Pork chops are a staple of American cuisine. Families all across the country enjoy different recipes of the same dish prepared in their unique way.
That tells us that there are multiple ways to cook pork chops, and it’s your job to tell us which is the best.
In this blog, we’ve explained how to make pork chops in a few different ways. The options are numerous, from grilled and stuffed to delicious pork chops fried on the stove.
So, to see our favorite recipes, keep reading. And, if all this talk about juicy meat made you hungry, come to Root & Bone Miami. We serve the best Southern food in Florida, and once you try our pork chops, you’ll understand why we’re so popular in the area.
The first thing you should remember when choosing the right chops for yourself is that most recipes work better with bone-in pieces. Look for chops about 1.5 inches thick, and you’ll be satisfied with the result.
The bone should stay in to slow down the cooking and allow the meat to stay in the heat for a few extra minutes. That way, you’ll end up with delicious pork chops that are still juicy but have tasty sear marks.
Of course, those who prefer thinner chops with no bone can go for that option. Just don’t take your eyes off them. Thinner pieces of meat need less time to cook but can still be tasty if prepared correctly. Try them with breaded recipes, and you’ll see.
You should try the stuffed version if you plan on cooking pork chops without the bone in. Just remember to find pieces a bit thicker than what you’re used to.
As you know, there are multiple ways to cook pork chops. Well, there are multiple chop cuts to choose from, too. The piece of meat you choose will affect how you should prepare it. Check out our favorite cuts for cooking pork chops.
Sirloin is a less expensive cut of pork found at the back end of the loin. The right way to prepare it is by slow-braising the meat.
This type of cut is prepared boneless and found at the top of the loin. How to make pork chops of this kind? You can go with either stuffing, frying, or baking.
These loin chops are center cut and come with the famous T-shaped bone. They are specific for having tenderloin on one side and loin on the other side of the bone. Broiling, grilling, and baking are all great solutions for cooking pork chops of this type.
These center-cut pieces of pork are known for being tender and their curved bone on one side of the cut. There are multiple ways to cook pork chops from the rib, but our advice is to either fry, grill or broil them.
Grilling is one of our favorite ways to make delicious pork chops. And it’s super simple.
To get the recognizable grill marks, start cooking on high heat. Then, push the coals to the side, or lower the temperature on your machine (depending on which type of grill you’re using).
Pushing the coals to the side will slightly lower the temperature but still allow the chops to cook thoroughly. Also, this will stop the juices from dropping onto the coal and creating unnecessary smoke and fire.
Our advice is to use thicker chops with the bone in. They will take about 25 minutes to grill using medium heat. If you have a kitchen thermometer, take the meat off the grill once it reaches 140 degrees F. They will continue to cook for another five minutes by themselves, and once their internal temperature reaches 145 degrees F, you can consider the pork cooked.
Making stuffed pork chops will require a bit more work than some of the other ways. After all, you have to do the stuffing yourself.
The first thing you have to remember is to choose thicker chops. You’ll have to cut them through the middle and put the stuffing between the two pieces of meat.
Lay the prepared cut of pork onto a cutting board and use a sharp knife to make a cut parallel to the board. Go all the way and cut the chop fully, leaving only one side intact to create a pocket you’ll fill with the stuffing.
Most people don’t know how to make pork chops on the stove. Frying these delicious pieces of pork is easier than you may imagine, so let’s get into it.
The first step is seasoning. Feel free to use salt and pepper on both sides generously.
In the meantime, heat two tablespoons of vegetable oil (or butter) in a heavy skillet. Use medium heat to avoid burning the oil and the meat. But remember that the oil must sizzle when adding the meat. Don’t rush to add the meat before the oil heats up.
Also, try not to overcrowd the skillet. Two fairly-sized pork chops are enough for one batch.
Fry the chops on one side until it reaches the famous golden brown color. That takes about three to four minutes. Then, turn the pork onto the other side and give it another 3-4 minutes. You can lower the temperature a bit if you notice the chops are frying more on the outside.
Once again, use a kitchen thermometer to check the temperature of the meat. Take the meat off the stove when it reaches 140, and feel free to consume it when it reaches 145 degrees F.
There is more than one way to fry pork chops. But this one is for those with a bit of skill in the kitchen. If you don’t pay attention to your actions, you might end up with an inedible piece of meat.
Start the blackening process by seasoning the pork with salt, pepper, and Cajun spices.
Then, heat vegetable oil in a skillet over high heat, and sear the pork. There is a great way to “almost blacken” your pork chops by reducing the heat as soon as you add the meat to the skillet. This way, the pork chops are seared until almost done and need about 5 minutes a side.
The trick to getting the best results is to sear the meat without burning away the flavor.
Just don’t forget to let the meat reach 145 degrees F before you eat it.
To try the best pork chops in Miami, visit Root & Bone restaurant. We make the best Southern food in Florida, and our pork chops are to die for.
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