Cooking a pork chop means finishing the job at the right time, and knowing how long to cook pork chops is crucial for any home cook. The trick to a delicious pork chop is cooking it just long enough, and the perfect pork chop is juicy and tender but not tough and dry.
When cooked properly, pork chops can be tender and juicy, with a lean-to-fat ratio that’s as close to perfect as it gets. So, how long does it take to cook the perfect pork chop?
It takes approximately 20-25 minutes to cook boneless pork chops; however, if the chops are more than inch-thick, then you’ll need to add approximately 5 minutes per half-inch of thickness.
Pork is foolproof when cooked to an internal temperature of 145ºF; however, the cut and weight of the pork chops can impact the cooking time. Generally speaking, thinner chops take less time to cook than thicker chops. For bone-in pork chops, bone and marbling do not have a big impact on how long to cook pork chops.
How to cook pork chops in the oven?
There are plenty of ways to cook pork chops, from pan-frying to baking. However you choose to prepare them, the key factor in ensuring you get the best results is making sure your pork chops are cooked through and juicy on the inside.
If you want to create the most tender and flavor-packed pork chop possible, try cooking it in the oven with this recipe:
- Pre-heat the oven to 450F
- Season the pork chops with olive oil and salt and pepper
- In a large skillet, cook the pork chops over medium-high heat for 2 minutes on
You can also try baking it. Baking is one of the easiest ways to prepare pork chops.
- Before you do anything, pat the pork chops dry with a paper towel. This will help get that perfect browning on the outside of your pan-fried pork chops.
- When all the pork chops are dry, coat them in olive oil and then dredge them in flour or cornstarch if you prefer gluten-free.
- Preheat your oven to 350. Arrange the pork chops in a nonstick baking pan, then season with salt and pepper.
- Add about 1 inch of liquid (such as chicken broth, water, wine, or apple juice) to the bottom of the pan.
- Cover with aluminum foil and bake in the oven for approximately 20 minutes.
How to fry pork chops?
Pulled pork recipes are fun, but fried pork chops are somehow even better. It makes sense: after all, fried food is just delicious. Unfortunately, it’s easy to overdo it and end up with pork chops that have a tough crust on the outside but are still raw inside. Just follow our tips on how to fry pork chops, and you’ll be snacking happily on a plate of crispy, golden-brown pork in no time.
This recipe will show you how to pan-fry pork chops. Ingredients include:
4 slices pork chops
1 tbsp butter
1 1/2 cups breadcrumbs
2 tbsp olive oil
1 tbsp Italian seasoning
3/4 tsp salt.
1 tsp pepper
- Cut pork loins into 1/8-inch slices that are 2 to 4 inches long. Spread the pork on a large plate and cover it with plastic wrap. Let stand for at least 15 minutes until the meat reaches room temperature.
- Place the flour on a plate and add 3/4 teaspoon of salt, as well as some pepper. Dredge each piece of pork through the breadcrumbs, turning and pressing it until it is coated on all sides.
- Place about half of your chosen fat in a large skillet over medium-high heat. When it begins to smoke, add half of the pork slices and fry until browned on both sides, which should take about two minutes per side.
- Continue to cook the chops, occasionally turning, until they have reached an internal temperature of 145 degrees Fahrenheit (63 degrees Celsius). You can check this by inserting a meat thermometer into one of the thickest parts; don’t probe so deeply that you hit bone or pan bottom.
- Repeat with the remaining pieces of pork.
You can also try this fast recipe using some of the ingredients above.
- In a nonstick frying pan, heat the oil on high heat until hot.
While the oil is heating, season the pork chops with salt and pepper.
- Brown each pork chop for 3-4 minutes per side, or until evenly golden brown on both sides.
- Transfer the pork chops to a plate while you make the sauce.
How long to cook pork chops on the grill?
Pork chops on the grill can give you succulent results in a short amount of time when you prepare them with care. Cook them for too long, though, and your pork chops might turn out dry and unpalatable.
The cooking time will depend on the cut of pork chops you’re serving, ranging from just five minutes per side for thin, boneless pork chops to 10 minutes per side for thick-cut bone-in pork.
In order to determine how long to cook pork chops on a grill, you will need to know the weight of each chop. You should also keep in mind that precooking your pork chops will ensure that they are thoroughly cooked and will not be overdone by the time you start cooking them on the grill.
In addition, it takes only 10 minutes to grill four 1-inch boneless pork chops or 12 minutes for the same cut but at 2 inches thick. If you’re cooking at a low temperature, cook for about 10 minutes aside.
