Sautéed Pork Chops

Preparation info

  • Makes

    4

    Main-Course Servings
    • Difficulty

      Easy

Appears in

Cooking

Cooking

By James Peterson

Published 2007

  • About

In recent years, pork chops have become so lean that they dry out easily if you overcook them even slightly. Fattier shoulder chops will stay moister than leaner—and more expensive—rib and loin chops, but they taste best when braised, which softens their tissues and releases their fat.

Sautéing pork chops is straightforward, and as is true with all white meats, there is an exact temperature at which the chops are perfect, 135°F. Beyond that th

Ingredients

Method