Tillie Doyle
Frying pork chops is a quick, easy, and relatively inexpensive way to get a tasty meal on the table in less than half an hour. While you can use a variety of oils to fry pork chops, olive oil is a popular choice. To fry pork chops in olive oil, heat the oil in a skillet over medium-high heat. When the oil is hot, add the chops and fry for 3-5 minutes on each side until golden brown. It's important not to overcrowd the pan, as this can lead to steaming rather than frying. You can also finish the chops in the oven to ensure they are cooked through.
| Characteristics | Values |
|---|---|
| Oil temperature | Should be hot enough to make a pinch of flour sizzle |
| Oil type | Olive oil |
| Pan type | Cast-iron skillet |
| Pan temperature | Medium-high |
| Pan space | Do not overcrowd the pan |
| Pork chop thickness | 1-inch |
| Cooking time | 3-5 minutes per side |
| Internal temperature | 135-160°F |
| Rest time | 3-7 minutes |
| Breading | Flour, egg wash, breadcrumbs |
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What You'll Learn
How to prepare the pork chops before frying
To prepare pork chops before frying, you can brine them first to make them juicy and flavourful. To do this, make a brine and pour it over the chops in a large dish, ensuring they are completely covered. Refrigerate for at least 30 minutes, or overnight if you have the time.
You can also coat the chops in a breading. To do this, set up three shallow bowls: one with seasoned flour, one with an egg wash, and one with a coating mixture of breadcrumbs, seasonings, and potato flakes. First, dredge the chops in the flour, then dip them in the egg wash, and finally coat them evenly in the breadcrumb mixture.
Another option is to simply season the chops with salt, pepper, and other seasonings of your choice, such as garlic powder, paprika, onion powder, or Italian seasoning. You can also pat the chops dry with a paper towel before seasoning.
Make sure your pork chops are at room temperature before cooking, and use a meat thermometer to check that they are cooked to an internal temperature of 145°F.
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The best oil temperature for frying
Frying pork chops in olive oil is a great way to lock in the juices and keep the meat moist. The best oil temperature for frying pork chops is medium-high heat. You should add the chops when the oil is shimmering hot.
It's important to note that the oil should be hot enough before adding the chops, otherwise, the coating will absorb too much oil and become soggy. To test if your oil is hot enough, you can add a pinch of flour to it. If it starts sizzling, your oil is ready.
When frying pork chops, it's also crucial to not overcrowd the pan. This can lead to steaming instead of frying, resulting in uneven cooking.
The ideal frying temperature for pork chops is around 145°F-160°F. You can use a meat thermometer to check the internal temperature of the chops.
For thicker chops, you may need to adjust the frying time accordingly. As a guide, fry 1-inch thick chops for around 7-8 minutes, flipping them every minute to prevent overcooking.
By following these tips, you can achieve perfectly fried pork chops with a juicy texture and delicious flavor.
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How long to fry the pork chops
Frying pork chops in olive oil is a quick and easy way to make a tasty meal. The time it takes to fry pork chops in olive oil depends on the thickness of the chop and the temperature of the oil.
Firstly, it is important to ensure that the oil is hot enough before adding the chops. This can be tested by adding a pinch of flour to the oil—it is ready when the flour starts sizzling.
When frying pork chops in olive oil, it is recommended to cook them for 3-5 minutes on one side until golden brown. Then turn them over and cook until the other side is golden brown, and the internal temperature reaches 145-160°F. If you do not have a meat thermometer, you can also check if the chops are done by inserting a fork into the thickest part of the meat and twisting it slightly. If the juices that run out are clear, the chops are done.
It is important not to flip the chops too early, as this can prevent them from developing a nice browned crust. However, you also don't want to leave them too long, as this can lead to overcooking. A good rule of thumb is to flip every minute when frying pork chops, to prevent overcooking.
