Pan Fried Ranch Pork Chops & Brussels Sprouts Recipe (2024)

FAQs

Is it better to pan fry pork chops in butter or oil? ›

Butter, with its luxurious richness and distinctive nutty flavor, is a classic choice for frying pork chops, whether they are breaded or not. As the butter melts and sputters in the pan, it imparts a depth of flavor to the dish.

Don't soak sprouts before cooking them, they don't need it. Rinse before cooking, and if you want to store them ready-prepped but them in a reusable bag or container in the fridge.

Parboiling Brussels sprouts before frying is a good technique to ensure they cook evenly and become tender on the inside while allowing for a crispy exterior when fried. It's not always necessary but we think it works here to create a soft middle and crisp exterior in the pan.

I always use canola oil for frying. This recipe is for two pork chops. It is best not to crowd them in the pan even if you have to start again with another batch. The biggest secret is the temperature and to keep turning the chops over.

When you're frying thin pork chops over medium-high to high heat, 2 to 3 minutes per side is just right for browning and cooking them all the way through. For thicker chops, brown on both sides then check the internal temperature with a digital thermometer. It will take 5 to 6 minutes per side to completely cook them.

Not using enough oil.

The other secret to ridiculously crispy Brussels sprouts is tossing them in plenty of oil. We like to use olive oil, but plain vegetable oil is great too. If the sprouts are well-coated, they'll caramelize and char instead of simply softening in the oven.

To create a crunchy exterior and allow water to escape from the brussels, they should be cut in half before roasting (and sometimes, if large, into quarters as well). Additionally, time and temperature are two important factors when roasting brussel sprouts.

Generally speaking (and especially if aphids are not evident), you don't have to wash Brussels sprouts because you are already “cleaning” them by trimming off the bottom and then peeling away a few outer leaves.

Can you freeze raw Brussels sprouts without blanching? You can you freeze uncooked Brussels sprouts, but you'll need to be aware that they may be a little softer than if you blanched them (so keep an eye on the cooking time). Plus, they won't keep in the freezer for as long.

What does blanching do to brussel sprouts? ›

Your first step should always be to blanch the brussels sprouts. This is basically when they get submerged in boiling water just for a few minutes, not until they're fully cooked, but just enough to take away some of the bitterness. Blanching also softens them and preserves their beautiful bright green color.

Without oil, Brussels don't brown and soften—they dehydrate. Its also possible that they simply need more time in the oven. Cooking times vary depending on their size. A cooked Brussels sprout should be pierced easily with the tip of a sharp knife.

Undercooked pork carries the risk of food-borne illness, and overcooked pork can be dried-out, tough, and chewy. Cook your chop until it's around 135 degrees, and then transfer it to a cutting board—the residual heat will bring it to the USDA's recommended 145 degrees.

Preheat the skillet over medium-high heat until very hot. Add meat. Don't add any liquid and don't cover the skillet. Reduce the heat to medium and cook until internal temperature registers 145°F on an instant-read thermometer (for ¾- to 1-inch-thick chops, plan on 6 to 10 minutes), turning meat occasionally.

Best cooking fat for steak

Flavourless oils like sunflower, vegetable or groundnut work best, and once the steak is searing you can add butter to the pan for flavour.

Bake your pork chops at 425 degrees for 10 minutes. If you want to add an extra step, sear your pork chops in a pan first and transfer to a baking sheet to cook for about 6-8 more minutes or until the internal temperature reaches 145 degrees.

Once the pan is hot, add a teaspoon of oil or fat to the pan and coat the bottom of the pan. Right before you put the pork chops into the pan sprinkle each side with a little salt, or you can salt the chops in the pan.