Your best bet is to use a thermometer that you can check the internal temperature of the pork chop with. When pork chops reach 145 F (62 C) degrees, it is done and should be removed immediately from heat. Note that this will give you slightly pink meat in the center, which is perfectly safe to eat.
How long to cook pork chops on the stove?
One way to cook pork chops is on the stove in a pan or skillet. However, it can be a bit tricky to make them tender and moist enough. The trick to getting pork chops cooked just right (not too dry and not too chewy) is to cook them for about a minute per side, then flip the heat down to low.
Cover the pan with a lid and let the chops simmer in their own juices for another five to 10 minutes.
Medium-heat frying will take about eight minutes, turning once. Fry the chops for about seven minutes per side. Use a meat thermometer to make sure the pork chops have reached an internal temperature of 145 degrees Fahrenheit.
If the pork is about 1-inch thick, then cook for about 4 minutes total, turning once. They should register at least 145 – degrees F using a thermometer.
In addition, always let your pork chops rest for 5-10 minutes after cooking. The resting time is key to juicy, tender, melt-in-your-mouth chops.
How to cook pork chops in a pan?
If you love pork chops but aren’t sure how to cook them properly, this recipe is perfect for you. The three key things to remember are the thickness of your chop, a hot pan, and an even hotter oil. This is the perfect dinner, and it only takes minutes!
Four center-cut or bone-in pork chops (1/2 pound each and 1-inch thick)
Two tablespoons olive oil or vegetable oil
- Heat the oil over medium-high heat in a large skillet until shimmering. Pat the pork chops dry, and then season both sides of the pork chops with salt and pepper. Add to a plate or cutting board.
- Cook two pork chops at a time until well browned on the first side, 2 to 3 minutes.
- Flip, cover, and reduce heat to low. Cook until meat registers 145 F degrees, 5 to 10 minutes longer, flipping again halfway through cooking.
- Transfer meat to a serving dish, tent loosely with foil, and allow to rest for 5 minutes before serving.
- Repeat with the remaining two chops. (Resist the urge to increase stove temperature as this will overcook the outside before the center of pork cooks through.)
How long to cook pork chops in oven at 180?
Well, 180 degrees converts to 350 degrees Fahrenheit. Broiling food at 350 degrees Fahrenheit is pretty close to burning it. Generally, 8-10 minutes in 180 degrees Celsius works for pork chops if you want a medium well-done steak. The standard time for cooking pork chops at 350 degrees is 25-30 minutes for thick chops.
Also, cooking times vary depending on the thickness of your chops, so be sure to use a meat thermometer and cook to an internal temperature of at least 140 degrees.
How long to fry thick pork chops?
Pork chops that are 1 inch thick or less should be cooked for about 3 minutes per side over medium heat. Boneless pork chops that are between 1 and 2 inches thick need to cook for about 6 minutes, turning once halfway through this time. If fried pork chops are more than 2 inches in thickness, they need a total of 7-10 minutes to fully cook their way through.
Also, slow cooking will help keep it from drying out and help it reach an internal temperature of 140 degrees.
How long does it take to cook 1-inch-thick pork chops?
This depends on whether the pork chops are bone-in or boneless and how they are cooked. A 1-inch bone-in pork chop takes around 25 minutes to cook on the grill at 300 degrees Fahrenheit. A boneless cut usually needs only around 20 minutes on the grill at 400 degrees.
Also, it depends on the temperature of your grill and the internal temperature of your pork chops. While grilling time can vary based on a variety of factors, you should plan to start checking the doneness of your pork chops after this amount of time.
If your meat has a fatty side, sear it for 3 minutes per side over medium-high heat. Then, turn the heat down to medium-low and finish cooking for 4 minutes on the first side, without moving it. Turn the chop over and cook for an additional 3 minutes on the other side, or until the internal temperature reaches 150°F.
How long should pork chops stay in the oven?
Pork chops take about 30 minutes to oven-bake. A 1/2-inch bone-in pork chop should be baked in the oven for 25 to 30 minutes, while a 1/2-inch boneless chop should be baked for 15 to 20 minutes.
In addition, roasting pork chops in the oven at 425 degrees Fahrenheit allows the fat to render quickly, while the accompanying vegetables cook alongside the pork. Because of this high heat, we recommend that you remove the roast after 15 minutes and check its internal temperature with an instant-read thermometer.
How do you know when your pork chops are done?
It’s so easy to overcook pork chops, but you don’t want to eat raw pork. So here are ways to check and know when your pork chops are done:
- Touch test
When cooking at high heat, use the touch test to judge doneness. When you press lightly on the meat with your fingertips, and it feels as if there is no give, as with your cheek when you’re relaxed, your pork is done.
