook a pork chop?

We recommend searing pork chops in a hot, oiled skillet on the stovetop. Doing so allows the chops to develop a gorgeous sear and delicious crust, while staying juicy and moist on the inside. Use an instant read meat thermometer to check the internal temperature of the pork; once it reaches between 130℉ and 135℉, remove the pork from the heat, and let it rest for about five minutes before slicing. In this time, the juices will redistribute and the pork chops will continue to cook to perfectly medium-rare.

Notes from the Food & Wine Test Kitchen

Sazón is a Latin American spice blend typically made from ground annatto, coriander, garlic, and cumin. Find sazón at Latin grocery stores or online at cubanfoodmarket.com.

Make ahead

You need to rest the pan-fried pork chops for a minimum of 30 minutes before searing them, but they’re even better if you rest them overnight. Not only will this make the chops more flavorful, but it will help the spice rub better adhere to the meat as they cook.

The habanero-lime crema can be made in advance and stored in an airtight container in the refrigerator for up to three days. The sauce improves in flavor as it sits — the habenero really infuses the sour cream to make it even spicier.

Suggested pairing

We love pairing this dish with a juicy, peppery Zinfandel, such as Cline Ancient Vines.

Cook Mode (Keep screen awake)

Ingredients

Habanero-Lime Crema

1 cup sour cream
1 fresh habanero chile, seeded and minced
1 garlic clove, grated
3/4 teaspoon kosher salt
1/2 teaspoon grated lime zest plus 1 teaspoon fresh lime juice (from 1 lime)

Spice-Crusted Pork Chops

1 1/2 tablespoons coriander seeds
2 teaspoons peppercorns
2 packages sazón (such as Goya)
3/4 teaspoon kosher salt
4 (1-inch-thick) bone-in pork chops (about 9 ounces each)
1/4 cup canola oil, divided
Lime wedges, for serving

Directions

Make the Habanero-Lime Crema

Stir together sour cream, habanero, garlic, salt, and lime zest and juice in a small bowl. Cover and refrigerate until ready to use.
Make the pan-fried pork chops

Combine coriander seeds, black peppercorns, sazón, and salt in a mortar, and coarsely crush using a pestle. Sprinkle spice mix over pork chops, pressing to adhere. Set a wire rack inside a rimmed baking sheet. Transfer pork chops to rack, and refrigerate, uncovered, 30 minutes or up to 24 hours.
Heat 2 tablespoons oil in a large cast-iron skillet over medium-high. Place 2 pork chops in skillet, and cook until golden brown and a thermometer inserted in thickest portion of pork registers 135°F, 4 to 5 minutes per side. Transfer to a serving plate. Wipe skillet clean. Repeat process with remaining 2 tablespoons oil and remaining 2 pork chops. Allow pork chops to rest 5 minutes before serving with habanero-lime crema and lime wedges.