The pan and the pork chop are a winning combination. Cooking pork in a pan locks in the moisture of the meat and there are many ways to do this. Here are a couple that are worth checking out.
Ingrediants
Sauteed Chops
For 4 people
- 4 pork chops
- 1 tablespoon of butter or olive oil
- 1/2 teaspoon of salt
- 1/4 teaspoon of garlic powder or onion powder
- 1/4 teaspoon ground black pepper
- 1 teaspoon of dried herbs (parsley, coriander, thyme, rosemary, oregano)
Marinated and Fried Chops
For 4 people
- 4 pork chops
- 4 tablespoons of apple cider vinegar
- 2 tablespoons of olive oil
- 1 teaspoon of salt
- 1/2 teaspoon of ground black pepper
- 1 clove of garlic, minced
- 2 tablespoons of butter or olive oil
Braised chops
For 4 people
- 4 pork chops
- 1 teaspoon of salt
- 1/2 teaspoon of ground black pepper
- 2 tablespoons of dried aromatic herbs
- 1 tablespoon of vegetable oil or olive oil
- 1 cup (250 ml) of chicken broth
Fried Chops
For 4 people
- 4 pork chops
- 6 cups (1.5 l) of vegetable oil
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of salt
- 1/2 teaspoon of ground black pepper
- 1/2 teaspoon of paprika
- 1 cup (250 ml) of buttermilk
- 1 cup of flour
- 1 egg
Steps
Method 1 of 4: Sauteed Chops
Step 1. Heat the butter in a large skillet over medium-high heat until it melts
If you are using oil, let it heat until it becomes more liquid and has covered the entire surface of the pan.
Step 2. Season both sides of the chops
Use the same amount of salt, pepper, dried herbs, and garlic or onion powder. Gently beat the chops to make the spices adhere well to the meat.
Step 3. Put the chops in the pan
Cook 2 minutes on each side or until golden brown.
Chops tend to dry out once cooked, but there are ways to avoid this. Searing meat is one of the simplest methods. This will create a barrier on the surface that helps retain moisture within the fibers
Step 4. Cook them until ready
Lower the heat, cover the pan and let it go for another 5-10 minutes.
- To check the cooking of the chops, stick a meat thermometer into the thickest part. They are ready when the internal temperature reaches 63 ° C.
- If you don't have a meat thermometer, you can still check for doneness by cutting the thickest part of the chop. If the meat is white, then it is ready.
Step 5. Serve them hot
Let them rest for about 3 minutes before serving and serving.
Method 2 of 4: Marinated and Fried Chops
Step 1. Mix the ingredients of the marinade
Put apple cider vinegar, oil, salt and pepper in a large resealable food bag.
- If you are afraid that the bag will drip, you can arrange it on a plate after adding the pork.
- If you don't have one large or thick enough, you can skip this step and marinate everything in a glass bowl.
Step 2. Add the chops to the marinade
Seal the bag and shake it gently to make the meat engage well.
If using a glass bowl, flip the pork several times with a fork to soak all sides of the chop with the marinade. Cover with foil or aluminum
Step 3. Leave to marinate for 4 to 8 hours
Place the chops in the fridge while they marinate. Shake the bag every 2 hours to make sure both sides of the chops become soaked in the marinade.
As a rule, the longer you leave them to marinate, the softer they will be. If you marinate the meat for too long, however, it could become tough. Avoid leaving the chops in the marinade for more than 8 hours
Step 4. Heat the butter in a skillet over medium-high heat until it melts
If you are using oil, let it heat until it becomes more liquid and has covered the entire surface of the pan.
Step 5. Skip the minced garlic in the pan
Let it cook for a minute, continuing to stir. It should become fragrant and slightly browned.
You will need to keep stirring as it cooks. Garlic burns quickly; if you get distracted for more than a few seconds, it goes black. If this happens, remove the pan from the heat, wait for it to cool, then clean it of the oil and remove the burnt garlic before starting over
Step 6. Add the pork and cook it
Cook it for about 5-8 minutes on each side.
- To check the cooking of the chops, stick a meat thermometer into the thickest part. They are ready when the internal temperature reaches 63 ° C.
