8 Common Mistakes When Cooking Pork Chops - Flodins Food

8 Common Mistakes When Cooking Pork Chops

There are too many times when pork chops simply don’t get the praise they deserve. When cooked right, this lean cut is delicious as a tender, flavorful main course. It can serve as a simple supper yet also has a place on the table at a nice holiday dinner. Always ensure you use high quality pork meat, like juicy and tender Flodins Omega-3 pork that is simple to cook to perfection. But we promise- you can definitely cook a tender, juicy chop- as long as you avoid these 8 common mistakes the next time pork chops are on the menu.

Quality of Meat

Quality meat is important with all fish and meat, but most importantly with pork. Flodins Omega3 pork can be cooked any way you like- the high-quality fat is quick to prepare and stays juicy and tender longer, so cooking time is less critical.

Avoid Buying Boneless

In general, it is better to buy poultry and meat with the bone-in. It helps slow down the process of cooking the meat, thereby giving you more leeway so that you get a nice and crispy sear. The bone in the pork chop also gives your final product a considerably richer flavor.

Not Using Enough Seasoning

When preparing a juicy pork meal, you must use lots of salt and pepper. The aim is to apply lots of seasoning so that your crust becomes exceptional flavorful to transform your meal into a feast.

Cooking Pork Directly from your Fridge

Once you remove your pork from the fridge, allow at least 30 minutes on your counter before you start cooking. Giving pork meat a little breathing space to warm up ensures a nice, tender center with good crust outside.

Using High Cooking Heat the Entire Time

Get your pan very hot and then take the heat back down to a medium level. The initial heat blast gives it that nice golden crust. However, if you maintain that high heat, then the pork chops will not cook evenly. Medium heat allows the center to cook evenly and become tender.

Blindly Relying on the Recipe Cooking Time

Remember that the time listed on recipes is usually an estimate. The best way to know whether or not your meat is ready is using your thermometer. Aim for about 160°F/71°C before you transfer the pork to your cutting board to ensure you get juicy and tender meat.

Trimming the Fat

Rather than cutting off of the little fat layer around your pork chop, capitalize on it to make your meal even more flavorful. Simply stand the chops on their sides and render the fat crispy and brown.

Don’t Skip the Final Rest Stage

It’s tempting to want to dive straight into a pork chop fresh out of the pan, but it’s best to wait. Giving the chops a few minutes to rest so the fibers of the meat relax. This means a more tender bite and a juicier piece of meat.

Flodins’ delicious, juicy and tender Omega-3 pork is simple to cook to perfection. Their pork has an amazing flavour and texture, as well as being easier to cook with it too, so it is no surprise that many top Hong Kong chefs have choosen Omega3 pork for their menus.

 

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