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These skillet fried pork chops will crackle and sizzle in the pan just like regular fried pork chops, but they are low carb!
The secret is to use a heavy cast-iron skillet that you can put on the burner for stovetop cooking. This way you can get that crispy crust without any breading.
Which cut of Pork Chops is best?
There are a few different cuts of pork chops that you can buy, but which is the best?
The most common pork chop cuts are rib chop, loin chop, and sirloin chop.
The rib chop comes from the rib section of the pig and has a lot of marbling, making it juicy and flavorful.
The loin chop comes from the loin section and is a leaner cut, but still has some marbling.
The sirloin chop is also a leaner cut, but it doesn’t have as much flavor as the rib chop.
So, which pork chop is best? The rib chop! It’s juicy and flavorful and has the most marbling of all the chops.
How to Keep Your Pork Chops from Drying Out
Now that you know which pork chop is the best, here are some tips on how to keep them from drying out:
Make sure your iron skillet is hot before adding the chops. This will help them seal in the juices.
Don’t overcook your pork chops! They should be cooked to 145 degrees F.
Let your pork chops rest before serving. This will allow the juices to reabsorb into the meat.
How to Make Skillet Fried Pork Chops
Now that you know how to keep your pork chops from drying out, let’s learn how to make skillet fried pork chops.
This is a really easy and delicious way to cook pork chops and uses minimal ingredients.
- Four bone-in pork chops
- One quarter cup avocado oil
- Two teaspoons salt
- Two tablespoons smoked paprika
- One tablespoon onion powder
Start by seasoning the pork chops with salt, smoked paprika, and onion powder on both sides and set aside.
Heat the avocado oil over medium heat in a skillet (preferably an iron skillet).
Add the pork chops to the skillet (two or three chops at a time) and cook for two to three minutes per side, depending on thickness.
Move the pork chops to a paper towel-lined plate to absorb any excess oil and repeat for the remaining pork chops.
Serve with your favorite low-carb side dish!
Is it better to fry or bake pork chops?
Cooking pork chops can be difficult to do, so you will want to get it right the first time. With frying or baking them, there are pros and cons for both methods.
Frying is good because it cooks the meat faster than baking.
However, frying can cook some of the outside before fully cooking through inside, so there’s a danger in overcooking them and drying out your chops.
Cooking oils are naturally high in calories, so if weight loss is your goal, you may want to skip the oil and go for a lower calorie option, such as baking.
Baking is good because it cooks the pork chops evenly all the way through, so there’s no danger of overcooking them.
The downside to baking pork chops is that it takes longer than frying, and you might not get as crispy of a crust on them as you would with frying the pork chops in a skillet.
In the end, it’s up to you which cooking method you choose for your pork chops! I prefer the taste of fried pork chops.
Why are my pan fried pork chops tough?
There could be a few reasons why your pan-fried pork chops came out tough.
Maybe you didn’t cook them long enough, or you didn’t season them properly.
But the most likely reason is that you cooked them at too high of a temperature.
Pork chops should be cooked over medium heat so they don’t get overcooked and become tough.
Using an instant-read thermometer is a great way to know when the pork chops reach 145 degrees F so you can remove them before they are overcooked.
Meal Planning and Batch Cooking with Pork Chops
Pork chops are a staple in my meal planning arsenal. They’re inexpensive, fast cooking, and versatile enough to add them into several meals throughout the week.
Pork is also leaner than other meats making it an excellent choice for healthy eating!
I can spend one Sunday afternoon prepping food for me and my family all week long with a little bit of effort and organization.
- Season pork chops with salt, smoked paprika, and onion powder on both sides and set aside.
- Heat the avocado oil over medium heat in a skillet (preferably an iron skillet)
- Add the pork chops to the skillet (2-3 chops depending on size) and cook for 2-3 minutes, depending on the thickness on one side, then flip and continue cooking for 1-2 minutes.
- Move the pork chops to a paper-towel-lined plate and repeat for the remaining pork chops
- Serve with your favorite low-carb side dish!
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 464Total Fat: 31gCarbohydrates: 3gNet Carbohydrates: 2gFiber: 1gProtein: 41g