4 Mistakes to Avoid When Cooking Pork Chops

IMAGE Patrick Martires

When it comes to quick-cooking meats and easy-to-prep weeknight meals, you can always turn to one guy: the pork chop.


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It's easy to source (just ask your favorite butcher!), easy to season, and can go with almost any combination of starch or vegetables. However, if not cooked properly, pork chops can become very tough and hard to chew. Here are a few mistakes to avoid when cooking pork chops at home.


1 Cutting off the fat.

Fat gives lots of flavor to your dishes! Instead of cutting off the fat, hold back on the oil, turn your pork chop fat side-down, then let the fat render. 


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2 Not brining the pork.  

Pork chops need to be heavily seasoned, and a quick brine will help lock in the flavor and keep the meat juicy as it cooks. Since it is also a pretty lean but of meat, a 30-minute brine will really help tenderize and give flavor to a pork chop.




3 Cooking the pork straight from the refrigerator.

This one is a big no-no: the meat will not cook evenly, and you run the risk of overcooking the outer layers of the pork chop just to get the middle cooked through. Let your pork chops rest at room temperature for at least 15 to 20 minutes prior to cooking.



4 Skipping the resting period.

Just like steaks, pork chops need to rest after being cooked. This way, the meat's juice will get to redistribute evenly and the meat itself will become significantly tender.


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