![]() ![]() Sometimes, I want to change things up and use other spices, but I always seem to come back to the essential mix of salt, pepper, garlic, and onion. But I like adding some granulated garlic and powdered onion too, as they add a lot of nice flavor. That's why I like to add minimal seasonings to these pan-fried pork chops. If you give pork chops a good sear, they will acquire a lot of color and flavor due to the Maillard reaction. However, braising, stewing, or slow cooking doesn't work well at all. For cuts like this, higher-heat cooking, such as roasting, grilling, frying, pan-frying, and sauteing, works the best. Unlike fattier cuts of pork, pork loin doesn't have fat pockets to keep it moist during cooking. Pork chops are just like steaks - the quicker you brown them and get them off the heat, the better they will be. Unless you are roasting the whole loin, cooking should be done in a matter of minutes. Quick cooking works the best for all cuts of pork loin. If you ask me, this is the best way to cook pork chops. All you need to do is sprinkle the chops with some salt, pepper, and maybe some other seasonings if you feel like it, then quickly fry them over fairly high heat. They are super quick to prepare, ten minutes or less, really. ![]() It's low carb, or practically zero carb, and fat is kept to a minimum. ![]() This recipe is also one of the healthiest pork chop recipes. In our family, we like to try different ways of preparing pork chops, like the Southern Fried Pork Chops, Broiled Pork Chops, or Smothered Pork Chops, but simple salt and pepper pan-fried boneless pork chops are our favorite by far. Please see our Privacy Policy for details. ![]()
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