Fried pork and vegetables on white background

Pork loin chops are a flavorful, rich cut of meat that make a hearty main course for dinner, and are fairly simple to prepare. While there are numerous methods for cooking pork loin chops, the simple stovetop method is the easiest and often results in the best, most natural flavor. For a full meal, serve pork loin chops with warmed homemade apple sauce, roasted root vegetables, a crisp green salad and a glass of chilled, dry white wine with a hint of dark fruit sweetness.

Put three tablespoons extra virgin olive oil or vegetable oil in a large sauté pan. Heat the sauté pan over medium-high heat until hot but not smoking.

Rub both sides of the pork loin chop with kosher salt or sea salt and freshly ground black pepper along with any fresh or dried herbs or seasonings you want to use to flavor the meat.

Put the pork loin chop in the sauté pan and heat for three minutes. Reduce the heat to low and cook for an additional seven minutes.

Flip the pork loin chop over and cook for 10 minutes over low heat. Avoid moving the pork loin chop unnecessarily.

Remove the pork loin chop from the sauté pan and transfer it to a serving platter with other chops or to a serving plate. Allow the meat to rest for five minutes before serving.


Try rubbing freshly chopped marjoram or thyme onto the pork chops for a bit of extra flavor.

For more tender meat, you can marinate the pork chops in balsamic vinegar for eight hours before cooking them. Pat the pork chops dry with paper towels before putting them in the sauté pan.