Why you should make pan-fried pork chops
You will enjoy these pan-fried pork chops because they are easy to cook and taste wonderful. The high heat seals in the juices so the meat does not become dry. Using a frying pan allows you to control the temperature and achieve a perfect sear. It is a practical recipe that works well for busy families.
How to make pan-fried pork chops
Preparation: Season the pork chops on both sides with salt and pepper. Let them sit at room temperature for a few minutes before you start cooking.
Searing: Heat the oil in a large frying pan over medium high heat until it is very hot. Place the chops in the pan and sear them for three minutes until they are brown.
Basting: Flip the meat over and add the butter, garlic and rosemary to the pan. Spoon the melted butter over the chops as they continue to cook for another four minutes.
Resting: Remove the chops from the pan and place them on a warm plate. Let the meat rest for five minutes so the juices can redistribute before serving.
My best tips for pan-fried pork chops
Make sure the frying pan is very hot before you add the meat to get the best crust. If the pan is too crowded the chops will steam rather than fry so use a large pan or cook in batches. You can tell if the pan-fried pork chops are done by checking the internal temperature with a meat thermometer.
It should reach sixty three degrees celsius for a safe and tender result. Avoid moving the meat around too much while it is searing in the pan to ensure a deep brown colour. Rested meat is always more tender and juicy than meat served immediately. Patting the meat dry with paper towels before seasoning helps the crust form better.
Find more ideas here:
beef stroganoff,
oven-roasted pork belly or
homemade lemon cake.
