The Secret to Heavenly Pork Chops | Unlock the Ultimate Flavor
Heavenly Pork Chops is an AMAZING dish! This incredible recipe will have your family wondering what you sacrificed to the pork gods to get it!
Things to know:
Is pork ok to eat if it’s a little pink?
Yes, pork can be a little pink and still be safe to eat, as the USDA recommends cooking whole cuts to an internal temperature of 145°F (63°C) and resting it, which often leaves a pink center, unlike ground pork which must reach 160°F (71°C) due to bacteria being mixed throughout. This change reflects modern farming, as the parasite Trichinella is now rare in commercial pork, making overcooking unnecessary.
Is it better to bake pork chops at 350 or 400?
It all depends on when you want to eat, though we believe that any time is a good time to bake pork chops!
How to tell when pork chops are done?
To tell when pork chops are done, use a meat thermometer to ensure they reach an internal temp of 145°F, then rest for 3 minutes; if no thermometer, check for clear juices and firm-but-springy texture, with a slightly pink center being safe. The most reliable method is the thermometer, inserted into the thickest part without hitting bone, as modern pork doesn’t need to be cooked until white.
How long should pork rest after cooking?
Pork resting time varies by cut: thin chops need 5-10 mins, thick chops/roasts 10-20 mins, while large cuts like pork butt/shoulder benefit from 30 minutes up to several hours (even 2-4 hrs for large BBQ) to let juices redistribute for tenderness. Always rest pork after cooking to retain moisture, covering loosely with foil or wrapping in butcher paper to keep warm and allow juices to settle for a juicier, more flavorful result.
Ingredients:
6 pork chops preferably bone-in chops
1 cup flour
1/4 t salt
1/4 t pepper
3 T olive oil divided
12 oz egg noodles cooked per package directions
1/2 cup dry red wine (not cooking wine!)
3 T butter
Gravy:
5 T ketchup
5 T grape jelly
3 T soy sauce
3 T yellow mustard
2 T Worcestershire sauce 6 cloves garlic crushed
1/4 t oregano
1/4 t thyme
1/4 t pepper
1/2 cup water
Instructions
1. Mix the flour, 1/4 tsp salt and 1/4 tsp pepper in a plastic bag.
2. Mix all the sauce ingredients in a medium bowl. Don’t worry about the lumpy jelly–it will melt when cooking.
3. Place 3 pork chops in the flour mixture and shake to coat.
4. Heat a large skillet over medium-high heat. Add half the olive oil and brown the 3 chops on both sides; remove to a plate and repeat with the last 3 chops. Frying in shifts doesn’t crowd the pan and produces a better sear.
5. Place the pork chops in a 13×9-inch pan in a single layer if possible.
6. Deglaze the skillet you fried the pork chops in with the red wine, then add the sauce mixture, stirring well for about 3 minutes until the jelly melts and it’s heated through. Stir in butter.
7. Pour the sauce over the pork chops then cover the dish with foil and bake at 350F/180C for 1 1/2 hours.
8. Serve over noodles. ENJOY!
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