Frying pork chops so they stay juicy comes down primarily to the thickness of the chop and using an internal meat thermometer rather than relying solely on the clock. Because pork chops are very lean, even an extra minute or two on the stove can turn a tender cut into something dry and tough.
For standard boneless or bone-in pork chops that are about one inch thick, a great baseline is frying them for roughly three to four minutes on the first side over medium-high heat until a deep golden crust forms. Flip them over and cook for another three to four minutes on the second side. If your chops are thinner, say half an inch, they will only need about two to three minutes per side. For very thick cut chops over an inch and a half, searing them for three minutes per side and then lowering the heat or placing them in a preheated oven is best.
The most critical step to guarantee juiciness is monitoring the internal temperature. You want to pull the chops off the skillet when they reach 140 to 145 degrees Fahrenheit at the thickest part. The USDA recommends an end temperature of 145 degrees Fahrenheit followed by a three-minute rest period. Resting the meat allows the juices to redistribute throughout the pork chop rather than spilling out onto your cutting board.
A quick additional tip to help retain moisture is to let the chops sit at room temperature for about fifteen to twenty minutes before cooking, and dry the surface thoroughly with paper towels so you get a proper sear instead of steaming the meat.
