How to Make Tender Skillet Fried Pork Chops

High-quality pork is often more tender than cheaper products.

To fry your pork chops so they are moist and tender on the inside, you need to know a few tricks of the trade. Pork chops tend to dry out in the skillet if you're not careful, but a little precision and investment can yield delicious results. For the most tender meat, use fresh, good-quality, center cut loin chops. Marinate or brine them to increase their moisture and trap it inside them as they cook.

Things You'll Need

• Plastic sandwich bags
• Apple cider, other fruit juice or water
• Kosher salt
• Sugar, honey or maple syrup
• Marinade
• Olive oil
• Seasonings
• Instant-read thermometer

Instructions

1. Brine the thick pork chops in plastic sandwich bags. For each pound of pork, use 1 quart of liquid, such as apple cider, other fruit juice or water, 1/2 cup of kosher salt and 1/2 cup of sugar, honey or maple syrup. Place the plastic bags containing the brining mixture and the pork chops in the refrigerator for two to four hours.

2. Marinate thin pork chops in a dressing or sauce that contains some vinegar. The vinegar acts as a quick brining agent. Place the marinade and the pork chops in plastic sandwich bags, and refrigerate them for 30 to 60 minutes.

3. Remove the pork chops from the marinade or brine, and lightly scrape off excess liquid. Season the pork with salt, pepper, herbs or spices as desired.

4. Coat the bottom of a skillet with olive oil. Heat the oil over medium-high heat.

5. Cook the pork chops for five minutes on one side or until they turn a golden-brown color. Flip them with a spatula. If the pork chops stick to the pan when you try to flip them, let them cook for another minute.

6. Fry the second side of the chops for three minutes or until an instant-read thermometer reads 145 degrees. Cooking them to medium-rare like this, rather than medium, produces a more tender chop. Transfer the pork chops to a plate, and let them sit for three minutes before serving.

Tips & Warnings

• Observe the pork chops closely as they cook. Thinner chops need less time and thicker chops need more time. Flip them as soon as they look done on the first side.

• Do not consume undercooked meat.

References

• Cook's Illustrated: The Basics of Brining
• Pork, Knife and Spoon: How to Make Moist, Tender Pork Chops