A pork chop is a cut of pig meat cut across or perpendicular to the rib. It may contain bones from the spine area such as a rib or vertebra. There are several kinds of pork chops.
Pork loin chop or center cut comes with a large T shaped bone. Rib chops are similar to rib eye steaks. They are cut from the rib area of the pig’s loins. Shoulder or blade chops are taken from the shoulder end, often containing large amounts of tendons. Sirloin chop comes from the rear legs. Iowa chop is a thick cut of meat coming from the center. Bacon chop comes with pork belly meat. It is cut from the shoulder area.
- Before cooking pork chops, you have to soak them in water. Put the pork chops under cold water. Avoid using hot water as this would promote bacteria growth.
- Heat the pan on the stove over medium high flame. While letting the pan heat up, season your pork chops with salt and pepper. You can add other seasonings depending on your preference.
- When the pan is very hot, add oil in it. The amount of oil you add depends on the thickness of the pork chops. Thicker chops need more oil to cook. You can use butter instead of oil. However, keep in mind that compared to oil, butter will smoke and burn at a lower temperature.
- Once the oil is hot, gently place the pork chops in the pan. Be careful as oil may splatter while you are placing the chops in the pan.
- Let the pork chops cook for 3 to 5 minutes. Flip the pork chops when you see edges coming up from the pan. Use a metal spatula or a set of tongs in turning the chops.
- While cooking, rub a few rosemary leaves over the pan. Let the oil of the leaves fall on the meat.
- When the edges of the other side are coming up, check if you still need to flip them. If the pork chops are cooked on both sides, place them on a plate.
- Add some water or broth to the pan. Then, scrape the burnt bits off the pan. Add butter and swirl it around. Take this mixture and add it to the pork chops.