How to cook pork chops

The pork chop is derived from the loin or rib of the pig. It is often compared to the beef t-bone steak and rib-eye steak because of how similar the cuts of meat are to each other. The pork chop is an exceptionally tasty meat that can be prepared in a variety of ways. It goes well with most side dishes and it is a major source of protein and iron. There have been controversies linked to the consumption of pork, mostly because of its high fat content. To avoid consuming too much pork fat buy leaner pieces of pork or resist eating the fattier areas of the pork. Because the incidence of the parasite trichinella is fairly higher in pork than other meats, it is important to cook it thoroughly. Luckily, the parasite is now seldom found in most pork products.  The recipe shown here is pan-fried pork chops, which is perhaps the easiest way to prepare pork.

Required Ingredients

• Pork Chops
• Oil/Butter
• Choice Seasonings: garlic, onion, pepper, soya sauce and garlic powder

Required Utensils

• Frying Pan
• Large Bowl
• Metal Spatula

Instructions

1. If the pork chops are freshly bought then place them in a large enough bowl and wash them thoroughly. If the pork chops are frozen then leave them at room temperature to thaw or place them in a microwave. Do no attempt to thaw them out in hot water this aids the growth of bacteria. Once they are thawed place them in a large enough bowl and wash them.
2. Season the pork chops with choice seasonings. For this example garlic, onion, soya sauce, garlic powder, pepper and salt will be used. Rub them over the pork chops completely and allow them to marinate for at least, 20 minutes.
3. Place a heavy duty frying pan of stainless steal or anodized aluminium over medium-high heat.
4. When the pan is hot enough add the oil. The pan should have a fair amount of steam emanating from it before the oil is added. Do not pour the oil into the pan if it is not fully heated. Butter maybe used however it is not highly recommended because it burns more easily than the oil.
5. Place the chops into the oil and try not to let the hot oil make contact with any area of the body.
6. Allow the pork chops to cook for 5 minutes on each side. The chops are ready to turn with a metal spatula once the edges begin to lift from the pan. Do not lift the chops before they have seared on one side this will cause the chops to stick and break off on the pan.
7. Once the chops are browned on both sides add water, a nice broth or some wine to the pan. Run the spatula all over the edges and bottom of the pan lifting the bits that may still be stuck to the pan. Add the marinade that was left back in the bowl at this point. Cover the contents of the pan and allow the liquid content to reduce, this will be the gravy.
8. Once the gravy is finished. Remove the pork from the pan and served as desired.

Tips and Warnings

• Once the pork is cooked consume it fairly quickly. It shouldn’t be stored in the refrigerator for more than two to three days.
• When buying pork chops check to see that it is not smelly or slightly off in colour. Do not buy frozen pork that has any rips or tears in the container, this will cause freezer burn and deterioration of the meat.
• Pork chops are relatively inexpensive and easy to procure at most supermarkets.
• Pork chops can be baked or grilled to make it healthier.

For more information on How to Cook Pork Chops read:

How to Cook Pork Chops

How to Cook Pork Chops