How to Cook Boneless Pork Chops

Look in any fridge or freezer, inspect any random weeknight dinner table and chances are good you will find boneless pork chops on the menu or waiting their turn to show up on household dinner plates. When preparing pork chops, start with quality pork from your butcher, farmer's market or grocery store. Handling meat safely should always be a priority; wash your hands and any surfaces that came into contact with raw pork. Cook boneless pork chops by frying, baking, sautéing or grilling them, and using your favorite recipes to complete the meal.

[Edit]Steps

[Edit]Frying Boneless Pork Chops

1. Flatten your boneless pork chops. This will help them to cook all the way through while you are frying them, without burning the outsides.
   
   • Place each chop between two sheets of wax paper. With a meat mallet or a rolling pin, pound the chop until it flattens and thins out. The ideal thickness is between ½ inch (1.2 cm) and ¼ inch (0.6 cm).
2. Beat an egg in a dish or a bowl and add 2 tbs. (30 ml) of milk or water.
   
   
3. Place each pork chop in the liquid, coating each side.
   
   
4. Dip the pork chops into a breading mixture after it has been coated with liquid. Your breading mixture depends on what you like. You can use bread crumbs, flour, crushed crackers, toasted bread or rolled oats.
   
   
5. Heat some oil in a skillet over medium high heat. For extra brown pork chops, add a bit of butter to the oil and allow it to melt.
   
   
6. Place each boneless pork chop in the skillet and cook on each side for about 5 minutes.
   
7. Remove the pork chops from the skillet and allow them to sit for 3 to 4 minutes before serving.
   

[Edit]Baking Boneless Pork Chops

1. Preheat the oven to 425°F (218°C).
   
2. Season your pork chops. You can keep it simple, with a bit of salt and pepper only, you can add additional herbs, spices and vegetables to bake with the pork or you can apply a breading.
   
   
   • Marinate your pork chops ahead of baking them if you are following a recipe that calls for a marinade, or you like extra flavor with your pork. You can marinade pork in barbecue sauce, teriyaki, citrus, oils and vinegars and even salad dressing.
3. Lay the pork chops in a single file in a large roasting pan or baking dish.
   
   
4. Bake the chops in the oven for 15 to 20 minutes. Keep them uncovered.
   
5. Remove the dish from the oven and allow the pork chops to sit for 3 to 4 minutes before serving.
   
   

[Edit]Sautèing Boneless Pork Chops

1. Heat your favorite cooking oil in a skillet over medium high heat. Any vegetable oil or olive oil will work.
   
   
   • Add a bit of butter to the oil if you want the outsides of the chops to brown well.
2. Season pork chops with salt, pepper and any other herbs or blends you want to use. Many pork chop recipes call for rosemary, garlic, oregano, red pepper flakes, paprika or sage.
   
   
3. Cook the pork chops for about 4 minutes on each side, until they are nicely browned.
   
   
   • Finish the chops off in the oven if you are sautèing particularly thick pork chops. After browning them on each side, let them cook off in a hot oven until they are done.

[Edit]Grilling Boneless Pork Chops

1. Turn the grill on and set it to high.
   
2. Rub pork chops with salt, pepper and any other seasonings you want to include. Some grill recipes have you coat the chops in barbecue sauce or another marinade.
   
   
3. Place the pork chops at the hottest point on your grill.
   
   
4. Turn the chops over once you notice the edges of the pork become opaque. Cook them for the same amount of time on that side.
   
5. Remove the boneless chops from the grill and allow them to sit for 5 to 10 minutes so they can finish cooking inside, and the juices can settle into the meat.
   
   

[Edit]Video

[Edit]Tips

• Ensure pork is cooked to the right temperature. The inside temperature should measure 145 degrees Fahrenheit (62.78 degrees Celsius) on a meat thermometer. If you do not have a meat thermometer, cut the pork chop in half. It should be just slightly pink and the juices should run clear.

[Edit]Things You'll Need

• Wax paper
• Meat mallet
• Egg
• Bowl
• Milk or water
• Breading
• Oil
• Butter
• Skillet
• Seasoning or marinade
• Baking dish
• Meat thermometer

[Edit]Related wikiHows

• Make Pork Gravy

[Edit]References

• http://www.bhg.com/recipes/how-to/cooking-basics/how-to-fry-pork-chops/
• http://www.grillingcompanion.com/recipe/simple-grilled-pork-chops/#
• http://bostonchef.blogspot.com/2008/02/perfect-pork-chop.html

[Edit]Quick Summary