Need a quick and delicious way to cook that package of pork chops in the refrigerator or freezer? Fry them -- in a skillet or in the oven -- for a simple dinnertime solution.
Pork chops are a dinnertime staple. No wonder. They're quick and easy to fix, and they pair well with a variety of foods and flavors. You can enjoy them year-round -- pan-fry or oven-fry them for a hearty fall or winter meal, or do a quick saute for a no-fuss summer dinner. Here are three simple ways to prepare them.
This method usually involves flattening the chops, dipping them in a liquid, and then breading them with a seasoned flour mixture, or bread or cracker crumbs. The chops are then cooked in oil. This is a real family pleaser -- you end up with a crisp, golden crust and moist, tender meat. Here are step-by-step instructions for four (4 to 5 ounces each) boneless pork chops:
For hands-off cooking, try this simple oven method. You can use either boneless or bone-in chops for this method.
The easiest way to fry pork chops is to saute them, which means to cook them quickly in a little oil in a skillet. Boneless or bone-in rib or loin chops, cut 1/2 to 3/4 inch thick, work well for this. For four chops, heat 2 teaspoons vegetable oil or olive oil in a large skillet over medium heat. Sprinkle chops with salt, ground black pepper, or your favorite seasoning blend. Cook chops for 6 to 8 minutes until browned on the outside and slightly pink in center (145 degrees F with an instant-read thermometer), turning once halfway through cooking.
Today's pork is lean and shouldn't be overcooked. To check for doneness without a thermometer, cut into the center of each pork chop. The inside should be just slightly pink and the juices should run clear. If you do have an instant-read thermometer, the internal temperature should be at least 145 degrees F, followed by a 3-minute rest time. Pork is perfectly safe at this temperature, yet still juicy.
-Pork chops all come from the pork loin just like this one. The meat at the ends is the least tender but it's in the middle, here, where the most tender chops come from. From this part of the loin comes the beautiful rib chops with their distinctively large eye and curved bone running down one side of the chop. The chop is excellent from pan-frying, grilling and stuffing. Next you'll find loin chops which contained meat from both the loin and the tenderloin which are separated by a classic t-bone. If you're familiar with the beef t-bone, then you'll recognize this pork cut. These lean chops are made for the grill and frying pan. Finally, there's this center cut or top loin chops. It's boneless and contains only tender meat from the center of the loin whether you pan-fry or grill, this cut is perfect for anything from kebabs to stir fry to stuffing. While these maybe different cuts of meat, just remember they all cook at the same rate. Thickness is the only variable.