What Color Should Pork Chops Be When Cooked

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Pork chops make a fast, easy, and scrumptious meal for hectic weeknight dinners and special occasions alike. And because pork is such a versatile meat, it can be prepared a variety of different ways, making it easy to adapt to your busy schedule or dietary restraints. Baking pork chops is one of the simplest ways to go, and results in a tender, juicy finish. Skillet frying makes for a more flavorful chop while saving you valuable cooking and cleanup time. Searing pork chops on a gas grill or broiler knocks out fat and locks in moisture, leaving you with perfectly cooked entree you can feel good about filling up on.

Ingredients

1 inch (2.5 cm) thick boneless center-cut or bone-in pork chops
1 tbsp olive or canola oil
Salt, pepper, and other seasonings to taste

1 inch (2.5 cm) thick boneless center-cut or bone-in pork chops
1-2 quarts water
Molasses or brown sugar
Salt, peppercorns, garlic, cloves, lemon rind, and other whole spices to taste

1 inch (2.5 cm) thick boneless center-cut or bone-in pork chops
3 whole large eggs
2 cups (240g) all-purpose flour
2 tbsps olive or canola oil
Panko crumbs (optional)
Butter (optional)
Salt, pepper, and other seasonings to taste

1
Preheat the oven to 400–475 °F (204–246 °C). For boneless center-cut pork chops, set the oven to an even 400 °F (204 °C). If you're preparing thicker bone-in chops, increase the temperature to 475 °F (246 °C) to ensure that they get done all the way through.^[1]
- If your oven has a convection setting, select it rather than standard bake. Convection baking allows heat to circulate better, which will help your chops cook quicker and more evenly.
- Make sure frozen chops have had a chance to thaw completely before you begin cooking.
2
Season the pork chops to taste. While the oven is heating up, you can add any herbs, spices, and seasonings that you think will enhance the recipe you're preparing. Place the chops on a large serving plate, then sprinkle them with flavorings like minced garlic, parmesan cheese, oregano, or red pepper flakes. You could also keep things simple with a dash of kosher salt and coarse ground black pepper.^[2]
- Rub or brush the pork chops with about a tablespoon of oil to help your seasonings stick.
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3
Arrange the seasoned pork chops on a baking sheet. Lay out the chops across the entire surface, leaving a few inches of space between each. They should have plenty of room to breathe while they cook.^[3]
- Situating the chops too close together may cause them to heat more slowly.
- Grease the baking sheet with a small amount of olive or canola oil to keep the meat from sticking if you didn't already coat the pork chops during the seasoning process.
4
Cook the pork chops for 10-15 minutes on the first side. Slide the baking sheet into the oven on the center rack. Set a timer to help you keep track of how long the chops have been in the oven. They should begin to brown lightly around the edges after about 10 minutes.^[4]
- A good general rule of thumb when making pork chops is that they need about 7 minutes of cooking time per ¹⁄₂ inch (1.3 cm) of thickness.
- For especially thick and bone-in cuts, allot an extra 2-5 minutes on each side.
5
Turn the pork chops and continue baking for 10-15 more minutes. Carefully pull the baking sheet out from the center rack just enough to flip the chops using a fork or pair of tongs. Then, put them back in the oven until they take on a warm brown color and glisten with juice.^[5]
- The chops typically won't need quite as long on the second side, since they'll already be partially cooked.
- For your own protection, always use an insulated oven mitt anytime you remove a dish from a hot oven.
6
Cook the pork chops to an internal temperature of 145 °F (63 °C). The best way to avoid confusion about when your dinner is ready is to use a meat thermometer. Slide the tip of the thermometer into the thickest portion of the chop, usually somewhere near the middle, then wait 30 seconds to get an accurate reading. Pork needs to be cooked to an internal temperature of at least 145 °F (63 °C) in order to be eaten safely.^[6]
- Cooking pork can be a little tricky, since it may look done on the outside but be dangerously undercooked in the center.
7
Enjoy baked pork chops fresh out of the oven. Serve your chops with traditional favorites like cinnamon apples, mashed new potatoes, or rice pilaf. For a lower-calorie feast, go with sides like grilled asparagus or steam broccoli. ^[7]
- A few sprigs of fresh parsley or a dash of rosemary can add a jolt of bold flavor without increasing the amount of calories in the dish.
- Leftovers can be stored in the refrigerator for 3-4 days and reheated in the oven at a medium temperature.^[8]
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1
Brine the pork chops to lock in moisture. Combine 1–2 US quarts (950–1,890 ml) of warm water with the desired quantity of molasses or brown sugar in a large open container. Add salt, whole peppercorns, whole cloves, garlic, star anise, lemon rinds, or other pungent spices to taste and stir until they're evenly distributed. Add the pork chops and leave them in the refrigerator for 1-12 hours to absorb the brine.^[9]
- For maximum flavor, let your chops marinate overnight.
- Pork chops have a tendency to dry out when cooked over intense direct heat. Brining will keep them nice, tender and juicy and give you a little room for error when it comes to getting them done.^[10]
