Southern oven fried pork chops with flour

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How is where trusted research and expert knowledge come together. This article was co-authored by Sasha Reyes. Chef Sasha Reyes is the Executive Chef and Owner of Artisan Personal Chefs. With over 20 years of food industry experience, she specializes in private dinner parties, custom sports nutrition plans for professional athletes, and cooking lessons. Chef Reyes graduated from Arizona Culinary Institute in 2011 with a degree in Culinary Arts, Baking, and Restaurant Management. How marks an article as reader-approved once it receives enough positive feedback.

This article has been viewed 660,588 times. Stove-top cooking and pork chops are a match made in heaven. Cooking pork on the stove can lock in more moisture, and there are multiple ways to go about it. Heat the butter in a large skillet. Add the butter or olive oil to a large skillet and place it on the stove over medium-high heat, until the butter has melted or the oil has become smooth enough to coat the entire pan. Season both sides of the pork chops.

Sprinkle both sides of the chops with equal amounts of salt, black pepper, dried herbs, and garlic powder or onion powder. Pat the chops gently to run the spices into the meat. Add the pork chops and sear them in the hot pan. Sear the chops for 2 minutes on each side, or until each side is well-browned. Pork chops are notorious for drying out when cooked, but there are a few ways to prevent this. Searing the meat is one of the simplest ways. Searing the surface of the meat creates a barrier along the surface, thereby locking more of the moisture inside.

Lower the heat to medium, cover the skillet, and let the chops cook for another 5 to 10 minutes. To accurately determine whether or not the pork chops are safe to eat, check the center of the thickest chop with a meat thermometer. Online portal combining food safety information from the U. If you do not have a meat thermometer, you can determine if the pork chops are done by cutting into the center of the thickest cut. If the meat is white, it is likely safe to eat.

Let the pork chops rest for roughly 3 minutes before placing on individual serving plates and enjoying. In a large resealable plastic bag, add the apple cider vinegar, oil, salt, and pepper. If you are concerned about the bag leaking, you could place it on top of a plate or in a small baking dish after adding the pork. If you do not have a large enough or thick enough plastic bag, you could skip it altogether and mix the marinade together in a small glass baking dish. Add the pork chops to the marinade.

Seal the bag and toss gently to coat all sides of the pork. If using a glass baking dish, place the pork inside the dish and flip several times to soak each side of each chop. Cover with plastic wrap or aluminum foil. Let the pork chops marinate for 4 to 8 hours. Place the pork chops in the refrigerator as they marinate. Turn the bag or flip the chops every few hours to ensure that all sides get equal exposure to the marinade. As a general rule, a longer marinating time will create juicier, more tender pork chops.