Easy Skillet Pork Chops
Easy Skillet Pork Chops perfectly browned – Looking for a perfectly browned pork chop that’s still slightly pink in the center? Or do you hate pork because it’s always overcooked and dry? In this post, I will walk you through the process of how to fry a delicious pork chop to golden brown perfection.These Fried Pork Chops really do have more flavor than you may have ever guessed.
It’s a guaranteed way to make sure every bite of pork chop disappears from your plate. This basic recipe is living proof that a few simple ingredients can create amazing results in the kitchen.
I’ll walk you through the best cuts of pork chops, the basics of pork chops, and how to achieve that perfect sear. Perfectly cooked pork chop is always cooked to a nice medium rather than shoe leather texture and is pink on the inside.
Best cuts of pork for browning
• Boneless pork chops are great for browning because they are thick and tender.
• You can also use loin chops because they are leaner than center cut chops.
• Center-cut bone-in chops also work. They are also very thin.
Pork Chop Basics
• Boneless or bone-in pork chops will do. I prefer thick cut pork chops because they are easier to work with.
• Lack of bone also means they can be less flavourful, while lack of fat can create a dry texture and brining before browning is often recommended.
However, I personally find that I don’t plan my meals very well in advance to brine them. Instead, I prefer to follow these tips and tricks on how to sear a perfect pork chop.
• Take the pork chops out of the refrigerator and let them rest for 20 minutes on the counter before cooking to bring them to room temperature.
This will ensure they cook through and the center reaches the perfect temperature.
• Season your pork chops generously because the rind on the pork chop is important for flavor. Being generous with the seasonings will make the pork chop crust delicious and flavorful.
• To properly cook pork chops, use a meat thermometer to check internal temperature, don’t rely blindly on cooking time.
• Let pork chops rest on a plate for 10 minutes; they will continue to cook and residual heat will bring them to the recommended 145 degrees F.
• Cooking time may vary depending on the thickness of the pork chops.
How to sear pork chops to golden perfection
• Start by patting your chops dry and generously sprinkling them with Italian seasoning, salt and pepper.
• Use a cast iron griddle for good browning. It conducts heat better and will give the pork chops a nice even color.
• Preheat your skillet over medium high heat and add the olive oil. When it’s shimmering and not a moment before, add your chops.
• Brown over medium-high heat without moving the pork chop.
• Resist the urge to move the pork chops or look under them as they cook, this will interrupt the browning. Once the pork chops are browned on the first side, you can flip them over. Do not brown more than 5 minutes.
• If the pork chops stick to the pan, try giving them more time. They’re usually released from the pan when they’re crispy on the outside and ready to flip. This takes about 4 minutes per side.
• Flip and brown the other side until golden brown. Remove them from the heat and let them rest for a few minutes before cutting them.
How to know if the pork chop is done
Not sure how to tell how done a chop is? Professionals do it to the touch, and a medium-cooked steak or chop should have a slight resistance when pressed with your finger, but shouldn’t feel tough or solid.
The easiest way to check if the pork chop is done is to use a meat thermometer. When they reach an internal temperature of 135 degrees F, they are ready. Remove them from the pan and let them rest on a plate for 10 minutes, during which time they will continue to cook with residual heat, eventually reaching 145 degrees F.
Remember that cooking time can vary depending on the thickness of the pork chops.
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