Once the chops are done, it is important to let them rest for at least 3 minutes before serving. This allows the juices to redistribute, ensuring that the meat is juicy and tender.
For thicker chops, it may be necessary to cook them for a little longer on each side to ensure they are cooked through. As a guide, for 1-inch thick chops, fry for 7-8 minutes total, flipping every minute.
Bone-in pork chops tend to be juicier and have more flavor, but they also take longer to cook. Therefore, if you are short on time, boneless chops may be a better option.
Additionally, performing the brining process before cooking can help draw moisture into the meat and ensure that your pork chops are full of flavor. To do this, make a brine and pour it over the chops until they are completely covered, then refrigerate for at least 30 minutes or overnight if possible.
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How to serve the pork chops
To serve the pork chops, let them rest for at least 3 minutes before cutting or serving. The chops will continue to cook and the juices will redistribute, making the meat tender and juicy. The chops can be stored for up to three days in an airtight container in the fridge.
You can serve the pork chops with a variety of sides. Here are some suggestions:
- Apple sauce or apple butter, with a sprinkling of cinnamon
- Mashed potatoes or roasted potatoes
- Roasted Brussels sprouts, green beans, sautéed spinach, or grilled zucchini
- Fried lemon slices as a garnish
- Breadcrumbs, cracker crumbs, Italian-seasoned dried breadcrumbs, panko (Japanese-style breadcrumbs), crushed pretzels, potato chip crumbs, or crushed stuffing mix
- Pasta with a simple garlic and olive oil sauce, a light red sauce, or a creamy Alfredo sauce
For the pork chops themselves, you can follow this recipe:
- Prepare a brine solution and soak the pork chops in it for at least 30 minutes to overnight.
- Pat the chops dry with a paper towel.
- Season the chops with salt, pepper, garlic powder, Italian seasoning, and/or paprika.
- Heat olive oil in a skillet over medium-high heat. You can also add butter to the olive oil.
- When the oil is shimmering hot, add the chops to the skillet.
- Sear the chops over medium-high heat without moving them for 3-5 minutes or until golden brown.
- Flip and cook the other side for another 3-5 minutes or until the internal temperature reaches 145-160°F.
- Remove from heat and let the chops rest for a few minutes before serving.
- If desired, bread the chops before frying by dipping them in an egg/milk mixture and then in breadcrumbs, crushed crackers, or stuffing.
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How to store leftovers
To store leftover pan-fried pork chops, it is important to refrigerate them within two hours of cooking. Place the chops in shallow airtight containers or wrap them tightly with heavy-duty aluminium foil or plastic wrap.
Properly stored, cooked pork chops will last for 3 to 4 days in the refrigerator. To extend their shelf life beyond this, you can freeze them. Use covered airtight containers or heavy-duty freezer bags, or wrap them tightly with heavy-duty aluminium foil or freezer wrap.
Leftover pork chops can be reheated and served with rice pilaf and grilled eggplant, or diced and added to a fried rice dish, stir fry, or scrambled eggs. You could also try adding them to a Shepherd's Pie or a Danish dish called Biksemad, which is a hash made with pork, potatoes, and onions.
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Frequently asked questions
Heat 2 tablespoons of olive oil in a skillet over medium-high heat. When the oil is shimmering hot, add the pork chops. For 1-inch thick chops, fry for 7-8 minutes, flipping every minute to prevent overcooking. Check the internal temperature with a meat thermometer—when it reads 145-150°F, the pork chops are ready to eat.
To get juicy pork chops, brine them before cooking. Make the brine separately, then place the chops in a dish and cover them with the brine. Refrigerate for at least 30 minutes for small chops and at least an hour for larger chops. You can also try frying with the lid on for 2 minutes to trap in the moisture.
You can season your pork chops with salt, pepper, garlic powder, paprika, onion powder, ground mustard, cayenne powder, or Italian seasoning. You can also dredge your pork chops in seasoned flour, egg wash, and breadcrumbs before frying.
