A good pork chop dinner starts with straightforward preparation, flavorful seasoning, and a food thermometer. Bring a taste of our St. Donatus, Iowa, family tradition to your table with Kalmes Famous® 2-in-1 Steak Seasoning & Meat Tenderizer.
Kalmes Foods is rooted in five generations of family food tradition and Kalmes Restaurant, founded in 1956. Here’s a practical approach to making pork chops at home without relying on a fixed cooking time.
Ingredients for 4 Servings
- 4 bone-in pork chops, about 1–1½ inches thick
- Kalmes Famous® 2-in-1 Steak Seasoning & Meat Tenderizer, used according to package directions
- About 1 tablespoon cooking oil suitable for searing
- Optional: fresh thyme and a little butter for finishing
How to Cook Iowa-Style Pork Chops
1. Choose chops of similar thickness
Similar-sized chops are easier to cook evenly. Pat the surfaces dry before seasoning. Keep raw pork refrigerated until you are ready to prepare it; there is no need to bring it to room temperature.
2. Season according to the package
Apply Kalmes Famous® 2-in-1 Steak Seasoning & Meat Tenderizer according to its label directions for the amount and tenderizing time. Keep the chops refrigerated during any waiting time. Avoid adding extra salt before tasting the finished dish.
3. Sear on a hot surface
Heat the oil in a heavy skillet over medium-high heat. Add the chops without crowding and sear for approximately 3–4 minutes per side to develop color. Adjust the heat if the surface browns too quickly. Searing time alone does not determine doneness.
4. Finish cooking and check the temperature
Reduce the heat and continue cooking, turning as needed. For thicker chops, you can finish in a 375°F oven using an oven-safe skillet. Cooking time varies with thickness, starting temperature, and equipment.
Check each chop with a food thermometer: The thickest part must reach at least 145°F before removing it from the heat. Keep the probe away from bone. Do not remove chops at 140°F and assume carryover cooking will make them safe.
5. Rest before serving
Transfer to a clean plate and rest for at least 3 minutes after reaching 145°F. A 5-minute rest is a convenient option. Use clean serving utensils, not unwashed utensils that touched raw pork.
Tips for Better Pork Chops
- Use temperature, not color: Neither a pink center nor a browned surface reliably establishes doneness.
- Watch thinner chops closely: They can cook more quickly than thick-cut chops.
- Follow the tenderizer label: More seasoning or a longer treatment is not necessarily better.
- Make room in the pan: Work in batches if necessary.
What to Serve with Pork Chops
Try applesauce, sauerkraut, mashed potatoes, roasted vegetables, or a fresh salad. Add thyme or a small amount of butter near the end of cooking if you enjoy those flavors.
Why Are My Pork Chops Dry?
Cooking beyond the temperature you need can reduce moisture, but the cut, thickness, and preparation also affect texture. Check the temperature early, avoid relying on a timer alone, and let the cooked chops rest before cutting.
Bring Kalmes Family Flavor Home
Shop Kalmes Famous® 2-in-1 Steak Seasoning & Meat Tenderizer for your next pork chop dinner, with restaurant-proven flavor rooted in Iowa tradition.
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