Pork Chops in a Skillet - Time to Cook?
Hello, Fellow Chowhounds:
I have a question regarding what time most of you use to cook bone-in pork chops in a skillet, either cast iron, or aluminum. The chops have been approximately 1 inch thick, perhaps closer to 3/4ths.
I recently tried cooking them (2 chops) for 7 minutes each side (14 total) on a "moderate heat" with a gas range, but this has resulted in a chop that is too tough. I used a recipe book that I trust, but decided to start the chops on high to brown them a tad (about 2 minutes out of the total 7 mins per side).
Should I skip the hotter browning phase, and just trust that they will brown on moderate heat for the total time?
If you're the lovely Mrs CHM, plan on an hour and a half. I love her but she likes a well done chop.
I go by sight and feel. You will notice the edges start to turn white and start to creep up on the pork chop, also you will begin to see a litlle blood come through the top of the bone. I then turn them and finish. I pull them when they are still soft to the touch, about medium or so.
I use medium high heat from start to finish. If I do use a lid, I lower the heat slightly so the thing doesn't explode when I remove the lid.
Good luck, and practice makes perfect.
Depending on thickness - I find that 3-4 minutes per side - medium high heat is generally enough. This a a weeknight staple at our house. I am also perfectly happy to eat them somewhat pink close to the bone, so if you're not OK with that - maybe an extra minute.
I like to do the sear+oven method.
Preheat your oven to 400F. Get you cast iron skillet nice and hot. Sear your porkchop about a 1 minute on each side. Then stick it into the oven for about 8-10 minutes, or until internal temp is 135-140F. Remove and rest for 10 minutes.
Plate and serve.