Pork chops 101

[Puggles]

I'm doing pork chops tonight, and I've never made them. Is there some kind of rule of thumb to follow when making them? I have them marinating in a spice/herb mixture that I homemade. I was planning on pan-searing them and then finishing them off in the oven with onions and apples on them.

 

[medtran49]

We brine them.

Recipe - Beer Brined Pork Chops

I've cut down on the salt to a shy 1/8 cup because I've cut down on salt over the years. We don't always brine the full 4 hours either.

The most important thing is to not overcook. Your plan sounds good.

 

[PAcanis]

I mostly just pan fry mine start to finish. A little oil, a little S&P and you are good to go.
Hot pan, sear, flip, turn the heat down. If they are thick (1" or so) put a lid on them.
Get some chicken broth/stock ready. Fried pork chops make fantastic gravy.

 

[TastyReuben]

How thick are they? Bone-in or boneless?

 

[Puggles]

I've been looking at different recipies and I think I'm going to take them out of the spice marinade, lighty drege in flour, and pan-fry them in butter and a bit of oil until browned on each side and then make a pan sauce with onions, apples, honey, and vinegar. Something like that, I'll improvise. It's my strongest skill. They're about 1" thick, boneless.

 

[Morning Glory]

I've been looking at different recipies and I think I'm going to take them out of the spice marinade, lighty drege in flour, and pan-fry them in butter and a bit of oil until browned on each side and then make a pan sauce with onions, apples, honey, and vinegar. Something like that, I'll improvise. It's my strongest skill. They're about 1" thick, boneless.

Sounds good to me.

 

[TastyReuben]

I've been looking at different recipies and I think I'm going to take them out of the spice marinade, lighty drege in flour, and pan-fry them in butter and a bit of oil until browned on each side and then make a pan sauce with onions, apples, honey, and vinegar. Something like that, I'll improvise. It's my strongest skill. They're about 1" thick, boneless.

That’s what I do a lot. Some brandy wouldn’t go amiss in that sauce.

 

[Morning Glory]

That’s what I do a lot. Some brandy wouldn’t go amiss in that sauce.

Or cider.

 

[Puggles]

That’s what I do a lot. Some brandy wouldn’t go amiss in that sauce.

I don't have any, but I do have Sherry. I was gonna do chicken stock, brown sugar, apples, onions, apple cider vinegar, and a pad of butter, and soften the apples. and spoon over chops.

 

[Morning Glory]

I don't have any, but I do have Sherry. I was gonna do chicken stock, brown sugar, apples, onions, apple cider vinegar, and a pad of butter, and soften the apples. and spoon over chops.

Sounds lovely. A splash of sherry wouldn't go amiss, though.

 

[msmofet]

I mostly just pan fry mine start to finish. A little oil, a little S&P and you are good to go.
Hot pan, sear, flip, turn the heat down. If they are thick (1" or so) put a lid on them.
Get some chicken broth/stock ready. Fried pork chops make fantastic gravy.

I also pan-fry and add poultry seasoning with my all-purpose seasoning. The pan gravy is fantastic.
I also bread and shallow oil fry.
My favorite way is braised pork chops with sauerkraut, onions, potatoes, pork gravy, caraway seeds, and fennel seeds.

 

[Barriehie]

I also pan-fry and add poultry seasoning with my all-purpose seasoning. The pan gravy is fantastic.
I also bread and shallow oil fry.
My favorite way is braised pork chops with sauerkraut, onions, potatoes, pork gravy, caraway seeds, and fennel seeds.

I mostly bread and shallow oil fry too. I like the breading holding on to the gravy.