Fried pork chops can easily turn out dry and chewy if the meat isn’t properly tenderized beforehand The good news is that tenderizing pork chops before frying is actually quite simple with a few easy methods
In this comprehensive guide you’ll learn foolproof techniques for guaranteeing tender, mouthwatering fried pork chops every time.
I’ll cover the science behind meat tenderization, walk through effective pre-frying tenderizing methods, provide butcher tips for selecting the right chops, and share my best secrets for frying up irresistibly juicy, golden pork chops Let’s get started!
Why Tenderizing Makes Pork Chops So Much Better
To understand why it’s important to tenderize pork chops before frying, you need to know a little about the structure of meat.
Pork chops contain muscle fibers made up of bundled protein molecules, mainly myosin and actin. These fibers are held together by connective tissue, which is made up of the proteins collagen and elastin.
In young pigs, like those slaughtered for pork chops, these connective tissues are fairly immature. This means the proteins bond tightly together, which can make the meat tough and chewy.
Tenderizing techniques work by breaking down the collagen and elastin connective tissues. This allows moisture to better penetrate the meat, and prevents the muscle fibers from contracting tightly during cooking.
The result is a juicy, tender pork chop that lives up to its true flavor potential! Now let’s look at the best methods for pre-frying tenderization.
3 Simple Ways to Tenderize Pork Chops Before Frying
1. Use a Fork to Prick the Chops
This easy manual tenderizing technique involves poking the chops all over with a fork. Aim to pierce the meat at least 20 times on each side.
- Pricking the chops allows marinades and frying oil to penetrate deeper into the meat.
- It separates muscle fibers and connective tissues so they don’t contract as much.
- Fork tenderizing is great for thicker boneless or bone-in chops.
- Do it just before marinating or frying instead of too far in advance, so moisture doesn’t escape.
2. Pound the Chops Thinly with a Mallet
Using a meat mallet or even a heavy pan to pound the chops breaks down tough connective tissues.
- Place chops between wax paper or plastic wrap before pounding to contain the mess.
- Gently pound to about 1⁄4 inch thickness. Don’t overdo it or chops will get mushy.
- This works best for thick boneless chops to thin and tenderize them quickly.
- Sprinkle chops with a bit of vinegar or lemon juice before pounding to further tenderize.
3. Marinate in an Acidic Ingredient
Marinades containing acids effectively tenderize chops by denaturing and breaking down the meat’s collagen and elastin proteins.
- Buttermilk, yogurt, citrus juice, wine, and vinegars all have tenderizing effects.
- Bromelain in pineapple juice and papain in papaya can also tenderize when marinated.
- Marinate chops for 30 minutes up to overnight for best results.
- Rinse chops after marinating and pat dry thoroughly before frying.
When shopping for chops, select 1-inch thick, bone-in rib or center cut chops for the most tender, juicy results. Now let’s get to frying up these tenderized beauties!
My Favorite Method for Fry-Up Tender, Juicy Pork Chops
To highlight the juicy, tender chops after proper tenderizing, I love this simple fry method:
Ingredients:
- 6 (1-inch thick) bone-in pork rib or loin chops, tenderized
- 1 cup buttermilk
- 1⁄2 cup flour
- 1 teaspoon paprika
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- Pinch cayenne pepper
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- Small splash hot sauce (optional)
- Peanut or vegetable oil for frying
Instructions:
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Mix the flour and spices in a shallow dish. Place the beaten eggs in another shallow dish. And place the breadcrumbs in a third.
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Dip each tenderized pork chop in the flour mixture until lightly coated on both sides.
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Next, dip the chops in the egg wash, allowing any excess to drip off.
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Finally, coat the chops thoroughly in the breadcrumbs.
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Heat 1⁄4 inch of oil in a large cast iron skillet over medium-high heat. Fry the chops in batches about 4 minutes per side until golden brown and cooked through.
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Let chops drain on a paper towel-lined plate before serving. Sprinkle with a bit of salt and enjoy!
