Don't read any further if you don't eat meat because this post is about frying meat, in particular, pork chops. We never buy pork chops or steak in the winter, we only BBQ them in the summer. I used to cook pork chops in the oven, but didn't really care for that method so no more of that! I remember back when I first started cooking, the only way to make pork chops was Shake n Bake, that used to be a grocery staple!!!
I can't remember the last time I ever had pork in a frying pan, but I do remember them to be burnt to a crisp and dry as a bone, no wonder I wasn't anxious to cook them that way. But, since I discovered this method, I'll be buying pork chops again, they're the best, done this way!!
We've fried pork chops twice now and both times they were so flavorful and moist, we have to admit, we liked them better than the BBQ ones.
I left the chops on the counter for about half an hour, if your meat is too cold the outside will overcook while the inside comes to the right temperature, doing this will ensure a nice crust and a tender center. Wash the chops, dry with paper towel and then sprinkle with salt, pepper and garlic powder, or whatever you prefer. Add about 1 tbsp of oil to your frying pan, get it good and hot, cook the chops for about 3 minutes or so at that temperature, then turn the heat down to medium, cook them for a further 3 minutes on each side. Another hint to use during cooking is to stand up your chops, use your tongs for that, the fat on the edge will be brown and crispy. When your thermometer reaches 145, they're done , don't cook them longer, they'll be dry! Wait for 10 minutes (if you can't wait, they'll still be good, we waited about 5 minutes the first time, the next time we didn't wait at all) before you cut into your meat, the juices will not be all over your plate or cutting board but contained in the meat and so delicious!!
This seems pretty basic, but it was just like a new wonderful recipe to us!! Do you fry pork chops?
