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#Pan fried pork chops plus

Your pork chops will be overcooked by then. One of the biggest mistakes people make is to cook the meat until it’s completely white. The temperature will rise a few degrees more during resting to reach the final internal temperature of 145☏ (63☌), As soon as the temperature reads 140☏ (61☌), remove the pork chops to a plate to rest. Insert the probe into the thickest part of the chop (about an inch away from the bone for bone-in chops). The most reliable way is by using an instant-read thermometer. When are pork chops done frying?Ĭook time and color are NOT accurate ways to measure doneness. As kitchen equipment may vary in the amount of heat produced, it’s best to verify doneness using a thermometer instead of relying on time alone. Note: Times above are for room temperature chops. Simply follow the cook time chart below for the chops you’re using: Thickness So knowing how long to cook your chops and when to remove from heat are the most important keys to avoiding dry-out pork chops!Ĭooking times vary for thin vs. Did you know the temperature of your pork chops keeps rising even after they’re removed from the heat, a phenomenon called carryover cooking. Even just a few minutes too long on the stovetop will make them tough and chewy. Pork chops cook quickly and are prone to overcooking. This way, you’ll get more evenly cooked meat with a nice and golden brown crust. It might sound counterintuitive, but our experiments prove that extra flipping is the secret to tender and juicy pork chops!įlipping every minute prevents the exterior of your pork chops from overcooking or burning while you’re waiting for the interior to cook through. Remove the pork chops to a plate to rest for 5 minutes before serving.įlipping multiple times in the skillet for the best results.Check doneness using an instant-read thermometer.Cook for 5-10 minutes in total depending on the thickness, flipping every minute.

Once the pan is hot, add oil and pork chops.

Place a large cast-iron skillet over medium-high heat.

Rub with olive oil and seasonings on all sides.

Mix paprika, garlic powder, salt and pepper in a small bowl.

Remove pork chops from the fridge 15-20 minutes before cooking.

If you like this recipe, you might also like my recipe for Oven-baked Pork Chops. I like doing the gravy separate as some people don’t like gravy on their pork chops. Note: You can return chops to the gravy and simmer for 10 to 15 minutes covered if you want to serve it this way. Bring to boil and cook to desired thickness for gravy.

#Pan fried pork chops plus

Make sure you have at least 1/4 cup of drippings in the pan (can add more oil, if needed) Add enough flour to make a roux or paste (I use any leftover flour from dredging plus more if needed). Remove chops from pan, place on plate and cover to keep warm. Brown chops on both sides, turn down heat, cover your skillet and let cook for about 15 minutes until chops are thoroughly cooked. Dredge the pork chops in the flour until fully covered on both sides. Put your cup of flour in a shallow pan and whisk in black pepper, salt and garlic powder. Ingredients for fried pork chops and gravyĥ or 6 center cut pork chops (about 3 lbs.)ģ to 4 tablespoons oil for frying or bacon drippings This is definitely a favorite meal at my house. Just add another vegetable, bread and salad for a great meal anytime. There is nothing any better than fried pork chops and gravy with mashed potatoes.

Fried pork chops and gravy is delicious anytime!