Are you tired of tough and dry pork chops?
Do you want to know the secret to achieving juicy and tender meat every time?
One method that has been debated among home cooks is whether or not to boil pork chops before frying them.
Some swear by it, while others believe it’s unnecessary.
In this article, we’ll explore the pros and cons of boiling pork chops before frying and provide tips on how to achieve the perfect chop every time.
So, grab your apron and let’s get cooking!
Can I Boil Pork Chops Before Frying?
The answer is yes, you can boil pork chops before frying them. Boiling pork chops before frying can make them more tender and give them a crispier texture when fried. This method is commonly used in dishes such as lechon kawali and crispy pata, where the pork needs to be boiled first and then deep-fried to achieve the desired texture.
However, boiling pork chops before frying is not always recommended. Boiling can cause the meat to lose some of its flavor, which can be disappointing for some. Additionally, boiling can also remove some of the nutrients from the meat.
If you do choose to boil your pork chops before frying, it’s important to keep an eye on them while they are frying. Thin-cut pork chops won’t take as long to cook, so it’s important to use a meat thermometer to ensure they are cooked through. If the pork chops are 1 inch thick, cook them for 2-3 minutes on one side and then 1-2 minutes on the other side. If the pork chops are thinner than 1 inch, cook them for 2 minutes on one side and 1-2 minutes on the other side. You will know when they are done cooking when they are golden brown and no pink juices remain.
The Pros Of Boiling Pork Chops Before Frying
Boiling pork chops before frying them has several advantages. Firstly, it can make the meat more tender and juicy, which is especially beneficial for tougher cuts of pork. Boiling can also help to remove any impurities or bacteria that may be present on the meat, making it safer to eat.
Another benefit of boiling pork chops before frying is that it can help to achieve a crispy texture on the outside of the meat. Boiling allows the fat to render out and the skin to dry out, which can make it easier to achieve a crispy crust when frying. This method is particularly effective for dishes such as lechon kawali and crispy pata, where a crispy texture is essential.
Boiling pork chops before frying can also help to reduce cooking time. By partially cooking the meat before frying, you can reduce the amount of time it takes to cook through, which can be beneficial if you’re short on time or want to get dinner on the table quickly.
The Cons Of Boiling Pork Chops Before Frying
While boiling pork chops before frying can make them more tender and crispy, there are some cons to this method. One of the biggest drawbacks is that boiling can cause the meat to lose some of its flavor. This is because boiling can remove some of the natural juices and flavors from the meat.
Another potential issue with boiling pork chops before frying is that it can remove some of the nutrients from the meat. Pork chops are a rich source of selenium, which is a mineral involved in your immune and endocrine systems, and has anti-inflammatory and antioxidant properties. Boiling can cause some of these nutrients to be lost, which may be a concern for those who are looking to get the most nutritional value out of their food.
Finally, boiling pork chops before frying can be time-consuming. Boiling them first means that you will need to wait for them to cool down before you can fry them, which can add extra time to your cooking process. Additionally, you will need to keep an eye on them while they are frying to ensure that they are cooked through and not overcooked.
How To Boil Pork Chops Before Frying
Boiling pork chops before frying is a simple process, but it’s important to do it correctly to ensure the best results. Here’s how to boil pork chops before frying:
1. Start by placing your pork chops in a pot of cold water. Make sure the water covers the pork chops completely.
2. Add seasonings such as salt and pepper to the water to flavor the meat. You can also add other seasonings such as bay leaves, garlic, and onions for additional flavor.
3. Bring the water to a boil over high heat. Once it reaches a rolling boil, reduce the heat to low and let the pork chops simmer for about 20-30 minutes.
4. After 20-30 minutes, remove the pork chops from the pot and let them cool down for a few minutes.
5. Pat the pork chops dry with paper towels to remove any excess moisture.
6. Season the pork chops with salt and pepper or any other desired seasonings.
7. Heat up some oil in a pan over medium-high heat.
8. Once the oil is hot, carefully place the pork chops in the pan and fry them until they are golden brown on both sides.
9. Remove the pork chops from the pan and place them on a plate lined with paper towels to absorb any excess oil.
10. Serve hot and enjoy your deliciously crispy and tender fried pork chops!
By following these simple steps, you can boil your pork chops before frying them to achieve a perfect texture and flavor that will impress your family and friends.
How To Fry Pork Chops After Boiling
If you have boiled your pork chops and want to fry them, here’s how to do it:
1. Tenderize the pork chops with a fork. Pricking the meat with a fork helps the brine permeate the pork chops, making it easier for the butter to seep in while cooking. This works especially well for thick pork chops.
2. Brine the pork chops with brown sugar. Brining adds moisture and seasons the meat inside and out. Adding a little brown sugar to the brine also helps the exterior caramelize in the pan.
3. Cook the pork chops in a cast iron skillet. Cast iron allows for the best sear on meat, ensuring that the pork chops get golden on the outside while remaining juicy on the inside.
4. Flip the pork chops frequently and finish with butter. Repeated flipping cooks the pork more evenly, ensuring that every angle meets the pan and gets golden on the outside while remaining rosy on the inside. Towards the end of the cooking process, add a few pats of butter to the pan and use a large spoon to repeatedly coat the chops in butter to finish cooking.
5. If you want breaded fried pork chops, pound the meat thin before cooking. Place a boneless chop between two sheets of waxed paper or plastic wrap and use the flat side of a meat mallet or rolling pin to pound it to a 1/4- to 1/2-inch thickness. Season with salt, pepper, and/or other spices and herbs, dip in an egg wash, coat in your desired breading, and fry in hot oil until golden brown on both sides.
By following these steps, you can achieve perfectly cooked and deliciously crispy fried pork chops after boiling them.
Tips For Achieving Perfectly Tender Pork Chops Every Time.
When it comes to cooking pork chops, achieving a tender and juicy result can be a challenge. However, with the right techniques and tips, you can make sure your pork chops are perfectly cooked every time. Here are some tips to help you achieve this:
1. Brine your pork chops: Brining pork chops is a great way to ensure they stay juicy and tender. Even a quick 30-minute brine can make a big difference in the texture and flavor of your pork chops. You can add other seasonings to the brine for additional flavor.
2. Use bone-in pork chops: Bone-in pork chops cook more slowly than boneless ones, which helps them retain their moisture and tenderness. Look for bone-in pork chops that are about 1.5 inches thick.
3. Don’t overcook your pork chops: Overcooking your pork chops can cause them to become dry and tough. Use a meat thermometer to make sure they are cooked through but not overdone.
4. Flip frequently: If you’re not breading your pork chops, flipping them frequently can help them cook more evenly and stay moist.
5. Use a cast iron skillet: A cast iron skillet is great for getting a good golden sear on your pork chops while also helping them cook evenly.
By following these tips, you can ensure that your boiled or fried pork chops turn out perfectly tender and juicy every time.