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.