How long to pan fry boneless center cut pork chops?
No matter what I do my pork chops almost always turn out dry. I've tried brining, marinating...you name it. So, just how long should I pan fry these 1/2" suckers?
Times a wastin'...having for dinner tonight!
Thanks in advance for your suggestions.
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12 Comments:
Sear and then finish in the oven, but those are pretty thin. 2 minutes per side would p[robably do it, with a nice rest tented with foil after.
Cary at 5:16PM on 09/08/09
Thin center cut chops... I agree with the previous comment. 2 minutes per side on medium heat. With so little fat, they will cook very quickly. Also, you do not have to cook American sourced pork until it is 180 degrees. I cook my pork roasts only to a medium rare, and they finish at about 150 degrees max as they rest. Trichinosis in America is almost unheard of anymore. I won't eat raw pork products, but a medium rare to barely medium will give you a juicier piece of meat. Same with chicken... cook until the texture changes from obviously raw to white when you cut into it. You should be able to cut a boneless cut of chicken breast easily with a fork, and it should NOT be stringy (like typical fried chicken). If it is stringy, you just overcooked it.
timinspokane at 6:08PM on 09/08/09
Thanks...dinner was delicious. Pan fried for 2 minutes a side and let them rest.
bessfour at 7:28PM on 09/08/09
If they start to curl they've been on too long
AyeEat at 7:30PM on 09/08/09
I brown them on both sides then pour a sauce I use over them till they are almost covered and simmer them for 45 min.
tusti at 7:44PM on 09/08/09
Good advice here, but I've pretty much given up on boneless, very low-fat pork. The caloric savings just isn't worth it, as compared to cooking a nicely trimmed, bone-in chop and being careful to trim off any remaining fat after cooking.
Off on a tangent, and something I mentioned recently on another thread, but lately I'm loving ground pork burgers. I buy 80/20 pork, cook it quickly in a skillet to medium-well, and season it with a sprinkling of brown sugar at the end of cooking, just long enough for the sugar to melt.
ChloeA at 8:01PM on 09/08/09
I like to cook a generous amount of thick-cut bacon in a pan, then do the chops quickly in the bacon grease. I like the 'low and slow' method...low heat and lots of oil (you can add butter) for 3 to 4 minutes a side. Don't stop adding pepper. And consider a mustard rub before you start, or even letting them sit in cider for a while.
NotAmerican at 10:40PM on 09/08/09
try breading them with flour, egg and breadcrumbs (homemade, seasoned) and pan frying them..... of course, you can't overcook them.
pooch at 11:00PM on 09/08/09
I was raised in the country on a farm, enjoy good pork. Early posters are correct:
1) You don't have to overcook pork anymore, but it's not the type of meat to cook like a good beef steak, pork is better cooked through
2) Secret to moist, tender pork loin is slow cooking on a low heat
3) I brown my chops beginning with a dab of bacon grease
4) Season the chops with salt, pepper and Mom always used lots of paprika, too
5) There's nothing better than creamy pan pork chop gravy over mashed potatoes with pork chops
lurah at 12:03AM on 09/09/09
Hmmm, if the chops are bone in aka pork T Bones, then they shouldn't dry out. If they're the type where its a loin thats been sliced and sold, I usually bypass and will buy a whole loin. Lot more value for the money and typically won't dry out or least it's moist if eaten right out of the oven.
Ribster at 5:47AM on 09/09/09
Buy a meat thermometer. Time is relative to heat. the only way to be sure they are moist and juicy is to cook to an internal temperature of 150 at the thickest point, and let them rest a few minutes for the heat to equalize. they should finish about medium well, just a touch of pink and juicy.
Meat guy at 8:31AM on 09/09/09
Thanks Guys. These have all been marvelous tips...especially the "low and slow" part.
bessfour at 8:38AM on 09/09/09