How do I Cook Pan Fried Pork Chops?
Pan fried pork chops are very simple to make. With as busy as our lives are, though, it can be hard to master the basics of how to cook certain meats. No need to fear any of that here. We’re going to break it down very simply for you so you can master cooking pan fried pork chops regardless of who you are!
Let’s start with the kitchen necessities.
Utensils You Will Need:
- A skillet large enough for the size of your pork chop with enough room for liquid.
- A plate or surface to set the uncooked and cooked pork chops on.
- Tongs to grip the raw pork with before and during cooking.
- A meat thermometer to ensure the meat is safe to eat.
If you have all those things (or makeshift items that will work safely and just as efficiently) then we’re ready to gather our ingredients.
- Thin, bone-in pork chop(s). This ensures a quick, yet thorough, cook-time without excess loss of moisture. You may use boneless pork chops to complete this recipe, but for those who enjoy natural juice with pork, bone-in is suggested.
- Cooking oil, which kind is completely up to you, but oil of some sort is recommended for frying.
- (optional) Flour is recommended for frying but not necessary.
- (optional) Seasoning of your choice. Salt and pepper are good basic choices.
- (optional) Butter will give the coating a golden appearance when done.
If you have those items and your cooking utensils set out then we are ready to begin cooking!
- Put cooking oil in the skillet and set on stove.
- Turn stove eye heat to medium or medium-high, depending on preference and stove functions.
- Prepare the pork chops to your taste while the oil heats. (Rinse, dry, coat with flour and seasoning)
- If the oil is hot (it will usually make noise or produce small bubbles), place pork chop(s) in skillet. You may also add the optional butter and let it melt right before adding the pork chops.
- Be sure not to overfill the skillet, each pork chop in the skillet does not need to touch another.
- Let pork chops fry for about 2-3 minutes on one side before turning. The edges tend to be darker/more crisp than the top if it is ready to turn.
- Let them fry for another 1-2 minutes or until there are no pink-tinted juices escaping.
- Let cool on plate or surface for an estimated 3-5 minutes before enjoying.
- (The internal temperature should read 145-160°F on your meat thermometer, continue cooking if not)
That’s it, surely we’ll have pan fried pork chops mastered in no time now!