Pork Loin Chops are one of the best cuts of meat for a meatatarian on a tight budget. They’re inexpensive and cook quickly. The downside is, if you overcook them they’ll be dry and stiff as a Frisbee.

So how do you brown pork loin chops on the outside and keep them moist and juicy on the inside? The simple answer is, leave them alone once they go in the hot skillet and wait for the signal to flip them.

Pork Will Let You Know When it’s Ready to be Flipped

The beauty of browning pork, chicken or beef in a good quality stainless steel or aluminum skillet (without a Teflon coating) is the meat lets you know when it’s ready to be turned.

If you have to pry it off the skillet, it’s not ready. However when it releases without much resistance it’s giving you the signal to brown the other side.

It’s a tip I learned from a chef who suggested I “be patient” and give the skillet a couple of minutes to do its thing. It was nerve-wracking the first few times I tried it.

During those two minutes the little voice inside my head did everything in its power to convince me the meat was burning. 

Resist the urge to flip it early or peek underneath. You’ll be thankful you did because the skillet will stay hot and the pork will turn golden brown on the outside and look absolutely delicious!   

How Do You Brown Pork in a Non-Stick Skillet?

In this case there’s no signal from the food when it’s ready to be flipped. You’ll only know by taking a look.

After two minutes of cooking, gently raise one edge of the pork off the skillet to get a peek underneath. Look golden brown? Good, your patience paid off and it’s ready to be turned. Needs more time? Then set it back down to cook 30 seconds to a minute longer.

How to Cook

Heat 2 teaspoons of oil in the skillet over medium heat before adding the pork. To test if the oil is hot, wet your finger tips and flick water in the skillet. When the oil pops it’s hot. If the oil begins to smoke as you’re cooking, turn the temperature down to medium-low. .

Two minutes on one side and a minute on the other is all it takes to cook thin pork loin chops perfectly!

Jumpstart Past the Frustration of Learning How to PAN-FRY Food on your Own 

I created Skillet Pro Jumpstart to quickly get you past the frustrating (and expensive) stage of food burning, drying out, or sticking to the pan. S.P.J is an online cooking class that will sharpen your skills so you can enjoy the meals you cook in the skillet – right away – instead of muscling through them with a knife while wondering what went wrong.

Take a peek HERE for the details. And join us in the weekly updates for recipes, freebies, and my best cooking solutions to fill your place with pleasant aromas instead of smells you would rather waft away with a tea towel. : )

Thanks for stopping in at the cafe. Cheers!