Add flavor with a favorite seasoning, or sprinkle with salt and pepper to taste. In a small bowl, mix the flour, chili powder, garlic powder, onion powder, and smoked paprika. Editor’s Tip: Just like a good steak, a pork chop should rest before you cut into it. have more fat and connective tissue around the bone to keep the Make sure you know which cut of pork is best for your recipe. Pork chops are a flavorful cut of meat that are tender and moist, if properly cooked. Choose either bone-in or boneless pork chops. When the butter is melted, add in the pork chops. If you have thicker pieces of pork chops, they will take longer to cook. The key to a moist and juicy pan-fried pork chop is to sear it. Bread the pork chops as the recipe states, then allow the chops to rest for 30 minutes before you fry them. *Note: If you have extra-thick pork chops, they may take up to 20 minutes to cook. Shake off the excess and then dip the chops in the beaten egg. When the oil is hot, add the pork chops and sear on one side for approximately 6 minutes. To properly cook the pork chops, use a meat thermometer to check the internal temperature, don’t rely blindly on cooking time. For this reason, the FDA updated the guideline from 165° to 145° in 2011. Add the pork chops in batches … The breading will get “gummy” while the chops sit. This recipe works for both bone-in and boneless pork chops. However, naked chops can benefit from frequent flipping, because this helps them cook more evenly. When the chops appear to be fully cooked, use an instant-read thermometer to check their internal temperature. Thinner pieces will take less time. Basic Fried Pork Chops Start with fresh pork chops. Pork chops that are too thin are highly prone to overcooking. Pan-frying uses high, direct heat to cook. But since the bake time will also depend on thickness, use a meat thermometer to test for doneness. You’ll notice a huge difference in the taste and… Depending on the side dish being baked with these pork chops you can alter the cooking times for the oven temperature. The guidelines for cooking pork chops have changed. This all-in-one comforting pork chops recipe reminds me of home. Prior to cooking, remove fully thawed pork chops from the refrigerator and let rest at room temperature for 15-30 minutes before cooking. Not only is brining unnecessary for making tender pork chops, it … For pan-frying, bone-in pork chops are best because the bone helps the chop retain moisture and also imparts flavor to the meat. To coat the pork chops, pat them dry with a paper towel, then dredge them on all sides in the seasoned flour. For this recipe, we’re fans of flipping once to prevent the breading from falling away from the meat. This will greatly reduce the temperature of the pan and proper searing will not occur. Let rest 5 to 10 minutes … Lauren Habermehl is a recipe developer, food photographer and creator of the blog, Frydae. When it reads 145°F, the pork chops are done. It's … Jodi Buttarazzi has been writing professionally since 2008. In a second shallow bowl, add the flour and season with additional salt and pepper, to taste. Breading adds a layer of crunch and flavor to your pork chops, while keeping the delicate meat moist. Pan-fried pork chops were a dinnertime staple for lots of us growing up. Choosing Thin-Sliced Pork Chops. Pork chops are a flavorful cut of meat that are tender and moist, if properly cooked. Insert the thermometer into the thickest part of the meat, at least 1 inch away from the bone. Remove them from the frying pan and let rest for 3 minutes. If the pork you have purchased is enhanced or seasoned do not use a brine solution or add any salt to the recipe. Pork chops can quickly become dry if cooked the wrong way, because there is no marbling of fat to keep it moist. If you just threw your cold meat into the frying pan, the outside of the chops would get dry and overcooked before the center of the chops is ready. Put the flour in a shallow dish. Here’s what to do if your breading falls off while cooking. When butter is melted and butter/oil mixture is hot, cook 3 pork chops at a time, 2 to 3 minutes on the first side; 1 to 2 minutes on the other side. Pork chops should be baked to an internal temp of 145°F. Mom always managed to put a delicious hearty meal on the table for us and for our farmhands. Pat dry pork chops before cooking to ensure proper searing. This is great news: pork at this temp is much more tender and juicy. Depending on the thickness, fry on the first side for 2-3 minutes and then flip them over and fry on the other side for 1-2 minutes. Meanwhile, make the spice rub. When cooking, the juices of the meat migrate away from the heat to the center of the pork chop. Overcooked, and they can be used as a regulation hockey puck in the Stanley Cup Final. Cooked right, pork chops are tender, juicy and full of flavor. You do … While pork chops are a favorite among backyard grillers across the country, the problem is that all too often they come out tough and dry. Temperature. How to Fry Pork Chops Frying the perfect pork chop doesn’t begin in the kitchen, it begins at your local grocery store or butcher. She is pursuing a career in the health-care industry and is working toward a Bachelor of Science in health-care management at the University of Phoenix. Season the pork chops before you cook them. (Make sure no pink juices remain.) You can help to keep the chops nice and tender by doing one of the following: Resting them after cooking Finishing them in a low oven Cooling the pan of seared chops by adding a liquid like cider She has contributed articles and content for online publications such as Merchant Circle, drawing on her experience of food and wine owning and operating a fine-dining restaurant in Houston. "If you’re going to bread the pork chop for frying, you’re creating a Milanese. Take about a 1/4 cup of salt and dissolve it in a cup (500 mils) of very hot water. —Bernice Morris, Marshfield, Missouri. Searing is best done if there is no excess moisture on the chops. Never fear: this common mistake is 100% avoidable with a few simple tips and secret tricks. Do not put too many pork chops in the pan at once. Searing locks in the flavor and natural juices. The best way to ensure your pork chops stay moist when frying is to brine and tenderize them beforehand. Pork chops are very lean and have little fat or connective tissue. Blot moisture from each side of the pork chops with a clean paper towel. I use boneless pork chops for this recipe. Fry the pork chops on the second side a little over half as long as you did the first, or about two or three minutes for 1/2-inch-thick chops, and three to four minutes for 1-inch-thick chops. Refrain from using any kind of olive oil as it burns quickly. Brine the pork chops (optional). In a large cast-iron skillet or saute pan, heat the oil over high heat. Taste of Home is America's #1 cooking magazine. It’s easy to overcook (or undercook) your pork chops if they’re not the right thickness. If you are frying chops in the pan, make sure that pan is really, … A simple brine of water and salt for at least thirty minutes prior to cooking will make all the difference. Served with mashed potatoes, gravy and green beans, few meals represent Mom’s home cooking more. 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