How long should i fry SUPER thick pork chops? How will i know they are done?

Answer 1

Slowly and use a meat thermometer. Heat till the center is 160 degrees.. You don't want any little buggies in you do you???

Answer 2

1

Answer 3

Pan Fry Thick Pork Chops

Answer 4

You don't want to fry thick pork chops until they're done. Preheat the oven to 350 degrees. Brown the pork chops in an oven safe skillet on high heat for 2-3 minutes per side. Then put the whole pan in the oven and bake for at least 20 minutes. I cover mine when I put them in the oven, but it's not necessary. If you don't have an oven safe skillet put the pork chops in an oven dish after you brown them. I cook pork chops to about 175 degrees internal temperature.

Answer 5

The Paleo diet isn't a fad or another weight loss gimmick. It's the way humans were meant to eat.

The Paleo Cookbook is a comprehensive collection of recipes from across the globe.

Paleo Recipe Book - http://paleorecipebook.healthyaz.co

Whether you're looking for Paleo-friendly breakfasts, dinners, desserts, or international favorites, you'll find dishes for every taste.

The Paleo Cookbook is your guide to a new, healthier way of eating:

For both meat-eaters and vegetarians.

Enjoy over 370+ healthy Paleo recipes that are very easy and fast to cook, not to mention they are incredibly delicious.

Prepare easy and healthy meals with the Paleo Recipe Book. Over 370+ recipes covering just about anything you'll ever need on a Paleo diet.

Transitioning to the Paleo lifestyle is the natural way to increased vitality, weight loss, and overall better health.

Prepare Easy And Healthy Meals - http://paleorecipebook.healthyaz.co

With The Paleo Cookbook, you'll discover just how easy, delicious, and nutritious the Paleo diet can be.

Answer 6

This may be difficult because the longer you cook pork, the drier and tougher the meat gets. How many inches thick are they? You might be better off broiling them so that they get seared fast and the juices will be more apt to stay in.

Answer 7

It is actually a myth that pork chops can' be pink as this recipe and guide will attest. Pork chops are done when the juices run clear or they are slightly pink.
************************************************

March 27, 2006, 1:05PM
Secret to pork chop perfection:
season, sear, sauce


By DONNA DEANE
Copyright 2006 Houston Chronicle

So you’re standing at the meat counter on your way home from work. The pork chops look terrific, and they’re priced right for a family dinner — but how are you going to cook them?

A frequent comment I hear from friends is that they love pork chops in restaurants but can’t seem to get the same juicy, tender results at home. Too often, even a favorite recipe turns out tough and dry.

With today’s leaner pork, a new rule of thumb applies, but the change — shorter cooking time — is to the home cook’s advantage. There’s nothing easier to make for a snappy weeknight dinner than pork chops, and once you have the simple technique in mind, you’ll be inspired to try all sorts of variations.

Just keep in mind three quick steps: Season the meat, sear it, make a sauce as you deglaze the pan and finish the meat in the sauce.

The same technique applies whether you're making everyday chops seasoned with thyme and garlic, spicy tomato-olive-sauced chops or a dressier preparation that features a rich, cream-based sage sauce. All these sauces are quickly pulled together to take advantage of the fact that the chops will have a total cooking time of only about six to 10 minutes.

Lean pork chops should never be cooked to well done. Because they don't have generous fat and marbling, they're easily overcooked. The challenge is to turn out juicy chops with an appetizingly browned exterior and a slightly pink center.

First, select the right chops. Look for the lean, high-quality chops that are more widely available these days. Choose either medium (3/4 -inch to 1-inch) or thick (1-1/2 -inch to 2-inch) chops for recipes that call for pan-searing and finishing the chops in sauce. Thin (less than 3/4 -inch) chops will overcook before they brown. These are better simply seasoned and grilled fast on high heat.

Cooking time varies according to the cut of chop, whether it is boneless or bone-in, and the amount of fat along the outside edge. Fat takes longer to cook, so trim off excess fat. Bone-in pork chops will take a little longer then boneless chops.

If you are cooking meat you've just purchased, it should be tempered by the time you're home and ready to cook. If the meat has been refrigerated, season it and let it stand for half an hour before cooking.

To sear pork chops, heat equal amounts butter and olive oil over medium-high heat in a heavy skillet. The high heat is needed to get a good sear in a short time. The combination of butter and olive oil will help prevent the butter from burning. Cook the chops three to six minutes per side.

Don't worry if they're red in the center at this stage; they'll continue to cook after being removed to a plate and covered with foil.

Next, deglaze the pan with wine, broth or water, scraping up any nicely browned bits of meat. Add any additional sauce ingredients. Finishing the chops in the sauce means just that — a brief heating to marry the flavors of the sauce and the pork. Don't get distracted and walk away; the chops should cook for only one to eight minutes depending on thickness. Even two or three additional minutes can dry them out.

To test for doneness, make a tiny cut. If the juices run clear or very light pink, the pork chop is done. Another way to test for doneness is by touching. The surface should feel firm but not hard.

Finally, until you get a feel for the technique, you can use a thermometer. Insert it into the side of the chop not touching the bone. It should read 132 degrees to 135 degrees after browning; the temperature will rise as the covered chops stand while you prepare the sauce.

Juicy and tender, with a delicious sauce to spoon over rice or potatoes, too: Pork chops made this way are even snazzy enough for the weekend.

WEEKNIGHT PORK CHOPS

Total time: 20 minutes

Use medium (about 1-inch) or thick (about 1 1/2 -inch) chops; adjust cooking time accordingly.

4 medium boneless loin pork chops
1 garlic clove, cut in half
1/2 teaspoon sea salt or kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon plus 2 teaspoons butter, divided
1 tablespoon olive oil
3/4 cup high-quality chicken broth
2 sprigs thyme
1 garlic clove, crushed
2 tablespoons chopped parsley or chervil

Pat any excess moisture from the surface of the chops. Rub both sides with the cut garlic. Season both sides with salt and pepper.

Heat 1 tablespoon butter and the oil in a large, heavy skillet over medium-high heat. Add the chops and sear 3 to 4 minutes per side until browned. Remove chops to a plate and cover with foil to keep warm.

Pour off excess fat. Add the chicken broth, stirring to scrape up any browned bits from the bottom of pan. Add the thyme and the crushed garlic. Bring the sauce to a simmer and cook until reduced to 1/2 cup, about 2 minutes. Add the chops back to the pan and cook 1 to 2 minutes to finish cooking. Remove the chops from the skillet.

Remove the garlic and thyme. Add the remaining 2 teaspoons butter, tilting the pan and swirling the butter until the sauce is slightly thickened. Spoon the sauce over the chops. Sprinkle with parsley or chervil and serve.

Makes 4 servings, each 223 calories, 17 grams protein, 1 gram carbohydrate, no fiber, 17 grams fat (7 grams saturated), 68 milligrams cholesterol and 148 milligrams sodium.

Answer 8

when there is no pink in the middle, or when the juices run clear they are done.. but remember NO PINK when you cut them