How To Fry Pork Chops Without Flour
To fry pork chops without flour, heat the oil in a pan until it reaches 350 degrees Fahrenheit. Now put the pork chops into the hot oil carefully. Fry the pork chops for 3 minutes on each side. Now, you need to remove the pork from the pan and serve it immediately.
Let us dive in and uncover invaluable prep and cooking techniques that result in a perfectly juicy pork chop each time – regardless if you are coating it in flour or some other type of breading. My easy skillet-fried pork chops recipe shows you how to make the best pan-fried pork chops, with or without the bone, on a cooker, without using flour. The best, easiest way to pan-fried boneless pork chops is to use oil, butter, and some key spices, seared on a hot cast iron skillet.
Remove pork chops immediately from a big cast iron pan to prevent continuing cooking, then tent with foil and allow to rest 5-10 minutes so that juices can settle in before slicing. It is also useful to take pork chops out of the fridge about thirty minutes before you cook – this brings them closer to room temperature. Thirty minutes before cooking, remove the chops from the fridge and bring them to room temperature. Remove the chops from the refrigerator 15 minutes before cooking, so that the meat is closer to room temperature, allowing a more uniform cook.
For most juicy-on-the-inside results, stop cooking the chops when they hit 145degF on an instant-read thermometer. You can also check the porks internal temperature using a digital thermometer; when pork registers 145degF at mid-section, you are good to go. I would NOT recommend estimating internal pork temperature, as you do not want it to be either undercooked or overcooked.
When it goes above 145F, it is heading for the done thing, and will naturally be less succulent. The higher pork is cooked past 145degF, the more white the meat becomes, and the closer it gets to being well-done, much like a steak. When pork is cooked to 145degF, a food safety internal temperature, do not be surprised if you find that the pork is slightly pink in the middle.
Perfectly cooked pork will be just a touch pink in the middle, and still be completely safe to eat. It is okay for the meat to look slightly pink, provided that your temperature hits your desired temperature, because temperature (not color) is the safest marker for the finishedness of pork, according to the U.S. Department of Agriculture. In addition to the internal temperature, you are looking for the outside of the pork cut to have a nice uniform shade of browned throughout (and ideally, that will match up with the internal temperature).
|Canola Oil||Heat the canola oil to a medium-high temperature and toss in the butter|
|Porks||Cook 3 pork chops at a time, 2 to 3 minutes on the first side, when the butter has melted, and the butter/oil mixture is hot|
|Butter||Cook for 1 to 2 minutes on the opposite side, until the chops are golden brown|
This is because fried pork ribs absorb lots of oil when cooked (the process is what gives them that irresistibly crisp, golden-brown crust). It is pretty common for recipes that call for breading with fried pork chops to include flour, as the coating helps keep the meaty, lean chops from drying out.
If you would like to get some extra flavor, you can throw a tablespoon of butter into the pan towards the end of the cooking process. The technique for slathering butter involves adding a couple of tablespoons of butter to the pan, unheated, and constantly slathering butter on top of your pork cutlets. Putting a little warm oil and butter into a skillet and setting over medium-high heat for about 5 minutes before adding pork chops is the first, really crucial step. When the butter has melted and the oil/oil mixture is hot, brown 2-3 pork chops at a time, for about 4 to 5 minutes on the first side; for 3 to 5 minutes on the other side.
Lightly coat lightly with melted butter or olive oil (or spray) and heat 350 degrees, 5 to 8 minutes per side, depending on the chops thickness. Finish chops in a preheated oven for 8-10 minutes, or until internal temperature of the pork is 145deg. Reduce the medium-high heat to medium-low, cooking until internal temperature registers 145 degrees F on an instant-read thermometer (for a 3/4-inch-to-1-inch-thick cut, expect to have between 6-10 minutes for the pork-chop temp), turning the meat occasionally.
You can use a probe thermometer, such as this one (insert after turning), but for oven-roasted pork chops, which are cooked on a range where I am close by anyway, I typically use this generic instant-read thermometer. How long you should cook your pork chops in the pan will vary depending on the pan you are using, how thick your pork chops are, and if you are using boneless pork or bone-in pork. If you are familiar with the meat cut and you want to make sure that your cut is as tough and flavorful as is natural, then the best way to cook any pork chop is with a dry rub (mixed with salt) to season a few minutes before cooking on high, whereas similar cuts such as lamb or beef are best cooked for longer periods at a lower heat with liquid such as Bovril.
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If dry rub is not available, my mom usually uses some chili powder, salt, and pepper to season her chops. Now that you have purchased the correct cut for the job, and properly prepared it through brining and drying, we are getting into the cooking part.
Sauerkraut is another natural accompaniment for pork; its sweet/sour tartness enhances the flavor of the pork. If you are raising your own pork, you will particularly enjoy this one, as it allows the homegrown beauty of your pork to shine right through. Boneless pork chops also really do come with the trimming marks, and tend to look more clean, but boneless is healthier for you, since you get all of the juicy flavours without having to eat around any bones.
If you consider the time and effort that goes into purchasing or breeding an animal, keeping it alive until the point where you are ready to cut, making sure that it is fed correctly and effectively, and then processing it in a nicely wrapped package, you will find that you look at the roast chicken or pork chops from home on your plate with a newfound appreciation.
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Nutrition Facts Pan Fried Pork Chops Recipe (+ Video) Amount Per Serving Calories 361 Calories from Fat 144 % Daily Value* Fat 16g 25% Saturated Fat 6g 30% Cholesterol 152mg 51% Sodium 691mg 29% Potassium 866mg 25% Carbohydrates 1g 0% Fiber 1g 4% Sugar 1g 1% Protein 49g 98% Vitamin A 246IU 5% Calcium 16mg 2% Iron 1mg 6% * Percent Daily Values are based on a 2000 calorie diet.
How do you pan-fry a pork chop?
Heat the canola oil to a medium-high temperature. Toss in the butter. Cook 3 pork chops at a time, 2 to 3 minutes on the first side, when the butter has melted, and the butter/oil mixture is hot. Cook for 1 to 2 minutes on the opposite side, until the chops are golden brown.
What can you use instead of flour to fry pork chops?
You can fry pork chops even if the flour is unavailable or isn’t an option for you due to allergies or the unavailability of specific equipment. Cornmeal is a suitable alternative to flour that can help give a golden color to the pork chops and enhance the flavor of your dish.
Can you use olive oil to fry pork chops?
Olive oil can be used to fry pork chops as it transfers the heat well and helps to give an evenly nice color. You can preheat your pan at medium-high and pour a minute amount of olive oil. Add your chops and sear for the next 3-4 minutes when it begins to simmer.