Cooking pork chops can be made easier with proper techniques. A common mistake is searing at very high heat, which may toughen the meat. Instead, heating the pan to medium before searing creates a crisp exterior without overcooking. Searing adds flavor but should not cook the meat fully. After searing for a minute on each side, lower the heat to finish cooking. Deglazing with wine or broth after searing enhances juiciness. A meat thermometer ensures the pork reaches the recommended 145 degrees Fahrenheit without overcooking.
Searing pork chops effectively means not cooking them through but enhancing flavor and achieving a caramelized exterior. A medium heat setting is ideal.
For optimal tenderness, begin with a medium heat and sear each side for about a minute before finishing cooking on lower heat.
Deglazing the pan with wine or broth after searing adds extra flavor and moisture to the pork chops, resulting in a juicier dish.
Using a meat thermometer is crucial when cooking pork to avoid overcooking, as the USDA recommends cooking to 145 degrees Fahrenheit.
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