Pork Chop For One Person

So, you’re looking at that lone pork chop in the fridge, thinking, “What fresh deliciousness can I conjure without turning my kitchen into a war zone?” My friend, you’ve come to the right place. Because today, we’re giving that solo chop the VIP treatment it deserves, without any fuss, muss, or excessive dishwashing. You’re welcome.

Why This Recipe is Awesome

Because let’s be real, sometimes cooking for one feels like too much effort for too little payoff. Not with this bad boy! It’s ridiculously fast, genuinely tasty, and **practically impossible to mess up** (and if I can say that, trust me, it’s true). Plus, minimal clean-up. Win-win-win, baby!

Ingredients You’ll Need

• 1 glorious pork chop: Thick-cut, boneless or bone-in, whatever’s calling your name (or whatever you found on sale).
• Salt & freshly ground black pepper: Don’t skimp here; seasoning is key to flavor town!
• 1-2 tablespoons olive oil: Or avocado oil, grapeseed oil, whatever happy oil is in your pantry.
• 1 tablespoon unsalted butter: For that extra fancy finish and richness. Pure magic.
• 1 clove garlic, smashed: (Optional, but highly recommended if you love garlic like I do!)
• A sprig of fresh rosemary or thyme: (Also optional, but makes you feel like a chef. Plus, it smells amazing.)

Step-by-Step Instructions

1. Prep Time is Go Time: Pat that pork chop super dry with paper towels. Seriously, this step is crucial for a nice, crispy sear! Season both sides generously with salt and pepper. Don’t be shy!
2. Heat Things Up: Grab your trusty skillet (cast iron if you have it, but any heavy-bottomed pan works wonders). Heat the olive oil over medium-high heat until it shimmers. We want it hot, but definitely not smoking.
3. Sear Like a Pro: Carefully place the pork chop in the screaming hot pan. Now, this is important: **don’t touch it for 2-3 minutes.** Seriously, resist the urge! We’re building that beautiful, golden-brown crust. Patience, young padawan.
4. Flip & Finish: Flip the chop. Add the butter, garlic (if using), and herb sprig (if using) to the pan. Baste the chop with the melting butter for another **2-4 minutes**, until it reaches an internal temperature of 145°F (63°C). Use a meat thermometer, my friend; it’s your best buddy here and prevents sad, dry pork.
5. Rest, You Deserve It: Transfer the pork chop to a cutting board and let it rest for at least **5 minutes**. This lets all those juicy goodness redistribute, ensuring a tender, mouth-watering chop. Don’t skip this part!
6. Devour! Slice it up or eat it whole, caveman style. Pair with a simple side and bask in your solo culinary glory. You earned this!

Common Mistakes to Avoid

• The Wet Chop Woes: Not patting your pork chop dry before cooking. You’ll steam it, not sear it, and end up with sad, grey meat. Don’t do it!
• Impatience, Thy Name is Overcooked Pork: Flipping too early or poking it constantly. Let that crust form, people! And definitely, definitely **do not overcook it**. Dry pork is a tragedy of epic proportions.
• Cold Pan Catastrophe: Throwing your chop into a cold or not-hot-enough pan. You’ll miss out on that glorious sear and tender interior. Always preheat your pan!

Alternatives & Substitutions

• Pork Chop Type: Boneless pork chops cook a bit faster, but bone-in chops often have more flavor and are, IMO, worth the extra minute or two. Pick your poison! Or, you know, whatever’s on sale.
• Oil Swap: No olive oil? Avocado oil, grapeseed oil, or even good old vegetable oil will work just fine. Just avoid butter for the initial sear, as it burns too quickly.
• Herb Vibe: No fresh rosemary or thyme? A pinch of dried herbs (use less, they’re more potent!) like oregano or sage can work. Or just skip it; the garlic and butter are already doing heavy lifting.
• Spicy Kick: Want some heat? A pinch of red pepper flakes in the butter basting stage is a game-changer if you like things a little fiery.

FAQ (Frequently Asked Questions)

• “My pork chop is thin, how long do I cook it?” Ah, the speedy chop! For thinner cuts (around ½ inch), you’re looking at more like 1-2 minutes per side. **FYI**, always use a thermometer if you’re unsure; it’s the most reliable way!
• “Can I skip the butter?” Well, technically yes, but why hurt your soul like that? The butter adds a richness and helps create that beautiful, savory pan sauce. If you absolutely can’t, a bit more olive oil will do in a pinch.
• “What if I don’t have a cast iron skillet?” No worries! While a cast iron is fantastic for searing, any heavy-bottomed skillet that holds heat well will be your buddy. Just make sure it’s hot!
• “What can I serve with this?” A simple green salad, some roasted asparagus, or even a quick side of mashed potatoes or rice. Keep it easy, you just cooked like a rockstar!
• “How do I know it’s done without a thermometer?” While I preach the gospel of the meat thermometer, you can *gently* press the chop. If it’s still very squishy, it’s raw. If it’s firm, it’s likely done or close. But **seriously, get a thermometer!** They’re cheap and prevent dinner disasters.

Final Thoughts

See? That wasn’t so scary, was it? You just whipped up a restaurant-quality pork chop without breaking a sweat (or the bank). Now go impress someone—or yourself—with your new culinary skills. You’ve earned it! And remember, cooking for one doesn’t mean compromising on deliciousness. Happy eating, my friend!