These pan-fried pork chops are juicy and have a beautiful colour on them. They've been brined overnight so you know that you're going to get that tenderness all through. It is actually quite easy to get these cooked on the stove stop even though making them in the oven or over a grill works well too. These pork chops still have the bone attached and this helps in keeping them juicy, as they should be.
What also definitely helps in getting the pork chops tender, is marinading them in yoghurt or milk or even lemon juice. These marinades help in breaking down the protein in the meat for fantastic results. The chops for this recipe were brined first and then seasoned with a dry rub - the perfect pan-fried chops. No flour or extra breading necessary.
When pan-frying the chops you want your pan or skillet to be very hot. That way you get a nice sear on the chops and even just aesthetically, it looks really good. If you're looking for another delicious pork recipe then this spicy pork stew with vegetables is worth trying.
These pan-fried pork chops are packed with flavour, incredibly juicy and a treat to eat. They go incredibly well with an onion sauce, these smashed potatoes or this simple salad. Wash it down with this refreshing tangerine juice and that's happiness by way of food.
Pan Fried Pork Chops
Ingredients
- 2 pork chops bone-in
- 600 ml water
- 1 tbsp salt
- ginger
- 1 tbsp coriander seeds
- 1 garlic clove
- 2 small shallots
- 2 tbsp paprika powder
- 1 tsp mustard seeds
- 1 tsp white pepper powder
- 1 tsp black peppercorns
- vegetable oil
- salt
Instructions
- Make the brine by adding salt, ginger, coriander seeds, garlic and shallots. Bring to a rolling boil and leave for about 10 minutes. Turn off the heat and leave to cool properly.
- Pour brine over pork chops, cover and leave overnight.
- Grind mustard seeds, black peppercorns and mix with paprika powder and white pepper and some salt.
- Remove pork chops from brine, pat dry with a paper towel and leave to come to room temperature.
- Season chops with dry marinade and heat a skillet, cast iron, or pan.
- Once the pan is smoking fry chops for about 3 minutes on the first side and then 2 minutes when you flip it over. To get the fatty edge also brown, carefully tilt the pan and place the edge in the oil for about 45 seconds.
- Serve with rice, salad, potatoes or fried yam.
Notes
- Your cook time will vary depending on the thickness of your pork chops as well as whether your meat has bone or not.
- This brine is not overly salty and so it is ok to add a little bit of salt to the dry rub. If your brine is very salty (and this will depend on the type of salt you use) then you can skip adding any additional salt to the rub.
Bobtetteh says
Going to try this Ed, since you've decided not to invite me for a tasting session. Will go down well with a good old bottle of red wine.
Edinam says
Haha. I will definitely organise a testing and tasting session once we get Covid-19 under control. Thank you!