Steaming Succulent Pork Chops: A Quick, Easy Guide

Steaming pork chops is a quick and healthy method of cooking that produces tender, moist and tasty results. It is also easy to clean up after steaming pork chops, as the water used for steaming keeps meat drippings from drying up and sticking to the pan. There are several ways to steam pork chops, including using a metal steamer on a stovetop or steaming in the microwave.

Brining and seasoning

A brine is not required for delicious pork chops, but it helps the meat retain moisture and adds flavour. If you have 30-60 minutes before you need to start cooking, it's recommended that you brine your chops. Here's how:

• For four 1-inch-thick pork chops, arrange the chops in a dish where they are not overlapping and will be covered fully by liquid (a 13x9 dish works well).
• Measure 4 cups of cool water into a bowl. Add 4 tablespoons of Morton's kosher salt or 6 tablespoons of Diamond Crystal kosher salt. Stir to dissolve the salt. You can optionally stir in a tablespoon of garlic powder.
• Pour the liquid over the pork chops. They should be completely submerged. If not, try a different dish or add more of the salt solution (1 tablespoon of salt dissolved in 1 cup of water).
• Cover and refrigerate for 1 hour. 30 minutes will work in a pinch, but 60 minutes is best. You can leave them in the brine for up to 2 hours, but after that, they will start to get too salty.

After brining, take the pork chops out of the liquid and discard the liquid. Pat the chops dry using a paper towel. Let them rest at room temperature for 5 minutes.

While your oven preheats to 400°F, rub the chops with olive oil on both sides. It's about 1 teaspoon of olive oil per side (so 2 teaspoons per chop). Then, sprinkle with salt (1/8 teaspoon per side) and pepper (a pinch or a grind per side).

If you don't want to brine your chops, you can marinate them prior to steaming to enhance their flavour. Use an acid like lemon juice, vinegar or wine as a tenderiser, and combine it with your favourite spices and seasonings. Most grocery stores or butcher markets carry pork seasoning packets, but you can also create your own marinade by soaking the meat in a small amount of vinegar, water and dry seasonings. Italian or Greek dressing also works well as a marinade. The longer the pork sits in the marinade, the deeper the flavour will penetrate the meat. Soaking the meat overnight is an ideal way to achieve maximum flavour.

Marinade ingredients

Marinating your pork chops before steaming them is a great way to enhance their flavour. Here are some marinade ingredients you can use:

Vinegar

Soak the meat in a small amount of vinegar, water, and dry seasonings. The vinegar will help to tenderise the meat, and the longer it sits in the marinade, the deeper the flavour will penetrate.

Italian or Greek Dressing

Using Italian or Greek dressing as a marinade will also help to infuse your pork chops with flavour.

Olive Oil

Drizzle your pork chops with extra virgin olive oil and vinegar, and season both sides before browning in a skillet.

Citrus

If you want to infuse your chops with a citrus flavour, you can squeeze orange juice into the water and add cinnamon and ground cloves.

Herbs

Finely grind rosemary, garlic, and sage, and sprinkle over the chops, along with salt and pepper.

Steamer setup

There are a few ways to steam pork chops, and the one you choose depends on your personal preference and equipment. You can steam pork chops on a stovetop, in a microwave, or on a grill.

Stovetop Steamer Setup

To steam pork chops on a stovetop, you'll need a deep saucepan, water, and a steaming rack. First, fill the saucepan about halfway with water. You can add spices and seasonings to the water if you'd like to infuse your chops with extra flavour.

Next, place a steaming rack inside the saucepan. There should be about an inch of space between the steamer and the waterline. If there's less, add more water. If the steamer bottom touches the water, pour some out.

Place the pork chops on the steaming rack and cover the saucepan with a lid. Turn the heat on high to bring the water to a boil, then turn the heat down to medium.