- Color test
They’ll be juicy and tender with a temperature between 145F-160F. For medium-rare pork, look at the color of the juices. If they are clear, your chops are done. If they’re pink, cook them for a few more minutes, but no more than 30 minutes total.
The coolest way to tell if your pork chops are done is to insert an instant-read thermometer, digital or analog, into the thickest part of the meat, ideally from the side. If it reads 145 degrees Fahrenheit, then it’s done.
Is a little pink in pork chops ok?
Yes. It’s common to see a little pink in pork chops; just be sure they reach an internal temperature of 145°F, according to the USDA. And like all meat, you should let your pork rest for three minutes before cutting or consuming.
Also, the pink color in cooked pork is not a sign of undercooking. The pink color is due to the hemoglobin in meats. Keep in mind that color isn’t everything. Color alone can’t tell you what the temperature of your meat is, so we recommend a meat thermometer.
Can you eat pink pork?
Yes, you can eat pink pork! If the temperature is 145 degrees Fahrenheit or higher and your pork has been properly handled and prepared, there should be no reason to worry about having a piece of pink pork. That’s because pork today just isn’t what it used to be. The USDA regulations now allow for meat to have a bit of pink in it to ensure that the nutrients and flavor are retained.
In addition, when cooked properly, pork and meat from hogs are healthy and safe to eat. Lean cuts of pork that are cooked to an internal temperature of 145° F will have a small amount of light pink inside. Pork should not be eaten raw or cooked under 145° F.
Can you get worms from eating pork?
Yes, you can get worms from eating pork. The most common worm in pork products is Trichinella spiralis, which can cause a parasitic infection called trichinosis, according to the U.S. Department of Agriculture (USDA).
Trichinosis is caused by a roundworm parasite and can occur in people who eat raw or undercooked pork products infected with the larvae. Symptoms are like the flu and include abdominal pain, diarrhea, nausea, diarrhea, and vomiting. However, you aren’t likely to get this illness nowadays.
In addition, you can get tapeworms from eating undercooked pork. Tapeworms are flat, segmented worms that live in the intestines of some animals. Infected pigs carry the larvae of this worm, which can be passed on to humans who eat raw or undercooked pork products.
Pork tapeworm is a parasite that can be transmitted to people through the consumption of raw or undercooked pork. It can be cured with medicine, but it’s best to avoid contracting it if you can. Fortunately, pork tapeworm is easy to prevent. Simply make sure that any pork you eat has been thoroughly cooked and professionally handled in processing.
Can you eat pork raw?
If you’ve ever wondered, can you eat pork raw? It’s important to note that doing so is unsafe and best avoided. The risks of eating undercooked pork include parasites and bacteria, including trichinosis, anisakiasis, tapeworms, and toxoplasmosis.
Unlike other meat products that are often eaten raw or less well-done, the risks far outweigh any benefits unless you want to risk food poisoning or even death.
However, pork can be eaten raw when cured. This can be in the form of charcuterie, including prosciutto and ham, or as sashimi, which is thinly sliced pieces of pork belly served raw.
Hot dogs are a different story, and they are pre-cooked, so they can be eaten right out of the package. For example, products like Classic Beef Franks are precooked and ready to eat.
How to fry thick pork chops?
Frying thick pork chops requires a little preparation so that you don’t end up with an undercooked interior or an overcooked exterior. To fry thick pork chops, use a cast iron or frying pan of equal weight.
- Heat the pan on medium-high heat and add two tablespoons of canola oil to the pan. Score the meat with a knife across the fat in case the fat in the pork chops explodes.
- Place your pan closer to you on your stove and put on earplugs (just in case)! Place two of your pork chops in your heated cast iron skillet, making sure they don’t touch each other.
- Cook one side of your pork chops for 5 minutes, then flip them and cook another 4-5 minutes on that side.
- Serve hot with butter beans, polenta, and a green salad.
How to fry pork chops with flour?
Frying pork chops in flour is a delicious, inexpensive way to make a simple meal. To fry pork chops with flour, you will need
boneless pork chops.
The recipe can be made in just 30 minutes and served to four people.
- Start with a ¼ cup all-purpose flour and one teaspoon of your favorite dry seasoning, like poultry seasoning.
- Stir to mix the flour and seasoning together, then coat each pork chop in the seasoned flour on both sides.
- In a large skillet over medium heat, you bring 2-3 tablespoons of your favorite oil or butter to temperature (or you can use a combination of both).
