Who remembers being at your Grand parents house and Grandma making her pork chops? My grandma made some of the best pork chops I have eaten. I can even remember the smell that came from the kitchen when she would be in there cooking. So today we are going to make us some of Grandma’s Pan Fried Pork pork chops
Let’s Make Grandma’s Pan fried pork Chops
Pan-fried pork chops on the stovetop are so quick and easy! You can use a homemade dry rub to really bring out the flavor of the chops.
Sometimes the best food is really the simplest.
How to Season Pork Chops
We will be using a dry rub recipe That includes: cumin, black pepper, coriander, sugar, and salt. We will be heating the whole spices to release their aromas, and grinding them in a blender or spice grinder.
The dry rub instructions make 1/2 cup of dry rub, for which you will only need 1 or 2 teaspoons for this recipe. Once we make a batch of the rub, we just use what we need and save the rest for future pork chops.
Why grind fresh spices instead of using already ground? Grinding fresh spices guarantees better flavor, so if you have the time and the whole spices, we recommend it.
If we are out of the dry rub, Grandma would typically uses a bit of paprika, salt and pepper to season the chops.
How to Tell When Pork Chops are Done
Grandma used the touch test, which is easy to learn, and which I now use as well. (The firmer the meat, the more cooked it is.) If you wait until you see juice oozing out of the top of the chop, it is definitely done.
You can also check the internal temperature of the pork with a digital meat thermometer; when the pork registers 145°F in the middle, it’s done.
Benefit of using a cast iron pan to cook pork chops
Grandma liked to use a cast iron pan to cook pork chops. A cast iron pan may be slower to heat initially, but it holds its heat well. Once the chops get a good sear on both sides, she would turn off the heat and let the pork chops continue to cook gently in the residual heat.
This approach saves energy and helps prevent the chops from over-cooking. After a couple minutes the cooling pan helps keep the pork chops warm.
What to serve with pork chops?
Pork chops will go with practically anything — potatoes, pasta, rice for starch, and kale, spinach, broccoli, or Brussels sprouts for green vegetables.
Pork paired with fruit! The sweetness in fruit brings out the natural sweetness in the pork. Applesauce or cooked apple slices pair perfectly with pork.
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