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. In a cast iron skillet (or other oven-safe skillet), heat the lard or oil until it’s just barely starting to smoke. Mix the seasonings together in a small bowl. For cuts like this higher heat cooking like roasting, grilling, frying, pan-frying and sauteing works the best. Thirty minutes before cooking, remove the chops from the fridge and allow them to come to room temperature. 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. These are looking good, so they're ready. 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. Now, these are just going to go for about two minutes per side until they're nice and golden and crisp. It’s low carb, or practically zero carb and fat is kept at a minimum. 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. Season with salt if desired.Sometimes the best food is the simplest. Dip each pork chop into the flour mixture and coat well, shaking off. Transfer fried pork chops to a plate lined with paper towels to absorb the excess oil. Pour the buttermilk over the chops and turn to coat. Don't overcrowd the pan, fry in batches if needed. Flip to the 2nd side again and do the same. Flip back again to the first side and cook until it's browned evenly, about a minute more. Flip and cook the other side for around another 2 minutes. Use tongs and slide the chops into the oil and fry until brown, around 2 minutes. For more easy and delicious pork recipes try these mushroom pork chops or these fried pork chunks. Add enough oil to a skillet over medium-high heat until about ⅓-inch deep and let it reach 350☏ (177☌). Serve the pork chops with white rice and black beans or mashed potatoes for a filling and delicious meal.Place the coated chops on a separate plate or baking dish to get ready for frying. Make sure to coat both sides, shaking off any excess, before moving to the next bowl. Dredge the chops one by one through flour, eggs, and panko breadcrumbs in this order.In the 2nd bowl, add eggs and whisk well. Tenderize by pounding with a mallet or the back of your knife until they are around ¼-inch thick. Score the white fat cap, cutting through it about every ½ inch to prevent the meat from curling when cooking later. Pat dry the pork chops with paper towels.
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