If you want to know how to cook pork chops, then these tips for pan fried pork chops can help you deliver a meal that isn't too dry. Cooking pork chops can be tricky, but nothing tastes like a simple, yet juicy pork chop.
The smartest way to pan fry pork chops is to make sure the meat is at room temperature before you begin. A cold chop will stick to the pan and tear when you attempt to flip it. The second tip that you need to keep in mind is the temperature of the oil. Oil that has a high smoke point should always be used, and the oil should be hot before the meat is placed into the pan. Try a little bacon grease and a cast iron skillet for good results.
While a simple pan fried chop can be delicious with only meat tenderizer sprinkled on it, most people prefer a little more zing. This simple rub will complement the pork's flavor.
Pork Chop Rub
Ingredients You Will Need:
2 tablespoons crushed peppercorns
1 tablespoon paprika
1 tablespoon sugar
1 tablespoon flour
1 tablespoon Lawry's seasoning salt
4 to 6 pork chops or pork steaks
Combine the above spices, flour and meat tenderizer in a plastic bag. Rinse the chops in water, and place in a strainer to drip dry. When they are nearly dry, dip them, one at a time, into the bag, and shake to coat the entire chop. Fry the chops in a few tablespoons of bacon grease. Make sure each side is thoroughly cooked, and don't let the golden brown color fool you into thinking it is done. Continue cooking for at least three to four minutes per side to make sure there is no "pink" remaining inside the chop. When the chops are done, it's important to remove them from the pan. If you leave them in the pan, they will continue cooking and may dry out. If you want to keep the chops hot for a while longer, remove them from the cast iron pan, and place them in a casserole dish with a lid.
For a true family favorite, try serving these pork chops with scalloped potatoes and green bean casserole.
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