Thick, Pan Fried Pork Chop Recipe

Fried Pork Chop Recipe

Nothing beats the taste of a pork chop on the grill in the summertime but there are times when we just can't grill outdoors because of the weather or apartment living. You can still enjoy a thick tender juicy loin chop indoors anytime. A thick loin chop fried in a skillet will yield very good results but the key to a truly moist pan fried pork chop is not to good past medium doneness. Know The Different Cuts From The Loin

Loin Center Chops	Loin Rib Chops
Sirloin Pork Chops	Boneless Loin Center Chops
Boneless Loin Rib Chops

How To Cook A Thin Loin Chop In A Skillet

How To Cook A Pork Chop In The Oven

Cooking Instructions
Thick Fried Pork Chop Recipe(Skillet)

2. Remove the chops from the brine and pat dry with paper towel and season with your favorite optional dry rub. Allow the chops to sit at room temperature 1 hour before grilling.

3. Heat 1 tablespoon of vegetable oil in a heavy skillet over medium-high heat about 4-5 minutes. Put the chops in the skillet about 1/4 inch apart and sear 2 minutes on each side until well browned. If using bone in chops place the bones inwards to center of skillet.

4. Reduce heat to med-low and cover with a lid. Do not move the chops and only flip each chop over once until an instant-read thermometer inserted into the center of the chop from the side reads 135-140 degrees Fahrenheit(57-60 Celsius).

5. Remove chops from skillet, tent loosely with foil and let rest for 5-10 minutes. Internal temperatures should rise and register 145-150 degrees Fahrenheit(63-66 Celsius) for medium doneness, anything more will begin to dry out and toughen the chops.

Thick Fried Pork Chop Recipe

Fried Pork Chop Recipe	Medium	Medium-Well	Well Done
1 Inch Chop	5-6 minutes	6-7 minutes	7-8 minutes
1.5 Inch Chop	8-9 minutes	10-11 minutes	12-13 minutes
Temperature	145-150 degrees	150-160 degrees	160-170 degrees

The above times are minutes per side on med-low in the skillet turning once after the initial searing on med-high heat. The above times are guide-lines, temperatures differ from stove to stove

Cooking Tips

Always use an instant-read thermometer to check the doneness of a chop. Stick the thermometer through the side of the chop deep into the meat but not touching the bone or fat.

For maximum flavor and tenderness cook pork to medium (145-150 degrees), anything more will begin to dry out the chops.

Always let your chops rest for 5-10 minutes before cutting, to redistribute and retain more juices. The temperature of the chops will rise about 5-10 degrees as they rest, remove the chops 5-10 degrees before desired doneness.

Turn with tongs or spatula, piercing causes loss of flavorful juices.

Never place cooked food on the same plate that held raw meats.

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