Pan Fried Pork Chops Recipe - Kristine's Kitchen (2024)

FAQs

Is it better to pan fry pork chops in butter or oil? ›

I use both! At the same time! The butter helps achieve that golden brown color and adds more flavor, but you need the oil, too, because it has a higher smoke point and keeps the butter from burning. How long do you cook pork chops in a frying pan?

When you're frying thin pork chops over medium-high to high heat, 2 to 3 minutes per side is just right for browning and cooking them all the way through. For thicker chops, brown on both sides then check the internal temperature with a digital thermometer. It will take 5 to 6 minutes per side to completely cook them.

Brining the meat before cooking helps somewhat, but the real key is to avoid overcooking. If you don't have a meat thermometer, get one. Pork is done at 145 degrees Fahrenheit. Let the chops rest 3 to 5 minutes before serving, so any juices don't flow out when they are cut into.

We pretty much always suggest brining when it comes to pork chops. Not only does it add moisture, but it also seasons the meat inside and out. A little brown sugar in this brine also helps the exterior caramelize in the pan. Cook in cast iron.

I always use canola oil for frying. This recipe is for two pork chops. It is best not to crowd them in the pan even if you have to start again with another batch. The biggest secret is the temperature and to keep turning the chops over.

Best Seasoning for Pork Chops

Thyme and sage add herby and floral notes complementing pork's flavor exceptionally well. There's also a combination of smoked paprika, pepper, and a little bit of cayenne pepper, which all give your pork chops a lovely, not overly spicy, kiss of heat.

In general, fried pork chops without flour or other breading will be healthier.

Because pork chops are such a lean cut, they are relatively quick-cooking and prone to overcooking. When they're cooked for even a few minutes too long, whether it's in the oven or on the stovetop or grill, they're quick to dry out, and — you guessed it — become tough, chewy, and less than appealing.

(The firmer the meat, the more cooked it is.) If you wait until you see juice oozing out of the top of the chop, it is definitely done. You can also check the internal temperature of the pork with a digital thermometer; when the pork registers 145°F in the middle, it's done.

Fat is key to keeping pork chops moist

Basting them with fat, such as butter. Add in aromatics while basting for more flavor — similar to how you might cook a steak — and then you have the added bonus of browned butter and crispy garlic and/or herbs to serve with the meat.

Why does my flour come off when frying pork chops? ›

Improper drying of the chops: If the pork chops are wet or moist before breading, the breading may not adhere properly and can fall off during the cooking process. It is important to dry the pork chops with paper towels before coating them in the breading [2].

What works for me all the time is to coat the chops twice before putting them in the frying pan. After coating them with the seasoned flour, let them rest for an additional 5 minutes so the wet marinate can absorb the flour mixture.

Cooking pork chops in the oven can yield to a tender and juicy meat. Brine bone-in pork chops then sear them first before finishing them off in the oven.

A quick turn in a hot pan followed by a little time in the oven is another great way to cook pork chops. You build color and flavor in the skillet, then hand the cooking over to the oven, which gives you time to prep the rest of the meal.

Using a brine or a marinade will make your life so much easier. If you're not confident in your cooking skills, there is one foolproof way to guarantee your pork ends up on the tender side, even if you cook it too long: Soak it in a brine or a marinade.

WHICH IS BEST FOR COOKING STEAK: BUTTER OR OIL? Unlike butter, many oils have higher smoke points, making them the better option for cooking steak. Furthermore, there are some oils e.g. olive oil or grape seed oil that are healthier alternatives to butter. However, don't expect oil to taste better than butter.

Pan-fry the best pork chops

And oil, with its higher smoke point, helps stop the butter from burning so you can cook the pork at a higher temperature, according to The Washington Post. You can use any neutral, unflavored vegetable oil, such as safflower. (Avoid olive oil because it has a lower smoke point.)