I understand if you don’t like pork chops. After all, your mom did overcook them. It’s not your fault you’re used to dry, tough chops with a soggy crust. But there are a few simple tricks to make sure that your pork chops aren’t just great, they are the best pork chops ever.
1. Marinate. Pork chops can be dry because they lack the marbled fat of other cuts. Treating them to the meat tenderizing properties of beer can make a world of difference, even if you do end up overcooking them a tad.
2. Rest before cooking. Once you bread the chops, let them rest. This does two things. It first allows the crust to set so that it will adhere well during cooking and it will also bring the meat closer to room temperature, which will help avoid a raw middle and a burnt crust.
3. Don’t overcook. Use a cooking thermometer to make sure to bring the meat just under 145 degrees Fahrenheit. The temperature will continue to rise after you take it out of the pan, bringing it to the perfect temp, rather than overcooking it. Your goal is to have just the slightest hint of pink in the very center.
These three pretty simple tricks will turn a pork chop hater into a pork chop enthusiast.
- 1 cup IPA beer
- 1 cup buttermilk
- 1 teaspoon onion powder
- 1 teaspoon salt, divided
- 4 boneless pork loin chops
- 1 cup panko bread crumbs
- 1 cup flour
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon garlic powder
- In a large bowl, combine the IPA, buttermilk, onion powder and ½ teaspoon salt. Add the pork chops, cover and refrigerate for 6 to 8 hours.
- To a large bowl, add the panko, flour, oregano, basil, garlic powder and remaining ½ teaspoon salt. One at a time, drain the pork chops and add them to the bowl, tossing and pressing the panko mixture into the pork until well coated.
- Place the chops on a sheet of wax paper or parchment paper. Allow to sit at room temperature for 15 to 20 minutes.
- In a large skillet, heat the olive oil. Cook the pork chops over medium-high heat until golden brown on each side and just before the the internal temperature reaches 145 F (the temperature will rise slightly as the pork rests).