In this post I want to show you how to cook pork chops on the stove. We want to get a fully cooked pork chop without drying it out. Unlike steak, it is not advisable for you to eat pork that is not fully cooked as it can make you sick.
Pork chops come in different thickness and can be boneless as well. The thicker the chop the longer it has to cook and the harder it is to keep it moist. This is why I like to use a maximum if 1/2 inch thick chops. They are easier to handle.
As with any meat you cook, it is important that the meat be at room temperature before you start cooking it. This will assure an evenly cooked pork chop. So make sure you keep that in mind.
It is also important that you heat your skillet well, before you start this process. The pan has to be really hot before you add the oil. Once the oil has heated you can go ahead and add the meat.
Your meat will stick to the pan initially. It will release once the bottom has formed a nice crust. Resist the urge to pull it. You will break the muscle. Be patient and flip it only when it is nice and browned and ready. You will need to flip them a couple of times so that the middle cooks through.
This particular recipe has a very nice curry based rub on it but you do not need to use one if you don’t want to. Salt and pepper is sufficient. I also made a mango salsa for these but, of course, that is completely optional.
This is how to cook pork chops – delicious and moist ones:
FOR THE CHOPS:
4 pork chops – about ½ inch thick
1 ½ tsp. curry
1 ½ tsp. ground cumin
1 ½ tsp. garlic powder
¾ tsp. thyme
1 tsp. salt
1 tsp. black pepper
1 TBS olive oil + 2 TBS for frying
Place the curry, cumin, garlic powder, thyme, salt and pepper in a bowl. Mix. Add 1 TBS olive oil and form a paste. Rub the pork chops on both sides and let them sit a room temperature for about 10 minutes.
Heat a large skillet. Add the remaining 2 TBS of oil. Place the pork chops in the skillet and cook them until the bottom has formed a brown crust – about 5 minutes. Depending on the thickness of your pan, work on medium-high to medium heat. Flip the chops. Once that side has developed a crust – about another 5 minutes – flip them again. Do this for a couple of times.
To test if your pork chops are done, insert a meat thermometer close to the bone. It should register 160 degrees. Or, cut close to the bone. You should have clear juices running. Serve with the mango salsa. Enjoy!
CALORIES 266.07.; FAT 13.7 grs (sat 3.3; mono 7.86; poly 1.55); PROTEIN 34.23 grs ; FIBER 0.88 grs; CARBS 2.01 grs; CHOLESTEROL 75.84 mg; IRON 1.5 mg; SODIUM 941.78 mg; CALCIUM 27.56 mg
FOR THE SALSA:
1 small mango – peeled and cubed
½ red onion – finely chopped
2 radishes – finely sliced
1 TBS chopped cilantro
½ lime – juiced
½ tsp. salt
Place first four ingredients in a bowl. Mix. Add lime juice and salt. Mix well and set aside.
CALORIES 48.88.; FAT 0.33 grs (sat 0.05; mono 0.07; poly 0.04); PROTEIN 1.23 grs ; FIBER 1.08 grs; CARBS 11.27 grs; CHOLESTEROL 0.00 mg; IRON 0.69 mg; SODIUM 299.58 mg; CALCIUM 37.12 mg