Skillet-frying pork is a fast and convenient method of preparing a juicy, flavorful entrée. Food retains its natural juices and flavor when cooked quickly because there isn’t time for them to cook away. The cleanup after preparation is not difficult because the cooking process requires only a few ingredients and pieces of kitchen equipment. Also, because pork cooks quickly, you can time the meal so that the entrée is served directly from the skillet to the table.
Step 1
Cut the pork chops, medallions or shoulder and loin steaks approximately ¾ inch thick.
Step 2
Dredge the pork lightly in flour seasoned with salt and pepper. Add red pepper flakes, cayenne or other seasonings to the flour if desired. Set the dredged pork aside.
Step 3
Brush the skillet with olive oil or the vegetable oil of your choice.
Step 4
Place the skillet on a stove burner that is set on medium-high heat and allow it to get hot. It is the right temperature when a drop of water dripped on the bottom of the skillet dances and pops.
Step 5
Place the pork in the skillet and cook on one side without turning for approximately 3 to 3½ minutes.
Step 6
Turn the pork over to the other side with a pair of tongs and cook on the other side for the same length of time. Serve hot and enjoy.
References
Tips
- Cook any steak or cutlet cut of pork using the same method.
- Do not use a fork to handle the meat, because it pierces the meat and allows the moistening, flavorful juices to run out.
- Have the butcher cut the pork to the right thickness for uniform cooking.
- Add butter to the oil to create a golden brown color on the pork.
Warnings
- Follow all food safety guidelines when handling pork as well as other meats.
- Test the temperature of the pork with a stem thermometer. The internal temperature must register at 165 degrees Fahrenheit or higher to be safe to eat.
Writer Bio
Freelance writing since 2009, Tom Ross has over 30 years of corporate management and hands-on experience in the supermarket industry. Ross was featured on the cover of "Instore Buyer" magazine and his articles have appeared on various websites.