How long should I cook center cut pork chops in the frying pan with onions?!
Answers: I am making pork chops that are about 3/4" thick. In the past, I sauteed the onions then added the chops and 1/2 cup water, turned the heat to low and slow cooked them for 1 hour. I have an electric stove. Lately, they have little tast and are dry. Any suggestions? I only want to use onions and maybe some rosemary.
Do you have a thermometer? If so cook them to about 160 degrees. If you don't have one good idea to pick one up they are only a couple of bucks. Get an instant read one though, not one you leave in the meat while it cooks.
If not cook them on medium heat for about 15-20 min. About 7 min or so a side. Depending on how hot your stove is.
Not enough water (better to use vegetable broth) or heat is too high. Better to cook longer with lower heat. I presume you browned the chops first. Be sure to cover, but leave cover very slightly off-center to allow some steam to escape. Add small amount of pepper sauce to the liquid.
Considering pork can take a while to cook, the onions would burn (Is why I realize you added the water). Make sure the pork is defrosted. Cook at a low heat with a lid, this will prevent burning. One option to cook faster and to get more flavor would be to cut up the pork into strips and cook with the onions (making sure you already somewhat precooked them) (If they start to burn take them out and cook the pork then re add them) You can tell when onions are done when they are soft and transparent. It also can help carmalize them if you add a little sugar or salt. You also have the option of cooking the pork w/ rosemary or even breaded in the actual oven or on the BBQ. And you can always top it with some carmalised onions or eat them as a side dish.
When you buy your pork chops check to amount of moisture, if they are really wet or soggy then you are getting salt water injected loin chops, if they feel dry and/or alittle slippery/sticky then you have the all natural pork loin. Don't add any salt to the wet one they are injected already. also when you are done cooking them, are you letting them rest? all meat dishes should rest for about 15 min before serving, leave them covered with a foil tent like Rachael Ray does and your dish will be delish ha ha!! also, injected pork chops seam to stay pink in the middle for some reason, natural will turn gray looking. Injected pork in for weight and safety like micro- issues.