If you are curious, among my other favorites to use with pan-fried pork chops are coriander, marjoram, cumin, ginger, rosemary and caraway. Sometimes I like to change things up and use other spices but always seem to come back to the basic mix of salt, pepper, garlic and onion. But I like adding some granulated garlic and powdered onion as well as they add a lot of nice flavor. That's why I like to add minimal seasonings to these pan-fried pork chops. If you give pork chops a good sear they will acquire a lot of color and flavor as a result of Maillard reaction. However, braising, stewing or slow cooking doesn't work well at all. For cuts like this higher heat cooking like roasting, grilling, frying, pan-frying and sauteing works the best. Unlike fattier cuts of pork, pork loin doesn't have fat pockets to keep it moist during cooking. Pork chops are just like steaks - the quicker you brown them and get them off the heat, the better they will be. Unless you are roasting the whole loin, cooking should be done in a matter of minutes. Quick cooking works the best for all cuts of pork loin. This is the best way to cook pork chops if you ask me. All you need to do is sprinkle the chops with some salt, pepper and maybe some other seasonings if you feel like it, then quickly fry them over fairly high heat. It's low carb, or practically zero carb and fat is kept at a minimum. Combine 2 tablespoons each salt and sugar in a quart of water bring the mixture to a boil, and cool completely (it's helpful to make a brine the day before to allow it to cool). This recipe is also one of the healthiest pork chop recipes. In our family we like to try different ways of preparing pork chops, like the Southern Fried Pork Chops, Broiled Pork Chops or Smothered Pork Chops, but simple salt and pepper pan-fried boneless pork chops are our favorite by far. The USDA recommends cooking all pork to an internal temperature of 145 degrees. Once your chop is well-browned on both sides, start testing it for doneness. Please see our Privacy Policy for details. Once the chop is nicely browned on one side, which should take about five or six minutes over medium-high heat, flip it over.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |