| 138 | 139 | 140 | 141 | 142 |
| 1 | 39 | 78 | 117 | 156 |
|
(
boneless)
9 to 22
_________________________________________________________________________
1 1/2 inches
12 to 16
3 to 4
160º (medium)
1
_
_
Loin Chop
(
boneless)
1 to 13
_________________________________________________________________________
1 inch
3 to 4
160º (medium)
1
8 to 10
_
_
Blade Chop
3 to 15
bone-in)
6 to 29
_________________________________________________________________________
3/4 inch
3 to 4
170º (medium)
1
11 to 13
1 1/2 inches
19 to 22
(
3 to 4
170º (medium)
2
_
_
PANFRYING PORK CHOPS
1
2
. Select pork chop from those shown in the photos.
. If the pork is very lean and has little fat, coat a heavy skillet or
frying pan with a small amount of vegetable oil, or spray it with cooking
spray. Or use a nonstick skillet.
3
4
. Heat the skillet over medium heat 1 to 2 minutes.
. Place the pork chop in the hot skillet. You do not need to add oil or
water or cover the skillet; covering will cause the pork chop to be
steamed rather than
panfried.
5
. Cook for the time listed in the chart, turning pork chop occasionally.
If the pork chop has extra fat on it, fat may accumulate in the skillet;
remove this fat with a spoon as it accumulates. Cook until brown on both
sides and the doneness listed in chart.* To check doneness, cut a small
slit in the center of boneless cuts or in the center near the bone of
bone-in cuts. Medium pork is slightly pink in center. Well-done pork is no
longer pink in center. Or insert a meat thermometer in the center of the
pork chop to check for desired doneness. Sprinkle salt and pepper over
both sides of pork chop after cooking if desired. Serve immediately.
TIMETABLE FOR PANFRYING PORK CHOPS
APPROXIMATE
THICKNESS TOTAL COOKING
IN INCHES TIME (MIN)
__________________________________________________
7 to 8
PORK
PORK CUT
DONENESS
_
Loin or
Rib Chops
(
boneless)
1/2
160º (medium)
160º (medium)
1
12 to
1
4
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