Video: Easy Pan-Fried Pork Chops - Allrecipes.com

Video: Easy Pan-Fried Pork Chops

See how to make a classic pan-fried pork chop dish in three easy steps.

 
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So easy and versatile, pork chops can be prepared in many ways: breaded, stuffed, pan fried, baked, and grilled. In this video, you’ll learn how to make a classic pan-fried pork chop dish in three easy steps. You’ll discover which cut of pork makes the best pork chops, and which cuts are best for stuffing, breading, and baking. We’ll show you how to prepare pork chops for pan frying and for searing over high heat to form a savory crust. We’ll show you how to determine when the pan’s ready for the chops and a great method for cooking the chops once they’re seared to a golden-brown perfection. You’ll also get a tip for determining when your pork chops are done cooking and ready to eat. Get top-rated recipes for pan-fried pork chops.

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Comments

 
 
tenquid 
Mar. 3, 2013 5:55 am
Trichinosis is nota bacterium. Trichinosis is infection with the roundworm Trichinella spiralis.
 
katt 
Jan. 7, 2013 5:30 pm
This was an excellent dish !!! :D
 
Oct. 9, 2012 1:07 pm
book mark it....
 
Jul. 25, 2012 4:53 pm
How can I save this for a quick reference?
 
May 8, 2012 12:20 pm
this was the best pork chop i ever made. im a new cook and they were great. i had one inch boneless and my kids loved them. i added a sprinkle of flour on them and it was awesome. thx for the help
 
Bickus 
Mar. 13, 2012 12:49 pm
I agree with Toddy Taupe - would love to put this is my recipe box...={
 
tpaetkau 
Feb. 22, 2012 9:23 pm
Pork in this case is a white meat and should be cooked at low and gentle temperature like you would cook fish. olive oil should never go above 350 Thank you bob, I agree. If you decide to bread these puppies turning only once has kept my breading intact. Anyone else have tips.
 
calliecookins 
Feb. 21, 2012 6:11 am
Instead of salt, use some meat tenderizer. Additional salt can be added later if needed. With so much fat being removed from pork products, they aren't as tender and flavorful as in the past.
 
Jan. 11, 2012 1:44 pm
If you turn them more than once ...3-4 times when covered you have a more tender chop.
 
Mark in Frisco 
Jan. 5, 2012 11:26 pm
Classic recipe but use a thermometer!. Clear juices will run at and way beyond proper doneness. Trichinosis - the major pork bacterium dies at 137 degrees. I cook my pork to 141 then remove it and let it rest. Allowing it to over cook dries it out and kills the flavor. Bringing is wonderful & I like a good sear on meat but temp. for pork is what will make or 'break the dish'...pun intended!
 
 
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