How to cook pork chops

Video: Perfect Pork Chops | Jamie Oliver

Content

Method 2 of 3: Grilling
Method 3 of 3: Pan Cooking
Tips
Warnings
What do you need

1 Preheat oven to 200-240 ° C. If using boneless tenderloin, set in oven to 200 ° C. If you have a thicker tenderloin on the bone, turn the temperature up to 240 ° C so that the meat is cooked through the entire thickness.

It is better to use a convection oven if possible. Convection will provide better air circulation and the meat will bake faster and more evenly.
If the chops are frozen, defrost them completely before baking.

2 Season the meat to taste. While the oven is preheating, you can sprinkle the tenderloin with herbs, spices, and seasonings that you think will make the meat taste better. Place the cuts of meat on a large serving plate and sprinkle with seasonings such as finely chopped garlic, grated parmesan, oregano, or paprika flakes. You can also season the meat with just a pinch of medium-grain salt and coarse black pepper.

Rub the tenderloin pieces (with your hands or a cooking brush) with about one tablespoon (15 milliliters) of vegetable oil to help the spices adhere to the meat.

3 Spread the pork tenderloin on a baking sheet. Spread the tenderloin on a baking sheet so that there is a gap of about 5-8 centimeters between adjacent pieces. When baking, the pieces should not come into contact with each other.

Placing the tenderloin pieces too close together can cause them to cook more slowly.
If you didn't grease the tenderloin with oil when you seasoned it, apply some olive oil or sunflower oil to the bottom of the baking sheet to prevent the meat from sticking to it.

4 Bake the tenderloin for 10-15 minutes on one side. Place the baking sheet in the oven on the center shelf. Set a timer so you know how long the meat has been in the oven. After about 10 minutes, the pork should be browned around the edges.

Typically, roasting pork chops takes about 7 minutes for every 1.3 centimeters of thickness.
If you have a thick tenderloin on the bone, bake it 2-5 minutes longer on each side.

5 Turn the tenderloin over and bake on the other side for another 10-15 minutes. Pull the baking sheet carefully out of the oven so that you can turn the pieces of meat with a fork or tongs. Slide the baking sheet back into the oven and bake the meat until it is deep brown and shiny with the juice.

Usually it is not necessary to fry the chops on the second side as much as on the first, as they are already partially cooked.
Be sure to use oven mitts to slide the baking sheet out of the oven, or you may burn yourself.

6 The pork chops should be at least 63 ° C in the middle. It is best to use a meat thermometer to determine if the chops are ready. Dip the tip of the thermometer into the thickest part of the cut (usually in the center) and wait 30 seconds for an accurate reading. For the meat to cook properly, the temperature in the middle of the piece must reach at least 63 ° C.

Cooking pork can be tricky: the meat may appear cooked on the surface, but remain half-baked in the middle, which is unsafe for your health.

7 Remove the baked chops from the oven and savor the flavor. Serve the chops with traditional side dishes such as cinnamon baked apples, mashed potatoes, or rice pilaf. For a less nutritious meal, serve grilled asparagus or steamed broccoli with the chops.

The chops can be garnished with a few sprigs of fresh parsley or rosemary to add extra flavor without the extra calories.
Leftover chops can be stored in the refrigerator for 3-4 days and then reheated in the oven at medium heat.

Method 2 of 3: Grilling

1 Soak the chops in the marinade to make them juicier. Pour 1–2 liters of warm water into a large open container and add the desired amount of molasses or brown sugar. Also add salt, black peppercorns, whole cloves, garlic, star anise (star anise), lemon peel, or other savory spices to taste and stir to form a smooth mixture. Place the chops in a bowl and refrigerate for 1-12 hours to soak the meat with the marinade.
- To make the meat flavorful, leave it in the marinade overnight.
- Pork chops can dry out if roasted over high open heat. After marinating, the meat will remain juicy, and you will have some time to bring it to readiness.
2 Light up the grill. Light burners or charcoal on only one side of the grill. As a result, you will create multiple heat zones, which will help you better control the meat's cooking.
- Before placing cuts of meat on the wire rack, use a grill brush to remove stubborn soot and other dirt.
- If you are using a charcoal grill, do not overdo the lighter fluid. Too much liquid can affect the taste of the meat.
3 Grill the chops on an open wire rack for 5-7 minutes. Spread the cuts of meat 3 to 5 centimeters apart on the hot side of the grill and grill until crispy on the underside. From time to time, lift the corner of the chops with a meat fork and check to see if they are browned. The underside should turn dark brown with grill marks.
- Do not cover the wire rack when the chops are grilling on it. It will be too hot under the lid and the meat will become too tough.
4 Turn the chops over and cook for another 3-5 minutes. Use a meat fork or tongs to turn the chops to the other side (keeping them on the hot side of the grill). After a few minutes, the meat will have a uniform color and texture on both sides.
- Usually the meat is roasted 2-3 minutes less on the other side.
- After you flip the chops, they will brown faster, so watch the meat so it doesn't burn.
5 Transfer the chops to the cold side of the grill. When the cuts of meat are well done on both sides, remove them from the hot side of the grill, under which the burners or coals are burning. The heat on the colder side of the grill will be enough to cook the meat to the end without burning it.
- If the chops closer to the hot grill area will cook faster than the ones farther away, swap them so they cook evenly.
6 Continue frying the chops until they're done. Place a lid on the grill at this point to keep it warm. Do not pierce the chops, squeeze, or move them while they are finished grilling. After the meat starts to release clear juice and is covered in cross-dark marks from the wire rack, remove the chops from the grill and transfer to a large plate to cool.
- When you cut the chop, there should be pale white meat on the inside with a faint tinge of pink in the center.
- If you are in doubt that the meat is done, check the temperature in the middle with a meat thermometer - it should be at least 63 ° C.
7 Serve grilled meat until hot. Grilled pork chops are steak-like so you can season them with your favorite sauce or sprinkle with a pinch of salt and pepper. Garnish with fried asparagus, mixed green salad, burgundy mushrooms, or baked potatoes.
- Chimichurri sauce or horseradish cream sauce will also work well with fried pork chops.
- If you have any remaining chops, try to finish them within 3-4 days. Reheat them in a hot skillet before eating.

