4 Ways To Cook Pork Chops On The Stove

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.

To accurately determine whether or not the pork chops are safe to eat, check the center of the thickest chop with a meat thermometer. The internal temperature of pork chops must reach at least 145 degrees Fahrenheit (63 degrees Celsius) before the pork is safe to eat. [2] X Trustworthy Source FoodSafety. gov Online portal combining food safety information from the U. S. Food and Drug Administration, the Food Safety and Inspection Service, and the Centers for Disease Control and Prevention Go to source 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.

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.

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.

As a general rule, a longer marinating time will create juicier, more tender pork chops. If you marinate the meat for too long, though, it can actually become tough. Try to avoid letting the pork chops sit in the marinade for much longer than 8 hours to half a day.

You will need to stir the garlic constantly as it cooks. Garlic burns pretty quickly, and if you take your eyes off of it for more than a few seconds, it could easily blacken. If this happens, remove the pan from the heat, wait for it to cool, then wipe out the oil and the burnt garlic before trying again with fresh oil and fresh garlic.

To accurately determine whether or not the pork chops are safe to eat, check the center of the thickest chop with a meat thermometer. The internal temperature of pork chops must reach at least 145 degrees Fahrenheit (63 degrees Celsius) before the pork is safe to eat. 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. Note that if you use a different marinade that has some color to it, the color of the marinade can tint the meat, so it may not look white even when done. As long as the inside of the pork does not look pink and “rubbery,” however, it should be safe to eat.

The process of searing and braising pork chops on the stove can go a long way in preventing the meat from drying out. The seared surface locks in more of the pork’s natural moisture, while the braising liquid infuses the meat with additional moisture as it cooks.

Let the chops sit in the broth at a full boil for 30 to 60 seconds before proceeding. This way, the broth will have plenty of time to reach a good heat.

To accurately determine whether or not the pork chops are safe to eat, check the center of the thickest chop with a meat thermometer. The internal temperature of pork chops must reach at least 145 degrees Fahrenheit (63 degrees Celsius) before the pork is safe to eat. 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. Note, however, that if you use a braising liquid that has color to it, the color of the liquid can tint the meat. As long as the inside of the pork does not look pink and “rubbery,” however, it should be safe to eat.

Check the temperature using a candy thermometer, which can withstand high levels of heat. Note that this cooking method can also be used with a deep fryer, but frying breaded pork chops on the stove is possible as long as you have a sturdy enough stockpot.

If there are still dark yellow streaks of egg yolk in the mixture, keep whisking. The egg and buttermilk must be mixed as thoroughly as possible.

This initial coating of flour helps bind the egg to the meat. You can skip this initial layer of flour, but the final coating is more likely to slide off after you finish frying it if you do not have this extra layer of flour binding the egg to the meat.

The meat and buttermilk help lock in moisture during the cooking process. The mix also helps bind the coating together as it fries in the hot oil.

This is your final coating, and it will form a yummy, crispy layer on top of the pork after you fry it. If you want something with more crunch, you could coat the pork in a final layer of dried bread crumbs or finely crushed crackers instead of more flour.

You may find it easiest if you only fry one or two of the pork chops in the oil at the same time. If you attempt to fry all four, you could overcrowd the stockpot, which could affect the way the chops cook.