Pork chops and stove top cooking are a match made in heaven.There are different ways to cook pork on the stove.There are a few worth trying.
Step 1: In the skillet, cook the butter.
Add the butter or olive oil to a large skillet and place it on the stove over medium-high heat until butter has melted or the oil has become smooth enough to coat the entire pan.
Step 2: The pork chops should be Seasoned.
The chops should be sprinkled with equal amounts of salt, black pepper, dried herbs, and garlic powder or onion powder.To get the spices into the meat, Pat the chops gently.
Step 3: Place the pork chops in the pan.
Sear the chops for 2 minutes on each side.There are a few ways to prevent pork chops from drying out.It's one of the easiest ways to sear the meat.Searing the surface of the meat creates a barrier that protects it from the elements.
Step 4: Continue to cook until done.
Lower the heat to medium, cover the skillet, and let the chops cook for 5 to 10 minutes.To find out if pork chops are safe to eat, check the center of the chop with a meat thermometer.Before pork is safe to eat, the internal temperature of the chops must reach at least 141 degrees Fahrenheit (63 degrees Celsius).If you don't have a meat thermometer, you can determine if the pork chops are done by cutting into the center of the thickest cut.White meat is likely to be safe to eat.
Step 5: Serve hot.
Allow the pork chops to rest for 3 minutes before eating.
Step 6: The ingredients are combined.
Add apple cider vinegar, oil, salt, and pepper to a large bag.If you are worried about the bag leaking, you can place it on top of a plate or small baking dish.If you don't have a large enough or thick enough plastic bag, you can mix the mixture in a small glass baking dish.
Step 7: The pork chops have to be added to the marinade.
Place the bag over the pork and toss it gently.If you use a glass dish, place the pork inside and flip it several times to soak the chop.The cover should be plastic wrap or aluminum foil.
Step 8: The pork chops should beMarinated for 4 to 8 hours.
The pork chops should be put in the refrigerator.If you want all sides to get equal exposure to the marinade, turn the bag or flip the chops every few hours.A longer marinating time will create juicier, more tender pork chops.It can become difficult if you keep the meatMarinated for too long.Pork chops can take up to 8 hours to half a day to sit in the marinade.
Step 9: Cook the butter in the skillet.
Place the butter or vegetable oil in a large skillet and heat over medium-high heat until butter is melted or the oil is smooth enough to easily spread over the entire surface of the pan.
Step 10: The garlic needs to be toasted.
The garlic will cook for about 1 minute.It should become fragrant.As the garlic cooks, you will need to stir it.If you take your eyes off of garlic for more than a few seconds, it could blacken.If this happens, remove the pan from the heat, wait for it to cool, then wipe out the oil and garlic, and try again with fresh garlic.
Step 11: Cook pork chops until done.
Cook for about 5 to 8 minutes on each side.To find out if pork chops are safe to eat, check the center of the chop with a meat thermometer.Before pork is safe to eat, the internal temperature of the chops must reach at least 141 degrees Fahrenheit (63 degrees Celsius).If you don't have a meat thermometer, you can determine if the pork chops are done by cutting into the center of the thickest cut.White meat is likely to be safe to eat.If you use a different marinade that has some color to it, it can tint the meat, so it may not look white when done.If the inside of the pork is not pink and rubbery, it should be safe to eat.
Step 12: It is advisable to serve hot.
Allow the pork chops to rest for 3 minutes before eating.
Step 13: The oil should be heated in a skillet.
Add the vegetable or olive oil to the skillet and heat over medium-high until the oil becomes glossy and smooth enough to easily coat the entire pan.
Step 14: Season both sides of pork chops.
Sprinkle the chops with equal amounts of salt, pepper, and Italian seasoning blend.Rub the seasonings into the meat.
Step 15: Place the pork chops in the hot pan.
The chops should be cooked in the hot oil for 2 minutes on each side.The process of cooking pork chops on the stove can prevent the meat from drying out.The sear on the surface locks in more of the pork's natural flavor, while the liquid in the braising liquid adds more flavor to the meat as it cooks.
Step 16: Add some chicken to the soup.
Bring the soup to a boil by pouring it into the pan.The chops should sit in the soup for at least 30 to 60 seconds.The broth will have plenty of time to get a good heat.
Step 17: Continue simmering until done.
The heat should be reduced to medium-low.The chops should be cooked for 20 to 25 minutes.To find out if pork chops are safe to eat, check the center of the chop with a meat thermometer.Before pork is safe to eat, the internal temperature of the chops must reach at least 141 degrees Fahrenheit (63 degrees Celsius).If you don't have a meat thermometer, you can determine if the pork chops are done by cutting into the center of the thickest cut.White meat is likely to be safe to eat.The color of the liquid can tint the meat.If the inside of the pork is not pink and rubbery, it should be safe to eat.
Step 18: It is best to serve hot.
Allow the pork chops to rest for 3 minutes before eating.
Step 19: The oil should be heated in a large stockpot.
If you want to heat the oil up, pour it into a large, heavy-bottomed stockpot and heat it over medium-high heat.A candy thermometer can be used to check the temperature.It is possible to cook pork chops on the stove if you have a sturdy stockpot.
Step 20: Place the flour and seasonings in a shallow bowl.
Place the flour, paprika, salt, garlic powder, and black pepper in a large bowl.
Step 21: The egg and the buttermilk should be whisked together.
Add the egg and buttermilk to a shallow bowl and whisk for 30 to 60 seconds.Keep whisking if there are still dark yellow streaks of egg yolk in the mixture.The egg must be mixed thoroughly.
Step 22: The pork chops should be dredged with flour.
Working one chop at a time, coat all sides of each one in the flour, gently shaking off the excess over the dish.The flour helps bind the egg to the meat.If you don't have an extra layer of flour binding the egg to the meat, the final coating will slide off after you finish frying it.
Step 23: Dunk in the mixture.
Working one chop at a time, dip each chop into the egg and buttermilk mixture.After dipping the chop above the bowl, hold it for a few seconds to allow the excess egg mixture to drain.The meat helps keep the cooking process moist.As it fries in the hot oil, the mix helps bind the coating together.
Step 24: The flour mixture needs to be coat once more.
Continue working one chop at a time, toss each back into the flour mixture, coating all sides once more and shaking off the excess.After you fry the pork, the final coating will form a delicious, crisp layer on top of it.If you want something with more crunch, you could coat the pork in a final layer of dried bread crumbs or finely crushed crackers.
Step 25: The pork chops should be put into the hot oil.
Carefully lower each chop into the hot oil.If the oil sizzles upon contact with the pork, do not be alarmed.If you only fry one or two pork chops in the oil at the same time, it will be easy.If you attempt to fry all four, you could overcrowd the stockpot, which could affect the way the chops cook.
Step 26: Continue cooking until done.
The pork chop takes about 6 to 8 minutes to cook.To find out if pork chops are safe to eat, check the center of the chop with a meat thermometer.Before pork is safe to eat, the internal temperature of the chops must reach at least 141 degrees Fahrenheit (63 degrees Celsius).If you don't have a meat thermometer, you can determine if the pork chops are done by cutting into the center of the thickest cut.White meat is likely to be safe to eat.
Step 27: serve hot.
The pork chops should be transferred to several layers of clean paper towels or brown paper bags.Before placing the chops on the individual serving plates, let the excess oil drain for 3 to 5 minutes.