Are you a fan of thin cut pork chops? Do you struggle with getting them just right when frying?
Look no further! In this article, we will explore different methods for frying thin cut pork chops and provide tips on how to ensure they are cooked to perfection.
From dredging in flour to marinating in herbs and spices, we’ve got you covered. So, grab your skillet and let’s get cooking!
How Long To Fry Thin Cut Pork Chops?
The cooking time for thin cut pork chops can vary depending on the thickness of the chop and the method of frying. Generally, thin cut pork chops should be fried for 2-3 minutes on one side and then 1-2 minutes on the other side. This will ensure that they are golden brown and no pink juices remain.
If you are worried about undercooking the pork chops, you can use a meat thermometer to check the internal temperature. The USDA recommends cooking pork to an internal temperature of 145°F.
It’s important to keep an eye on the chops while they are frying, especially if they are thin cut. They cook quickly and can easily become overcooked and dry. If you notice that your pork chops are browning too quickly, reduce the heat to medium or medium-low.
Choosing The Right Pan And Oil
Choosing the right pan and oil is crucial when frying thin cut pork chops. A large heavy skillet or cast-iron skillet is recommended for even heat distribution. These types of pans can withstand high heat and prevent hot spots, which can cause uneven cooking.
When it comes to selecting the right oil, canola oil is a good choice because it has a high smoke point and neutral flavor. It’s important to heat the oil to the right temperature before adding the pork chops. If you have a thermometer, aim for an oil temperature of 325-375°F. If you don’t have a thermometer, you can test the oil by dipping the handle-end of a wooden spoon into the oil. If it bubbles around the handle, it’s hot enough for frying.
Once the oil is hot enough, add in some butter for flavor and fry the pork chops on both sides until they are golden brown. Keep in mind that thicker pork chops will require longer cooking times and may need to be finished in the oven if they don’t reach an internal temperature of 145°F.
Preparing The Pork Chops
Before frying your thin cut pork chops, it’s important to properly prepare them. Start by patting them dry with paper towels to remove any excess moisture. This will help ensure that they brown evenly and don’t become soggy.
Next, season the pork chops with your desired seasoning. You can use a simple mixture of salt and pepper or get creative with a blend of herbs and spices. Rub the seasoning onto both sides of the pork chops, making sure to coat them evenly.
If you’re using a cast iron skillet, preheat it over medium-high heat until it’s hot. Add a small amount of oil to the skillet and wait until it’s shimmering before adding the pork chops. If you’re using a non-stick skillet, you can skip the oil.
Once the skillet is hot, add the pork chops to the pan. Be careful not to overcrowd the pan as this can cause the pork chops to steam instead of sear. If necessary, cook the pork chops in batches.
Allow the pork chops to cook for 2-3 minutes on one side before flipping them over and cooking for an additional 1-2 minutes on the other side. If you’re unsure if the pork chops are fully cooked, use a meat thermometer to check their internal temperature. Once they reach 145°F, they’re ready to be removed from the skillet.
After frying, let the pork chops rest for a few minutes before serving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.
Dredging In Flour For An Extra Crispy Coating
Dredging thin cut pork chops in flour before frying is a great way to add an extra layer of crispiness to the coating. To do this, start by placing the flour in a shallow dish. Then, break eggs into another shallow bowl and whisk with salt and pepper. In a third shallow bowl, mix breadcrumbs with herbs like oregano and thyme.
First, dredge the pork chop in the flour, shaking off any excess. Then dip it into the egg mixture and coat it evenly with the breadcrumb mixture. Make sure to coat each pork chop well for maximum crispiness.
Once the pork chops are coated, heat a large skillet over medium heat with enough oil to come halfway up the sides of the chops (about 1/4 cup). When the oil shimmers, add the chops and fry until golden brown and crispy, usually about 3-4 minutes on each side.
After frying, drain the pork chops on paper towels briefly to remove any excess oil. Serve hot with your favorite sides for a delicious and crispy meal.
Marinating For Flavorful Pork Chops
Marinating your thin cut pork chops before frying them is a great way to add flavor and moisture to the meat. A good marinade can make a huge difference in the taste and texture of your pork chops.
