What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.
Then you have come to the right place, we have rounded up 21 bone in pork chop recipes pan fried that we have shared over the years.
Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.
21 Bone In Pork Chop Recipes Pan Fried
Pan Fried Pork Chops
Pan-Fried Pork Chops with Garlic Butter
Pan Fried Pork Chops
EASY PAN FRIED PORK CHOPS
Pan Seared Pork Chops Recipe (Cast Iron Skillet)
Cast Iron Pork Chops (pan fried)
Cast Iron Skillet Pork Chops
Pan-Fried Pork Chops
Perfect Pan-Seared Pork Chops Recipe
Pan Fried Pork Chops
The Best Pan Fried Pork Chops Recipe
Perfect Pan Seared Pork Chop – Cowboy Kent Rollins
The Best Juicy Skillet Pork Chops
Pan Fried Pork Chops Recipe (+Video)
Thin Pan-Seared Pork Chops
Pan Fried Boneless Pork Chops
Why are my pan fried pork chops tough?
Overcooked Pork Chops Are Tough
When they’re cooked for even a few minutes too long, whether it’s in the oven or on the stovetop or grill, they’re quick to dry out, and — you guessed it — become tough, chewy, and less than appealing. This is partly due to carry-over cooking.
Is it better to fry or bake pork chops?
We call them oven-fried because they still get that delicious golden outer coating you get from fried thanks to the breading, but baking keeps them healthier. Stuffed pork chops: Now that you’re a pro at baking pork chops, try stuffing them and baking with our baked pesto-stuffed pork chops recipe.
How do you keep fried pork chops from sticking to the pan?
Dredging the pork chops in a flour mixture prior to pan frying helps develop a nice little golden crust on the outside of the chops, and helps seal in some of their moisture.
How long does it take to cook a 1 inch bone in pork chop?
If the pork is at room temperature and brined here is how long it should bake:
- BONE-IN Pork Chops @ 425 degrees F. 1/2 inch thick – 8 to 10 minutes. 1 inch thick – 18 to 20 minutes. 1 1/2 inch + thick – 25 minutes.
- BONELESS Pork Chops @ 425 degrees F. 1/2 inch thick – 6 to 7 minutes. 1 inch thick – 12 to 15 minutes.
Is it better to cook pork chops fast or slow?
Slow cooking is probably my favorite way to cook pork chops. It’s an easy and foolproof way to make pork chops that are fork tender, which is the way I like them.
How can I tenderize pork chops quickly?
You can also use a meat tenderizer or any acidic fruit juices like lime, lemon, or pineapple juice. The acid penetrates the meat and breaks down the protein which tenderizes the pork chops.
What seasonings go well with pork?
Some of my favorite herbs, spices, and seasonings to use as a pork chop seasoning are cumin, garlic, paprika, and chili powder. Some others that go well with pork are sage, rosemary, cayenne, thyme, and coriander. Brown sugar and clove are a great way to add in some sweetness.
Do you flip Baked pork chops?
Place pork chops on a rimmed baking sheet coated with cooking spray. Bake until internal temperatures reach 140° to 145°F degrees, or about 30 minutes. Flip at the halfway point.
How do I cook pork chops so they don’t dry out?
High-heat frying sears them to a golden brown; and a moderately hot oven (400 degrees F) bakes the pork chops gently enough to keep them from drying out. This “sear-roasting” method is a great way to cook pork chops in the oven: Fry one side to golden brown, then flip, and place the chops directly in the oven.
How do you get the perfect crust on pork chops?
Let your chops sit on the counter for about 30 minutes before you begin to cook them. If the meat is too cold, the outside will overcook while the inside comes to the right temperature. Giving the pork a little time to warm up will ensure a nice crust on the outside, with a tender center.
How do you get the coating to stick to pork chops?
To get the breading to stick to the chops, they will be quickly dredged in flour and then dipped in egg. The flour egg mixture really helps the bread crumbs stick! Dab the pork chops with a paper towel to absorb the extra moisture. (This also helps the egg mixture to stick.)
Why is my batter sticking to the pan?
McGee says that breading or coating food in flour can prevent sticking. That outer layer is both a barrier and method for further creating a dry surface. A key point is to make sure you leave your meat in the pan long enough, Provost says. If you try to remove it too soon, it will stick.