When it comes to learning how to cook pork chops it is hard say what is the right or wrong way to cook them. It is one of the best things about pork chops are that they can be cooked just about any way you want to. But there are a few tips and guidelines that can help make sure that you get wonderful pork chops when cooking them.   

One the first things I learned when I was getting my Culinary Arts degree is that when you are cooking something you need to know what methods are going to cook the product best. Now this with pork chops because there are many different types of pork chops and some need to be cooked low and slow giving them enough time to become tender and some should cooked on high heat and fast so you don’t dry them out.

The trick is to know which chops need which method. The best way to do this by knowing which part of the animal the chops is coming from. If it is called a shoulder chop/blade chop or sirloin chop it is best to go with the low and slow method both of these cuts come from shoulders and hind quarters and need a little more cooking to be tender. Then there are the pork loin chops and center cut chops that do better when cooked high and fast. The last cut is the rib chops which can be either deepening on whether they are end chops or center chop.

I know it really is confusing and to make matters worse the name are different from town to town and store to store. So the best thing you can do is to look at it lick this the cheaper pork chops almost always need the low and slow method and the more expensive cuts tend to need to be cooked high and fast.

When it comes to how to cook pork chops low and slow methods there are two ways that I really enjoy in my house. 

The first is in the crock pot/slow cooker.  What I do is take and rinse off the pork chop then pat them dry sprinkle them with a little salt and pepper and toss them in the slow cooker I then add some chopper up carrots and some cabbage cover then water to cover. Turn it lower and let be. After about 4-6 hours or so when the pork chops start falling apart it’s time eat. (I also like doing this with sauerkraut as well)

The next method is going to be braising the pork chops. Preheat your over to 350 degrees F and like before rinse and dry the chops. Next with a large skillet that has a tight fitting lid and can go in the oven heat the pan of the stove with a little oil then brown off the pork chops on both sides (about 3-4 minutes per side) remove from pan and set aside. Now in the same pan sauté a slice half and onion, with a little half a Pablano pepper (Looks like a green bell pepper only it has a little spice to it) for about 5-7 minutes. The stir in a 16oz can of your favorite diced tomatoes and half a cup water to season add a little salt, pepper, oregano, and cumin. The add the pork chops back to the pan they should just barely be covered by the liquid if not add a little more water bring the mixed to a boil and then put the lid on and place in the oven. Depending on the size of the chops is will take around 45 minutes to an hour until the chops are fork tender. Basically its down with you can pull the meat of a chop with a fork. Server the chops over some rice cover with a little of the juices it was cooked in.

There are a few ways on how to cook pork chops with a high and fast heat but to me one really stand out and that is pan frying.  I start by brining the pork chops. (To make the brine mix one cup table salt and one cup of sugar in a gallon of warm water till they dissolve) Soak the chops in the brine for about six hour or overnight. When it comes time to cook the chops make sure to give the chops a good rinse under some cold water to wash off any of the brine left on them and pat dry with a towel. Season with a little black pepper and your favorite seasoning just avoid the salt because of the brine.

Next heat up a cast iron skillet (if you don’t have one a regular skillet that can go in the oven is fine) add about a tablespoonful of bacon fat, never said it was healthy, once the pan and the fat are good and hot add the pork chops and start to brown the pork chops about 2-3 minutes flip the pork chops over. Now if you are using cast iron you can turn off the heat the pan will hold enough heat to finish cooking. Depending on how thick the pork chops are it will take 2-3 minute more for the thin kind ½ - ¾ inch and if the thicker kinds 1 ½ to 2 inch though a lid on the pan and cook about 5 more minutes more.

Serve and enjoy.