Tips for cooking pork chops
stomp: To make your chops extra tender, gently pound the pork chops with a meat mallet or rolling pin before searing. This process helps break down muscle fibers, making the meat more tender and more even in thickness. To avoid damaging the meat, sandwich the chops between sheets of cling film or wax paper before mashing.
Allow the chops to reach room temperature: Let the pork chops sit at room temperature for about 30 minutes before cooking. This will ensure more even cooking throughout the meat.
Pat dry before seasoning: Before seasoning the chops, pat them dry with a paper towel. Dry surfaces ensure better searing and browning during cooking.
Season generously: Grate or season the pork chops with your favorite herbs, spices, and flavorings to add flavor.
Don’t overcook: Overcooked pork chops can become dry and tough. Check the internal temperature with a meat thermometer and remove the meat from the heat when it reaches 63°C (145°F). Keep in mind that thicker pork chops will take longer to cook and thinner ones will cook faster. Be sure to use a meat thermometer to check the internal temperature at the thickest part of the chop to make sure it’s fully cooked but not overcooked.
rest time: Let the cooked pork chops rest for a few minutes before serving. This will redistribute the juices in the meat, resulting in a juicier chop.