Tips For Cooking Pork Chops

Cooking thin vs. thick pork chops:


How to cook pork chops: Pan-frying, grilling, or broiling


Thin chops may need some protection; breading is a good way of insulating the meat and keeping the juices inside. A thick spice rub or a marinade serves a similar purpose, and also adds some flavor.


Searing, tenting, and resting meat:  


Searing is a very high-heat, fast cooking method used to brown the exterior of the meat and produce a nice crisp crust; searing adds flavor to meat and seals in the juices.


Tent meat to keep it warm while resting, but don’t let foil touch meat, as this affects crust and does not give it the room it needs to rest.


Meat needs to rest so that the juices redistribute throughout the piece of meat. If you cut into the meat immediately, you lose at least half of its juices.


Problems?


Dry Pork Chops – Briefly simmer in a little broth to re-moisten the interior.


Oil Begins Smoking – Take it off of the heat and let it cool down before adding pork chops. Make sure the chops are dry before adding them to the pan; any amount of water will make the oil spatter.


Pan Begins Burning – Transfer the chops to a new skillet, or remove them to a platter while you clean the pan. Add more oil, and then continue searing. If you have finished searing, you may finish cooking them in the oven in a new oven-safe pan or platter.


Pork Chops Curl/Cook Unevenly – Keep them flat while cooking by gently pressing down with a flat spatula. Look for chops with even thickness throughout the cut.


Seasonings to use:
Salt, Pepper, Cumin, Sage