Are you looking for a flawless skillet fried pork chop? Or do you despise pork because it’s always dull and undercooked or overcooked? I’ll show you how to cook a delicious pork chop to crispy perfection!
These hot skillet pork chops have a lot more taste than you may think. It’s a surefire strategy to ensure that every piece of pork chop vanishes off the plate. This easy dish proves that several simple components can yield incredible effects in cooking.
Pork chops that are tough and unseasoned are NOT an option. You can create juicy and delicious fried pork chops with very little effort if you follow a few basic steps.
Table of Contents
Start with a Brine
Today’s pork is very lean and cooking it just a little too long can lend to a tough piece of meat. To keep from having tough pork chops, you will want to brine them. The process is very simple and can be done in as a little as an hour.
All you’ll need for the brine are:
- 4 cups of water
- 1/4 cup salt
That’s literally all that you’ll need! Pour over your chops and refrigerate for an hour or two. Pat dry before frying.
Best Pork Chops for Frying
The best cuts will be center cuts with the bone-in. Having the bone intact means that you’ll have more flavorful and juicier chops because the fat hasn’t been completely cut a way. Boneless chops have less fat, so I never use them for frying.
Center cuts are “T” shaped and have a tenderloin on one side (the best part!) and you miss out on this when you buy boneless chops.
Basics Of Making Perfect Fried Pork Chops
- Remove the pork chops from the refrigerator and set them out over the counter to get to room temperature for 15 min before cooking. This will guarantee that they cook thoroughly on the interior as well and reach the optimal temperature in the middle.
- Season your flour and use buttermilk with dredging.
- Use a food thermometer to verify the interior temperature of the pork chops rather than relying on cooking time alone.
- Allow the pork chops to rest for ten min on a platter; it will keep cooking and the heat generated will get them to the desired internal temperature of 150 degrees Fahrenheit.
- The amount of time it takes to cook pork chops depends on their size and thickness.
How do you know when a fried pork chop is completed?
Don’t know how to determine when a chop is done? The professionals go by feel, and a medium-rare filet or chop must have a tiny stiffness when pressed with the thumb, but just not feel rough and firm. A food thermometer is indeed the simplest method to see whether the pork chop is cooked.
Fried Pork chops are ready when the interior temperature reaches 150 degrees Fahrenheit. Pull it from the pan and add it to a dish to cool for around 5minutes, however during that time the chop will continue to cook on the heat generated and achieve a temperature of 160 degrees Fahrenheit. Keep in mind that the cooking process varies due to the thickness and shape of the pork chops.
How to fry pork chops till they’re cooked to perfection?
- Begin by thoroughly drying the chops and heavily seasoning the flour with salt, black pepper, garlic powder, onion powder, and a little cayenne.
- For a lovely brown sear, choose cast iron. It has superior heat conductivity and will provide the pork chops with a uniform hue.
- Put the oil in a pan over moderate flame. Toss the chops when the pan is sizzling hot, not a moment sooner.
- Crisp up the pork chop at moderate flame while maintaining its temperature.
- You may turn the pork chops after the one side is golden brown. Fry for no more than 8-9 minutes.
- If your pork chops are sticking to the pan, give it a little additional time. Once they’re crunchy on the exterior and prepared to flip, they start releasing from the pan. It takes roughly 4-5 minutes for each side to do this
- Cook until brown and crispy on the other side. Pull them from the flame and set them aside to cool for a few moments before slicing them.
More Tips For Fried Pork Chop:
- Do not poke holes in it before cooking. It causes moisture to be lost, which is not what you want.
- Sugar can also be added to brine, but isn’t necessary. Whenever it is related to pork chops, I almost always recommend brining. It not only helps to add moisture to the meat, but it also adds seasoning to the interior and exterior. A little sugar in the brine also aids in the caramelization of the outside in the skillet, which can be helpful when you’re searing and not frying with flour.
- Prepare in a cast-iron skillet. Isn’t it true that we have two objectives with these pork chops? A succulent inside with a beautiful, crispy exterior, thanks to bringing. Cast iron sears meat better than every pan.
- Add butter to the oil. I do this regularly and it adds even more flavor to the chops. I do this with chicken as well!
OTHER RECIPES TO TRYPrint
Southern Pan-Fried Pork Chops
- Prep Time: 1 hour 15 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 45 minutes
- Category: Dinner
4 cups water
1/4 cup salt
1 lbs pork chops (4 chops)
2 cups buttermilk
1 cup flour
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1/2 tsp cayenne
Oil for frying
- Dissolve salt in water. Pour over pork chops and refrigerate for up to two hours.
- Remove from brine and pat dry with paper towels.
- In a skillet, add oil and turn heat to medium high.
- In a bowl, mix flour and seasonings.
- Dip chops in buttermilk, then into flour mix.
- Fry for about 5 minutes on the first side and about 3 on the other until golden brown.
- Let rest on wire rack for 5 minutes before serving.
Add a stick of butter to the oil for extra flavor!
Keywords: fried pork chop