The buttermilk gives the chops a quick tenderizing soak, while also adding delicious tangy flavor. Frying in a skillet allows the chops to get crispy brown exterior while staying juicy inside.
Serve these bad boys with mashed potatoes, rice, or pasta and you have an easy, delicious meal the whole family will request again and again!
Common Questions About Tenderizing Pork Chops
If you’re new to pre-frying tenderization methods, chances are you have some questions. Here are answers to some frequently asked questions:
How long should I marinate pork chops to tenderize them?
- At least 30 minutes of marinating time is needed to start having an effect.
- For maximum tenderizing power, marinate chops for 1-12 hours.
- Don’t marinate for longer than 24 hours or the texture may become mushy.
Can I use baking soda to tenderize pork chops?
- Yes, baking soda is highly effective!Combine 1 tsp baking soda per 1⁄2 cup water.
- Soak chops for 15-20 minutes, rinse, then pat dry before frying.
- It tenderizes by raising the pH, which loosens protein fibers.
Should I pound thick pork chops before frying?
- Yes, pounding is great for quickly flattening and tenderizing a thicker chop.
- Place between wax paper or plastic wrap before gently pounding to 1⁄4 inch.
- Take care not to over-pound or chops will get mushy.
What’s the best cut of pork for tender fried chops?
- Choose 1-inch thick bone-in rib or center cut chops for the most tender texture.
- Bone-in chops stay juicier. Aim for some visible marbling fat as well.
- Avoid shoulder chops, which contain more connective tissue.
Got another question about tenderizing pork chops? Reach out or leave me a comment below!
Tips for the Perfect Fried Pork Chops
Frying up irresistibly tender, juicy pork chops involves more than just pre-frying tenderization. Follow these pro tips for the best results:
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Let chops sit at room temp for 20-30 minutes before frying for more even cooking.
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Use a thermometer to fry chops until 145°F internally so they don’t overcook.
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Blot chops with paper towels before frying to prevent splattering from excess exterior moisture.
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Use a heavy pan like cast iron or carbon steel to retain frying heat and get a good sear.
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Rest chops 5-10 minutes after frying to allow juices to redistribute through the meat.
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Fry in batches to avoid crowding the pan and steaming instead of crisping the chops.
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Season chops just before frying to prevent the salt from drying out the meat.
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Consider double dredging by dipping in the flour, egg, then breadcrumbs twice for an extra crispy crust.
Even More Uses for Pork Chop Tenderizing Techniques
The tenderizing methods covered here don’t need to stop at fried pork chops. Consider using them when:
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Making juicy oven-baked or grilled pork chops.
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Adding chops to stir fries, pasta, or rice dishes. Tender pork pairs well with bold flavors!
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Using chops in soups, stews, or chilies where you want the meat to easily shred.
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Adding chops to sandwiches like BBQ pulled pork sandwiches or French dip sandwiches.
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Serving boneless chops pounded thin, breaded, and fried as a spin on chicken fried steak. Yum!
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Marinating chops in ethnic ingredient blends. Thai, Mexican, or Italian marinades are all delicious!
Don’t limit yourself to just fried preparations. Tenderized chops are incredibly versatile for so many recipes.
Satisfy Your Tastebuds with Perfectly Fried Pork Chops
There you have it! Now you’re armed with all the knowledge needed to turn out ridiculously tender, mouthwateringly delicious fried pork chops.
No more battling dry, chewy pork. A little pre-frying TLC with saltwater brines, marinades, pounding, or pricking will transform those pork chops into the star of the plate.
For maximum juiciness, allow 1-inch thick bone-in rib or loin chops to soak up the flavors and tenderizing effects of acidic marinades for 1-12 hours. Gentle pounding can also quickly break down tough connective tissues.
After tenderizing, dip your chops in buttermilk and breadcrumbs and shallow fry in a hot skillet for the perfect balance of crispy exterior and succulent interior.