Method 3 of 3: Pan Cooking

1 Beat off pieces of meat. Spread the tenderloin on a counter or sturdy cutting board and beat it evenly with a meat hammer. Beat off the pieces of meat, first on one side, then on the other, over the entire surface, including the greasy outer edges. As a result, you should get pieces about 1.3 centimeters thick.
- After beating, the meat will become softer. In addition, its surface will increase, it will fry faster in a hot pan and will not burn at the same time.
- You can wrap chunks of meat in plastic wrap or wax paper and flatten them with a rolling pin.
2 Cover the chops with flour or breadcrumbs (if desired). If you want a firmer and crisper crust, you can roll the chops in flour before searing. Take two bowls and fill one with beaten eggs and the other with spiced flour. Sprinkle the chops lightly with flour, then dip them in eggs and flour to coat the meat in a solid layer.
- You can add salt, black pepper, cayenne pepper, paprika, or any other spice mix you like to the flour.
- To make the crust more appetizing and crispy, after the eggs, you can roll the chops not in flour, but in bread crumbs.
3 Heat 2 tablespoons (30 ml) vegetable oil in a large skillet. Pour vegetable oil into a skillet and place over medium to high heat. When the oil is hot, twirl the pan until it spreads evenly over the surface of the pan.
- The oil should cover the bottom of the pan by about 0.5-1.3 centimeters.
- Add a lump of butter to the skillet for a richer, more savory flavor.
4 Grill the chops for 3-4 minutes on one side. At this point, the oil in the skillet will warm up, so spread the chops carefully so that they don't splatter. Cook the chops until they start to brown underneath. At this stage, try to move them around the pan as little as possible.
- If the chops don't fit in the pan all at once, you may need to fry them several times.
SPECIALIST'S ADVICE
Vanna tran

Experienced Cook Vanna Tran is a home cook. She started cooking at a very young age with her mother. Organizing events and dinners in the San Francisco Bay Area for over 5 years.
Vanna tran
Experienced chef
Advice from experienced chef Vanna Tran: If you are frying multiple chops, be careful not to stack them side by side, or you may have a harder time getting a uniform crisp.
5 Turn the chops over and cook for another 2-3 minutes until tender. Use a long-handled tong or meat fork to turn the chops over. Continue to fry them until they have a delicious reddish brown crust. If you used breading, the finished chops will turn golden brown.
- When in doubt if the chops are breaded, measure the temperature in the middle with a meat thermometer. The meat should be heated to 63–70 ° C.
- Watch the meat so it doesn't burn. Chops can brown quickly on the second side.
6 Serve grilled meats with other meals. A pile of butter-flavored mashed potatoes or a pot of green beans stewed with bacon are perfect for crispy, golden-brown pork chops. If you prefer a lighter side dish and don't want to overload the meal with calories, you can steam fresh seasonal vegetables or simply chop and lightly salt a large, ripe tomato.
- Fried pork chops also go well with traditional Southern US cuisine such as macaroni and cheese, cornmeal muffins, and collard greens.
- Breaded chops will soften when reheated, so they are best eaten fresh and hot.

Tips

If it's too cold outside to grill, you can cook chops with a similar flavor and texture on the broiler.
Pork is denser and drier than other meats, so you need to be careful to keep it juicy no matter how you cook it.

Warnings

Do not eat pork if the temperature inside the piece of meat has not reached 63 ° C during cooking, as there is a risk of contracting salmonellosis or trichinosis.