Seasonings - This is a recipe for plain and delicious seared pork chops. Please note that the cooking time will be longer if you use bone-in chops. For juicier and more tender pork chops, it's best to choose thick chops. Use chops (boneless or bone-in) that are at least ¾ inch thick-cut pork chops. This is an overview of the ingredients and steps to make this easy recipe scroll down for a printable recipe card with exact measurements and detailed instructions.īoneless pork chops -I prefer boneless chops, but bone-in pork chops will also work. Use a good meat thermometer like this instant-read thermometer to check the internal temperature. Note: Cooking time can vary depending on the thickness of the pork chops. Lightly brush with a little melted butter or olive oil (or spray it on) and reheat at 350° for 5 to 8 minutes or so on each side, depending on the thickness of the chops.Place the chops into the oven and bake until the internal temperature of the pork reaches 145 degrees f, which can take up to 20 minutes. Reheating. The best way to reheat an already fried chop is in the oven. Properly stored, they can last for 3-4 days in the fridge. Storing. We recommend placing the leftover fried pork chops in an airtight container or wrapping in foil and placing in the fridge. Again - I never do! Storing and Reheating Tips However, if you just feel you want to do this you can dip them in a egg and water mixture or buttermilk before dipping into the flour mixture. They come out tender, juicy and with the perfect amount of crunch. I don't add this step to my fried pork chop recipe. Makes for easy clean up too!ĭo I need to dip in egg or buttermilk first? It also provides a naturally nonstick surface. It’s ideal for pan frying pork chops because it holds and distributes heat so well.
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