The reason some people don’t like them is that when they are overcooked they get dry. Pork chops are easy to dry out if you aren’t careful. Sometimes there’s a good sale on one type vs another so if the price is a factor then go with the sale. ![]() ![]() To summarize, I think it’s all preference what kind you use but personally, I like a pork chop with a bone and some fat around the edges and a medium thickness. Thick-sliced Chops – In my opinion, the best use for this cut is when you want to make stuffed pork chops, but some people prefer thick-cut for this recipe. They are too thin for baking because by the time you get them into the oven they are cooked on the inside but had no time to sear up well. Thin-sliced Chops – These tend to have a bone and are the cheapest of the chops. These chops are more expensive than the rib chops but not too much, and buying them on sale can be very beneficial.īoneless Chops – Some people like boneless chops because they don’t like to cut the meat off the bone and don’t like any fat on their chop. It sort of reminds you of a T-bone steak. It’s the same as the loin/rib chop on one side and then on the other side of the t-shaped bone, there is a piece of pork filet, which is usually a good size. They seem to be the most popular of the bone in version and are readily available at most stores without the help of a butcher.Ĭenter Cut Chops – This is the best cut of pork chops with a bone. They have less meat than the center cut chops and are cheaper too. Here are some side dish ideas for these delicious pork chops: white rice and black beans, fried sweet plantains or a bed of fluffy mashed potatoes.There are several types of pork chops that you can use to make the pan-fried garlic butter pork chops. Serve the pork chops with lime wedges, if desired. Turn the chops so they brown on both sides. Uncover the skillet and continue cooking until the liquid reduces and the chops are golden in spots – about 5-7 minutes. Add ¼ cup of water to the skillet, lower the heat to medium-low and cover.Ĭook the chops for 15 minutes, turning them half way through the cooking time. Add the pork chops and cook about 2 minutes per side. Heat the canola oil in a large heavy skillet (with a lid) over medium-high heat. Remove the pork chops from the refrigerator at least 15 minutes before cooking to let some of the chill out. Turn them and repeat on the other side.Ĭover the pan or plate with plastic wrap and refrigerate for at least 30 minutes. Sprinkle one side with half of the prepared seasoning mix and squeeze half the lime juice over the chops. Place the pork chops on a pan or large plate so they fit without overlapping.
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