Pork Chops with Purslane in Tomatillo Sauce | Mexican Recipes (2024)

FAQs

What cooking method is best for pork chops? ›

A quick turn in a hot pan followed by a little time in the oven is another great way to cook pork chops. You build color and flavor in the skillet, then hand the cooking over to the oven, which gives you time to prep the rest of the meal.

How Long to Bake Pork Chops at 350 Degrees F. Baking pork chops at 350 degrees F will generally take 20 to 30 minutes.

How Long to Bake Pork Chops at 400 Degrees F. At 400 degrees F you can count on 7 to 8 minutes for each 1/2 inch of thickness your pork chops are. So, 3/4-inch-thick chops will take 10 to 12 minutes, 1-inch-thick cooks in 15 to 16 minutes, and so on.

SPARE RIB CHOPS

The best chops for flavour and tenderness. The meat from this part of the pig is made up of lots of little, softer muscles, interspersed with very thin layers of succulent fat and connective tissue, which in effect makes them self-basting. They will stay moist and tender instead of drying out.

A longer brine will bring more moisture into the pork, but a quick brine will still be helpful if you're in a rush to get dinner started. A thick pork chop (1 ½” to 2”) can brine for longer, but avoid brining for more than 8 hours to prevent toughness. After brining, rinse pork chops and pat dry to remove excess salt.

Do Baked Pork Chops Need to Be Covered? Some baked pork chop recipes do require that the pan is covered with either foil or a lid. It creates steam and ensures that the meat is tender and juicy.

Cooking pork chops in the oven can yield to a tender and juicy meat. Brine bone-in pork chops then sear them first before finishing them off in the oven. To learn more, here's our recipe for perfectly cooked, perfectly juicy pork chops.

For juicy, flavorful pork chops, try brining the chops before grilling or broiling — two high-heat cooking methods that can quickly dry out lean pork chops. Brines are essentially salty, sugary water solutions; they'll keep the meat moist, while adding flavor.

Flip the chops when the first side is browned, five to 10 minutes depending on the thickness of the chop. Continue cooking until the second side is browned and an instant-read thermometer inserted horizontally into the center of the meat registers 130°F, another 5 to 10 minutes.

Can you overcook pork chops in oven? ›

Undercooked pork carries the risk of food-borne illness, and overcooked pork can be dried-out, tough, and chewy. Cook your chop until it's around 135 degrees, and then transfer it to a cutting board—the residual heat will bring it to the USDA's recommended 145 degrees.

I use both! At the same time! The butter helps achieve that golden brown color and adds more flavor, but you need the oil, too, because it has a higher smoke point and keeps the butter from burning. How long do you cook pork chops in a frying pan?

Preheat the skillet over medium-high heat until very hot. Add meat. Don't add any liquid and don't cover the skillet. Reduce the heat to medium and cook until internal temperature registers 145°F on an instant-read thermometer (for ¾- to 1-inch-thick chops, plan on 6 to 10 minutes), turning meat occasionally.

I always use canola oil for frying. This recipe is for two pork chops. It is best not to crowd them in the pan even if you have to start again with another batch. The biggest secret is the temperature and to keep turning the chops over.

Cooking pork chops in the oven can yield to a tender and juicy meat. Brine bone-in pork chops then sear them first before finishing them off in the oven.

The quickest way to cook pork chops is to pan-fry or griddle them. As the chops can be quite large, this method is best when serving one or two people. If you're cooking for more you might want to try roasting or grilling.

Pork chops should always be made on the stove and in the oven. Unless you want your pork chops to be dry and rubbery every time you serve them, the best course of action when cooking pork chops is to utilize both the stove and the oven and avoid the grill entirely.