Why Pork Chops Curl In The Pan And How To Keep Them Flat

Pork chops curving upward around the edges while searing in the pan happens when the fat cap reacts when heated in contrast with the rest of the meat.

As the meat heats up, the fat melts and loses moisture faster than the adjacent meat, which causes it to shrink, become taut, and pull at the rest of the meat in the center.

There's a quick and simple solution: scoring. Hold the pork chop vertically and use a small sharp knife to cut slits across the fat, stopping before you fully cut through.

Cut the slits about half an inch to 2 inches apart to create extra edges that crisp during searing, resulting in crunchiness that blends perfectly with the rest of the seared meat.