One simple and delicious marinade recipe includes lime juice, garlic, dark brown sugar, smoked paprika, cumin, chili powder, and olive oil. Mix all the ingredients in a large bowl and then gently toss the pork chops in the marinade, coating both sides of each chop. Let the pork chops marinate in the refrigerator for at least 20 to 30 minutes, or even overnight for a more intensive flavor.
Another tip for marinating pork chops is to use lemon juice. Lemon juice helps to tenderize the meat and make it extra juicy and flavorful. To prepare a lemon marinade, mix together lemon juice, olive oil, garlic, salt, and pepper. Pour the marinade over your pork chops and let them marinate in the refrigerator for at least 30 minutes.
When it comes to marinating thin cut pork chops, keep it simple. You don’t need a lot of ingredients to create a delicious marinade. In fact, too many ingredients can overwhelm the taste of the meat. Just a few simple ingredients like garlic, lemon or lime juice, olive oil, salt, and pepper can do wonders for your pork chops.
Remember that marinating your pork chops can also help to keep them moist while cooking. So, take your time and let your pork chops soak up all those delicious flavors before frying them up to perfection.
How To Fry Thin Cut Pork Chops: Step-by-Step Instructions
Frying thin cut pork chops can be a quick and easy way to prepare a delicious meal. Here are step-by-step instructions to ensure your pork chops turn out perfectly:
Step 1: Prepare the Pork Chops
– Place the pork chops between two sheets of plastic wrap or parchment paper and pound them with a meat mallet to thin chops until they are about 1/2 to 3/4-inch thick.
– Season the pork chops with salt, pepper, and/or other spices and herbs.
Step 2: Dredge the Pork Chops
– Whisk together flour, salt, pepper, paprika, garlic powder, and onion powder in a shallow bowl.
– Get a separate shallow bowl and beat eggs in it.
– Dip each pork chop in the seasoned flour mixture, making sure to coat both sides. Then dunk each side into the egg dip and back into the flour mixture.
Step 3: Fry the Pork Chops
– Heat oil about 3/4 inch deep over medium-high heat in a cast-iron skillet. Heat the oil to 375°F.
– Carefully drop pork chop into the large skillet with the heated oil.
– Fry pork chops on both sides until cooked through. Cooking for about 3 minutes on one side, flip, and then about 2 minutes on the other side, making sure no pink juices remain. The pork chops should reach an internal temperature of 145°F.
– Place pork chops on a paper towel or brown paper bag to soak up excess oil.
It’s important to maintain an oil temperature between 350°F and 375°F for best results. Don’t allow the oil to get too hot. Continue to turn it down little by little throughout the cooking process, as long as the oil remains bubbling appropriately.
By following these simple steps, you can fry thin cut pork chops that are crispy on the outside and juicy on the inside. Serve with your favorite sides for a delicious meal.
Checking For Doneness: Tips And Tricks
Checking for doneness is a crucial step in cooking pork chops. The best way to do this is by using a meat thermometer. Insert the thermometer into the thickest part of the meat, avoiding any bones. The USDA recommends cooking pork to an internal temperature of 145°F, which will give you a medium-rare cook. If you prefer your pork chops to be cooked more, you can continue cooking until the internal temperature reaches 150-155°F for medium, 155-160°F for medium-well, and 160°F for well-done.
If you don’t have a meat thermometer, you can use a simple trick to check for doneness using your fingers. Press the center of the pork chop with your finger. If it feels firm and bounces back, it’s done. If it feels soft and squishy, it needs more time to cook.
It’s important to let your pork chops rest for 3-5 minutes after cooking before serving. This allows the juices to redistribute throughout the meat, making it more tender and flavorful. Covering the chops with foil will help keep them warm while they rest.
Keep in mind that thin cut pork chops cook quickly and can easily become overcooked and dry. To avoid this, keep an eye on them while frying and adjust the heat as needed. By using a meat thermometer or finger test and allowing your pork chops to rest, you can ensure that they are cooked to perfection every time.
