How to cook pork chops?

Question

I want to fry pork chops (about an inch thick), and for some reason, I cannot get the inside to cook properly before the outside becomes burnt. I'm not a very good cook, so please don't give me top notch chef tips with big words I've never heard of. I want it as easy as possible for the average joe trying to make himself dinner :P.

Here's my current routine:

1. Defrost loin all day.
2. Put in frying pan with heat literally as low as possible.
3. Add salt, pepper, garlic and onion powder.
4. Flip over every nowandthen.

Voila. Nice brown on the outside, terrible 'pinkish' color on the inside. It's not dark pink, but it's pink enough to make me not want to eat it. Any tips, ideas, etc. etc.?

Thanks in advance!

Answer 1

Pork chops or pork loin?

It's hard to fry on low heat, and yes, it'll burn on the outside before going on the inside.

First, go to the store and in the cooking utensil section, get an instant read thermometer - costs about $10. You can stick it in the center of the meat for a quick read. I'd let the pork cook until about 150 degrees and pull it (it'll continue to rise in temp a bit). Do NOT leave the thermometer in - it'll melt.

If you want to fry chops, get some thin cut chops, so they can cook through without burning.

However, this is how I like to cook pork - either a loin, or thicker chops:

1) Get some applesauce - cinnamon flavored if you can find it, or add in cinnamon, but that's optional.
2) Get some italian bread crumbs.
3) Mix the applesauce and breadcrumbs, but the idea is to have it pretty moist, more applesauce than breadcrumbs.
4) Get a (preferably glass) baking pan, but anything will really do.
5) Heat the oven to 350
6) Put the chops or loin in the pan, coat all over with applesauce/crumbs.
7) Cook (I can't tell you how long, because I don't know what kind you're cooking, and it varies anyway, but that's what the thermometer is for).
8) Pull it out when done, let it sit for 5 mins or so, then serve.

Alternatively, if you're bent on frying a loin, consider slicing the loin up first, and then you're basically frying pork medallions. You can control the thickness - and thus the cooking speed - and it'll probably cook up faster too.

Answer 2

BREADED PORK CHOPS

Boneless Pork Chops

Clean and wash Pork Chops. Clean residue off with butter knife Rinse bone parts well if using boned pork chops.
Lightly sprinkle with salt and pepper. Scramble some eggs with a little milk added in a dish. Dip pork chops in egg and flip side to side. You may have to add more eggs. Keep beating or turning over the mixture with a fork often.

Add some more salt and pepper, then roll in cracker meal or crumbs.

Brown in an electric frying pan in butter for about 15 minutes.

(May be stored in refrigerator until used.) Place in dripping pan with small amount of water to steam. Keep moist. Bake at 325 degrees for about 1 1/2 hours.

Answer 3

As dumb and smart-alecky as this may sound, have you ever thought about buying thinner pork chops? :)

Here's my routine (although yours sounds quite a bit healthier):

Take four 1/2 inch thick pork chops, dip in beaten egg then in Italian seasoned bread crumbs. Heat a few tablespoons of olive oil (or bacon grease, if you want awesome flavor and don't mind the extra fat/calories) over medium heat until hot, but not smoking. Fry the porkchops on one side for about 5 - 7 minutes, flip and fry another 4 or 5 minutes on the other side.

If you notice that they're getting brown quickly, turn the heat down to medium-low.

Answer 4

Lots of good answers. Even though you're defrosting the loin, many recipies also recommend letting things like steak and pork chops stand at room temperature for 20-30 minutes before cooking. Hope this helps.

Answer 5

First of all, make sure they are completely defrosted, not frozen at all. Then, season them before you put them in the pan, the saesoning will stick and they will taste better. Put some oil or butter in the pan. Heat the oil or butter over med heat for a few minutes so it gets nice and hot, but not too hot. Once it't hot enough, put the meat in, you should hear a sizzle, if it starts to spit and/or splatter, the oil is too hot, turn it down a little. Cook it on each side 5-7 minutes. ONLY FLIP ONCE. Then they are done. By the way, it's ok for pork to be a little pink.

Answer 6

Put a lil oil in the pan, one diced onion.. season the pork chops, on medium heat, brown the chops on both sides...put in baking dish with the golden fried diced onion, add 1/2 a can of cream of mushroom soup, spread over the porkchops..mix a lil water with the other 1/2 and pour over chops. Place in 350 F oven for 35-40 min. ..make rice , peas or carrots. Enjoy* Juicy tender tasty chops*

Answer 7

i wouldn't fry pork chops. i like to get a can of cream of mushroom soup and add half water to make a gravy put the chops in a casserole dish pour the gravy over top. pre-heat the oven to about 375 and cook for about 25 minutes or until done

Answer 8

Try making pork fried rice with your leftovers. Just cook some rice, saute some onions, add the pork after cutting it up into small bits, mix together with the rice and add some teriyaki sauce, heat through, add one egg into the mixture and keep heating through until the egg is cooked. You can also throw in some garden peas for colour. Be creative!

Answer 9

I'd turn up the heat a tad and use a lid on your frying pan... I make a similar chop w/saltine cracker and sage breading using Dijon mustard instead of egg to help it stick... and I always use a lid and they cook just fine....so I'd try that.

Answer 10

Fry each side in a pan that you can put in the oven, like stainless steal or cast iron for 3-4 minutes at medium heat, then put in oven at 350 for about 15, should do it