How to Cook the Juiciest Pan-Roasted Pork Chops
Sun Basket’s pork loins are a lean, quick-cooking cut that’s terrific for weeknight meals—but it’s easy to overcook them. The trick is to get a good sear so that the surface is crisp and browned and the center is tender and juicy. It’s not hard to do, as long as you pay attention to a few simple details.
Pat the meat dry with a paper towel. Wet meat will steam, while dry meat cooks up crisp. Once the meat is dry, season it well with salt and pepper.
Get the pan good and hot. The meat should sizzle when it comes in contact with the pan.
Turn frequently. As soon as the pork begins to take on some color, flip it. Continue turning frequently, every 30 seconds or so, until the surface of the meat is well browned and beginning to develop a crust. The constant turning keeps the juices moving through the meat so there’s less chance of it drying out.
Check the temperature. The USDA recommends cooking pork to 145°F. Pull it from the pan when it's just shy of that. The meat will continue cooking as it sits.
Give it a rest—this is important. The meat will finish cooking and the juices will be redistributed. When you slice into the chop, you’ll have slightly pink meat that’s tender, sweet, and full of flavor.
Lay low in matters of love and money this month as Venus takes a backstep