Pan Seared Pork Chop Recipes

Photo by Photo by Photo: Becky Luigart-Stayner; Styling: Cindy Barr, Cooking Light

Pan searing pork chops is a common and easy method of preparation. Some people believe that pan searing “seals in” the juices of the meat for more succulent dishes. This is not actually the case. The succulence from pan searing comes from two effects involved in this cooking method. First, the searing is fast so more moisture remains within the meat instead of evaporating away or leaking into the pan. Second, the caramelization of the sugars in the meat leaves a delicious crust!

So when you pan sear a pork chop, you end up with a hint of sweet nuttiness on the outside and juicy, richly flavored meat on the inside. It is a fascinating and appealing combination of flavors and one that is suited to a wide range of wine pairings. That crust’s subtle sweetness allows pan-seared pork chops to be paired with more assertive red wines, so Merlot or Malbec will be fine pairings. I would also opt for something a touch more rugged, like Petite Sirah or Dolcetto. These typically have a bit more acid than either Merlot or Malbec, making them more able to handle the extra fat pan searing lets the pork chop retain.

For a white wine pairing, Alsace Pinot Gris is a great choice. In this case, one with a touch more sweetness is best because pan-seared pork chops bring some sweetness to the table. The nutty flavor elements imparted by the crust also open up the doors to pairing with barrel-aged whites. Chardonnay comes to mind quickly, but don’t ignore the pairing possibilities of barrel-aged South African Chenin Blanc or a nice white Rioja Reserva.

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