There are two important factors that play into cooking your pork chops. The first is the thickness of the chop itself, and the second is how long it takes the oil to return to temperature after adding each chop. So, if you’re breading thick pork chops, they may take 10 minutes to cook through, but thin cutlets will take 4-6 minutes.
How to fry pork chops with flour and egg?
Here is a recipe on how to fry pork chops with egg and flour. This is an easy recipe, and we would love to share it with you!
- To get started, make sure that your pork chops are cut to your preferred thickness. If they’re not, you may need to prepare them with a meat mallet.
- Place a pork chop on the table and flatten it until desired thickness. You may also use a paper towel to help prevent the meat from sticking too much to your meat mallet.
- Once flattened, pour one tablespoon (15ml) of oil into a pan and heat it up on medium-high heat.
- Prepare another pan with two tablespoons (10g) of flour and an egg dish with two eggs and one teaspoon (5ml) of water.
- Grab a pork chop and dip it in the flour, then coat it in the egg mixture and place it back into the flour for a second coating.
- Place each side of the pork chop into the hot pan for 3 minutes or until browned.
- Once fully cooked, remove from pan and enjoy!
How to fry pork chops without flour?
Whether you’re watching your carbs or are allergic to flour, there’s a simple way to pan-fry pork chops so that they turn out super juicy and delicious: no flour needed! Here are some tips you need to know before frying the pork chops:
- Make sure your pan is large enough to hold all the pork chops without too much of their edges overlapping.
- If you have room for more, add them in small batches so as not to overcrowd the pan. Overcrowding could accidentally steam the chops rather than fry them, causing them to resemble boiled chicken.
This is an amazingly delicious recipe for fried pork chops without flour.
Black pepper (if desired)
- Heat up the pan to medium-high heat and add about three tablespoons of oil for four boneless pork chops to it.
- Season pork chops with 1/2 teaspoon of salt per chop and black pepper if desired on both sides. Also, remember to season a bit more generously than you think you should since it does add flavor but also helps create that beautiful crust on top, so you want a generous coating of salt.
- Let the oil get hot.
- When the oil is hot enough, place your pork chops in the pan and cook them for 5 to 7 minutes on one side and 4 to 6 minutes on the other side, depending on the thickness of the pork chop. Make sure it gets a nice golden-brown color before flipping it over. Thick pork chops take longer to cook, while thin ones are more delicate (so they take less time).
- When done, transfer the cooked pork chops to a paper towel-lined plate or tray and sprinkle a little more salt right away so that it sticks to the meat better while it’s still hot.
What can I use instead of flour to fry pork chops?
If you don’t have any flour but need a coating to fry your pork chops, here are a few alternatives: consider:
You could use crushed corn flakes or any breakfast cereal; for that matter, you would use about 3/4 cup just to make sure you have enough to completely coat both sides of your pork chops.
- Breading / breadcrumbs.
There are several types of breadcrumbs. They add crunch and really enhance the overall texture. Panko-type crumbs seem to be the most popular now, and they are excellent for non-greasy coating. But there are other kinds that can also be used.
Cornstarch works very well as a substitute for flour; last time I made this, we used cornstarch mixed with Asian 5-spice powder, salt, and pepper. We find it’s better than regular flour for achieving a nice crust that isn’t too thick and doesn’t fall off easily.
- Olive oil / Bacon
You can use a little bit of olive oil and have your pork chops with some garlic on them. Or you can just wrap them in bacon.
What can I use to coat my pork chops?
There are many ways you can prepare and coat your pork chops, but an easy way to do this is to coat them with a bit of flour, salt, and pepper, cook in a pan for about 3-4 minutes on each side.
Barding is another method that involves wrapping strips of fat or bacon around your lean pork chop before cooking it.
All these methods will ensure that your pork chop does not dry out during the cooking process. However, if you want to get creative with your next pork chop dinner, then I suggest looking into coating your pork chops before cooking them.
You can coat your chops with flour, pat in egg, and then coat with breadcrumbs. You can also coat with cornmeal, ground nuts, or anything else that crumbles or flakes. Bake or broil for about 5 to 8 minutes on each side (look for a pale flush in the middle and liquid escaping from the sides).
At the end of the day, you know how you and your family like their pork chops cooked. Whether that’s well done or rare, you know how long to cook pork chops for, and you should be able to cook it to that level using a method and to use your own judgment.
However, there are some factors that affect the timing of perfectly cooked pork chops, and these include ensuring safe pork chop cooking purchase chops at a high-quality grocery store or butcher.
Also, consider direct heat vs. indirect heat and watch the internal pork chop temperature as it approaches 140 degrees F. When cooking pork chops, use your thermometer to test for doneness.