2
Fire up the grill. Light the burners or heap the charcoals on only one side of the grill. This creates different heating zones that offer you more control over the doneness of the chops.^[11]
- Scour the grate with a grill brush to remove stuck-on char and other gunk before adding the pork chops.
- If you're using a charcoal grill, go easy on the lighter fluid. Too much can affect the flavor of the meat.
3
Grill the pork chops uncovered for 5-7 minutes. Arrange the chops 1–2 inches (2.5–5.1 cm) apart around the hot side of the grill and sear them just long enough to give the underside a crisp, flame-kissed crust. Take a peek at their progress periodically by lifting one corner with a meat fork. You're looking for a deep brown coloration and dark grill marks.^[12]
- It's important to leave the chops uncovered while they're grilling. Covering them will expose them to too much surrounding heat, which can cause them to become tough.^[13]
4
Flip the chops and grill for another 3-5 minutes. Use your meat fork or tongs to turn the chops over to the opposite side, keeping them on the hot end of the grill for now. After a few short minutes, they should have a consistent color and texture on both sides.^[14]
- It will usually take 2-3 minutes less on the second side.
- The pork chops will sear more quickly once they've been turned, so watch them closely to avoid burning them.
5
Move the chops to the cool side of the grill. Once the pork chops have a nice outer layer of char, slide them away from the lit burners or charcoals. The surrounding heat on the opposite end of the grill will be enough to finish cooking them through without burning them to a crisp.^[15]
- If the chops nearest to the hot side of the grill appear to be getting done faster than the others, they made need to trade places with the ones that are furthest away to keep the temperature even.
6
Continue grilling the chops until they're done. This time, lower the grill cover to provide some extra heat. Avoid stabbing, pressing, or repositioning the chops while they finish cooking. Once the juices run clear and the chops are criss-crossed with grill marks, remove them from the heat and transfer them to a large serving platter to cool.^[16]
- When you cut into the chops, they should be a pale white color with just a hint of pink in the center.^[17]
- If there's any doubt about whether they're done enough, check the internal temperature with your meat thermometer, looking for a reading of 145 °F (63 °C) or higher.
7
Serve grilled pork chops hot off the grill. Grilled pork chops eat much like a steak, so feel free to slather on your favorite grill sauce, or enjoy them with just a light sprinkle of salt and pepper. Pair them with flavorful sides like sauted asparagus, mixed green salad, burgundy mushrooms, a loaded baked potato for a hearty, satisfying meal.^[18]
- Chimichurri and horseradish cream also make popular condiments for accompanying grilled pork chops.^[19]
- Reheat your leftovers in the oven or give them a few minutes in a hot pan, and try to use them within 3-4 days.
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1
Pound the pork chops flat. Lay out the chops on your countertop or a sturdy cutting board and whack them all over with a meat tenderizer. Flip the chops and repeat on the opposite side, being sure to the pound out the entire surface, including the fatty outer edges. They should slim down to about ¹⁄₂ inch (1.3 cm) thick by the time you're done.
- A thorough pounding will soften up the chops and increase their overall surface area, which will allow them to cook faster in the hot pan without the risk of burning.
- You can also wrap your chops in plastic wrap or wax paper and flatten them with a rolling pin.^[20]
2
Bread the pork chops (optional). If you prefer your chops to have a crispier texture, you can dredge them before you put them in the pan. Set out a pair of mixing bowls, one filled with whole beaten eggs and the other with seasoned all-purpose flour. Sift the pork chops through the flour mixture until they're lightly dusted, then dip them in the egg wash before running them back through the flour for a thicker coating.^[21]
- Try seasoning your breading with salt, black pepper, cayenne, paprika, or one of your own favorite spice blends.^[22]
- Dredge the chops in panko crumbs rather than flour on the second go-around for a delightfully crunchy finish.
3
Heat 2 tablespoons of oil in a large skillet. Add the oil to the skillet, then turn on the cooktop to a medium-high heat. Tilt the skillet as the oil heats up to coat the outer edges of the cooking surface and prevent sticking.^[23]
- For optimal heating, the oil should sit about ¹⁄₄ – ¹⁄₂ inch (0.64–1.27 cm) deep on the bottom of the skillet.
- Mix a pat of butter in with the cooking oil for a richer, more savory flavor.^[24]
4
Cook the pork chops for 3-4 minutes on the first side. The oil will be piping hot by this point, so place the chops in the pan carefully to limit splattering. Let them sizzle until you notice the underside beginning to brown. In the meantime, avoid moving them around too much.^[25]
- It may be necessary to cook multiple pork chops in individual batches if you've got a crowd to feed.
EXPERT TIP

Vanna Tran

Experienced Cook

Vanna Tran is a home cook who started cooking with her mother at a very young age. She has catered events and hosted pop-up dinners in the San Francisco Bay Area for over 5 years.

