A pork chop provides a perfect portion of meat. The downside is that there are not all that many ways to cook this particular cut – making it important to apply every trick in the book when frying it.
Pork chop tips from the pros:
- The raw material is everything - choose your raw materials with care. Ask your butcher for the best.
- Let the meat rest outside the fridge - take it out at least an hour before cooking.
- Fat equals taste - let the guests remove the fat on the plate.
- Dry the meat - to get that perfectly browned surface that you have experienced when eating out, the surface of the meat must be perfectly dry before it goes in the pan.
- Be generous with salt - rub a generous amount of salt into the dry meat.
- Use a thermometer. The general recommendation used to be 70°C (158°F), but an updated (and much juicier) recommendation from the USDA is 63°C (145°F) with about 3 minutes for the meat to "rest".
Read more on how to fry meat