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Extra crispy fried pork chops recipe11/30/2023 ![]() ![]() Muscle fibrils tense up very tight, expelling internal moisture in copious amounts-a chop can lose up to 30% of its moisture when cooked to 150☏ or higher. Above 140☏ things start to go south pretty fast.It's a good range-solidly in the comfort zone for those afraid of pink or undercooked pork, but still quite juicy. This is generally how I cook pork chops for guests unless they specifically ask for them less cooked. Your meat will be mostly white with a faint pink hue quite firm, but still plenty juicy. Between 130 and 140☏ you're in medium territory.The meat is firmer and no longer translucent, but rather a pleasant rosy pink with tons of moisture. Between 120 and 130☏ you're at medium-rare.Some folks like the very center of their chops to be rare. The meat is starting to firm up a bit, but is still translucent and deep pink or red. Carefully add pork chops and pan fry until brown, about 4 minutes. Heat oil in a 12-inch non-stick skillet over medium heat until it shimmers. Use the back of a spoon to distribute the flour over the entire surface. Between 110 and 120☏ you're in rare territory. Season both sides of pork chops with salt and pepper, then sprinkle with flour on both sides.It'll be translucent in color, like raw meat, and have a soft, unpleasant texture. Below 110☏ your pork chop is still very close to raw.They contain many different muscle groups, some of which can be quite tough. ![]()
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