Microwave Steamer Setup

To steam pork chops in a microwave, you'll need a microwave steaming bag and a microwave-safe dish. First, create a dry rub with salt, pepper, and your favourite spices. Spread the rub on both sides of the pork chops a few hours before steaming and place them in the refrigerator until you're ready to cook.

Slide the pork chops into the microwave steaming bag, being careful not to overfill the bag. Lay the chops flat in the bag, trying not to overlap them. Seal the bag and place it in the microwave set to full power.

Grill Steamer Setup

If you want to steam pork chops on a grill, you'll need to first steam them on a stovetop or in a microwave as described above. Then, place the steamed pork chops on the grill until they're golden brown. This will help to bring out the juices and add a crispy crust.

Cooking time

The cooking time for steamed pork chops depends on the method and equipment used, as well as the thickness of the meat.

Stovetop Steamer

If you are using a stovetop steamer, you should first fill a deep saucepan about halfway with water. You can add spices and seasonings to the water for extra flavour. Place a metal steamer inside the saucepan, leaving about an inch of space between the steamer and the waterline. Bring the water to a soft boil.

Place the pork chops in the steamer, cover, and steam for about six to eight minutes. Then, flip the chops with tongs and continue to steam for another six to eight minutes. The total steaming time will depend on the thickness of the chops. To check if the pork chops are done, insert a meat thermometer into the centre of each chop. Steaming is complete when the internal temperature reaches 145°F (63°C).

Microwave Steamer

If you are using a microwave steamer bag, lay the pork chops flat in the bag, trying not to overlap them. Seal the bag and place it in the microwave on full power. Steam the chops in the microwave for five to six minutes. Check if they are done by inserting a meat thermometer into the centre of each chop. The internal temperature should be 145°F (63°C). If not, microwave for another minute or two.

Pan-Frying

If you are pan-frying the pork chops, heat a skillet on medium heat with a little extra virgin olive oil. Brown both sides of the pork chops, then remove them from the pan. This should take around three minutes on each side. In the same pan, add some onions, green pepper, and garlic, and let them caramelise. Then, return the pork chops to the pan and add a little water. Simmer until the chops are fully cooked.

Oven-Baking

If you are oven-baking the pork chops, you should first brine or marinate them for 30 minutes to two hours. Then, preheat your oven to 400°F (200°C). Rub the chops with olive oil on both sides and season with salt and pepper. Heat a large oven-safe skillet on high heat and place the pork chops in the hot pan. Sear the chops for three minutes without moving them, then flip them over. Transfer the skillet to the oven and bake until the internal temperature reaches 140°F (60°C). This should take around four to eight minutes, depending on the thickness of the chops.

Grilling

If you are grilling the pork chops, you should first steam or brine them. Then, place the steamed chops on the grill until they are golden brown.

Checking doneness

Checking the doneness of steamed pork chops is crucial to ensure they are safe to eat and cooked to your desired level. The best way to do this is by using a meat thermometer. Insert the thermometer into the centre of the thickest part of the chop, making sure not to touch the bone, as this will give a false reading.

Pork chops are considered safe to eat once they reach an internal temperature of 145 °Fahrenheit. However, if you prefer your meat well done, you can cook it to an internal temperature of 155 °Fahrenheit. For those who enjoy their pork a little rarer, pulling the chops from the heat at 140 °Fahrenheit should be fine, as the temperature will continue to rise a few degrees while resting.

If you do not have a meat thermometer, you can check the doneness of your pork chops by cutting into the centre of the chop to ensure it is no longer pink and that the juices run clear. However, this method is not as accurate as using a thermometer and may result in overcooking the meat.

It is important to note that the cooking time will vary depending on the thickness of your pork chops and the power of your steamer. Thicker chops will take longer to cook, so adjust your cooking time accordingly.

Once your pork chops have reached the desired internal temperature, remove them from the steamer and let them rest for at least three minutes before serving. This resting period allows the juices to redistribute, ensuring your chops are juicy and tender.

Frequently asked questions