Succulent Pork Chops — Three Ways
TYPES OF PORK:
Loin or Rib Chop
Loin Chop, boneless
Blade Chop
BROILING OR GRILLING PORK CHOPS
1. Select pork chop from those shown in the photos.
2a. To Broil: You may need to move the oven rack so it is 5 to 6 inches
below the broiler. Set the oven control to broil.
2b. To Grill: Prepare the coals or a gas grill for direct heat. Heat to
medium heat, which will take about 40 minutes for charcoal or about 10
minutes for a gas grill.
3a. To Broil: Place pork chop on the rack in a broiler pan. (For easy
cleanup, line the bottom of the broiler pan with aluminum foil before
placing pork on rack.) Place in oven with the top of the pork chop the
number of inches from heat listed in the chart.
3b. To Grill: Place pork chop on the grill the number of inches from heat
listed in the chart.
4. Broil or Grill uncovered for about half the time listed in the chart or
until pork chop is brown on one side.
5. Turn the pork chop and continue cooking until the doneness listed in
the 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 BROILING OR GRILLING PORK CHOPS
INCHES
APPROXIMATE TOTAL
APPROXIMATE FROM APPROXIMATE TOTAL
BROILING GRILLING
PORK CUT THICKNESS HEAT DONENESS TIME
(MIN) TIME (MIN)
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_
Loin or
Rib Chops 3/4 inch 3 to 4 160ş (medium)
8 to 11 6 to 8
(boneless) 1 1/2 inches 3 to 4 160ş (medium)
19 to 22 12 to 16
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_
Loin Chop
(boneless) 1 inch 3 to 4 160ş (medium)
11 to 13 8 to 10
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_
Blade Chop 3/4 inch 3 to 4 170ş (medium)
13 to 15 11 to 13
(bone-in) 1 1/2 inches 3 to 4 170ş (medium)
26 to 29 19 to 22
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_
PANFRYING PORK CHOPS
1. Select pork chop from those shown in the photos.
2. 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. Heat the skillet over medium heat 1 to 2 minutes.
4. 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 PORK TOTAL COOKING
PORK CUT IN INCHES DONENESS TIME (MIN)
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Loin or
Rib Chops
(boneless) 1/2 160ş (medium) 7 to 8
1 160ş (medium) 12 to
14
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Loin Chops
(boneless) 1/2 160ş (medium) 7 to 8
1 160ş (medium) 10 to
12
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Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
NOTES : Fresh, lean pork should be grayish pink in color and fine grained
in texture.
*Well-done pork, although a little less juicy, is recommended for
some cuts because the pork will be more flavorful.
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