Fried Pork Chops
My wife came home from the grocer with Kurobuta Pork Chops, these are the pork equivelent of Japanese Kobi Beef. So I did some research and came up with this. It is all about the timing and the temperature. An instant read thermometer is must for this.
Equipment
- Instant Read Thermometer
Ingredients
- 4 pork chops, mine were about ¾ inch thick, bone in
- olive oil, and as needed
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon white pepper powder
Instructions
- Remove pork chops from the fridge about 30 minutes before you want to cook and place on the counter to come to room temp.
- In a small bowl, mix together the garlic powder, paprika, salt, and black pepper to make the seasoning mix.
- Pat the pork chops dry with paper towels on both sides the rub some olive oil on all sides of the pork chops.
- Sprinkle the seasoning mix on each side of the pork chops, rubbing it in after sprinkling each side.
- Heat 2 tablespoons of oil in a large flat bottomed pan, cast iron pan would be ideal but not required, when the oil is hot, add the pork chops, in batches if needed as I could only fry 2 at a time. Flip the pork chops every minute using the following times:¾ inch thick: 4-6 minutes.1¼ inch thick: 8-10 minutes.1½ inch thick: 10-12 minutes.At the minimum time stated, check the internal temperature with your instant read thermometer for 61° C (140° F), and remove from heat to a plate and cover with foil or a lid or 5 minutes. The temp will rise to 63° (145° F) while it rests. It is certainly OK for the center to be a little pink as long as the temp was reached.
- Serve with sides of your choice, enjoy.
Notes
High cost per serving, but these are great for a once in a while meal.
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