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Old 12-29-2006, 10:36 AM   #1
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How to pan fry pork chops

How do I pan fry 1" thick boneless loin pork chops without drying them out? I want to make traditional gravy so all I want to do is fry them, not put them in sauces or anything. Any suggestions would be appreciated.

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Old 12-29-2006, 10:54 AM   #2
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Hi becksnana, welcome to DC. You will need to pan fry AND finish in the oven. This is a recipe I have used for years. You can use it as a guide to cooking them. The marinating might help retain some moisture too and it gives a wonderful flavor. I rarely find 1 1/2" pork chops - I usually buy 1".

START MARINATING TWO DAYS AHEAD!!!!! a VACUUM SEAL BAG REALLY HELPS.


4 1 1/2-inch-thick pork center loin chops
2 cloves garlic, minced
1 teaspoon chopped rosemary
1 teaspoon chopped thyme
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon cracked black pepper
1 teaspoon olive oil
Horseradish Crust (recipe below)

In a large self-sealing bag, mix together the garlic, herbs and 2 tablespoons olive oil; add chops and seal bag; refrigerate overnight. Remove chops from bag; season with salt and pepper. Heat oven to 450 degrees. Heat the olive oil in a large nonstick skillet over medium-high heat. Add chops and cook for 5 minute, turn and brown for 5 minutes more. Remove chops to shallow baking dish; top each chop with 1-2 tablespoons Horseradish Crust and place in oven for 6-8 minutes, until crust is golden brown. The pork chops are ok if they are a bit pink in the middle.

Horseradish Crust:

In large mixing bowl, beat together well, 1 stick softened butter, 6 tablespoons prepared horseradish, 1/4 teaspoon ground black pepper and 1 cup fine dry bread crumbs. Cover and refrigerate until ready to use; refrigerate any leftovers.

NEXT TIME I WILL USE HOT HORSERADISH


Serves 4
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Old 12-29-2006, 10:58 AM   #3
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I place little olive oil and butter in the pan and then add the pork chops salt and pepper. I add then add water 1/2 way up pan cover. The water steams the chops and then evaporates leaving the oil and butter to brown the chops. they come out great every time, you can alomost cut them with a fork.
Sometimes I add slices of onion for a different flavor. I have also added carrots, potatoes and onions at the start and and then when browning add saurkraut.
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Old 12-29-2006, 11:00 AM   #4
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Thanks for the quick reply. I'm still in big trouble though. These are for my son-in-law, fried pk chops with pan gravy is his favorite meal. He is leaving tomorrow to be deployed to Iraq. They don't eat much pork there, so I promised him dinner. He brought these to me this morning. He leaves in the morning, so no time to marinate. Any other suggestions? Thanks again for your help.
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Old 12-29-2006, 11:22 AM   #5
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For fast acting marinades, always use something high in acid like Soy Sauce or Lemon.

If you don't have time to marinate, I definitely suggest Letscook's method, but using Pork or Beef stock instead of water -- More flavor never hurts!. 2 Hours will do you better than no time at all. I would use Lemon, Rosemary, S&P. Maybe some garlic (but I hardly cook anything without garlic)

After the porkchops are out, turn the heat on high and let everything reduce and start your gravy from there :)

Good luck, I will your son in law well and a safe return!
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Old 12-29-2006, 11:28 AM   #6
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try brining instead of marinating. 2 hours in a brine would be plenty for chops. Do a search on pork brine and you will come up with a lot of recipes that would work for you.
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Old 12-29-2006, 11:37 AM   #7
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this may sound odd,But when I have thick pork chops I freeze them half way so that they are not dry, let them cook for a bit then put butter in the pan to brown,My son loves chops his favorite and this is the only way he will eat.nothing fancy.

have a great aday
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Old 12-29-2006, 11:44 AM   #8
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Quote:
Originally Posted by becksnana
Thanks for the quick reply. I'm still in big trouble though. These are for my son-in-law, fried pk chops with pan gravy is his favorite meal. He is leaving tomorrow to be deployed to Iraq. They don't eat much pork there, so I promised him dinner. He brought these to me this morning. He leaves in the morning, so no time to marinate. Any other suggestions? Thanks again for your help.
You will do fine - if they aren't quite done when you cut into them have the oven hot and ready (450 degrees or so) to slip them in there for a few minutes to finish cooking, return to pan and eat away!!!!!!

You'll have plenty of time for a quick brine though.
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Old 12-29-2006, 11:51 AM   #9
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Quote:
Originally Posted by chilichip
this may sound odd,But when I have thick pork chops I freeze them half way so that they are not dry, let them cook for a bit then put butter in the pan to brown,My son loves chops his favorite and this is the only way he will eat.nothing fancy.

have a great aday
that is Very similar to the way I do mine too :)
I find the problem occurs with drying when the middle gets too hot for too long, so from the fridge directly to an already heated pan with a little lard in it, keep the lid on, then half way in turn them over and wait some more, add a little butter with the lid off to coat nicely, and then take off the heat.
give them a good 5 mins time to rest/relax.

meat needs that time to relax else even if not dry, it will seem tough.
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Old 12-29-2006, 12:00 PM   #10
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For what you want for him, I would perhaps brine as was suggested--for an hour or so. They are not that thick. And if you don't have time for that, it will be OK too.
Then I would bread them. Dip in beaten egg, then seasoned flour, back in beaten egg and then fine crumbs. Fry in some oil. Take out (don't overcook!), keep warm, add some of the seasoned flour to the grease and "criblings", to make a roux. cook a bit and add some milk, salt and a good bit of black pepper to make a nice gravy. Serve with mashed potatoes.
That will be a home made dinner to carry him on his way--and wish him well and good safety for all of us. With MANY thanks also.
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