- If you don't have a meat thermometer, you can still check for doneness by cutting the thickest part of the chop. If the meat is white, then it is ready.
- Be careful: if you use a deep colored marinade you may dye the meat and it will not look white even when it is ready. However, if it is not pink and "chewy" in appearance, it should be safe to eat.
Step 7. Serve them hot
Let them rest for about 3 minutes before serving and serving.
Method 3 of 4: Braised Chops
Step 1. Heat the oil in a large skillet
Pour vegetable or olive oil into the skillet over medium-high heat until shiny and enough to grease the entire bottom of the utensil.
Step 2. Season both sides of the chops
Massage both sides of the meat with the same amount of salt, pepper, and herbs. Beat the chops a little to let the seasoning penetrate.
Step 3. Place the pork in the pan and sear it
Cook the chops for 2 minutes on each side or until brown.
The searing and braising process serves to prevent the meat from drying out. The seared surface retains moisture inside the meat, while the braising makes it juicier during cooking
Step 4. Add the chicken stock
Pour the broth into the pan and bring it to a boil.
Leave the chops in the boiling broth for about 30-60 seconds before continuing. This way, the broth will have plenty of time to reach a good temperature
Step 5. Let the chops simmer over low heat
Cover the pot and lower the heat, allowing the meat to cook for 20-25 minutes.
- To check the cooking of the chops, stick a meat thermometer into the thickest part. They are ready when the internal temperature reaches 63 ° C.
- If you don't have a meat thermometer, you can still check for doneness by cutting the thickest part of the chop. If the meat is white, then it is ready.
- However, note that if you use a colored braising liquid, the meat will become dyed. As long as the inside is not pink and "chewy" in appearance, eating it should be safe.
Step 6. Serve them hot
Let them rest for about 3 minutes before serving and serving.
Method 4 of 4: Fried Chops
Step 1. Heat the oil in a large skillet
Pour the oil into a heavy-bottomed skillet and heat it over medium-high heat until it reaches 180 ° C.
- Check the temperature with a cake thermometer, which can withstand high levels of heat.
- Note that this method also works with the deep fryer, but if you don't have one, a heavy-bottomed skillet will guarantee the same result.
Step 2. Mix the flour and seasoning in a bowl
Mix the flour with the paprika, salt, garlic powder and pepper.
Step 3. Beat the egg with the buttermilk
Pour the buttermilk into a bowl, add the egg and whisk for 30-60 seconds or until the mixture has a uniform color.
If you still notice yellow streaks, keep whisking. The mixture must be well blended
Step 4. Put the pork in the spiced flour
Work one chop at a time, breading both sides of each chop, then gently shake the excess off the plate.
The flouring will help the egg adhere to the meat. You can skip this step, but the breading may slip off if there is no initial layer of flour
Step 5. Dip the floured meat in the egg
Put one chop at a time in the beaten egg, soaking them well. Hold them on the bowl for a few seconds so that the excess egg runs off.
The meat and buttermilk help seal the moisture inside the meat as it cooks. And they keep the breading attached while you fry
Step 6. Roll the chops back into the flour
Always one at a time, toss the meat into the flour, covering both sides well and shaking off the excess at the end.
This is the final breading that will result in a delicious crust once the meat is cooked. If you want something even more crunchy, you could give it a last dip in breadcrumbs or crumbled crackers instead of flour
Step 7. Cook the chops in hot oil
Carefully, place each chop in the hot oil using a pair of kitchen tongs. Don't worry if the oil sizzles right away.
You may find yourself better off frying only one or two chops at a time. If you fry them all together, you could overfill the pan, which will affect the cooking
Step 8. Cook until ready
Each chop takes about 6-8 minutes to cook.
- To check the cooking of the chops, stick a meat thermometer into the thickest part. They are ready when the internal temperature reaches 63 ° C.
- If you don't have a meat thermometer, you can still check for doneness by cutting the thickest part of the chop. If the meat is white, then it is ready.
Step 9. Drain and serve
Transfer the chops to several sheets of kitchen paper or yellow paper. Let the oil drain for 3-5 minutes before placing the meat on the plate and serving.
