Fried Pork Chop Recipe
Nothing beats the taste of a pork chop on the grill in the summertime but there are times when we just can't grill outdoors because of the weather or apartment living. You can still enjoy a thick tender juicy loin chop indoors anytime. A thick loin chop fried in a skillet will yield very good results but the key to a truly moist pan fried pork chop is not to good past medium doneness. Know The Different Cuts From The Loin
|Loin Center Chops||Loin Rib Chops|
|Sirloin Pork Chops||Boneless Loin Center Chops|
|Boneless Loin Rib Chops|
2. Remove the chops from the brine and pat dry with paper towel and season with your favorite optional dry rub. Allow the chops to sit at room temperature 1 hour before grilling.
3. Heat 1 tablespoon of vegetable oil in a heavy skillet over medium-high heat about 4-5 minutes. Put the chops in the skillet about 1/4 inch apart and sear 2 minutes on each side until well browned. If using bone in chops place the bones inwards to center of skillet.
4. Reduce heat to med-low and cover with a lid. Do not move the chops and only flip each chop over once until an instant-read thermometer inserted into the center of the chop from the side reads 135-140 degrees Fahrenheit(57-60 Celsius).
5. Remove chops from skillet, tent loosely with foil and let rest for 5-10 minutes. Internal temperatures should rise and register 145-150 degrees Fahrenheit(63-66 Celsius) for medium doneness, anything more will begin to dry out and toughen the chops.
Thick Fried Pork Chop Recipe
|Fried Pork Chop Recipe||Medium||Medium-Well||Well Done|
|1 Inch Chop||5-6 minutes||6-7 minutes||7-8 minutes|
|1.5 Inch Chop||8-9 minutes||10-11 minutes||12-13 minutes|
|Temperature||145-150 degrees ||150-160 degrees ||160-170 degrees |
The above times are minutes per side on med-low in the skillet turning once after the initial searing on med-high heat. The above times are guide-lines, temperatures differ from stove to stove
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