Need Advice on Cooking Pork Chops

C., I'm a chef. It's alright to eat porknot cooked all the way. The disease that has been associated with pork has not been around since the 70's. If you don't want to eat medium pork then you can cook it on a lower heat or cook it the way you've been doing it but pop it in the oven on about 350 untill it is cooked the rest of the way. Pork it actually really good cooked to about medium and if you're willing to try it that way you may like it!

OOPS, I am late with this, you got some good advice. I will try some of the suggestions. My favorite way is crock pot. No sweat, and no trouble. Meal takes care of itself. Go on-line of good ideas. Food network.com is quite good for a lot of items.

Hi - I teach cooking in the home as a side bar job, so perhaps I can be of some help. If you are using the thick cut chops they will take longer than the thinner sliced ones. Also, if they are bone-in or boneless, that makes a difference. Try adding 2-3 more minutes cooking time with the thick ones,or those with bones in them. Also, sear them quickly and then use medium to medium low heat. It takes a bit longer but should give you the results you want. Baking is even better (450 for 20 minutes - thick cut). Good luck.

I would turn down the heat, probably turn it down to Medium heat. I have fried pork chops using the center cut chops and I have season salted and peppered them, then rolled them in flour and cooked them on Medium (5) and they come out perfect. Brown and crunchy on the outside and done on the inside. I use the boneless for grilling and baking because they are much thicker. Try turning it down and see if it works! Let us know!

you probably just need to lower the heat, and cook them longer. I always cook them for at least 10 minutes per side. I would cook them on medium, but let the pan completely heat first.

Hi

I would either bake them or fry them first, then put the mixture on them.

Another good way is to cook them is to dip them in flour and fry them. Then when they are done pour 1 can of cream of mushroom soup over them. Put it on low and let them simmer for about 30 min or so. They are really good!!

Hope this helps!! Good luck!! D'Anne

Well one thing about pork is that it is OK in today's time for the pork to still be a little pink. They are fed much better today and taken better care of so the diseases of the old days are not as big a threat. Use a thermometer to make sure that it is temping out correctly at 150 degrees. If you make sure that the temp is good and you have cooked it to the recipe, a little bit of pink is fine and it will be much juicier. Hope this helps.

C.,

I don't use that exact recipe but I always brown my chops briefly then put in oven on low temp for additional cooking. They come out very tender & delicious. (& cooked thoroughly)

If you don't mind the calories, use the pan you browned them in & make gravy. Very tasty but high calorie.

Good luck.

Yes, cook them on lower heat for longer, and just as ou are finishing, turn the heat up to make the outside good and crisp. Or, you could try baking them instead, and when the insides are finished, you could stick them under the broiler for a couple minutes on each side to crisp them up and get that great golden color.

Also, if you think they are a little thick and that would be why they are not getting cooked all the way through....try pounding them out a bit so they are thinner and the inside cooks easier.

C., you've got it figured out....they should probably take about 20-25 minutes to cook. try using a lower heat and then when they are almost done, turn up the heat and brown them....they will be wonderful....R.

Get the oil HOT-the trick I use is put the tip of a wooden spoon in the oil, if it makes little bubbles around the spoon it's hot enough, put the pork chops in and then turn it down to medium. You might put a lid on them after you get them crispy to 'bake' the inside and take the lid off for a few minutes so they will crisp back up before taking them off.

Are you using really thick chops? (the good ones!) Perhaps the recipe was designed with thinner chops in mind (the cheap ones)

After cooking them 4-5 minute on each side. Put them in another pan and putting them in the oven at 325 for about ten minute. We do this when the pork is still pink and we don't want the meet to burn on the outside. Or cook into leather.
Hope this tip helps.

You could par-boil them first, let cool, then follow your recipe. Searing would only do the same thing, at least while boiling, it will cook inside and out. 4-5 mins at a boil should be good. I love to put a garlic clove in the water, when i first set it on stove, so it cooks while its boiling up and then flavors meat when its in there. a few splashes of soy sauce works too, or nothing at all. your call, based on what you like. Boiling also softens pork too. It kills any germs and is second best way to eat meat, other being steamed. Calorie/Fat wise.

i haven't read all your responses, but i think pork chops turn out best when i bake them. sometimes i season them then put bread crumbs on them then bake them and they get cooked evenly. you can put them in a glass dish, covered at first, then let them brown for the last 10 min or so, or sometimes i just bake then on foil on a cookie sheet. hope this helps!

My husband loves fried pork chops, but I found a healthier (just as yummy) way to make them that will save you alot of trouble! Dip the chops in beaten egg, then coat them in Italian seasoned bread crumbs. Spray a baking pan with Pam, put the chops on it and then spritz the tops of them with the Pam as well. Bake at 375 for about 45 min. YUM!

my mom has always told me when you cook pork chops put the lid on til the insides cook then take the lid off to brown them. as of yet i have not had a bad one. happy cooking

I also have a recipe for rubbing chops with mustard and then covering them with breadcrumbs, however, the recipe also calls for refrigerating them for at least three hours before cooking. So, you might try that. I would also try the longer time with lower heat as well. I have a such a hard time frying, i have experimented with everything!! If that doesn't work and you really like the recipe try baking them.
Have a great day and god bless!!

Hey C....sounds like the thickness of the chop is the problem. Pork chops are always cut differently depending on which butcher (at the meat factory or your local grocery) is slicing them. I am guessing you need to use a thin cut chop if you are only cooking it for 4-5 min per side. If your chops are thicker they won't cook. Lowering the heat will not work, the heat needs to be higher to crisp the crust on the chop. Your best bet is to bake them. Or if you try the recipe again use the thinner cut chops. The recipe sounds good - hope it works out for you next time :o)

Brown them and then put them on a rack (with a pan under as they will drip alot of grease) in the oven for about 30-45 minutes at 350

Pork can really toughen up quickly, especially in a skillet. Have you tried the same recipe in the oven at 325? That may work better for you. We have a meal planning service with all kinds of cooking tips and healthy recipes. Check out our website at www.naturalfoodscooking.com
Good luck!

Try browning them on the higher heat and then turn the heat down and let them cook longer.

Pork is a meat that has to be cooking on low heat and slow. I would change my heat to low and cook them longer this should help.

Try thinner chops, or butterfly the ones you have. Do try a lower heat. When you cook them in the frying pan and they still aren't done inside, put them in an oven-proof dish, cover with foil, and bake at 350 until no longer pink. Or if dinner time is minutes away, toss 'em in the microwave for a minute or two.