Goodbye to dry and sweet pork chops. With our easy recipe and my simple tricks you can make very little noise juicy and tender pork chops. I love how juicy these are.

This recipe for pork chops, hands down my favorite method of making pork chops (especially useless pork chops). I highly recommend our spice cream and easy pan sauce, but instead you can use your favorite spices.

For the best results I make pork chops on a deadlock (Hello, beautiful Sear!) If you prefer to bake them, see one of these other pork recipes like these Grilled pork chopsOur delicious delicious Chopped marinadeand these grays Apple stuffed pork chopsA number

How to make pork chops so they are juicy and tender

Tip # 1: Do not cook cutlets straight from the refrigerator. Take thirty minutes before cooking cutlets from the refrigerator. Time to get out of the refrigerator allows me to bring the meat at room temperature that helps pork more evenly. Use this trick for other cuts of meat as in our Pork Tendloin recipe and while performing grilled steakA number

Tip # 2: Spice salt before cooking. In this way, salt has the opportunity to improve meat taste and texture. Pork chops are thin, so spice of salt before cooking is necessary to make the most fragrant chops.

Tip # 3: Apply Kotlops with spices and some flour. Here’s where your favorite spice purse can enter. An alternative you can use our spice blend that is recommended in the recipe below or try this Homemade Cajun Spice:To a number you choose, add a little flour in it. Applying a small amount of flour on Kotler helps add a fragrant crust. We use this trick too much. When Searing Scallops:We add a little flour from the outside to make them even brown.

Tip # 4: Exit on one side, flip, then cover with a lid. We use this trick too much. I use the same method Clothing chicken breast recipe So they are juicy. First, we’re on one side of the table. The second side will slowly turn into golden brown, and since we added the cover, the heat of the fries will gently prepare the middle. In this way gently preparing the cutlets, they remain juicy and become tender.

Tip # 5: Pork is done when the internal thermometer reads 145 ° F. Depending on how thick the cutlets, it may be necessary to remove or add a few minutes of the proposed cook with a small chopped recipe. If you look closely, the pork piece on the back of the frying pan (above the picture) is thicker than the front passage. When we were preparing them, we first removed the thinner piece, as it reached 145 ° F before slipping a few minutes ago. So if your cutlets are not all the same thickness or size, it is best to check each slicing temperature and remove them.

Tip # 6: Let the cooked cutlets rest. When they cook them, move them to a clean plate and cover with foil. After 5 minutes, all juices inside the cutlets will be divided around meat.

Tip # 7: Make a pan sauce for juicy, delicious pork chops. While your pork chops rest from heat, add the chicken fund, a small apple vinegar and some honey with a curtain. Bring everything to simmer, then get off about half. When it has been reduced, slide the pan from heat and turn into some butter. Get your cutlets and put them to the curtain. You can add them to full or sliced. We love to cut them because the pan sauce is gathering all over meat.

What to serve with pork chops

I love pork chops with our one Cabbage recipesand I especially love its crisis Colorful collsehol Or, when I have it in the fridge, Homemade Sauerkraut:Authority Puree Cauliflower or these Milk puree potatoes to soak in part of the frying pan. Try roasted asparagus (I love sauce), our lemon garlic Sautéd cabbageor my favorite, Sauté zucchini For extra vegetables.