Vanna Tran
Experienced Cook

Vanna Tran, experienced cook, advises: "If frying multiple pieces, be sure not to crowd too many in one pan, as doing so will make it more difficult to achieve a nice, brown crust."
5
Turn the chops and fry for 2-3 more minutes until done. Use a long-handled pair of tongs or meat fork to flip the meat. Continue cooking them until they achieve the perfect crisp, reddish-brown exterior. Breaded chops will have a mouthwatering golden-brown color when they're just right.^[26]
- If you're unsure whether your breaded pork chops are done enough, use a meat thermometer to take their temperature near the center. You should get a reading between 145–160 °F (63–71 °C).^[27]
- Keep a close eye on the chops to avoid burning them. They may not take as long to cook on the second side.
6
Savor fried pork chops with other comfort food staples. No plate of crispy, golden-brown pork chops is complete with a mound of buttery mashed potatoes or a pot of green beans stewed with bacon. If you'd prefer a lighter touch to offset all the oil used for cooking, steam try steaming some fresh seasonal veggies, or slice and salt a large ripe tomato and call it a day.^[28]
- Southern-style sides like macaroni and cheese, corn bread muffins, and collard greens also make a great combination with fried pork chops.^[29]
- Breaded chops become soggy when they're reheated, which means this type of dish is best devoured hot and fresh.
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Add New Question

Question

Can I put them in a skillet, cover with water and cook that way?

That's called poaching, and of course you can. Start by browning both sides of the chops on high heat and set aside. Lower the heat to medium-high and add chopped onions and garlic, saute until onions are translucent. Deglaze with a little wine or chicken stock. Add any other seasonings you might want, such as rosemary or dill, put the chops back in and, if necessary add stock until chops are half submerged in the liquid. Lower heat to medium, cover and cook 25-30 minutes.
Question

What kind of sauce should be used?

Any kind, depending on what you're making it with. I like my pork chops in a cream sauce or alone with hot sauce. Some cook them in apple juice and top with applesauce. Barbecue sauce also lends itself well to pork chops.
Question

Do I cook the pork chops before I bread them?

No. Coat them in egg and breadcrumbs before you fry them. If you want them extra crunchy, coat in flour, dip in egg, and then use Panko as breadcrumbs.
Question

Will cooking pork chops in an instant pot for a few extra minutes make them more tender and juicy?

It rather depends for how long they have been cooking for and at what temperature. The danger is that you overcook and there is no way to tenderize overcooked pork. Generally speaking, a long time (hours) at a lowish temp is the best route for tenderness. This is the tried and tested goulash (goulasch) way; check out such recipes. However, if frying, then time and temperature are crucial; if overcooked then you risk quite the opposite of tenderness and there's no way back. Something akin to flash-frying, with breaded steaks|medallions, is very pleasant then reducing the temperature and adding your sauce, then serving.

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If it's too cold to cook out, you can achieve a taste and texture similar to grilling using a broiler.
Pork is denser and drier than other types of meat, so it will be important to take the necessary steps to preserve or supplement the chops' natural moisture no matter what cooking method you go with.

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Due to the risk of diseases like salmonella poisoning and trichinosis, it may be unsafe to consume pork with an internal temperature lower than 145 °F (63 °C).

Things You'll Need

Oven
Large nonstick skillet
Gas or charcoal grill
Baking sheet
Meat fork
Metal tongs
Meat thermometer
Meat tenderizer or rolling pin
Grill brush
Mixing bowls
Large serving platter

About This Article

Article SummaryX

If you want an easy way to cook pork chops, try baking them. Preheat the oven to 400°F for boneless, center-cut pork chops or 475°F for thicker, bone-in chops. Season the pork chops to taste with salt and pepper or your favorite seasonings. Lay out the pork chops on a baking sheet, making sure they do not touch. Cook the pork chops for 10-15 minutes on the first side, then flip them and continue baking them for 10-15 more minutes. You may need to add a little more time for very thick chops. The pork chops should be cooked to a temperature of at least 145°F. If you want to learn how to cook your pork chops on the grill or in a fryer, keep reading the article!

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What Color Should Pork Chops Be When Cooked

Source: https://www.wikihow.com/Cook-Pork-Chops

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