Keto Means
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Do I put oil in the pan when cooking pork chops?

Once the pan is hot, add a teaspoon of oil or fat to the pan and coat the bottom of the pan. Right before you put the pork chops into the pan sprinkle each side with a little salt, or you can salt the chops in the pan.

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JUMP TO RECIPE

Sometimes the best food is really the simplest.

We experiment frequently with different ways of preparing pork chops, but the way we have pork chops most regularly is with a simple dry rub and pan frying. My mother has been making chops this way for years!

How to Season Pork Chops

We use a favorite dry rub recipe of my father's, which includes cumin, black pepper, coriander, sugar, and salt. It requires some advance preparation — heating the whole spices to release their aromas, and grinding them in a blender or spice grinder. The dry rub instructions make 1/2 cup of dry rub, for which you will only need 1 or 2 teaspoons for this recipe. Once we make a batch of the rub, we just use what we need and save the rest for future pork chops. Why grind fresh spices instead of using already ground? Grinding fresh spices guarantees better flavor, so if you have the time and the whole spices, we recommend it. If we are out of the dry rub, my mother will typically uses a bit of paprika, salt and pepper to season the chops.

Sally Vargas

How to Tell When Pork Chops Are Done

My mother uses a touch test, which is easy to learn, and which I now use as well. (The firmer the meat, the more cooked it is.) If you wait until you see juice oozing out of the top of the chop, it is definitely done. You can also check the internal temperature of the pork with a digital thermometer; when the pork registers 145°F in the middle, it's done.

Using a Cast Iron Pan for Pork Chops

My mother likes to use a cast iron pan to cook pork chops. A cast iron pan may be slower to heat initially, but it holds its heat well. Once the chops get a good sear on both sides, mom turns off the heat and lets the pork chops continue to cook gently in the residual heat. This approach saves energy and helps prevent the chops from over-cooking. After a couple minutes the cooling pan helps keep the pork chops warm.

What to Serve With Pork Chops?

Pork chops will go with practically anything — potatoes, pasta, rice for starch, and kale, spinach, broccoli, or Brussels sprouts for green vegetables. Pork loves being paired with fruit! The sweetness in fruit brings out the natural sweetness in the pork. Applesauce or cooked apple slices pair perfectly with pork. Sauerkraut is another natural accompaniment to pork; its sweet/sour tanginess intensifies the flavors of the pork. Other forms of cooked cabbage work well too.

Sally Vargas

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How do you keep pork chops crispy after frying?

3 Tips To Keep Your Breaded Chicken or Pork Chops Crispy Every... 1 Bread properly. Set up yourbeading station in a row so the process is fast and efficient. ... 2 Make sure your oil is hot enough. Toss in a generous pinch of breadcrumbs into the pan. ... 3 Drain cooked and breaded food properly.

We love crispy fried food and if you are anything like us, you know that there's nothing more sad than soggy breading on our fried chicken or pork chops. Follow these easy tips and say goodbye to soggy breading every time:

1 Bread properly.

Set up yourbeading station in a row so the process is fast and efficient. Don't overcoat with flour, and don't let the flour-coated meat soak too long in the egg-just dip! Even just a light dusting of flour will help the beaten egg stick to the meat while even just a little layer of egg will help glue the breadcrumbs to the meat.

2 Make sure your oil is hot enough.

Toss in a generous pinch of breadcrumbs into the pan. It should sizzle at once. No sizzle means the breading on your pork chop will soak in all that oil. Hot oil will help the breading not only turn golden brown, the heat will also steam out all the moisture from the breading.

3 Drain cooked and breaded food properly.

Set the breaded pork chop or chicken cutlet on top of a wire rack (and not on paper towels) to allow air to circulate around the meat, preventing it from steaming. The heat that made the moisture steam out of the breading while it was in the oil can make it soggy again if you're not careful. That's why you see racks over baking sheets at katsu restos, to keep the breading crisp yet still hot. Tips by Trinka Gonzales in "Crazy for Katsu" were published in the March 2016 issue of Yummy magazine. Minor edits have been made by the Yummy.ph editors.

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