Because I was super-double lazy last night, I did a version of furlibusea’s idea. (Garlic olive oil and Spike). Only twenty-something more to go!
Oh, BTW, I’m a weird eater. I have to eat all of one thing before I can move on to the next thing on my plate. Yeah, I know. But those chops were so good last night that I saved some for last after I ate my sweet potato. Sure, I’m a nutty bunny, but no higher compliment can I give.
You want quick?
Throw some sea salt (Maldons is my preference), a small grinding of pepper and some virgin olive oil on them, then grab a sprig of rosemary from the garden and use it to rub the first three ingredients in. Turn and repeat.
Throw 'em in a hot frypan, wait until they’re browning, turn and repeat.
Back when we had pork more often (it pings my mom’s joints, I guess it’s a gout-like thing) we liked to use green peppercorns (black is okay too), salt, and fresh sage- get a platter that the raw chops can all fit on, put down a layer of the seasonings, meat on top, salt and pepper and sage there as well. If you want, thin slices of garlic can be used as well.
Let them sit for a bit, then pat them dry, cook them over low heat, and just before the internal temperature is what you want, crank up the heat and brown the outside.
Dang, now I want pork.
I love my cast iron but had to stop using them on the stove top when we purchased a smooth glass top stove. Could an adapter be used on this kind of stove and where can you find one?
Thanks.
Hit any kitchen store. Diffusers are plentiful.
Cast iron is really contra-indicated on glass tops because of the chance of damage. All it takes is a single spur to gouge a trench in the glass.
Thank you so much for your prompt reply! I think I’m gonna LOVE this forum!
Heat oil in a cast iron pan until it’s ready to ignite. Throw in the chops, fry them until they’re like boot leather. Serve.
Hey, it was good enough for my mother.
I have 2:
Salt, pepper, MSG, oil, garlic, fry it up. The garlic can be missing.
Shake n Bake: 1 egg, 1 packet of shake n’ bake, bake it up.
Rice. 
Fry them in a bit of olive oil (in your new cast iron pan). Just before they’re done, put a spoonful of black currant jelly on the top. Works great on the grill, too.
Or, while the chops are cooking, mix up about equal parts red wine vinegar and honey in a small sauce pan over medium heat. Throw in a dash of garlic. (I never measure anything - I go by taste.) Pour this glaze over the chops just before serving.
Simple, but good.
Ok, all fancy stuff with garlic cloves, marinades & other rubbish aside:
How do you fry a pork chop?
How long?
What temperature (high/medium/low)?
Do you add water?
The basics, folks?
For those whose cooking skills are limited to soup, bacon, & burgers?
How do you fry a pork chop?
How long?
What temperature (high/medium/low)?
Do you add water?
With cooking oil in a frying pan.
Until the insides are cooked, you should see no pink at all. Beginners are advised to cut into the meat to check at several different spots.
There’s a balance to the heat of the source (i.e. range settings) and the heat of the pan (i.e. is the oil smoking?) I usually set it on high until the oil just begins to smoke, and then turn it down, and then turn it up again if I feel it needs more heat. This heat control is also the same theory behind turning the meat. Turning the meat prevents burning by cooling one side and heating the other.
In cooking class, I heard it’s advised to put a few drops of water into hot oil to see if the oil is ready (the water should sizzle and evaporate immediately). Otherwise, I can see no need at all for water during frying any type of meat, unless you are doing a specific recipe that calls for it.
Pork nowadays does not have to be that well done. The reasons for cooking it so thoroughly have been eliminated.
This is good advice, but cast iron pans heat up quite a bit differently than do aluminum, steel or copper-bottomed pans. Plus they require seasoning and oiling and so forth to keep them from rusting. They are cool but something of a pain for the amatuer cook.
I’d suggest going to one of the nicer department stores or a specialty cooking shop and buying a skillet with a metal handle. Some pans are made with handles made of resin of some sort than can be put into ovens up to 400 degrees, but I’d just get pans with metal handles and then you won’t have to worry about it. (Just be DAMN SURE you always use a mitt or folded towel when taking them out of the oven (or off the burner for that matter, unless you’re sure the pan hasn’t been on the stove long enough to heat up the handles. Oh, yeah…and be DAMN SURE to keep the mitt or towel out of the flame or off the heated coils of your stovetop. :))
NO! NO! NO! :eek:
Dropping water into oil causes violent explosions of hot oil droplets that can burn your skin and eyes. Do not do this!
Sorry, Superhal, no offense intended (:)) but I wanted to warn against this in no uncertain terms. The idea is do drop a water droplet or two onto the skillet to see if it’s hot enough to put the oil in. (The water droplet should skitter about for some time without evaporating…this because if the pan is hot enough a steam layer is instantly formed beneath the droplet that insulates it and keeps it from vaporizing the rest of the way.) If the pan is hot enough that the droplet skitters, either wait till it eventually does evaporate or wipe it up with a cloth or paper towel. THEN put in the oil.
I dunno, I’ve done it a few times without killing anyone. I wet my finger and flick it. Obviously, if the oil is smoking already, it is not necessary.
Well, I’m no expert, but I haven’t killed myself yet from an under cooked chop so…
Fry in oil. I use maybe a tablespoon for two 3 oz, half inch thick chops. I heat the oil on med-high (usually it’s olive oil) for about two minutes or until it starts to shimmer. I also use canola oil which I think you can heat to a higher temp and I wait til it starts to smoke.
Then I turn down the heat to medium and cook each side for 5-7 minutes (so that the outside is browned but the chops are cooked thru) or until the juices run clear.
I double check with a meat thermometer (which you can get at Target for cheap) to make sure they’re at least 160 degrees.
No water. The oil should keep them moist.
Thank you.